Births
Bay Park Community Hospital
China Perez, Toledo, girl, April 20.
Flower Hospital
Julie and Joe Brennan, Maumee, girl, April 21.
Jennifer Pictrowski, Toledo, girl, April 20.
Mercy St. Charles Hospital
Jaclyn and Russell Buffington, Genoa, girl, April 19.
Katerina Stratidakis, Toledo, girl, April 21.
Mercy St. Vincent Medical Center
Cathy and Bradley Barciz, Walbridge, girl, April 20.
Toledo Hospital
Alice and Mark Bonnell, Ottawa Hills, girl, April 21.
Katie and Christopher Hannigan, Toledo, boy, April 21.
Robin and Wayne Knapp, Whitehouse, girl, April 18.
Jessie and Dan Moses, Toledo, girl, April 21.
Brooke and Jordan Pingle, Waterville, girl, April 21.
Katie Rider, Maumee, girl, April 21.
Jera and Toby Shehorn, Wauseon, girl, April 21.
Ashlee and Jeffrey Wilson, Toledo, boy, April 21.
Kristen and Joel Wilson, Perrysburg, boy, April 21.
Coroner’s Rulings
The Lucas County Coroner has ruled in the following deaths:
Clurie Arnett, 89, of Sylvania, March 16, in a nursing home in the 9000 block of Sylvania-Metamora. Accidental, acute bronchopneumonia; right femur fracture, deceased fell in nursing home.
Mary Lou Berkel, 80, of Toledo, March 21, at Hospice of Northwest Ohio. Accidental, acute bronchopneumonia; right femur fracture, deceased fell at home.
Pearly Cole, 86, of Oregon, March 7, at Orchard Villa nursing home. Accidental, complications of right hip fracture; deceased fell in nursing home.
Montrese Moore, 19, of Toledo, March 16, at Mercy St. Vincent Medical Center. Homicide, gunshot wound to chest.
Maxine Moore, 87, of Maumee, April 10, at Hospice of Northwest Ohio. Accidental, multiple respiratory complications due to fracture of the right femur; deceased fell at home.
Barbara Phillips, 83, of Maumee, April 9, at Hospice of Northwest Ohio. Accidental, acute bilateral bronchopneumonia due to fracture of left hip; deceased fell at long-term-care facility.
Allyn Sewald, 34, of Sylvania, April 18, at Stitt and Russell. Suicide, acute carbon monoxide intoxication due to inhalation of charcoal grill fumes in closed automobile.
Kira Thomas, 6 weeks, of Toledo, March 8, at home. Undetermined, sudden unexplained infant death while co-sleeping with two adults.
Restaurant inspections
Recently released inspection reports of Lucas County food-service operations.
Violations:
Mercy Healthcare Center Cafe, 2200 Jefferson, inspected Feb. 22. Yogurt in one-door Pepsi cooler at 47 degrees. All time and temperature controlled for safety foods need to be held cold at 41 degrees or lower to prevent bacteria growth. Yogurt was removed from cooler. Repair cooler to maintain proper temperature. Inspector: Kurt Susdorf.
Mercy St. Vincent Medical Center/Heart, 2400 Cherry, inspected Feb. 21. Pan of roast beef had a prep date of 2/11 and a discard date of 2/18. Facility said that pan had an old date label on it. Facility discarded roast beef . Inspector: Susdorf.
Seaway Market Place, 1707 Cherry, inspected Feb. 17. Improper reheating of potentially hazardous food. To limit bacteria growth, previously cooled food must be reheated to 165 degrees before being held hot at 135 degrees. Employee not properly sanitizing food utensils in three-bay sink. Quat ammonia was not present. Quat ammonia must be at 200 ppm to effectively sanitize. Spray bottle chemicals stored with spices and other foodstuffs. Store chemicals below foods to prevent cross contamination. Inspector: Mike Brady.
The Wing Station, 4015 Secor, inspected Feb. 16. Walk-in cooler is holding food at 44 to 49 degrees. Cold hold food at 41 degrees or lower. Repair cooler. Wet towels stored on counter tops. Store wet towels in sanitizer bucket. Gyro meat on the grill at 86 degrees. Hot hold food at 135 degrees or higher or cold hold at 41 degrees or lower. Store gyro meat in the steam table or under refrigeration. Inspector: Kelly Sattler.
Rose Thai, 5333 Monroe, inspected Feb. 16. Hand sink was turned off. Hand washing was taking place in food-prep sink because of a leak in the hand sink. Repair leak. Food-prep sink is to be used only for food. Raw chicken stored over lettuce. Raw meats should be stored below ready-to-eat foods to prevent cross contamination. Inspector: Sattler.
Outback Steakhouse, 5200 Monroe, inspected Feb. 16. Unlabeled spray bottle hanging above food. Label spray bottles with names of contents and stored away from food or food-contact items. Raw beef stored above au jus in the walk-in cooler. Store raw meat below ready-to-eat foods. No sanitizer in wipe cloth buckets. Wipe cloth buckets should have quat sanitizer at 200 ppm. Inspector: Nathan Fries.
Rally’s, 5855 W. Central, inspected Feb. 15. Hand washing sink is blocked by a bun rack. Keep hand sink accessible for hand washing. No sanitizer detected in wipe cloth bucket. Change sanitizer as needed to maintain chlorine at 50 to 100 ppm or quat at 200 ppm. Inspector: Sattler.
Shorty’s True American Roadhouse, 5111 Monroe, inspected Feb. 15. Improper thawing of meats in standing water in the three-bay sink. This sink is not a food-prep sink and is approved only for dish washing and rinsing. Inspector: Sattler.
Chili’s Grill & Bar, 4801 Talmadge, inspected Feb. 7. Low-temperature dish machine is not dispensing sanitizer. Manager placed a call for service. Wash, rinse, and then sanitize dishes using the three-bay sink until machine is serviced. Inspector: Sattler.
Ascension Lutheran Church, 1326 Collingwood, inspected Feb. 10. Waldorf salad and spinach salad with sliced tomatoes delivered at 65 degrees. All cold time and temperature controlled for safety foods must be delivered at 41 degrees or lower to prevent bacteria growth. Food was delivered in cooler with improper ice bath. Ice bath should cover entire container in cooler to properly maintain temperature. Facility should not accept any foods that are above 41 degrees. Both salads were discarded. Inspector: Susdorf.
Tropics Lounge, 1583 Sylvania, inspected Feb. 22. Foods being reheated in steam tables. All foods must be properly reheated over direct heat on the stove or in microwave to 165 degrees for two minutes before placing in steam tables. Hot-water faucet at the bar four-bay sink malfunctioning. Repair immediately. Repeat violation. Stock the first compartment of the four-bay bar sink with hand soap and paper towels. This bay is the bar hand sink. Remove the strainer from this sink. Use the dump sink behind the blender to dump excess liquid. Bars require a hand sink that is stocked with hand soap, paper towels, hot/cold running water. Repeat violation. Inspector: Stacy Seger.
Sakura Japanese Steakhouse & Sushi Lounge, 5294 Monroe, Feb. 15. Prep-top cooler in back prep room is holding scallops at 44 degrees, shrimp 45 degrees, and chicken 44 degrees with an ambient air temperature of 46 degrees in the bottom. Such food must be held cold at 41 degrees or lower to inhibit bacteria growth. Repeat violation. Repair cooler immediately. Salad dressing held cold on ice at 44 degrees rather than 41 or lower. Provide deeper containers for icing, and more ice. Wet wiping towels stored on food-prep surfaces in the kitchen and at the sushi bar. Store wet wiping towels in sanitizer. Raw meats and chicken stored above produce items in the bottom of the prep-top cooler at the cook line. To prevent cross contamination, store raw meats and poultry below or separate from ready-to-eat foods. Inspector: Sattler.
Center of Hope Creative Village, 463 Elmdale, inspected Feb. 6. No hand soap or paper towels at the hand sink. Stock hand sink with soap and paper towels. Inspector: Jennifer Gottschalk.
Subway, 5200 Harroun, Sylvania, inspected Jan. 31. Utensils in the hand sink; do not store items in sink. Utensils removed at the time of inspection. Quat at 0 ppm in both the wiping cloth bucket and three-bay sink. When the three-bay sink was refilled, it tested at 200 ppm. Quat sanitizer must test at 200 ppm in wiping cloth bucket and three-bay sink. Contact chemical company to adjust dispenser. Inspector: Gottschalk.
Flower Hospital Coffee Shop, 5200 Harroun, Sylvania, inspected Jan. 31. Ingredient labels unavailable for all bakery items. All items received from the licensed bakery and bagels from Berry’s must be accompanied with an up-to-date ingredient list. Ingredient list must be available in case a customer needs to know what the food contains. Inspector: Gottschalk.
Sautter’s Food Center, 9533 Waterville-Swanton, Waterville, inspected Feb. 1. All potentially hazardous foods must be date-marked with a seven-day expiration date once opened, prepared, or thawed. Deli meats must be dated when the package is broken and then discarded after the end of the seventh day. Several open packages found without dates, and one found to be outdated. Inspector: Sara Becker.
Our Time, 2100 Dorr, inspected Feb. 6. Unlabeled sleeves of crackers for sale. All food must have proper label and identification and be from approved sources. Remove sleeves of crackers from shelf. Inspector: Susdorf.
Kroger, 6235 Monroe, Sylvania, inspected Feb. 15. Hand sink in deli area next to the three-bay sink lacks paper towels. Hand sinks must be stocked with hot/cold running water, soap, and paper towels. Hand washing is very important in preventing food contamination that may cause illness. Pepperoni dated 2/25. There is a seven-day discard date for all open and prepared lunch meats. Ground beef stored over whole cuts of meat, and bacon under ground meat on a speed rack in the meat room. Follow proper food storage order to prevent cross contamination. Corrected. Improper food storage order in the Manager’s Special meat section. All meat must be stocked according to food storage order to prevent cross-contamination. Fix the storage order in this section and continue to monitor. Bacon under ground sausage in display case. Bacon must be stocked above ground sausage. Contact Kroger Corp. to make adjustments to follow proper food storage order rules to prevent cross contamination. Repeat violation. Found out-of-date food in the baby food section, including one can of powdered formula with a 2011 date and five cans of Enfamil formula with a Feb. 1, 2012, sell-by date in the Manager’s Special display. No out-of-date baby food may be sold. Employees must check expiration dates and follow “First in, first out” product rotation. All out-dated baby formula removed from sale area and discarded. Inspector: Gottschalk
Biggby Coffee, 4031 McCord, Sylvania, inspected Feb. 14. No hand soap or paper towels at back hand sink by the three-bay sink. Hand sinks must be stocked with hand soap, paper towels, and hot/cold running water. Inspector: Gottschalk.
Happy’s Pizza, 1339 Dorr, inspected Feb. 14. A pair of shoes stored on top of paper bags on the dry stock shelf. Do not place shoes on top of bags. Have an area away from food and food-contact items for employees to place their belongings. Corrected. No sanitizer wiping cloth bucket set up as required. Inspector: Gottschalk.
King Garden, 2839 Monroe, inspected Jan. 27. Hand sink by the prep sink is blocked. Keep hand sink accessible for frequent and adequate hand washing. Do not block access to hand sinks. Repeat violation. A big pan of raw chicken and a small pan of raw beef at 51 degrees by three-bay sink. Cold hold at 41 degrees or lower to prevent bacteria growth. Cook meat in smaller batches and leave all raw meat in cooler until ready to be cooked or fried. No chlorine sanitizer bucket or sink set up as required. Inspector: Susdorf.
Original Gino’s Pizza, 3981 Monroe, inspected Jan. 30. Several wet rags sitting out of sanitizer bucket. Store wet rags in sanitizer bucket. Inspector: Susdorf.
Brisket, 2474 Navarre, Oregon, inspected Jan. 31. Container of lemons stored directly in ice that is used for beverages. After use as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Provide a proper ice bath for lemons. Plastic glass in sugar and a portion cup in powdered sugar. A proper scoop with a handle must be used to prevent contamination product with hand contact. Foil-lined shelves under microwaves. Remove foil from shelving. All shelving must be smooth, easily cleanable, and non-absorbent. Parmesan cheese, lemon juice, and salad dressing that require refrigeration were out at room temperature. Foods that require refrigeration once opened must be stored at 41 degrees or below to prevent bacteria growth. Food in walk-in cooler lacked date mark. Any ready-to-eat potentially hazardous food held over 24 hours must have a seven-day discard date. No thermometers observed in prep cooler as required. One wipe bucket had no sanitizer and the other was at more than 500 ppm bleach. When using bleach as a sanitizer it must be between 50 to 100 ppm to prevent chemical residue/chemical poisoning. Use test strips to verify concentration. Light shields in dish machine area and ice machine area were missing. Light bulbs must be shielded, coated, or otherwise shatter resistant in areas that have exposed food, clean equipment, utensils, or linens or unwrapped single-service or single-use articles. Inspector: Seger.
7-Eleven, 1321 Navarre, inspected Jan. 31. Foods in reach-in cooler in cashier area with no date marking. Once open, all products must have a seven-day discard date. Inspector: Seger.
Flower Hospital Main Kitchen, Lower Level, 5200 Harroun, Sylvania, inspected Jan. 31. Quat sanitizer tested at 0 ppm in the wiping cloth bucket. Quat sanitizer must test at 200 ppm in all wiping cloth buckets and at the three-bay sink. Sanitizer was changed and tested at 200 ppm. Monitor quat sanitizer concentration with test kit. Found cottage cheese at 45 degrees and applesauce at 45 degrees on the patient tray line cold-holding unit. Cold hold food at 41 degrees or lower. Monitor temperature with calibrated food thermometer. Inspector: Gottschalk.
Longhorn Saloon, 944 Phillips, inspected Feb. 14. Sliced tomatoes at 45 degrees in top of prep-top cooler. Cold hold such food at 41 degrees or lower to prevent bacteria growth. Repair cooler. Repeat violation. Container of Mexican rice and a container of cold salad that was out of date. Mexican rice had a prep date of 2/7 and the cold salad had a prep date of 1/31. All foods have a seven-day discard period with prep day being Day One. Discard all out-of-date food. Dirty dishes in hand washing sink in kitchen. Hand sinks are for hand washing only. Inspector: Susdorf.
Lucas County Correction Center, 1633 Spielbusch, inspected Feb. 15. High-temperature dish machine working inadequately. Make repairs. Observed improper temperatures of foods on various trays serving this site and off-site locations. Hot-hold at 135 degrees or above. After food has been placed on trays, the stacks of trays remain at room temperature until they are loaded into van for delivery. Off-site trays are leaving this site to be delivered at unsafe temperatures. A different method of hot holding food on trays needs to be established. Leaky faucet by steam kettle in kitchen. Water is leaking from faucet onto floor into areas of low grout. Water buildup attracts pests. Contact licensed plumber to repair faucet. Inspector: Susdorf.
Original Gino’s Pizza, 5307 Monroe, inspected Feb. 10. Found pizza at 129 degrees in the warmer. Pizza must be hot held at 135 degrees or higher to prevent bacteria growth. Water was added to the warmer, and the temperature was turned up. Monitor temperature of the pizza and warmer. Cut tomatoes had a temperature of 50 degrees in the freezer pan. Once a tomato is sliced, it must be held cold at 41 degrees or lower at all times. Replace the freezer pan more often or keep tomatoes in the cooler. Found one bottle of Sweet Bay Ray Sauce open and at room temperature. The label states it must be refrigerated after opening. The bottle was discarded. Read all labels to ensure all food is held at proper temperatures. Bottom section of the prep-top cooler is maintaining food at 47 to 48 degrees. All time/temperature control for safety food must be held at 41 degrees or lower at all times to prevent bacteria growth. All food from the bottom section of the prep-top cooler was discarded. Repair cooler. Chemicals stored on top of syrup pop and slicer on back shelf. Store chemicals away from food and food-contact items. Inspector: Gottschalk.
En Japanese Steakhouse, 5834 Monroe, Sylvania, inspected Feb. 10. Two-bay sink must have a two-inch air gap to the sewer line. This sink is used to wash produce and to prep food. All food-prep sinks must have a two-inch air gap to the sewer line. Contact a plumber to install an air gap. Unlabeled spray bottle hanging on the oven handle. Chemical spray bottles must be properly labeled with contents’ common names. Store chemicals away from food and food-contact items. Repeat violation. Facility must provide both the 7.01 and the 4.01 calibration solution for the pH meter. This is the only way to properly calibrate the pH meter. Follow the directions in the pH meter box for calibration. This must be done daily prior to testing the pH of the rice. Repeat violation. Found soup left overnight in the table-top warmer. All food must be removed from the warmers at night. Do not leave food out overnight. The soups were discarded. Dish machine tested at 9 ppm. Dish machine must test at 50 ppm. Contact chemical company to make the necessary repairs. Do not use dish machine until it is repaired and testing at 50 ppm. All dishes must be done in the three-bay sink: wash, rinse, sanitize, air dry. Inspector: Gottschalk.
City Diner, 2524 Navarre, Oregon, inspected Feb. 10. Hand sinks with no hand towels. Stock hand sinks with warm running water (100 degrees), soap, and hand towels. Hand towels replaced. Stickers left on clean containers. Remove any sticker on the containers. Stickers are absorbent and can hold bacteria that can contaminate other containers. Observed 0 ppm sanitizer in the back room and cook line sanitizer buckets. Sanitizer must be 200 ppm quat to sanitize counters and equipment. Refresh wipe buckets often. Milk cooler holding at 51 degrees; no thermometer observed in cooler. Cold-hold food at 41 degrees or lower. Refrigerators must have working thermometers that are easily located and readable. An opened can of strawberry preserves was fouund in milk cooler with deli paper on top. Once opened, products must be removed from cans and placed in NSF-approved food-grade container. Inspector: Seger.
Yeeha’s Buckin’ Bar & Grill, 3150 Navarre, Oregon, inspected Feb. 10. Sanitizer water for shot glasses above 400 ppm quat. Sanitzer water is not to exceed 200 ppm to prevent chemical poisoning/chemical residue. Facility is soaking shot glasses in solution between shots. Glasses must dry before using. Use test strips to verify concentration. No test strips available. A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Ice machine in basement had mold buildup. Properly clean and sanitize ice machine to prevent mold buildup. Cups, napkins, and other items stored on basement floor. All food-contact items must be stored a minimum of six inches above the floor to prevent contamination. Gaskets on prep cooler and salad cooler were torn. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. No thermometers observed in prep coolers. Such units require the sensor of a temperature measuring device to be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Spray nozzle on three-bay sink hangs below flood level of sink. Spray nozzle must be two inches above flood level to prevent back flow. No date marking on ready-to-eat food items as required. Towel was placed on top of lettuce. Towels harbor bacteria and may not be used to dry lettuce. French fries in container sitting out at room temperature that have been partially cooked. Such food must be held at 41 degrees or below to prevent bacteria growth. On initial inspection the dish machine was not pulling sanitizer. Use test strips to verify dish machine is sanitizing properly. No sanitizer strips. Sanitizer corrected at time of inspection. Inspector: Seger.
Comboz, 2051 Dorr, inspected Feb. 10. Taco meat being heated improperly in food warmer. Taco meat should be heated on grill to 135 degrees within two hours and then placed in food warmer. Food warmer is meant to hold food, not heat. Inspector: Susdorf.
Barada, 5215 Monroe, inspected Feb. 6. The sanitizer at the dish machine is testing at 0 ppm. Chlorine sanitizer at the dish machine must test at 50 ppm. Chemical company has been contacted to make adjustment. The facility must have a proper method to wash and sanitize dishes. No date labeling observed on prepared hummus and grape leaves in the cooler. Observed hummus in the prep cooler dated for 2/16/12. Once potentially hazardous food is open/prepared it must be dated if not used in 24 hours. Mark with the day of preparation and a seven-day discard date. Inspector: Gottschalk.
Baltimore Cafe, 901 Monroe, inspected Feb. 15. Containers of chicken noodle soup and chili out of date. Chicken noodle soup and chili had a prep date of 2/7. Such food requires a seven-day discard date. Chili and chicken noodle soup were discarded. Inspector: Susdorf.
Club 300, 3304 Collingwood, inspected Feb. 22. Walk-in cooler and walk-in freezer filled to the ceilings. Facility currently does not have enough cold holding space to store food. Facility needs to repair other walk-in cooler and freezer within 30 days or a public health order will be issued. Facility cannot take any more clients until additional walk-in cooler and freezer are working. Pans of ham at 58 degrees in kitchen. Ham was sitting on racks waiting to be cooked. When cooking, facility needs to cook one rack at a time and leave the other racks in the walk-in cooler until ready to be cooked. Facility placed rack of ham back in cooler. Inspector: Susdorf.
Nick and Jimmy’s Black Swamp Customs, 10075 Waterville-Swanton, Whitehouse, inspected Feb. 21. Many foods found to be outdated. Beef tips 2/14, chicken dip 2/14, homemade Zorba sauce 2/7, marinara 2/14, and pizza sauce 2/14. All potentially hazardous foods must be date marked with a seven-day expiration date and then discarded at the end of the seventh day. Rotate foods every day and discard out-of-date foods. Repeat violation. Cross contamination present in the walk-in cooler. Raw ground beef found holding over cooked chicken. All foods should be arranged properly to prevent cross contamination of foods. Rearrange the cooler to protect foods from contamination. Inspector: Becker.
First Published April 23, 2012, 4:30 a.m.
