CHAMPAIGN COUNTY PUBLIC HEALTH DEPARTMENT
201 W. Kenyon Rd
Champaign, Illinois 61820-7807
ESTABLISHMENT SURVEY REPORT
|ESTABLISHMENT:||Los Zarapes||ADDRESS:||804 Eastwood DR|
|OWNER OR OPERATOR:||Felipe Rebollo||CITY:||MAHOMET||ZIP:||61853|
|BASED ON AN INSPECTION THIS DAY, THE ITEMS MARKED BELOW IDENTIFY VIOLATIONS OF THE CHAMPAIGN COUNTY 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||
|**********MAJOR VIOLATION CORRECTION SHEET LEFT: YES NO IF YES, RETURN WITHIN 10 DAYS OF THE ABOVE DATE!**********|
|*=CRITICAL VIOLATION, REQUIRING IMMEDIATE CORRECTION.|
|SCORE: 78||CRITICAL X 5% = 30.00||REPEATS X 2% = 14.00||ADJ. SCORE: 34.00|
|IN = In Compliance||OUT = Out of Compliance||NA = Not Applicable||NO = Not 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 as a Public Health Control procedures were submitted and approved for the salsa, however, guidelines were not being followed. Salsa was found stored on the counter at the wait station at 53F degrees. There was no label to monitor the time control. The salsa had been prepped no more than 30 minutes prior to inspection. COS: Educated the staff. The trays were labeled to monitor time control.|
|3.*||COS||750.210a||Except as specified under subsections (b),(c),(d), and (e), potentially hazardous foods that have been cooked and then refrigerated shall be reheated rapidly to at least 165°F. or higher for 15 seconds throughout before being served or before being placed in a hot food storage facility. Steam tables, bain-maries, warmers, and similar hot holding facilities are prohibited for the rapid reheating of potentially hazardous foods.||Cheese sauce (that had been previously cooked and cooled) was found being reheated in a steam table at 48-51F degrees. Employee stated that the cheese was placed in the steam no more than an hour prior to inspection. COS: Cheese sauce was rapidly reheated on the stove to 165F degrees.|
|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.||Two large metal pans of cooked and cooling "Pollo" (Chicken) was found stored in the walk-in cooler at 45-47F degrees. The date label on the pans indicated that the chicken was cooked and cooled one day prior to inspection. COS: Discussed proper cooling procedures with the cook. The two pans of chicken were discarded.|
|3.*||COS, R||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 large pan of rice (that had been previously cooked and cooled) was found stored on a rolling cart at 51-53F degrees. COS: Educated staff on the importance of cooking food when it is taken out of the walk-in cooler. The large pan of rice was cooked on the stove to 180F degrees. (R1)|
|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.||Several partly consumed employee beverages were found stored on the prep table across from the cook's line. COS: Educated staff. Cups were removed.|
|31.*||COS||750.1120b.||Lavatories shall be accessible to employees at all times.||The hand sink for the cook's line was blocked by a large plastic container stored in the basin. The container was being filled with water which was overflowing into the sink. COS: Educated staff on where to wash and prep their equipment. The container was removed.|
|2.||R||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.||Several large pans of potentially hazardous foods had been cooked and cooled, but there was no time label to indicate when the cooling process began. (R3)|
|14.||R||750.650a.||Food-contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices.||The "GE" brand chest freezer in the side dining room (on the West side) was not on legs or casters to promote cleaning. (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.||The racks in the walk-in cooler were soiled with dried food debris. (R1)|
|24.||R||750.840||All equipment, tableware and utensils shall be air-dried||Glasses at the server station were stored/stacked wet, not air-dried. (R1)|
|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 dish area caulk behind the sprayer hose and above the 3-compartment sink was soiled or moldy. (R1)|
|40.||R||750.1280||Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings.||An employee cell phone was stored on the prep table across from the cook's line. (R1)|
|42.||COS||750.1350c.||Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises.||Vaseline, rubbing alcohol, and hydrogen peroxide were found stored on the clean side of the dish drain board. No dishes or items were stored next to or under the items. COS: The items were removed.|
|Inspector Comments:||-Too many potentially hazardous food items are being taken out at once. Please remember to only take out items that are going to be cooked right away.
-The current score indicates that the inspection observed was unsatisfactory and a re-inspection is required.
-HACCP concept discussed: Cold Holding.
-If you have any question, call 217-531-2920.
INSPECTION CONDUCTED BY: Kiara Booker