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:
 1924
Date:
 10/11/17
ESTABLISHMENT:  Office II ADDRESS:  302 S Country Fair DR
OWNER OR OPERATOR:  Scott Cochrane 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 IN Food (ice) dispensing utensils properly stored
11. * 5 IN Personnel with infections restricted
12. * 5 IN 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 NO 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 OUT Installed, maintained
30. * 5 OUT Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 IN 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 OUT Containers/receptacles covered, adequate number, insect/rodent proof, frequency, clean
34. 1 OUT 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 OUT Certified personnel as required
Administrative
46. 0 IN Administrative Rules
SCORE: 71 CRITICAL X 5% = 15.00 REPEATS X 2% = 26.00 ADJ. SCORE: 30.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS, R 750.151d1-4 A date-marking system that meets the criteria stated in subsections (a) and (b) of this Section may include; 1)Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; 2)Marking the date or day of preparation , with a procedure to discard the food on or before the last date or day by which food must be consumed on the premises, sold, or discarded as specified under subsection (a) of this Section; 3)Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under subsection (b) of the this Section ; or 4)Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. 1. Opened packages of deli meats (corned beef, roast beef, and turkey) were not labeled for 7 day use. (R1) COS: Discarded. 2. Opened packages of ham, corned beef, and polish sausages were held 7 days beyond their dated labels. COS: Discarded. Educated manager. 3. An opened half-gallon of milk in the bar top loading cooler was not labeled for 7 day use. COS: Discarded.
30.* 750.290 Ice storage bins shall be drained through an air gap. Ice machine drain lines were not air gap protected. MVCF issued.
45.* 750.540a1 Category I facilities. Category I facilities as defined in Section 750.10 shall have a certified food service sanitation manager on the premises at all times that potentially hazardous food is being handled, except as specified in subsections (a)(1)(A) and (B) of this Section. A certified food service sanitation manager is not required on the premises during hours of operation when all food products sold have been prepared and packaged commercially or prepared under the supervision of a certified food service sanitation manager. Facility could not provide proof that employees trained in Food Service Sanitation are present in the facility during all hours complex food handling is being conducted. MVCF issued.
Non-critical Violations:
Item Status Rule # Rule Observed
8. COS 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). A bag of batter was left open below the breading station. COS: Closed.
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. Boxes of food were stored directly on the floor below the racks in the walk-in freezer.
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. Ice machine plastic deflector was cracked an in poor repair. (R1) 2. Divider metal rack was rusted in the 2-door top loading beer cooler. (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. 1. A household turn crank food processor was used in the facility (not approved). 2. Racks in the 3-door make table reach-in cooler were rusted. 3. Bread sticks were stored in a non-food grade Dollar General bag in the chest freezer. 4. A household crockpot was in use in the facility.
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. Door gasket in the outdoor walk-in freezer was torn. (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. Milk crates were used as storage shelves. 2. The sweep was bent and detached from the door in the walk-in cooler (door to the outside entrance of cooler). 3. Green step stool was rusted.
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. The supply of quat sanitizer test strips in the facility were discolored and no longer accurate. COS: Discarded. Inspector provided a small supply.
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. 1. Interior bottom of the 3-door make table cooler was soiled (standing fluid). (R4) 2. The ice machine plastic deflector was soiled/molded. (R1) 3. Interior of the microwave and the interior of the "Garland" brand oven were soiled. (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. Back panel was molded in the ice bin by the bar entrance. 2. Can opener was soiled with dried on food debris. 3. Steam table was heavily soiled.
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. Interior bottom of the upright reach-in cooler was soiled. (R5) MVCF issued. 2. Underside of the 3-compartment sink had numerous spider webs. (R4) 3. Exterior of the fryers were soiled with grease accumulation. (R1) 4. The following were found soiled: shelf below "Rankin-Delux" grill, 3-tier cart holding the steam table, drain lines in the bar, legs and underside of the bar equipment, door gasket in the walk-in cooler, walk-in freezer door and door frame (ice/frost build-up), mop sink basin, and interior of keg cooler (standing fluid). (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. Cook's line hand sink faucet and sink basin were soiled with food debris. 2. There was frost build-up in the chest freezer. 3. Exterior of the grill was soiled with grease. 4. Casters on cook's line equipment were soiled with grease. 5. Prep table mounted can opener holster was heavily soiled. 6. Door gasket on the lid of the ice machine was molded. 7. Door tracks on the top loading beer coolers were soiled.
24. 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. Clean equipment was stored intermingled with liquor bottles on wire shelves above the 3-compartment sink.
25. R 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. Boxes of single service items were stored on the floor in the outside storage shed. (R1)
25. COS 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. Opened sleeves of single service cups, lids, and to-go boxes were stored on a milk crate in the splash zone of the cook's line hand sink. COS: Single service items relocated.
29. R 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. Keg tap drain was draining into a bucket (not approved). (R3)
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. Cook's line hand sink was slow draining.
32. COS 750.1120e(drying). A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. There were no paper towels at the men's restroom hand sink. COS: Added.
33. COS, R 750.1130c. Containers stored outside the establishment, and dumpsters, compactor and compactor systems shall be easily cleanable, shall be provided with tight fitting lids, doors or covers, and shall be kept covered when not in actual use. Lid on the outside dumpster was left open when not in use. (R1) COS: Closed.
34. R 750.1140c. Garbage and refuse containers and compactor systems located outside shall be stored on or above a smooth surface of non-absorbent material, such as concrete or machine-laid asphalt, that is kept clean, graded to prevent accumulation of liquid waste, and m Ground around the grease disposal (outside) was soiled. (R3)
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. 1. The floor had rust stains around the grease trap and by the CO2 tanks. (R3) 2. Top edge of vinyl coved base left of the cook's line was detached; not sealed. (R1)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floors were soiled below equipment on the cook's line and in the bar. (R1) 2. Floor was soiled in the mop closet. (R1)
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floors were soiled with dead cockroaches in the room behind the cook's line and in the bar. 2. Floor was soiled with standing fluid in the walk-in cooler.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Wall panels were soiled behind cook's line equipment. 2. Walls were soiled with cobwebs around the door into the walk-in cooler from the bar.
37. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Wall FRP was soiled left of the cook's line and right of the cook's line hand sink. (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. Beer lines in the walk-in cooler were soiled with mold. (R2)
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. Vent hood panels were heavily soiled with grease.
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.

Fix the ice machine drain lines, clean out the interior of the 2-door upright cooler, and provide proof of employees with valid State of Illinois issued Food Service Sanitation Manager Certifications or proof of enrollment in the FSSMC course to provide coverage during all hours of complex food handling. Submit a work schedule identifying shift coverage by employees. Complete the aforementioned tasks within 5 days, and return the requested information along with the signed MVCF to the health department within 10 days.

Notes:
1. 409 Multipurpose cleaner is not food grade. Do not use this chemical on food contact surfaces.
2. Discussion with manager revealed there are plans to remodel the entire facility. A plan review application must be turned in and approved prior to any reconstruction. Please contact our office at 217-373-7900 or Penny Murphy at pmurphy@c-uphd.org for guidance regarding the plan review process.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: