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Today's log

Today's log

Births

Flower Hospital

Felicia Beacham, Maumee, girl, Tuesday.

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Amanda and Josh Giesige, Bowling Green, girl, Friday.

Victoria and Joseph Fletcher, Perrysburg, girl, Thursday.

Michelle and Matthew Kinnee, Monclova Township, boy, Thursday.

Danielle Gopp, Toledo, boy, Friday.

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St. Luke's Hospital

Jennifer and Joseph Liszak, Woodville, girl, Saturday.

Toledo Hospital

Julie and Michael Smith, Sylvania, girl and boy, Friday.

Jennifer and Brent Schact, Oregon, boy, Saturday.

April Guzman, Toledo, boy, Saturday.

Mary Deanda, Toledo, girl, Sunday.

St. Vincent Mercy Medical Center

Marie and Imad Barakat, Toledo, boy, Friday.

Arika Ferguson, Toledo, boy, Friday.

Amanda Reveal, Toledo, girl, Sunday.

Bay Park Community Hospital

Andrea and Brian Beard, Genoa, girl, Sunday.

Crime reports

Thefts

Boyd Burton, North Superior, cash from residence.

Marcella Shafer, Woodford, checks from residence.

Fire alarms

Thursday

1:57 a.m. - West Central and Isabella, outdoor fire.

1:58 a.m. - 1127 West Central, commercial fire alarm.

3:03 a.m. - Bowen and Gracewood, outdoor fire.

5:07 a.m. - 443 Sixth, commercial fire alarm.

6:46 a.m. - 343 New Towne Square, commercial fire alarm.

7:29 a.m. - Hill and Lancaster, auto fire.

10:53 a.m. - 2950 Ilger, commercial fire alarm.

12:36 p.m. - 922 North Huron, structure fire.

12:40 p.m. - 3304 Island, structure fire.

1:01 p.m. - 4751 Monroe, fumes investigation.

1:23 p.m. - 4925 Jackman, commercial fire alarm.

1:39 p.m. - 525 East Woodruff, commercial fire alarm.

2:02 p.m. - 555 Weston, auto fire.

2:58 p.m. - 3404 Brigham, residential fire alarm.

3:10 p.m. - 5922 Georgedale, outdoor fire.

5:19 p.m. - 1959 Richmond, residential fire alarm.

6:17 p.m. - 445 Heathshire, grass fire.

6:21 p.m. - Amsterdam and Heathershire, outdoor fire.

6:45 p.m. - 414 Clark, outdoor fire.

8:40 p.m. - 717 Castle, outdoor fire.

9:33 p.m. - Broadway and South, dumpster fire.

Coroner rulings

Lucas County

Larry Crapsey, 64, of Prouty, June 29, at St. Vincent Mercy Medical Center. Accidental, acute necrotizing bronchopneumonia; complications of trauma.

David Falkey, 63, of Waterville-Swanton, Swanton Township, July 6, at home. Accidental, acute subdural hematoma.

Robert Homolya, 62, of The Bluffs, June 10, at University Medical Center. Accidental, blunt force injuries of the chest and abdomen sustained in an auto accident.

James Junge, 29, of White, Perrysburg, May 14, at St. Luke's Hospital. Accidental, acute fentanyl toxicity; deceased took drugs.

Dwight Misch, 89, of Perrysburg-Holland, Holland, June 20, at a motel in the 1400 block of East Mall, Holland. Suicide, lorazepam overdose.

Frances Sheroian, 76, of West Toledo Health Care and Rehabilitation Center. Accidental, complications following fractures of left femur and left humerus; complication of hip fracture.

Michael Stutz, 51, of Harvest, June 1, at Toledo Hospital. Undetermined, blunt head trauma.

Lake ships

Due today

Torco dock

Rt. Hon. P. Martin from Port Cartier, Que., discharge iron ore.

Divorces granted

Lucas County

Sang Vo from Brandy Ryner.

Erica Drake from Ernest Reed III.

Kathleen Houstin from James Houstin.

James Houstin from Kathleen Houstin.

Marriage dissolutions

Lucas County

Kenneth Thomas and Jean Thomas.

Brittany Shaler and Jason Holman.

Lisa Winkle and James Winkle.

Restaurant inspections

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

T & G's Carry Out, 2267 Auburn, inspected June 14. Critical violation: All pre-packaged sandwiches must be date-marked. Observed hot pockets and sausage biscuits with no date mark and outdated sub sandwiches. All were removed from service. Five non-critical violations. Inspector: Debbie Dacquisto.

Rudy's Hot Dog, 946 West Sylvania, inspected June 16. Critical violations: Wet wiping cloths stored on surfaces. When not in use, store wet wiping cloths in sanitizing buckets with a concentration of 50-100 ppm of chlorine. This is a repeat violation. Cooked potatoes on counter at 71 degrees and shredded cheese was at 89 degrees. All potentially hazardous foods (PHF) must be held cold at 41 degrees or below or hot at 135 degrees or above. PHF observed without a date mark. All PHFs kept longer than 24 hours must have date mark. If held 41 degrees or lower for 7 days, held at 42-45 degrees for four days. This is a repeat violation. Inspector: Kerry Cutcher.

Stop & Go, 3504 Lagrange, inspected June 13. Critical violations: Bottled beverages being stored in old, closed, auto body garage. No food or beverages should be stored in this unclean area. No mop sink at facility. Facility must install mop sink with running water for disposal of grey water. Entire facility in need of major cleaning. Floors under and behind equipment must be swept and mopped on routine basis. Three non-critical violations. Inspector: Cutcher.

Sahara Restaurant, 336 West Dussel, inspected June 16. Critical violations: Dishmachine is not dispensing sanitizer at time of inspection. Machine should dispense chlorine at 50-100 ppm. Cease use of dishmachine and wash, rinse, sanitize all utensils using three-compartment sink until health department has conducted reinspection. Chemicals on top of ice machine. Keep all chemicals in a designated area away from any possible contamination of food prep surfaces. Handsinks in restrooms and one in kitchen do not have adequate supply of hot water. Use only those sinks that have hot water for handwashing. Contact a licensed plumber to correct hot water supply problem. Thoroughly sanitize sinks before returning them to regular use. Four non-critical violations. Inspector: Paul Bauman.

Spice Restaurant, 319 North Superior, inspected June 16. Critical violations: Handsink was not being used to wash hands. Handsink by dish washing was shut off. Handsinks must be properly functioning, fully stocked with soap and paper towels, and easily accessible to promote frequent hand washing. Improper storage of raw fish over produce. Raw eggs being stored over gyro meat. All employees should read handout on proper storage of foods. Chemicals being stored directly next to food products. To avoid contamination, designate a specific area for all chemicals. Sanitizer bucket used to store wiping rags had 0 ppm sanitizer. Bleach and soap being used which neutralizes sanitizer levels, use only bleach and keep at 50-100 ppm. A sink behind the bar must be designated as a handsink and must be supplied with soap and paper towels. Ten non-critical violations. Inspector: Kelly Ivans.

Old Road House Inn, 224 South Erie, inspected June 14. Critical violations: Improper thawing of raw chicken, left sitting on counter. Food left out at room temperature can lead to bacteria growth; thaw in cooler or in microwave followed by immediate cooking. Cooler behind bar was not holding PHF at cold enough temperature, 41 degrees or below. Repair cooler and place thermometer in cooler. Do not use for PHF until re-checked by Health Department. Fifteen non-critical violations. Inspector: Ivans.

KFC, 1830 West Laskey, inspected June 14. Two critical violations: Cole slaw at 47 degrees and shredded cheese at 59 degrees on front line cold plate. To prevent the growth of pathogen which may cause a food-borne outbreak. Cold holding potentially hazardous foods are to be maintain at 41 degrees or less. Repair cold plate. Products were voluntarily discard. Provide proper air gap or provide back flow device on mop sink faucet to meet plumbing code. Informed to be corrected today. Four non-critical violations. Inspector: Bruce Heiser.

Family Homestead Grill, 4707 North Detroit, inspected June 14. Five critical violations: Observed improper storage of raw animal products in freezer, raw chicken, ground beef and above precooked ham or hotdogs, raw pork above french fries. All raw animal products must be stored below all other food items, then continue to store raw animal products according to cooking temperatures in both coolers and freezers to prevent cross contamination. Observed no date marks on cooked left overs in two-door sliding cooler. Any potentially hazardous food items kept longer than 24 hours after cooked, prepared, package opened, or seal is broken requires a date mark to limit bacteria growth. If held 42 to 45 degrees product only good for four days. If held 41 degrees or below seven days. Not all coolers capable of holding 41 degrees or below, monitor cooler temperatures to properly date mark food items. Raw meats and fresh produce do not require a date mark. Repeat violation. Observed potentially hazardous foods held over four to seven days date marking period, sour cream, potato salad, cole slaw. To limit bacteria growth adhere to date marks and discard products at proper dates. Items discarded at inspection. Observed potentially hazardous left overs improperly reheated. Facility putting soups, gravy, etc. directly into steam table. Reheats must be conducted over direct heat to 165 degrees before adding to steam table. Stove top or microwave firs, use thermometer to verify reaching 165 degrees. Facility will be changed to a C4S because of cooling and reheating of products. Cooling must be conducted rapidly use ice bath in prep sink for soup and gravies. Shallow uncovered pans for loose items such as potatoes. Food has only two hours to get from 135 to 70 degrees. Additional four hours to reach 45 degrees a total of 6 hours for cooling. Use thermometers to verify. Inspector: Kerry Cutcher.

Ruth's Place, 2938 Stickney, inspected June 14. Two critical violations: Observed sugar scoop stored with handle submerged in product. Store scoop with handle up, out of product to prevent contamination. Observed open packages of hotdogs without date marks. Any potentially hazardous foods items kept longer than 24 hours after cooked, prepared, package opened or seal is broken requires a date mark. If held 41 degrees or below seven days to limit bacteria growth. Four non-critical violations. Inspector: Cutcher.

Burger King, 1535 East Alexis, inspected June 13. One critical violation: Observed chicken fries on counter without time designation for discarding. This facility is in violation of procedures. Follow procedures for chicken fries to limit bacteria growth time designation and logs must be kept. Product discarded. Inspector: Cutcher.

Bob Evans, 6435 Centers, Holland, inspected June 13. Four critical violations: Observed dishwasher spraying off his hands between clean and dirty dishes. Dishwasher must wash hands or use a chlorine hand dip between clean and dirty dishes. Observed bacon pieces held by time in lieu of temperature held with no time stamp. You must properly label all products held by time. Prep cook relabeled bacon at time of inspection. Observed cook not washing hands between glove changes. Employees must wash hands prior to putting on a new pair of gloves, especially when touching raw meats, then ready-to-eat foods. Observed cook changing tasks and also sitting in break room with gloves on and then going to cook line to make an order with the same gloves on. Gloves must be changed between tasks. Cook should not need to wear gloves when he leaves the cook line. Over using gloves may lead to the contamination of ready-to-eat foods and non-food contact surfaces door handles, spoon and knife handles, etc. Inspector: Jackie Kistler.

The Library Cafe by Eddy B's, 325 North Michigan, inspected June 13. One Critical violation: Reheating at facility is being don incorrectly hot pepper soup 90 degrees, chilli 80 degrees, chicken 70 degrees, food in steam table. Food is first reheated in microwave halfway and then placed into steam table to reheat the rest of the way. Food should be reheated with a direct heat source to 165 degrees within two hours. A problem with this is microwave will over cook food if used to reheat. Inspector: Ivans.

Maumee Elks, 137 West Wayne, Maumee, inspected June 12. Three critical violations: The bar dish machine at this time is not putting out the correct amount of sanitizer, dish machine shall put out between 50-100 ppm at all times; will use kitchen dish machine until repaired. Date-mark all potentially hazardous foods with a 7 day expiration date once opened thawed or prepared various items in kitchen found without dating. Items found in coolers with past discard dates. Be sure to rotate items frequently and discard all items past 7 days. Inspector: Sara Becker.

Wei Wei Noodles, 1202 Reynolds, Inspected June 13. Three critical violations: Discard flour after each day's use. Observed flour in a container with perceive use buildup. Observed several rusty shelves in walk in cooler. Inspector: Mike Brady.

KFC, 1830 West Laskey, inspected June 13. Six critical violations: Observed personal drinks stored over soda dispenser and prep table by ice machine. To prevent a potential cross contamination do not store personal drinks with or over food preparation area, and personal drinks are to be utilized with a lid on. Observed popcorn chicken at 110 degrees boneless nuggets at 78 degrees and fries at 80 degrees in food warmer. To prevent the growth of pathogen which may cause a food outbreak. Potentially hazardous foods are to be maintained at 135 degrees or above. To prevent the growth of pathogen that may cause of a food borne outbreak, adjust cold plate to maintain potentially hazardous food at 41 degrees or less. Food probe thermometer with a temperature range of 0 to 220 degrees shall be utilized to check and monitor food temperatures. Bruce Heiser.

El Camino Real, 2500 West Sylvania, inspected June 12. Eight critical violations: Replace two-compartment sink with a three-compartment sink which will be sized to have bowls large enough to immerse your largest stock pot. Provide make model and dimensions to T.L.C.H.D. Before purchase and installation of this sink. Observed raw chicken stored above ready to eat salsa. Store raw foods below ready-to-eat food to prevent potential cross-contamination. Walk-in coolers are in poor condition the walls are no longer smooth and cleanable. The wink in coolers need to be replaced with construction that is smooth and cleanable. Owner is going to have coolers rebuilt. Shredded cheese is at 53 degrees in produce walk in. Potentially hazardous foods must be held at 41 degrees or less to inhibit the growth of bacteria that can cause food borne illness. As cheese is shredded daily it must be immediately refrigerated. Produce cooler is running at 50 degrees. Coolers run at 41 degrees or less to inhibit the growth of bacteria that can cause food borne illness. Prep to cooler on front line is not holding foods at 41 degrees or less as required. These items removed from service. Service is out to fix unit at this time. Chicken in over at 119 degrees oven was not on. Do not use ovens for hot holding unless they are on. Potentially hazardous foods must be held at 135 degrees or greater. Inspector: Daquisto.

Centennial Quarry and Terrace, 5773 Centennial, Sylvania, inspected June 14. One critical violation: Opened package of hotdogs with no date marking in both refrigerators; if potentially hazardous cooked foods, ready-to-eat food is held longer that one day in the refrigerator it must be clearly marked and labeled with a date. Inspector: Cindy Garcia.

Little Friend, 809 Starr, inspected June 13. Four critical violations: Missing one drain plug at the three-compartment sink. The three-compartment sink must have three working drain plugs. The three-compartment sink must be in good working condition, this is the only sink dishes can be washed. A recheck for drain plugs will be conducted on Wednesday. Observed open containers of cherries, open containers of icing; both these items need refrigerator after opening. Discard these items. Read all labels for proper food storage procedures. No date labeling on salami, grape leaves; all open prepared cooked potentially hazardous items must be date labeled with the date open/prepared and discard date. There is a seven-day discard date when holding at 11 degrees or lower. No chlorine sanitize in the wiping bucket in the kitchen. Change the sanitize bucket. Check the concentration of the wiping bucket often, and change as needed. The front wiping bucket and three-compartment sink tested good. Inspector: Jennifer Gottschalk.

Recent inspections found noncritical violations at:

Fricker's, 19 St. Clair, inspected June 14. One non-critical violation. Inspector: Kelly Ivans.

Taco Bell, 1525 East Alexis, inspected June 13. One non-critical violation. Inspector: Cutcher.

Stone Oak Country Club Pool, 100 Stone Oak, Holland inspected June 15. Two non-critical violations. Inspector: Kistler.

John's 3301 Toledo Cafe, 3833 North Detroit, inspected June 13. One non-critical violation. Inspector: Cutcher.

Recent inspections found no violations at:

Papa John's Pizza, 7335 Airport, Holland, inspected June 20.

Omni Sunshine, 5950 Waterville-Swanton, Swanton, inspected June 20.

Pizza Hut, 5810 Monroe, Sylvania, inspected June 20.

Vito's Pizza, 315 South Detroit, inspected June 16.

Cottage Inn Pizza, 5929 West Sylvania, inspected June 16.

La Perla, Inc., 2742 Hill, inspected June 20.

Family Dollar, 2944 West Sylvania, inspected June 23.

KFC, 3506 Dorr, inspected June 21.

Panera Bread, 491 Dussel, Maumee, inspected June 20.

Subway, 259 Golden Gate, Maumee, inspected June 19.

Maumee Little League, 417 Ford, Maumee, inspected June 24.

Maumee Little League, 900 Gibbs, Maumee, inspected June 24.

Sun Dance Kid Drive-In, 4550 Navarre, Oregon, inspected June 22.

McDonald's, 3138 Secor, inspected June 21.

Camp Courageous, 12701 Waterville-Swanton, Swanton, inspected June 20.

Brandywine Pool Snack Bar, 6904 Salisbury, Maumee, inspected June 20.

Anne Grady, 2139 Byrne, inspected June 20.

Whalen Realty & Auction, 8020 Manore, Whitehouse, inspected June 19.

Jewish Community Center Pool, 6465 Sylvania, Sylvania, inspected June 19.

Cold Stone Creamery, 7633 Sylvania, Sylvania, inspected June 19.

Pita N More, 5929 West Sylvania, Sylvania, inspected June 16.

360 Fitness, 1703 Toll Gate, Maumee, inspected June 20.

Reve Salon and Spa, Inc., 5633 Main, Sylvania, inspected June 16.

Reinspections:

New Orleans Creole Cafe, 5001 Monroe, inspected June 8. All violations from previous inspections have been corrected. No other violations added. Inspector: Gottschalk.

Marco's Pizza, 3423 Lagrange, inspected June 14. Three violations from previous inspection corrected. Critical violations pending: Prep sink being used for ware washing and rinsing of wiping cloths. Prep sink must be protected from contamination. Use only for food preparation. Ranch dressing at 71 degrees on counter, discard, and keep remaining ranch dressings refrigerated. Repair leak in three-compartment sink. Four noncritical violations also pending. Inspector: Cutcher.

First Published July 10, 2006, 7:16 a.m.

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