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:
 1313
Date:
 09/21/17
ESTABLISHMENT:  El Toro Bravo ADDRESS:  2561 W Springfield AVE
OWNER OR OPERATOR:  Ezequiel Fuentes CITY:  CHAMPAIGN ZIP:  61821
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 OUT Source: Sound Condition. No spoilage
2. 1 IN 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 IN 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 IN 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 IN 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 IN 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 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
Administrative
46. 0 IN Administrative Rules
SCORE: 72 CRITICAL X 5% = 30.00 REPEATS X 2% = 10.00 ADJ. SCORE: 32.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
1.* COS 750.100 Food shall be in sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Heavily molded fruit was found at the bar. COS: Discarded.
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. 1-The pull out cooler drawers on the cook's line were holding raw meats and cut tomatoes at 46F-51F. COS: Discarded. MVCF issued on unit. 2-The salsa, guacamole, and sour cream in the cook's line make table top were at 60F. COS: Discarded. Educated on closing lid when not in use.
3.* 750.140b.1. Cooked potentially hazardous food shall be cooled: A. From 135°F (60°C) to 70°F (21°C) within 2 hours; and B. From 70°F (21°C) to 41°F (4.5°C), or below, within 4 more hours (or within a total of 6 hours). 1-A container of cooked whole chickens was sitting on the prep sink table to cool off at 107-120F. COS: Immediately moved to walk-in cooler. Educated. 2-Cooked and cooling refried beans in the walk-in cooler from yesterday were at 46F. COS: Discarded.
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. Facility did not have follow their own procedures for time as a control (no time label on a tub of salsa at 47F). COS: Labeled.
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. Open containers of milk and opened packages of hot dogs held over 24 hours in various reach-in and walk-in coolers did not have the 7 day date labeling.(R2) COS: Discarded. NOTE: If this violation is on the next inspection, facility will have to come in for a hearing regarding this.
12.* COS 750.510c Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: 1)Rinse under clean running water; 2)Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; 3)Rub together vigorously for at least 20 seconds while: A)Paying particular attention to removing soil from underneath the fingernails during cleaning procedure;and B)Creating friction on the surfaces of the hands and arms, fintertips, and areas between the fingers; 4)Thoroughly rinse under clean running warm water; and 5)Immediately follow the cleaning procedure with thorough drying, using a method specified under the Section 750.1120(e). An employee washed his hands without using soap. COS: Hands washed properly educated.
Non-critical Violations:
Item Status Rule # Rule Observed
8. 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. 1-Raw fish was stored over bottled beverages in the walk-in cooler. 2-Raw eggs were stored over broccoli in the cook's line upright cooler. 3- The cook's line upright cooler thermometer was stored in a container with direct contact with raw fish. COS: Removed. Educated.
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). The steam table, all make tables, a container of taco salad shells, and ice bins were not covered when not in use.(R1)
14. 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. 1-The back prep area 2 door reach in cooler's condenser was dripping condensation. 2-The mixer on the cook's line was wrapped in plastic wrap and tape (not smooth and easily cleanable).
15. 750.700 Ventilation hoods and devices shall be designed to prevent grease or condensation from collecting on walls and ceilings, and from dripping into food or onto food-contact surfaces. The filters were removed from the hoods.
21. COS, R 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. No sanitizer registered in the wiping cloth buckets.(R1) COS: Remixed.
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. The can opener, the waffle maker, and the mixer in the kitchen were heavily soiled.
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. The walk-in cooler shelving was soiled.
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-The sides of the cook's line equipment was heavily soiled.(R1) 2-The bar cabinet and cooler doors were sticky.(R1)
32. COS 750.1120e(soap). A supply of hand-cleansing soap or detergent shall be available at each lavatory. No soap was available at the cook's line hand sink. COS: Added.
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floors were soiled under equipment at the cook's line. (R1)
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The walk-in cooler ceiling was heavily soiled with dust.
Inspector Comments: The facility received a less than satisfactory score. The yellow "Re-Inspection Required" placard was posted at the facility. The placard shall not be removed from the posted location except by the inspector.
The yellow "Request for Re-Inspection" form was left with the manager.
The facility must fix the cooler and notify the inspector within ten days.

If you have any questions, please contact me.


INSPECTION CONDUCTED BY:   Jennifer Schroeder


REPORT RECEIVED: