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:
 1811
Date:
 09/26/17
ESTABLISHMENT:  McDonald's ADDRESS:  2909 W Kirby AVE
OWNER OR OPERATOR:  Scott Miller 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 IN 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 NO Pre-flushed, scraped, soaked
19. 2 NO Wash, rinse water: clean, proper temperature
ITEM  WT  IN DESCRIPTION
20. * 4 OUT 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 IN Storage, handling of clean equipment-utensils
25. 1 OUT 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 OUT Installed, maintained
30. * 5 OUT 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 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 IN Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 IN Toxic items properly stored, labeled and used
42. 1 OUT 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 OUT Certified personnel as required
Administrative
46. 0 OUT Administrative Rules
SCORE: 53 CRITICAL X 5% = 45.00 REPEATS X 2% = 18.00 ADJ. SCORE: -10.00
 
 
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. Sliced tomatoes were 68-71F, guacamole was 71F, shredded cheese was 73F, and pico de gallo was 71F in the cold holding unit above the make line. Employee identified the unit was not turned on. COS: Product discarded. Unit turned on and temperature was verified at 30F within 30 minutes.
12.* COS 750.512 Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: a)After touching bare human body parts other than clean hands and clean exposed portion of arms; b)After using the toilet room; C)After caring for or handling service animals; d)After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, drinking; e)After handling soiled equipment or utensils; f)During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; g)When switching between working with raw food and working with ready-to-eat food; h)Before donning gloves for working with food; and i)After engaging in other activities that contaminate the hands. 1. Employee was observed to have put on blue single use gloves (to handle raw product per facility procedures) on top of his single-use clear gloves, he touched raw meat (as defined by the establishment) at the grill line, the blue gloves were removed, and then the employee resumed working with ready-to-eat food without removing the clear gloves and properly washing his hands. COS: Educated. Gloves removed. Hands washed. 2. Employee at the payment drive through window was observed wiping down serving trays with a disinfectant solution (not sanitizer), and then he transferred to food preparation without washing his hands between the two tasks. COS: Educated. Hands washed. 3. Employee was observed picking trash up off the floor and then she resumed food handling without washing her hands. COS: Educated. Hands washed.
20.* COS 750.820e2. The food-contact surfaces of all equipment and utensils shall be sanitized by:. 2. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 F.; or Employees were observed wiping down countertops and food contact surfaces with wet wiping cloths they obtained from the white (clean) buckets, however, no sanitizer was present in the solutions in those buckets. Inspector identified some of the gray (soiled) buckets had a chlorine sanitizer solution of 50-100ppm. COS: Educated. Buckets properly mixed with chlorine sanitizer in the white (clean) buckets. Surfaces previously wiped down were properly sanitized with the new solution.
30.* 750.1080 The potable water system shall be installed to preclude the possibility of backflow.A hose shall not be attached to a faucet unless a backflow prevention device is installed. A 4 port brass fitting with shut-off valves was attached to the mop sink faucet and the system was under constant pressure. 2-3 of the hoses were supplying chemical dispensers.
30.* 750.290 Ice storage bins shall be drained through an air gap. Drain lines not air gap protected at the drive through beverage machines, drive through ice bins, and the self service soda machine.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Hand sink on the back side of the make line (right of the make table cooler) was blocked by a large plastic insert that was sitting in the basin of the sink. COS: Educated. Plastic piece removed.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized There were houseflies in quantities too numerous to count in area throughout the kitchen.
35.* R 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. 1. The money drive through window air curtain was not functioning when the window was in use. (R1) 2. Air curtain at the back door was not functioning. 3. Air curtain at the drive through pickup window was not functioning when the window was in use. COS: Inspector turned on.
45.* 750.540a2 Category II facilities as defined in Section 750.10 shall employ a minimum of one full-time certified food service sanitation manager at each establishment. Proof of a full time Food Service Certified employee was not present in the facility.
Non-critical Violations:
Item Status Rule # Rule Observed
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). 1. Food items in the walk-in freezer were uncovered, unpackaged, and unprotected. 2. Ice bin was left uncovered when not in use at the drive through pick up window.
10. R 750.290 Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. Ice machine ice scoop was stored on the soiled top of the ice machine. (R1)
10. 750.290 Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice bucket was hung uninverted on the wall right of the ice machine.
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. The reach-in McCafe cooler racks were rusting on the edges. (R1)
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. Racks were rusted in the glass door cooler at the front service counter, in the make table cooler right of the prep sink, and in the reach-in cooler at drive through.
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 rolling shelving in the back storage area were rusting in some areas. (R2)
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. Back right leg on the glass door reach-in cooler was in disrepair. 2. Black plastic door handles were chipped on the cabinet doors below the French fry hot holding unit. 3. Gray wire rack was rusted at the drive through payment window. 4. Hand dryer in the women's restroom was not functioning. 5. The knob on the hand dryer in the men's restroom was in disrepair.
17. COS 750.820g. When chemicals are used for sanitizing, they shall not have concentrations higher than the maximum permitted under 21 CFR 178.1010, and a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used. Neither chlorine test strips nor quat test strips were available in the facility. COS: Small supply provided by the inspector.
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 prep counters and tables throughout the kitchen.
22. R 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 smoothie machine was soiled around the base. (R1)
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. 1. Interior of the wall mounted 2-door freezer had large amounts of frost build-up. 2. Interior back panel and racks were molded in the glass door cooler at the front service counter. 3. Racks were molded in the reach-in cooler right of the blender station.
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. 1. The table was soiled underneath the coffee/milk machines. (R1) 2. The area around the automatic cup dispenser for the drive-thru soda machine was soiled. (R1) 3. The hot holding for fries was soiled in the interior top (with the lights). (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. 1. Label on the ice reservoir of the blender station was molded. 2. Door gaskets were soiled/molded in the reach-in coolers in the front service area and front drive through. 3. Interiors of cabinets were soiled in the front service area and at the self-serve beverage/condiment station. 4. Countertops were soiled below equipment in the pickup drive through area. 5. Casters and legs on equipment were soiled. 6. Racks in the walk-in freezer were soiled and had frost build-up.
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. 1. A box of single service lids was stored directly on the floor right of the make table cooler. 2. No covers were provided on the single service cup corral at the drive through pickup window. 3. Tea filters were stored unprotected left of the make table cooler.
26. 750.600 Re-use of single-service articles is prohibited. A single service spoon was re-used as a dispensing scoop in a cup of mustard on the make line.
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. 1. The water pressure was low at the front service area hand sink. 2. Water was leaking from the base of the mop sink faucet (under constant pressure).
32. COS 750.1120e(soap). A supply of hand-cleansing soap or detergent shall be available at each lavatory. No soap was available at the hand sink on the back side of the make line. COS: Added.
32. 750.1120e(drying). A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. A waste bin was not provided at the hand sink on the back make line.
36. R 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. The walk-in cooler floor was rusting. (R1)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. The floor was soiled under the drive through ice bin. (R1) 2. The floor was soiled with grease by the large oil containers in the back room. (R1)
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floors were soiled throughout the facility. There were large puddles of standing water below the rolling shelving in the back storage area.
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. Ceiling tiles were not properly sitting in the ceiling grids in areas throughout. 2. Wall was in poor repair at the mop sink. 3. Ceiling panels were peeling above the drive through payment window and across from the employee break room. 4. There were large holes in the wall right of the make table cooler.
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. 1. The hood for the fryers was soiled. (R1) 2. The hand sink right of the make table cooler had torn caulking. (R1)
42. 750.1390 Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in a way that does not contaminate food, utensils, equipment, or linens and shall be stored in an orderly manner for the cleaning of that storage location. Wet mops were stored in the mop buckets; not hung to dry.
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.
Inspector Comments: The adjusted score is not in compliance with health district local ordinance and the health permit is suspended as of 4:36 p.m. on September 26, 2017 and the establishment had been ordered to cease all operations and be closed.

A "Closure" 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 for re-inspection has been issued to the person-in-charge. Refer to the health district's enforcement section for additional information.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: