201 W. Kenyon Rd
Champaign, Illinois       61820-7807
Permit Number:
ESTABLISHMENT:  El Toro of Rantoul ADDRESS:  1668 E Grove AVE
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 OUT Handling food (ice) minimized, methods
10. 1 OUT Food (ice) dispensing utensils properly stored
11. * 5 IN Personnel with infections restricted
12. * 5 IN Hands washed and clean, good hygienic practices
13. 1 IN Clean clothes, hair restraints
Food Equipment/Utensils
14. 2 IN 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
20. * 4 OUT Sanitation rinse: clean, temperature, concentration
21. 1 IN Wiping cloths: clean, use restricted
22. 2 IN 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
27. * 5 IN Water source; safe: hot and cold under pressure
28. * 4 IN Sewage & waste water disposal
29. 1 IN Installed, maintained
30. * 5 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 OUT Number, convenient, accessible, designed, installed
32. 2 IN 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
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 IN Walls, ceiling, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods
38. 1 IN Lighting provided as required, fixtures shielded
39. 1 IN Rooms and equipment - vented
Dressing Rooms
40. 1 IN Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 IN 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
46. 0 IN Administrative Rules
SCORE: 73 CRITICAL X 5% = 30.00 REPEATS X 2% = 12.00 ADJ. SCORE: 31.00
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
Critical Violations:
Item Status Rule # Rule Observed
3.* COS 750.153a1-4 If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for immediate service: 1) The food shall have an initial temperature of 41°F (5°C) or less if removed from cold holding temperature control, or 135°F (57°C) or greater if removed from hot holding temperature control; 2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; 3) The food shall be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control; 4) The food in unmarked containers or packages, or marked to exceed a 4 hour limit, shall be discarded. Time was not indicated for the portioned bowls of salsa at the wait station. Bowls of salsa were at 60-62F. COS: Discussed time/temperature control parameters. Manager believed the salsa had been out for approximately 50 minutes, yet after an additional 30 minutes he opted to discard the salsa.
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. Shrimp was 46-48F, chicken was 50F, beef was 56F, and crab meat was 50F in the top right door of the 4 door pullout drawer cooler. COS: Discarded. Top drawer of cooler condemned for use. Product temperatures in all other drawers were below 41F.
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. 1. Six pans of cooked/cooled white cheese prepared the day prior (6/12/2017) were at 46-54F, covered, and stacked on top of each other in the walk-in cooler. A bucket of cooked/cooled salsa verde prepared the day prior was 46F in the walk-in cooler. COS: Discarded. 2. A bucket of cooked red salsa was sitting out on the counter at 132-140F and a large pan of cooked chicken was sitting out on the counter at 118-176. COS: Educated employees on cooling processed. Salsa cooled utilizing an ice bath. The chicken was portioned to cool into two pans, labeled appropriately, and placed in the walk-in cooler.
20.* COS 750.820e2. The food-contact surfaces of all equipment and utensils shall be sanitized by:. 2. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 F.; or Employee was observed washing and rinsing pans and utensils in a single basin of the 3-compartment sink, and then he was observed putting the dishes away without sanitizing them. COS: Educated employee. Dishes were ran through the properly functioning dish machine.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Bar/wait station hand sink was used to rinse out drinking glasses, and two glasses sitting in the basin of the sink were blocking access and use of the sink for hand washing purposes. COS: Sink unblocked. Educated employees. Glasses to be sent back to the dish machine for ware washing.
35.* 750.1170 Openings to the outside shall be effectively protected against the entrance of rodents and shall be protected against the entrance of insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other means. Door sweep at the base of the back door and the weather stripping on the right side of the door were in disrepair. Visible light was shining through the damaged portions of the sweep and weather stripping. Door was not fully self-closing and was catching along the top of the door frame. MVCF issued for repairs.
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. Cooked and cooled white cheese salsa verde in the walk-in cooler were not labeled with time to indicate the start of the cooling process.
8. COS, R 750.120a. At all times, including while being stored, prepared, displayed, served or transported, food other than whole, unprocessed raw fruits and unprocessed raw vegetables shall be protected from potential contamination, including dust, insects, rodents, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, drainage, and overhead leakage or overhead drippage from condensation. Raw chicken [and beef] were stored over ready-to-eat and cooked and cooled food items in the walk-in cooler. (R1) COS: Educated. Raw meats moved away from ready-to-eat foods.
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). 1. Bar ice bin and wait station ice bin were left uncovered when not in use. COS: Covered. 2. Hot held food items were left uncovered in the wait station steam table and the cook's line steam table.
9. COS 750.280 To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. Bowls without handles were used to dispense salt and sugar from bulk bins. COS: Removed. Educated on use of scoops with handles.
10. COS, R 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. Ice scoop was stored with the handle in contact with the ice in the wait station ice bin. (R1) COS: Educated. Scoop removed and stored with the handle extending out of the ice.
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. 1. Racks in the walk-in cooler had chipped paint and were rusted. (R1) 2. White hose fastened to the 3-compartment sink was in disrepair. 3. Corner of the mop sink basin was chipped; no longer smooth and easily cleanable. (R1)
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. 1. Racks in the walk-in cooler were soiled. (R1) 2. Plastic liners on the clean dish racks were soiled. (R1) 3. Door gaskets were soiled in the 2-door upright reach-ion cooler. (R1)
24. R 750.840 All equipment, tableware and utensils shall be air-dried Plastic beverage cups in the wait station were stacked/stored wet; not air dried. (R1)
24. 750.850 Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives and forks shall be touched only by their handles. Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or with surfaces that contact the user s mouth. Plates were stored in the splash zone below the paper towel dispenser located across from the bar/wait station hand sink.
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. Floor sealant by the back door and in the back dry storage room was in disrepair. (R1)
36. 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. Floor tiles were chipped in front of the walk-in units.
Inspector Comments: The adjusted score indicates compliance below a satisfactory level. A re-inspection of your facility will be conducted within approximately 30 days. A score of 35% or less on the re-inspection will result in an immediate closure of your facility, at which point all violations must be corrected prior to re-instatement of your health permit. Please ensure violations cited on this report are corrected prior to the re-inspection.

Have the 4-door pullout drawer cooler serviced and contact me to uncondemn the unit once capable of maintaining product temperatures in all drawers below 41F.

Fix the back door to be fully self-closing and sealed within 5 days, and return the signed MVCF to the health department within 10 days.

Please contact me, if you have any questions.