CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois 61820-7807
ESTABLISHMENT SURVEY REPORT
|ESTABLISHMENT:||Masijta Grill||ADDRESS:||202 N Race ST|
|OWNER OR OPERATOR:||Jack Kostrub||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||
|**********MAJOR VIOLATION CORRECTION SHEET LEFT: YES NO IF YES, RETURN WITHIN 10 DAYS OF THE ABOVE DATE!**********|
|*=CRITICAL VIOLATION, REQUIRING IMMEDIATE CORRECTION.|
|SCORE: 63||CRITICAL X 5% = 35.00||REPEATS X 2% = 14.00||ADJ. SCORE: 14.00|
|IN = In Compliance||OUT = Out of Compliance||NA = Not Applicable||NO = Not Observed|
|3.*||COS, R||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. An opened bottle of "Oyster Sauce" on the shelf above the make table was at 78F, although the bottle said "Refrigerate After Opening." (R1) COS: Discarded. Educated. 2. Two opened bottle of fish sauce on the dry storage racks were at 76F, although the bottles said "Refrigerate After Opening." COS: Discarded. Educated. 3. Facility prepared wing sauces containing cooked garlic were sitting out in sauté pans left of the cook's line at room temperature 76F. COS: Discarded. Educated.|
|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.||1. A large strainer/bowl filled with cooked intestines was found in the walk-in cooler at 50-55F. There was no label present to indicate the start of the cooling process, however, the manager identified the intestines were cooked the night prior. COS: Discarded. 2. Three sheet trays of cooked fish cakes were sitting on dish room prep table at 110-130F. Manager indicated the fish cakes were sitting there to cool for 2 hours then they would be placed in the walk-in cooler. COS: Fish cakes were immediately moved to the walk-in cooler labeled with date and time. 3. Miso soup at 83F and vegetable broth were left out overnight in the turned off soup kettle and on the turned off grill top. COS: Discarded. COS ALL: Educated manager on cooling procedures and time/temperature parameters.|
|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.||Employee handled dirty dishes then handled clean dishes without washing hands. COS: Educated. Employee washed hands.|
|20.*||COS, R||750.830h1.||Machines using hot water for sanitizing may be used provided that wash water and pumped rinse water be kept clean and water shall be maintained at not less than the temperature stated in Section 750.830(h)(1) through (5). 1) Single-tank, stationary-rack, dual-temperature machine: wash temperature 150 degrees F.final rinse temperature 180 degrees F.||The dish machine nearest the front of the kitchen was not sanitizing. The wash gauge read 146-148F and the final rinse gauge read 185F, but the temperature-sensitive test strips provided by the inspector never changed, indicating that the dishware never was exposed to a 160F wash. Maximum temperature reading identified by the inspector's thermometer was 155.6F when placed through a full dish machine cycle. (R1) COS: Dish machine condemned for use and marked with stickers. The other dish machine will be used. The 3-compartment sink was also available if needed.|
|30.*||750.290||Ice storage bins shall be drained through an air gap.||The ice machine drain line and the soda machine drain line were extending below the flood rim of the floor drain collar; no air gap provided for backflow protection. MVCF issued.|
|41.*||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.||Chlorine bleach sanitizer concentration in the wiping cloth bucket was excessively high and bleached out the test strips which have a maximum reading of 200ppm. COS: Educated. New sanitizer bucket at 50-100ppm was mixed and the wiping cloths were rinsed and placed in the new solution.|
|41.*||COS||750.1310b.||Materials in each of these two categories shall be stored and located to be physically separated from each other, shall be stored in cabinets or in similar physically separated compartments or facilities used for no other purpose; and, to preclude potential contamination, shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles except that this latter requirement does not prohibit the convenient availability of detergents or sanitizers at dishwashing stations.||1. A Redi-san spray bottle was stored hanging from a bucket of clean utensils that was propped between the wall and the side of the right cook's line make table cooler. COS: Educated. Sanitizer spray bottle moved to chemical storage. 2. Squirt bottles of employee lotion were stored intermingled with sauces on the dry food storage rack by the mop room. COS: Educated. Employee lotions relocated to chemical storage.|
|2.||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/cooling food items were not labeled with date ant time to indicate the start of the cooling process.|
|8.||COS||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.||1. Raw fish was stored over ready-to-eat foods in the left cook line make table cooler. COS: Raw fish moved to the bottom shelf. 2. Pans of food were stored directly on top of other pans of food in the top of the cook line make tables; no barrier between the bottom of the pan and the food in the pan below. COS: Pans of food on top removed.|
|10.||COS||750.290||Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.||Ice bucket was stored unprotected/un-inverted. COS: Iinverted.|
|10.||750.290||Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.||Ice scoops were stored on a soiled rubber mat.|
|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. White plastic ice scoop was cracked. 2. Handle on the rice warmer was broken off. 3. Interior lining on the lid of the small make table cooler was detached; insulation exposed.|
|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.||There was a floor jack under the "Turbo Air" unit (supporting the front of the unit). (R4) (Note: This jack is soiled, not easily cleanable, and no intended for kitchen use.)|
|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. White wire racks had chipped coating above the supplemental dish machine drain board in the back dish area. 2. Milk crates were used as storage racks; not approved.|
|15.||750.740a.1A.,B.,C.||a) Installation 1)Floor-mounted equipment, unless readily movable, shall be: A. Sealed to the floor; or B. Installed on raised platforms of concrete or other smooth masonry in a way that meets all of the requirements for ceiling or floor clearance; or C. Elevated on legs to provide at least 6 inch clearance between the floor and equipment, except that vertically mounted floor mixers may be elevated to provide at least a 4 inch clearance between the floor and equipment if no part of the floor under the mixer is more than 6 inches from cleaning access.||Chest freezer in the dry storage area located by the restrooms was not elevated on 6 inch legs or caster.|
|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. Edge of the laminate shelf was soiled above the meat slicer prep table. 2. Interior bottom shelves were soiled with food debris in the upright reach-in freezers. 3. Black wire storage racks were soiled right of the beverage station.|
|24.||R||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.||Tongs were hanging from the oven handle at a level near the knee of the inspector, not protected from contamination. (R1)|
|24.||750.840||All equipment, tableware and utensils shall be air-dried||Plastic beverage cups and metal pans were stacked stored wet; not air dried.|
|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.||Faucet was detached from the prep sink; sink unusable.|
|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 glass door reach-in coolers (especially around the floor jack). (R4) 2. The floor was soiled under the 3-door make table coolers (both of them), under the cook's line against the wall, and under the ice machine. (R1)|
|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.||There were cracks un the concrete floor in the hall between the kitchen and the mop closet. The cracks had been sealed with caulking, but the repair had deteriorated by today's inspection. This portion of the floor was not smooth/durable/easily cleanable. (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.||1. The window blinds by the cook's line were soiled with splatter. 2. Supplemental dish machine drain board by the mop closet was detached from the wall; caulking torn. 3. The caulking was torn at the front hand sink. 4. Wall mounted shelves were detached from the wall (not sealed) above the 3-compartment sink and right of the front hand sink.|
|38.||750.1240a.||Shielding to protect against broken glass falling into food shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleanened and stored.||Light shields above the 3-compartment sink were cracked and not tight fitting in the light fixture; repaired with clear tape.|
|46.||R||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.||There was no evidence of food handler training for any employee. (R1)|
|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.
Through discussion with manager regarding the side dishes, it was discovered that the preparation process for making the kimchee does not follow proper food safety guidelines. Facility was ordered to cease the current process of kimchee preparation immediately. Information regarding product testing was given to the person-in-charge. Contact a testing facility and have your kimchee recipe tested.
Complete the following within 5 days, and return the signed MVCF to the health department with documentation of corrections within 10 days:
1. Service the dish machine to properly sanitize. Contact me immediately to uncondemn the unit.
2. Elevate the drain pipes on the ice machine and soda machine to provide an air gap.
3. Submit the facility prepared kimchee to a lab for testing.
4. Have all employees complete food handler training and submit copies of their certificates to the health department.
In the Observed description of the repeat violations (R1) through (R4) have been cited. These citations represent the consecutive number of routine inspections each violation has been cited as a repeat on. An (R1) notation indicates that the violation was initially identified on the previous routine inspection, and has been identified and cited as a repeat on today's inspection. A violation that has been cited on routine inspection for 2 or more consecutive years will be moved to a major violation risk classification requiring correction within 10 calendar days.
Please contact me, if you have any questions.
INSPECTION CONDUCTED BY: Ian Rolon