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:
 1655
Date:
 10/05/17
ESTABLISHMENT:  Rainbow Garden ADDRESS:  202 E University AVE
OWNER OR OPERATOR:  Zhiynan Song CITY:  URBANA ZIP:  61801
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 OUT 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 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 OUT Storage, handling of clean equipment-utensils
25. 1 IN Single-service articles, storage, dispensing
26. 2 OUT 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 OUT 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 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 OUT 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: 62 CRITICAL X 5% = 20.00 REPEATS X 2% = 26.00 ADJ. SCORE: 16.00
 
 
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. 1. A bowl of chicken stored directly on top of another pan of food in the top of the make table cooler was 49F. COS: Discarded. 2. Beef tendon in the walk-in freezer was 54F. COS: Manager identified he had purchase the meat today from the store. 3. A container of facility prepared crispy rice was stored at room temperature. No Product testing has been received from the facility regarding this product. COS: Discarded.
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. 1. Employee was observed as he placed his personal beverage on the cook's line preparation table, and then proceeded to drink from the beverage. COS: Educated. Employee removed himself and the beverage from the kitchen. Hands washed. Preparation table was cleaned. 2. A partially consumed employee beverage was stored in the upright cooler on the right side of the cook's line. COS: Discarded.
30.* 750.290 Ice storage bins shall be drained through an air gap. Drain line from the wait station ice bin did not have an established air gap. MVCF issued.
35.* 750.1170 Openings to the outside shall be effectively protected against the entrance of rodents and shall be protected against the entrance of insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other means. Back door was propped open, the air curtain was turned off, and the screen door in use had gaps on the left side, top side, and bottom side of the door where visible light was present shining through. COS: Air curtain was turned on, and later the main door was closed. MVCF issued for repair of the screen door.
Non-critical Violations:
Item Status Rule # Rule Observed
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. Cooked and cooled foods in the walk-in cooler (chicken, rice, etc.) were not labeled with date and time for the purpose of tracking cooling. (R3)
8. COS, 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. Pans of food were stored directly on top of other pans of food in the top of the make table cooler; no barrier between the bottom of the pan and the food in the pan below. (R1) COS: Educated. Pans re-organized.
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. Food items in the walk-in cooler and walk-in freezer were stored uncovered.
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. Food items were stored on the floor of the walk-in freezer. (R3)
9. COS 750.160 Food employees shall avoid direct contact (i.e., using bare hands) with ready-to-eat food whenever possible and, to the extent possible, shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Employee was observed taking ice from the ice machine with his bare hands. COS: Educated. Scoop was provided at ice machine for dispensing.
9. COS 750.280 To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. A single service cup without a handle was used as a dispensing scoop in the bulk bucket of duck sauce. COS: Educated. Discarded. Ladle provided.
10. COS, R 750.290 Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice bucket was stored unprotected/uninverted on top of the ice machine. (R1) COS: Inverted.
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. 1. Cloth towels were used to cover food items; not approved material. (R1) COS: Removed. 2. White painted racks were chipped in the make table reach-in coolers. (R1) 3. Handle was in disrepair on the cook's line rice cooker/warmer. (R1)
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. 1. Legs on the dry storage shelves by the back door had chipped paint and were rusted. (R1) 2. Painted coating was chipped on the drain grate at the wait station soda machine. (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. Bottom shelf was rusted on the preparation table right of the woks.
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. Wet wiping cloths were left out on preparation tables.
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. 1. The can opener blade was soiled with dried on food debris. (R4) 2. The meat slicer was soiled with dried on food debris. (R1) 3. Interior of the cook's line microwave was soiled with food splatter. (R1) 4. Ice deflector shield in the large ice machine was soiled with grime. (R1)
22. 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. 1. Interior door was soiled on the microwave located right of the dish machine. 2. Soiled bowls were stacked amongst clean bowls on the cook's line. COS: Sent to dish.
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. Door gaskets were soiled in the left cook's line make table reach-in cooler, the cook's line upright cooler, and the glass door Pepsi cooler. (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. Preparation table mounted can opener holster was heavily soiled.
24. R 750.840 All equipment, tableware and utensils shall be air-dried Cleaned pans and bowls were stored/stacked wet; not air dried. (R1)
26. COS 750.600 Re-use of single-service articles is prohibited. A single service spoon and a single service cup were used as dispensing scoops. COS: Educated. Discarded.
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. Vinyl coved baseboard was detached from the wall left of the walk-in cooler door. (R1)
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Ceiling vents in the kitchen were rusted. (R1)
37. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Ceiling vents were soiled with dust in the back storage area (by the back door), in the wait station, and in both restrooms. (R1)
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Wall/ceiling juncture was soiled with cobwebs in the back storage area (by the back door).
40. COS 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. Unlabeled employee food items were stored intermingled with food for service in the upright cooler by the ice machine and in the walk-in cooler. COS: Employee shelf designated and items moved to the shelf.
46. R 750.570 All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M. Food handlers working for a temporary food service establishment are exempt from this requirement. Food handler training certification was not provided for all kitchen employees. (R2)
Inspector Comments: The adjusted score indicates compliance below a satisfactory level. A re-inspection of your facility will be conducted within approximately 30 days. A score of 35% or less on the re-inspection will result in an immediate closure of your facility, at which point all violations must be corrected prior to re-instatement of your health permit. Please ensure violations cited on this report are corrected prior to the re-inspection.

Repair the screen door to be fully sealed with no visible gaps of light within 5 days, and return the signed MVCF to the health department with picture proof of the correction within 10 days.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: