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:
 1581
Date:
 06/13/17
ESTABLISHMENT:  Fazoli's No. 1796 ADDRESS:  2029 N Prospect AVE
OWNER OR OPERATOR:  Zachary Rittenhouse 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 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 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 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 OUT 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 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 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: 70 CRITICAL X 5% = 15.00 REPEATS X 2% = 22.00 ADJ. SCORE: 33.00
 
 
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. The upright "Delfield" 1-door refrigerator (to the left of the oven) was reading 41 degrees F, but multiple items were found out of temperature. One and a half boxes of bacon were at 47 degrees F. 2 quarts of marinara sauce was at 53 degrees F. 6 pieces of chicken (breaded) were at 57 degrees F. The items had been in the unit for at least 4 and 1/2 hours. COS: The unit was condemned and marked with a sticker. The manager discarded the items. (Note, 4 pans of lasagna were at 42 degrees F, but had only been in the unit for 2 hours, and were immediately put into the walk-in cooler. - AND - Various lunch meats were found in the sandwich make-table cooler at temperatures ranging from 44-49F degrees. COS: Staff member stated the lunch meats were placed in the make table cooler at 12 pm this afternoon. Staff member placed lunch meats in the walk-in cooler. The rest of the unit, and all remaining items, were below 41 degrees F.
12.* COS, R 750.530a Employees may consume food only in designated dining areas. An employee dining area shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection. An employee drink, partly consumed, was under the bread warmer and next to the steam table unit. COS: The drink was discarded by the manager. (First Repeat - R1)
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. The hand sink was blocked by a garbage can and by a "FryMaster" fryer. COS: The items were moved, the sink was made accessible.
Non-critical Violations:
Item Status Rule # Rule Observed
2. COS, 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. Cooked and cooled items in the walk-in cooler (mushrooms, sausage, broccoli) were not labeled with time for cooling. COS: The manager confirmed that proper cooling parameters were followed. (First Repeat - R1)
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. There was ice / condensation dripping onto cases of food in the walk-in freezer (First Repeat - 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: There was a case of breadsticks on the floor in the back / prep area. There was a case of bread (flatbread?) on the floor of the walk-in freezer.
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). There was an open bag of breadsticks, not covered or protected, on the cases of breadsticks on the floor. There was an open case of bread (flat bread?) with the food exposed in the walk-in freezer. There was an open tub of salad, not covered, in the 1-compartment reach-in cooler (underneath other foods). There was an open portion cup of olives on top of the make table ("Bake table") cooler, not covered.
10. 750.290 Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. The handle for the tongs (at the bread warmer at the drive-through) was in the bread, touching the food.
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. The was condensation / ice dripping from the ceiling and refrigeration unit of the walk-in freezer (First Repeat - 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. There was a panel, in very poor repair, to the right of the oven, above the small prep cooler. The make table (the "Bake Table" unit) top lid did not have a handle.
18. R 750.830f. Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to their being cleaned in a dishwashing machine unless a pre-wash cycle is a part of the dishwashing machine operation. Plastic containers were found with sticky label residue present (Second Repeat - R2).
21. 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. Used, stained or moist wiping cloths were found at various places (on the prep table, at the 3-compartment sink, at the front counter) not in sanitizer.
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. A soiled spatula and a soiled ladle were found on the wall rack next to clean items.
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 walk-in cooler shelves were soiled (Second Repeat - R2). The dish racks were soiled (Second Repeat - R2). The top of the "Royalton" warmer was soiled (Second Repeat - R2). The top of the dish machine was soiled (First Repeat - R1). The top of the bread warmer at the drive-through was soiled (First Repeat - R1). The shelves to the left of the bread warmer were soiled (First Repeat - R1).
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 wall-mounted shelf rack above the microwave was soiled. The exterior of the ice machine was soiled. The interior of the 1-door reach-in make table cooler was soiled. The interior of the 1-door reach-in cooler at the drive-through was heavily soiled. The door gaskets on the 2-door reach-in refrigerator at the front register were soiled.
24. R 750.840 All equipment, tableware and utensils shall be air-dried Clean food storage containers were stored / stacked wet, not air-dried (First Repeat - R1).
24. R 750.860a. Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Ice buckets were stored on the floor next to the ice machine (First Repeat - 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. Clean containers were stored on soiled racks.
25. 750.880a. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers which protect them from contamination and shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. A case of single service cups was stored on the floor of the dry storage area.
25. 750.880b. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Single service items (foil lids, foam plates, plastic tongs, foil bowls) were stored open, not protected, in the dry storage room.
32. COS 750.1120e4. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities. There were no paper towels at the hand sink. COS: Paper towels were restocked by the manager.
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 was missing at the wall corner near the drive-through area (to the left of the steam table when facing the unit) (First Repeat - R1).
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The floor was soiled under the soda machine at the drive-through area.
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 in poor repair, cracked or missing, at the make line.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The wall was soiled behind the cook line hand sink.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. The ceiling grid in the kitchen, and near the cook line, was in poor repair, uneven and with tiles open or not fully seated (Second Repeat - R2). There were holes / gaps in the ceiling above the chemical shelves next to the mop sink (First Repeat - R1). There were holes / gaps in the ceiling above the drive-through bread warmer (First Repeat - R1).
37. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The wall was soiled behind the 3-compartment sink (First Repeat - R1).
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. The caulk at the 3-compartment sink was in poor repair, stained and with mold.
Inspector Comments: The facility received a less than satisfactory routine inspection adjusted score of 35% or below. A re-inspection is required. A yellow "Re-Inspection Required" placard shall be posted at the facility. A re-inspection typically occurs within 20 CUPHD business days, however you may accelerate the process by following the steps on the provided paperwork.
Please call with any questions at 217-531-2937.


INSPECTION CONDUCTED BY:   Raymond Mucha,   Kiara Booker


REPORT RECEIVED: