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:
 01/30/18
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 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 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 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 OUT 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 IN Wiping cloths: clean, use restricted
22. 2 OUT Food contact surface of equipment and utensils clean, free of abrasives and detergents
23. 1 IN 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 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 IN 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
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 IN 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: 77 CRITICAL X 5% = 30.00 REPEATS X 2% = 12.00 ADJ. SCORE: 35.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS, R 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. Cooked/cooled refried beans(48F) and chicken(44F) were found in the walk-in cooler (R1). The beans and chicken were cooked/cooled the previous night. COS: Discarded by manager.
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. Portioned salsa were 44F in the top portion(improperly stored on top of other items)of the wait area make table cooler. All other items were at safe temperatures below 41F. COS: Educated, all salsas found out of safe temperature were discarded by the manager.
3.* COS 750.120a2(hot). 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. Cooked rice was at 122F in the steam table. The rice was cooked 3 hours prior and had set out at room temperature for some time period before being placed into the steam table. COS: The rice was taken to be re-heated rapidly above 165F and then returned to the steam table for proper hot holding above 135F.
3.* COS, R 750.151b1-2 Commercially Processed Food (open and cold hold) Except as specified in subsections (d)-(f) of this Section, refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and, if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in subsection (a) of the this Section. 1)The day the original container is opened in the food establishment shall be counted as Day 1. 2)The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. Multiple opened packages of hot dogs were stored in the walk-in cooler with no 7-day use by date label(R1). COS: The packages were opened the day prior. The packages were properly labeled with 7-day use by date during the inspection.
12.* COS 750.1120 e3. Common towels are prohibited. An employee was observed with a common towel attached to his belt and was observed wiping their hands on it. COS: Common towel discarded, educated, instructed to wash hands.
35.* COS 750.1160b Pesticides may be applied only by licensed pest control personnel. Raid flying insect spray was found in the dry storage area. COS: Educated, raid removed from the facility.
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/cooled refried beans and chicken (improperly cooled and unsafe temperatures) were not labeled with time for the purpose of tracking cooling.
8. 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. The steam table and containers of taco salad and taco shells were left uncovered when not in use (R2).
15. R 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. A filter was removed from the exhaust hood(in use) leaving two large gaps (R1).
18. 750.820c. Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil. Sticky label residue was present on clean pans and containers.
22. R 750.800b.2. To prevent cross-contamination, kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. The can opener blade was heavily soiled with dried on food debris(R1).
24. 750.840 All equipment, tableware and utensils shall be air-dried Clean food storage containers were stored/stacked wet, not air dried.
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The floors were soiled beneath the cook's line equipment(R2).
Inspector Comments: HACCP Topic Discussed: Cold Holding

The facility received a less than satisfactory score. The yellow "Re-inspection" placard was posted at the facility. The placard shall not be removed from the posted location except by the inspector. The yellow "Request re-inspection" form was left with the manager.

The manager and/or owner shall attend a hearing on Feb 1, 2018 at 8:00 am for the chronically repeated violation #3 750.151 d.1-4 for lack of 7-day use by date labeling on opened packs of hot dogs.

If you have questions please contact me at 217-531-2928 or jsigler@c-uphd.org


INSPECTION CONDUCTED BY:   Jacob Sigler


REPORT RECEIVED: