CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois       61820-7807
217-373-7900      www.c-uphd.org
ESTABLISHMENT  SURVEY  REPORT
Permit Number:
 1070
Date:
 08/02/17
ESTABLISHMENT:  Jupiter's at the Crossing ADDRESS:  2511 Village Green PL
OWNER OR OPERATOR:  Carlos Nieto CITY:  CHAMPAIGN ZIP:  61822
BASED ON AN INSPECTION THIS DAY, THE ITEMS MARKED BELOW IDENTIFY VIOLATIONS OF THE  CHAMPAIGN-URBANA  FOOD SERVICE ORDINANCE, THE SANITARY INSPECTION LAW AND RULES PROMULGATED UNDER THESE ACTS. FAILURE TO CORRECT THESE VIOLATIONS WITHIN THE TIME SPECIFIED MAY RESULT IN PROSECUTION UNDER THE ENFORCEMENT PROVISIONS OF THESE ACTS.
ALL  4  AND  5  POINT  ITEMS  MUST  BE  CORRECTED  IMMEDIATELY;  ALL  OTHER  VIOLATIONS  MUST  BE  CORRECTED  WITHIN
NI
  DAYS.
**********MAJOR VIOLATION CORRECTION SHEET LEFT: YES  NO  IF YES, RETURN WITHIN 10 DAYS OF THE ABOVE DATE!**********
*=CRITICAL VIOLATION, REQUIRING IMMEDIATE CORRECTION.
ITEM  WT  IN DESCRIPTION
Food
1. * 5 IN Source: Sound Condition. No spoilage
2. 1 OUT Original container; properly labeled
Food Protection
3. * 5 OUT Potentially hazardous food meets temperature requirements during storage, preparation, display, service, and transport.
4. * 4 IN Facilities to maintain product temperature
5. 1 IN Thermometers provided and conspicuous
6. 2 IN Potentially hazardous food properly thawed
7. * 4 IN Unwrapped and potentially hazardous food not re-served. Cross-Contamination
8. 2 OUT Food protection during storage, preparation, display, service, and transportation.
9. 2 IN Handling food (ice) minimized, methods
10. 1 OUT Food (ice) dispensing utensils properly stored
11. * 5 IN Personnel with infections restricted
12. * 5 OUT Hands washed and clean, good hygienic practices
13. 1 IN Clean clothes, hair restraints
Food Equipment/Utensils
14. 2 OUT Food (ice) contact surfaces: designed, constructed, maintained, installed, located
15. 1 OUT Non-food contact surfaces: designed, constructed, maintained, installed, located
16. 2 IN Dishwashing facilities: designed, constructed, maintained, installed, located
17. 1 IN Accurate thermometers, chemical test kits provided, gauge cock
18. 1 IN Pre-flushed, scraped, soaked
19. 2 IN Wash, rinse water: clean, proper temperature
ITEM  WT  IN DESCRIPTION
20. * 4 IN Sanitation rinse: clean, temperature, concentration
21. 1 OUT Wiping cloths: clean, use restricted
22. 2 OUT Food contact surface of equipment and utensils clean, free of abrasives and detergents
23. 1 OUT Non-food contact surfaces of equipment and utensils clean
24. 1 OUT Storage, handling of clean equipment-utensils
25. 1 IN Single-service articles, storage, dispensing
26. 2 IN No re-use of single-service articles
Water
27. * 5 IN Water source; safe: hot and cold under pressure
Sewage
28. * 4 IN Sewage & waste water disposal
Plumbing
29. 1 IN Installed, maintained
30. * 5 OUT Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 IN Number, convenient, accessible, designed, installed
32. 2 OUT Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: hand cleanser, sanitary towels/hand drying devices provided, proper waste receptacles, tissues
Garbage & Refuse Disposal
33. 2 IN Containers/receptacles covered, adequate number, insect/rodent proof, frequency, clean
34. 1 IN Outside storage area, enclosures properly constructed, clean; controlled incineration
ITEM  WT  IN DESCRIPTION
Insect, Rodent, Animal Control
35. * 4 OUT Presence of insects/rodents outer openings protected, no birds, turtles or other animals
Floors, Walls, & Ceilings
36. 1 OUT Floors: constructed, drained, clean, good repair, covering, installation, dustless cleaning methods
37. 1 OUT Walls, ceiling, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods
Lighting
38. 1 IN Lighting provided as required, fixtures shielded
Ventilation
39. 1 IN Rooms and equipment - vented
Dressing Rooms
40. 1 IN Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 OUT Toxic items properly stored, labeled and used
42. 1 IN Premises maintained, free of litter, unnecessary articles cleaning/maintenance equipment properly stored, authorized personnel
43. 1 NA Complete separation from living/sleeping quarter, laundry
44. 1 IN Clean, soiled linen properly stored
45. * 0 IN Certified personnel as required
Administrative
46. 0 IN Administrative Rules
SCORE: 60 CRITICAL X 5% = 35.00 REPEATS X 2% = 20.00 ADJ. SCORE: 5.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS 750.140b.5. Potentially hazardous foods of large volume or prepared in large quantities shall be rapidly cooled, utilizing such methods as limiting depth of food to 4 inches or less, agitation, quick chilling or water circulation external to the food container. KITCHEN: Pans of cooked grilled chicken and barbeque chicken were at 88-130F on a speed rack right of the pizza oven. Employee identified the grilled chicken was cooked over 2 hours prior, and the barbeque chicken was removed from the oven within the last hour. COS: Barbeque chicken was immediately taken to the walk-in cooler and spaced out the speed rack to cool. Grilled chicken was reheated to 165F and then taken to the walk-in cooler to cool. Educated.
3.* COS 750.120a2(cold). The temperature of potentially hazardous foods shall be 41°F or below, or 135°F or above, at all times, except as otherwise provided in this Part. KITCHEN: Food items (cheese, pesto, sliced ham, pizza sauce, mozzarella cheese, barbeque chicken, grilled chicken) in the tops of both of the pizza make table were at 44-50F. Employees identified the lids had been off the coolers for approximately the last 3 hours. COS: All products were moved to the kitchen freezer and cooled below 41F within the next 30 minutes. Educated and lids placed on the make table coolers.
3.* COS, R 750.151d1-4 A date-marking system that meets the criteria stated in subsections (a) and (b) of this Section may include; 1)Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; 2)Marking the date or day of preparation , with a procedure to discard the food on or before the last date or day by which food must be consumed on the premises, sold, or discarded as specified under subsection (a) of this Section; 3)Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under subsection (b) of the this Section ; or 4)Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. ALL BARS: Opened cartons of half-n-half were not labeled for 7 day use in the all the bars. (R1) COS: Employees identified some opening dates and labeled. The rest were discarded.
12.* COS 750.530b A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1)The employee's hands; 2)The container; and 3)Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. KITCHEN: An open employee beverage was stored on top of the vent hood above the fryers. COS: Removed. Educated.
30.* COS 750.1080 The potable water system shall be installed to preclude the possibility of backflow. Devices to protect against backflow and backsiphonage shall be installed at all fixtures and equipment where an air gap at least twice the diameter of the water inlet is not provided between the water outlet from the fixture and the fixture's flood-level rim and wherever else backflow or backsiphonage may occur. KITCHEN: A Y-valve with shut-offs and two hoses attached (one supplied the chemical dispenser and one had a sprayer nozzle at the other end) were attached to the mop sink faucet without adequate backflow protection. COS: Disconnected. Discussed backflow prevention.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized Drain flies in quantities too numerous to count were present in areas of the downstairs kitchen, downstairs bar, and main kitchen at the soda station. MVCF issued for cleaning and pest control servicing.
41.* COS 750.1310b. Materials in each of these two categories shall be stored and located to be physically separated from each other, shall be stored in cabinets or in similar physically separated compartments or facilities used for no other purpose; and, to preclude potential contamination, shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles except that this latter requirement does not prohibit the convenient availability of detergents or sanitizers at dishwashing stations. KITCHEN: Chemicals were stored intermingled with serving bowl and blue bucket used for food storage on the prep table and shelf to the right of the fryers. COS: Chemicals removed.
Non-critical Violations:
Item Status Rule # Rule Observed
2. 750.140b1. Potentially hazardous food requiring refrigeration after preparation shall be labeled or tagged with the date and time of preparation and rapidly cooled to an internal temperature of 41°F or below. KITCHEN: Cooked and cooled chicken was not labeled with date and time to indicate the start of the cooling process.
8. R 750.130a. Food, whether raw or prepared, if removed from the container or package in which it was obtained shall be in a clean, covered container except during necessary periods of preparation or service. Whole and unprocessed fresh raw vegetables and fresh raw fruits shall be exempt from this subsection(a). MAIN BAR: Ice bins were left uncovered during periods when not in use. (R1)
8. 750.130a. Food, whether raw or prepared, if removed from the container or package in which it was obtained shall be in a clean, covered container except during necessary periods of preparation or service. Whole and unprocessed fresh raw vegetables and fresh raw fruits shall be exempt from this subsection(a). KITCHEN: Pizza make table coolers were left uncovered during long periods when not in use.
10. COS 750.290 Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. KITCHEN/MAIN BAR: Scoop handles were stored in contact with ice in the ice bins. COS: Educated. Scoops removed.
14. R 750.600 Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials, shall be corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. KITCHEN/DOWNSTAIRS: Multiple plastic food storage containers and lids were cracked, chipped, and melted. (R1)
15. R 750.690 Surfaces of equipment not intended for contact with food, but which are exposed to splash or food debris or which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and readily accessible for cleaning, and shall be of such material and in such repair as to be easily maintained in a clean and sanitary condition. KITCHEN: Door gasket was torn in the right door of the 3-door salad make table cooler. (R1) DOWNSTAIRS BAR: Door gasket was torn in the left door of the 4-door reach-in cooler in the bar. (R1) ALL BARS: Edges of racks were chipped and rusted in the reach-in coolers. (R1)
21. 750.810b. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the sanitizing solutions permitted in Section 750.820(e)and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. KITCHEN: Wet wiping cloths were left on the pizza make table.
22. R 750.800c. Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule subject to the approval of the regulatory authority. This schedule shall be based on food temperature, type of food, and amount of food particle accumulation. KITCHEN: Interior top panel in the microwave was soiled with food splatter. (R1)
22. 750.800c. Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule subject to the approval of the regulatory authority. This schedule shall be based on food temperature, type of food, and amount of food particle accumulation. DOWNSTAIRS: 1. Can opener blade was soiled with food debris. 2. Ice deflector shields were soiled/molded in the ice machines. KITCHEN: Utensils were stored soiled and in soiled containers.
23. R 750.800e. Non-food-contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. KITCHEN: 1. Door hinges were soiled on the large pizza make tables. (R1) 2. Soda tower was soiled. (R1) BARS: Interiors of the reach-in cooler and top loading beer coolers were soiled. (R1)
23. 750.800e. Non-food-contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. KITCHEN: Shelves and storage racks were soiled with food debris. DOWNSTAIRS: 1. Prep table mounted can opener holster was soiled. 2. Racks were soiled in the produce walk-in cooler. 3. Door gasket was soiled in the keg walk-in cooler. ALL BARS: Door gaskets and door rims were soiled in reach-in coolers and the top loading beer coolers.
24. R 750.840 All equipment, tableware and utensils shall be air-dried KITCHEN: Plastic beverage cups were stacked/stored wet. (R1)
32. COS 750.1120e(drying). A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. MAIN BAR: Paper towels were not provided to the hand sink on the west side of the main bar (closest to the parking lot). COS: Added.
36. R 750.1200a. Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be constructed of smooth durable material sealed concrete, terazzo, ceramic tile, durable grades of linoleum or plastic, or tight wood impregnated with plastic, and shall be maintained in good repair. Nothing in this section shall prohibit the use of anti-slip floor covering in areas where necessary for safety reasons. DOWNSTAIRS: Floor sealant was in disrepair throughout the prep room, bar, and walk-in units. (R1)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. DOWNSTAIRS BAR: Floor was soiled around the legs of equipment and along the walls. (R1) KITCHEN: 1. Floor was soiled below the fryers. (R1) 2. Floor was soiled below the soda station. (R1)
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. KITCHEN: Floor was soiled below the dish machine.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. KITCHEN: Wall FRP ceiling tiles, ceiling grid, and ceiling vents above the pizza oven were scorched and stained. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. KITCHEN: Wall FRP was detached above the pizza oven.
Inspector Comments: Thoroughly clean areas of your facility where the flies are most prevalent, and have your facility serviced by a pest control technician within 5 days. Return the signed MVCF along with the pest control invoice to the health department within 10 days.

The adjusted score indicates compliance below a satisfactory level. A “Re-Inspection Required” Inspection Notice shall be posted at the location determined by the health officer and shall remain posted until a satisfactory re-inspection is completed. A request form with written instructions for requesting a re-inspection has been issued to the person-in-charge.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: