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:
 1523
Date:
 04/06/17
ESTABLISHMENT:  Golden Harbor ADDRESS:  505 S Neil ST
OWNER OR OPERATOR:  Mei-Nu Wu CITY:  CHAMPAIGN ZIP:  61820
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 OUT 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 OUT Installed, maintained
30. * 5 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 OUT 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 OUT 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 OUT Administrative Rules
SCORE: 67 CRITICAL X 5% = 20.00 REPEATS X 2% = 20.00 ADJ. SCORE: 27.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
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. An opened bottle of Pearl River Brand - Mushroom Flavored Superior Dark Soy Sauce, two opened bottles of hoisin sauce, and two open cans of barbecue sauce, all bearing manufacturer labels which indicated to "refrigerate after opening" or "keep refrigerated after opening" were found stored at room temperature 68-71F. COS: Discarded. Educated.
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. A bowl of fried crispy egg pieces stored at room temperature was 68F. COS: Discarded. Discussed holding parameters for the crispy egg pieces, and the potential use of a heat lamp and time control.
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. Opened and partially consumed employee beverages were stored on top of a make table cooler by the cook's line and over top of the plating area (left of the heat lamp). COS: Educated manager on proper storage of employee beverages. Beverages discarded. Designated a location for employee beverage storage on the lower shelf of the cart by the cook's line hand sink.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. The hand sink by the large walk-in cooler was blocked by a soiled rice pot that was sitting in the sink basin. COS: Educated manager on hand sink use and accessibility. Rice pot removed and hand sink made accessible for use.
Non-critical Violations:
Item Status Rule # Rule Observed
2. R 750.110b3. Each container of unshucked shell stock (oysters, clams, or mussels) shall be identified by the attached tag that states the name and address of the original shell stock processor, the repacker or reshipper, the kind and quantity of shell stock, and an interstate certification number issued by the site or foreign shellfish control agency. The fresh clams did not have their 90-day tag. (R1) Note: Discussed with owner and explained hot tags should be kept.
2. COS 750.130f. Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained, shall be stored in a container identifying the food by common name. Re-used bulk storage containers were not labeled appropriately as to the new contents of the container. COS: Manager identified contents and labeled appropriately.
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). Food was uncovered in the large walk-in cooler (especially fully cooled food items). (R2)
8. R 750.130b. Containers of food shall be stored a minimum of 6 inches above the floor in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area, except that: 1. Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be elevated when the food container is not exposed to floor moisture. 2. Containers may be stored on dollies, racks or pallets provided that the equipment is easily movable. Bags and boxes of food were stored on the floor of the walk-in freezer. (R1)
8. 750.130b. Containers of food shall be stored a minimum of 6 inches above the floor in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area, except that: 1. Metal pressurized beverage containers and cased food packaged in cans, glass or other waterproof containers need not be elevated when the food container is not exposed to floor moisture. 2. Containers may be stored on dollies, racks or pallets provided that the equipment is easily movable. Food was stored on the floor in the walk-in cooler.
10. 750.290 Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice bucket was stored unprotected/un-inverted at the ice machine.
10. 750.280 a-d Between uses during service, dispensing and incidental utensils shall be: a) Stored in the food with the dispensing utensil handle extended out of the food; or b) Stored clean and dry; or c) Stored in running potable water dipper wells; or d) In the case of dispensing utensils and malt collars used in serving frozen desserts, stored either in a running potable water dipper well, or clean and dry. The dispensing scoop for the bulk salt (ready-to-eat) was stored with the handle in contact with the salt.
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. Household microwaves were in use in the kitchen. (R3)
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. A household crockpot was in use in the kitchen (left of the heat lamp). Condemned for use. 2. Multiple plastic food storage containers were cracked and fractured. 3. Racks in the small walk-in cooler were rusted. 4. An opened #10 can was used for storage of food in the small walk-in cooler; not approved and the contents of the can were not transferred to a food grade container.
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. Grease trap lids were rusted. (R1)
15. 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. Door gaskets were torn in the left and middle doors of the 3-door make table cooler located across from the fryers. 2. Plastic coating was peeling off the exterior of the dish machine and the upright reach-in freezer by the mop sink; revealing a soiled sticky surface, not smooth and easily cleanable. 3. Aluminum foil used to line the battering station was torn and heavily soiled. 4. The wooden shelf left of the bag-in-box soda tower and the wooden shelf below the bulk bins in the same room were both warn and damaged with the untreated particle board and plywood base exposed. 5. The shelves were rusted left of the woks and below the left drain board of the 3-compartment sink.
17. 750.830c. Machine or water line mounted numerically scaled indicating thermometers accurate to +3 degrees F. shall be provided to indicate the temperature of the water in each tank of the machine and the temperature of the final rinse water as it enters the manifold. The wash and rinse gauges on the dish machine were not functioning.
21. 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. Wet wiping clothes were stored on prep tables. (R3)
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 meat slicer in the back prep area and a food processor on the cook's line were soiled with food debris; not currently in use.
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. 1. The racks were soiled in the walk-in coolers. 2. Gaskets were soiled in the make table reach-in cooler by the fryers. 3. Interior door gasket and bottom shelf in the upright reach-in freezer (by the mop sink) were soiled. 4. Gasket in the chest freezer was molded. 5. Interiors of the rice warmers were soiled with food debris. 6. Vent hood panels were heavily soiled with grease.
24. R 750.840 All equipment, tableware and utensils shall be air-dried Clean pans were stacked wet; not air dried. (R4)
29. 750.1060 All plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. Local ordinances may be followed when standards are equal to or exceed those contained in the aforementioned Code. Water was leaking from the base of the faucet and the cold water knob at the left faucet of the 3-compartment sink.
32. R 750.1120e4. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities. No trash can was conveniently located near the hand sinks by the large walk-in cooler and by the kitchen entryway. (R2)
32. 750.1110d. A supply of toilet tissue shall be provided at each toilet at all times. No toilet paper was provided in the employee restroom.
36. R 750.1200f. In all new or extensively remodeled establishments utilizing concrete, terazzo, ceramic tile or similar flooring materials, and where water-flush cleaning methods are used, the junctures between walls and floors shall be coved and sealed. In all other cases, the juncture between walls and floors shall not present an open seam of more 1/32 inch. The coved base by the walk-in freezer door was in poor repair. (R3)
37. R 750.1210e. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable and shall be maintained in good repair. The small walk-in cooler fan grate was rusted. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Metal panel was detached from the employee restroom door.
37. 750.1210e. Light fixtures, vent covers, wall-mounted fans, decorative materials and similar equipment attached to walls and ceilings shall be easily cleanable and shall be maintained in good repair. 1. The caulking was detached at the clean drain board of the dish machine and at the right splash guard of the hand sink by the large walk-in cooler. 2. The caulking was torn where hand sink countertops meet the adjacent toilet stalls in both the men's and women's restrooms.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Ceiling vents in the employee restroom and above the 2-compartment sink were soiled with dust.
38. 750.1240a. Shielding to protect against broken glass falling into food shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleanened and stored. 1. Light shields were cracked above the dish area and the 2-compartment sink. 2. Light outside of the large walk-in cooler was not shielded.
46. 750.570 All food handlers, other than someone holding a food service sanitation manager certificate (FSSMC), shall receive or obtain training in basic food handling principles as outline in Subpart M. Proof of Food Handler Training was not provided in the facility.
Inspector Comments: 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.

Notes:
1. Discussed cooling procedures and parameters.
2. As discussed with the previous inspector: shell stock tags must be kept with the lot of clams until the entire lot is gone, then keep the tags for an additional 90 days.

In the Observed description of the repeat violations (R1) through (R4) have been cited. These citations represent the consecutive number of routine inspections each violation has been cited as a repeat on. An (R1) notation indicates that the violation was initially identified on the previous routine inspection, and has been identified and cited as a repeat on today's inspection. A violation that has been cited on routine inspection for 2 or more consecutive years will be moved to a major violation risk classification requiring correction within 10 calendar days.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: