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Published: Sunday, 1/23/2011

Today's Log 1/24

Bay Park Community Hospital

Katie Spencer, Toledo, boy, Jan. 23.

Toledo Hospital

Robin and Russ Acino, Toledo, boy-girl twins, Jan. 21.

Jenna and Matthew Tammarine, Delta, boy, Jan. 22.

Rasheedal Hodrick, Toledo, girl, Jan. 22.

Shakela Poole, Toledo, girl, Jan. 22.

Ellanisha Sanders, Toledo, girl, Jan. 22.

Angela and Brian Gugger, Maumee, girl, Jan. 22.

Brooke and Valentino Rivera, Oregon, girl, Jan. 22.

Sarah Wilburn, Bowling Green, boy, Jan. 22.

Allison Stanfield, Toledo, boy, Jan. 22.

Nicole and Dan Bly, Toledo, boy, Jan. 23.

Thefts

Safeguard Properties, aluminum siding, kitchen sink, and copper pipes from vacant property in 400 block of North Detroit.

Super Fitness Center, 300 block of New Towne Square, copper pipes from roof-mounted air conditioning unit.

Andrew Roeder, 22, of Fort Jennings, Ohio, Oct. 9, at Mercy St. Vincent Medical Center. Accidental, complications of thermal injuries and inhalation of products of combustion; explosion at home from clothes dryer.

Susan Dunmyer, 52, of Oregon, Nov. 1, at home. Accidental, carbon monoxide poisoning; deceased was in a garage fire.

George Fisher, 61, of Toledo, Oct. 20, in Hospice on Detroit Ave. Accidental, complications of blunt neck trauma.

Anthony Gualtier, 28, of Toledo, Sept. 23, at home. Accidental, morphine toxicity heroin metabolite.

Katheryn Patton, 87, of Windham, Ohio, Dec. 12, at Mercy St. Vincent Medical Center. Accidental, multiple traumatic injuries sustained from auto accident.

Ruth Seydlitz, 88, of Toledo, Oct. 25, Bay Park Community Hospital. Accidental, complications of blunt-force trauma to left hip; deceased fell at home.

Abigail Yoder, 10, of Pettisville, Ohio, Dec. 12, at Mercy St. Vincent Medical Center. Accidental, atlanto-occipital dislocation; deceased was in auto accident.

Robert Ash, 78, of Fostoria, Ohio, Nov. 24, at Toledo Hospital. Accidental, end-stage emphysema with pulmonary fibrosis and bronchiectasis and fracture of left humerus; deceased fell while going to rest room.

Phyllis Gross, 85, of Toledo, Nov. 12, at Hospice of Northwest Ohio on South Detroit. Accidental, complications of multiple blunt-force trauma; deceased was in auto accident.

Betty Hoage, 80, of Defiance, Ohio, Dec. 9, at Mercy St. Vincent Medical Center. Accidental, blunt-force injuries of the head; deceased had an unwitnessed fall.

Ja'Vaughn Jones, 16, of Toledo, Aug. 27, at Mercy St. Vincent Medical Center. Accidental, complications of multiple blunt trauma.

Noah McFadden, 23, of Toledo, Oct. 21, 5400 block of North Detroit. Accidental, multiple blunt-force injuries sustained from auto accident.

Douglas Milios, 48, of Toledo, Oct. 4, at home. Accidental, combined drug toxicity.

David Pokrywka, 47, of Sylvania, Sept. 30, at home. Undetermined, acetaminophen toxicity.

Bryan Richardson, Jr., 20, of Toledo, Oct. 21, 5400 block of North Detroit. Accidental, multiple blunt- force trauma sustained from auto accident.

Bradley Richardson, Jr., 21 of Toledo, Oct. 21, 5400 block of North Detroit. Accidental, multiple blunt- force trauma sustained from auto accident.

Andrew Samek, 21, of Swanton, Ohio, Oct. 7, at home. Accidental, combined drug toxicity.

Jennifer Yoder, 46, of Pettisville, Ohio, Dec. 11, at Mercy St. Vincent Medical Center. Accidental, fracture of neck from auto accident.

Cody Chrisman, 14 months, of Washington Township, Ohio, at Mercy St. Vincent Medical Center. Accidental, drowning.

Dorothy Gagnet, 91, of Sylvania, Ohio, Dec. 28, at Ebeid Hospice, 5200 block of Harroun, Sylvania. Accidental, lobar pneumonia; deceased fell several times.

Assumpta Hintz, 86, of Sylvania, Ohio, Dec. 13, at home. Accidental, spontaneous intracerebral hemorrhage; deceased fell backward in bathroom, striking his head on wall and floor.

Craig Massie, 50, of Maumee, Ohio, Dec. 28, at home. Suicide; self-inflicted gunshot wound of the head.

Javan Bey, 30, of Holland, Ohio, Nov. 18, at Mercy St. Vincent Medical Center. Homicide, gunshot wound to chest.

Benjamin Brutsche, 33, of Norwalk, Ohio, Oct. 20, at Mercy St. Vincent Medical Center. Accidental, blunt head trauma; deceased was in auto accident.

Richard Chappelear, 51, of Toledo, at home. Accidental, acute combined drug intoxication.

Virginia Cooper, 85, of Toledo, Oct. 7, at Mercy St. Vincent Medical Center. Accidental, probable choking on food; deceased choked while eating.

Reed Cranmer, 90, of Sylvania, Ohio, Jan. 12, at Toledo Hospital. Complications of blunt-force trauma to head; deceased had an unwitnessed fall at nursing home.

Michael Geisen, 58, of Erie, Oct. 7, 500 block of Hobart. Accidental, combined drug toxicity.

John Grigsby, 96, of Toledo, Jan. 13, at 1600 block of Swan Creek. Accidental, complications of blunt-force trauma; deceased fell at home.

Donald Kidd, 71, of Toledo, Nov. 5, at home. Accidental, smoke inhalation; deceased was in house fire.

Frank Novotny, 82, of Oregon, Ohio, Nov. 4, at Toledo Hospital. Accidental, blunt neck trauma; deceased fell down stairs at home.

John Sheehan, 79, of Sylvania, Ohio, Nov. 3, at home. Suicide, self-inflicted gunshot wound of the head.

Artis Taylor, 50, of Loraine, Ohio, Oct. 26, at Mercy St. Vincent Medical Center. Accidental, blunt head trauma; deceased fell while intoxicated.

Esther Trevino, 65, of Fremont, Ohio, Dec. 1, at University of Toledo Medical Center. Accidental, complications following left humerus fracture; deceased fell at home.

Ina Mae Voss, 80, of Sylvania, Ohio, Dec. 11, at University of Toledo Medical Center. Accidental, multiple blunt-force trauma; deceased was in auto accident.

Mark Ward, 49, of Toledo, Dec. 12, in 1500 block of Bell. Homicide, multiple gunshot wounds.

Recently released inspection reports of Lucas County food-service operations:

Violations:

Burger King, 6630 Airport, Holland, inspected Nov. 30. Observed food debris/buildup on floor in walk-in freezer, clean regularly. Inspector: Nicholas Kusina.

Hong Kong Restaurant, 3200 North Holland-Sylvania, inspected Nov. 30. Observed raw chicken stored above ready-to-eat product items in the walk-in cooler. Store raw meats and chicken below or separate from ready-to-eat foods to prevent cross-contamination. Inspector: Kelly Sattler.

River Diner, 2040 Ottawa River, inspected Nov. 30. Observed employee food and beverages in the server preparation area. Designate an area for employee to eat away from food and food contact items. Employee beverages must have a lid. Observed improper storage of raw meats above ready-to-eat foods in the breakfast prep top cooler and the walk-in cooler. To prevent cross-contamination that can cause food-borne illness, all raw meats and shell eggs must be stored below all other food items. Observed various food without proper date-marking to limit bacteria growth that can cause food- borne illness, all food items kept longer than 24 hours after cooked, prepared, opened, etc., require a date mark. Forty-one degrees or less 7-day hold time. Day 1 is the day product was cooked, prepared, and opened, etc. Repeat violation. Inspector: Kerry Stanley.

Ruby Tuesday, 2915 Glendale, inspected Nov. 30. Left side of cook lines prep top cooler at 51 degrees. Must be 41 degrees or less to prevent bacteria growth. Cooked rice, artichoke dip, sour cream, cooked mushrooms all 53 degrees or above discarded. Salad reach in cooler 50 degrees. Do not use until 41 degrees or less. Must be 41 degrees or less to prevent bacteria growth. Observed food wipe cloths dry, soiled, and on prep surface. Must be in the wipe-cloth bucket so sanitizer can adequately be applied to food contact surfaces. Inspector: Mike Brady.

Seafood Restaurant, Inc., 5504 Alexis, inspected Nov. 30. Unlabeled chemical spray bottles by the 3- compartment sink. Label all chemical spray bottles with the common name of the item to allow all employees to know what it contains. Observed bare-hand contact with ready-to-eat food items. All ready-to-eat food items must be handled with gloves, utensil, or deli paper. No bare-hand contact is allowed with ready-to-eat food; make sure employees are washing their hands prior to placing gloves on. Inspector: Jennifer Gottschalk.

Goldwing Ventures, 6827 Spring Valley, Holland, inspected Nov. 30. Observed mold growth in ice machine;clean regularly. Observed food buildup in walk-in cooler; clean regularly. Inspector: Kusina.

Tim Horton's, 161 West Dussel, Maumee, inspected Nov. 30. Sanitizer rags sitting out on counter in between use. To prevent potential cross-contamination, store all wiping rags in sanitizer solution in between uses. Quaternary ammonia sanitizer in the three-compartment sink at 100 ppm. To effectively sanitize, quaternary ammonia must used at a concentration of 200 ppm. Change out sanitizer solutions more frequently. Inadequate supply of hot water available at hand-washing sinks. Contact a licensed plumber to check the function of tankless hot water system. To facilitate good hand washing practices, a hot-water supply must be available at all times. Inspector: Paul Bauman.

Asiana Restaurant, 5829 Lewis, inspector Dec. 1. Observed food sitting out at room temperature with improper temperatures. Egg rolls and chicken once cooked must be held at 135 degrees or placed in cooler for proper cooling to 41 degrees. Observed improper storage order in cooler/freezers. Chicken and eggs must always be stored on bottom shelf of cooler. Ensure proper storage order to prevent cross-contamination that can cause a food-borne illness. Repeat violation. Observed food (rice) stored directly on floor. All food and food contact items must be stored a minimum of 6 inches above the floor to prevent contamination. Repeat violation. Observed vegetables in bowl of water on three-compartment sink. Al produce must be prepped in a sanitized prep sink only to prevent cross-contamination that can cause a food-borne illness. Observed improper thawing of chicken. Chicken is sitting out on prep sink. Proper thawing must be conducted in the walk-in cooler, under cold running water, or pan of the cooking process. Never thaw at room temperature. Observed wipe rage sitting on counters. A wipe bucket with a solution of 50-100 ppm bleach or 200 ppm quat must be used to store wipe rags when not in use. Inspector: Stacy Seger.

Brad's Place, 5801 Telegraph, inspected Dec. 1. No wipe bucket available at time of inspection;wipe rags resting on sink. A separate wipe bucket must be provided to hold wipe rags between uses. A solution of 50 to 100 ppm bleach or 200 ppm quat must be used for wiping counters and equipment. Inspector: Seger.

Jimmy John's of Sylvania, 6385 Monroe, Sylvania, inspected Dec. 1. No paper towels available at the kitchen hand sink. All hand sinks must be stocked at all times with hand soap, paper towels, and hot/cold (100 degrees) water for proper hand washing to occur. Stock this hand sink with paper towels. Facility will use napkins until paper towels are delivered. Proper hand washing is very important in preventing cross-contamination. Inspector: Gottschalk.

Tim Horton's, 5800 West Alexis, Sylvania, inspected Dec. 1. Facility is holding hash browns at room temperature (86 degrees) without time marked on the container. All time/-temperature controlled for safety foods must be held at proper temperature to prevent possible growth of bacteria. The facility may hold by time for this product. If the hash browns are held by time, they can only be held for a maximum of four hours. Time must be marked on the container and a discard log must be kept. The facility will have to have written policy and procedures for holding the hash browns by time and they must be submitted to this department for approval. If the facility decides to hold by time instead of in the hot holding unit, the license classification will be changed to a Class 4, which will have 2 standard inspections and 2 critical control point inspections. There will also be an increase in license fee. Observed broken soap dispenser handle at the hand sink by the dish machine. Replace the soap dispenser. All hand sinks require a working soap dispenser for proper hand washing. The back hand sink next to the three-compartment sink is not working. No hot water. Repair hand sink immediately. All hand sinks must be in good working order. Hand washing is very important in preventing cross-contamination. Repeat violation. Front hand sink does not have paper towels. Make sure each hand sink is properly stocked at all times. All hand sinks in the building must be properly stocked with hand soap, paper towels, and hot/-cold (100 degrees) water for proper hand washing to occur. Inspector: Gottschalk.

Toledo RiverFront Hotel, 2 Seagate, inspected Dec. 1. At the time of inspection, a sanitizer wipe cloth bucket was not at the proper concentration. At all times of operation and before any food prep begins, a sanitizer wipe cloth bucket was not at the proper concentration. Atl all times of operation and before any food prep begins, a sanitizer wipe cloth bucket must be available at the correct concentration. Quat used maintain at 200 ppm. This was corrected at the time of inspection. Test kit provided. Observed wet rags sitting out on counter tops. To prevent the growth and spread of bacteria, store all wet rags in a sanitizer bucket. The hand sink in the dish machine area was not stocked with hand soap. Always have a supply of soap to replace dispenser when it runs out to ensure proper hand washing is taking place. Observed dish washer's hands soiled while touching clean items. Instruct all employees on when washing hands is necessary. Supervise the dish washer to ensure proper hand washing is taking place. The dish machine was not achieving the proper temperature to sanitize. All items being run through the dish machine must reach 160 degrees. Maintenance is on site making repairs. Do not use until working properly and verified by this department. The three-compartment sink must not be used until it is working. Corrected at the time of inspection. Observed improper thawing in the back cook line. Raw chicken being thawed in standing water. When thawing in a prep sink, the water must be constant cold running water on the food. Food being held in the steam table was below 135 degrees because it was not turned on. To prevent bacteria growth, hot holding of foods must be maintained at 135 degrees or above. At the time of inspection, improper buffet setup was observed. Cheesecake was being stored with out temperature control. The pasta blend salad was not properly iced and holding at 48 degrees. To prevent bacteria growth, cold holding of foods must be maintained at 41 degrees or below. If you are choosing to use time in lieu of temperature, written procedures must be submitted to this department for approval. Refer to section found in the Ohio Administrative Code. Inspector: Kelly Cipiti.



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