CHAMPAIGN COUNTY PUBLIC HEALTH DEPARTMENT
201 W. Kenyon Rd
Champaign, Illinois       61820-7807
217-363-3269      www.c-uphd.org
ESTABLISHMENT  SURVEY  REPORT
Permit Number:
 2188
Date:
 03/20/18
ESTABLISHMENT:  Circle K No. 1430 ADDRESS:  1295 E Grove AVE
OWNER OR OPERATOR:  Heather Craddock CITY:  RANTOUL ZIP:  61866
BASED ON AN INSPECTION THIS DAY, THE ITEMS MARKED BELOW IDENTIFY VIOLATIONS OF THE  CHAMPAIGN COUNTY  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 IN 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 IN Food (ice) contact surfaces: designed, constructed, maintained, installed, located
15. 1 IN Non-food contact surfaces: designed, constructed, maintained, installed, located
16. 2 OUT 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 OUT Sanitation rinse: clean, temperature, concentration
21. 1 IN Wiping cloths: clean, use restricted
22. 2 IN 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 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 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 IN Presence of insects/rodents outer openings protected, no birds, turtles or other animals
Floors, Walls, & Ceilings
36. 1 IN 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 OUT 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 IN 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: 73 CRITICAL X 5% = 25.00 REPEATS X 2% = 18.00 ADJ. SCORE: 30.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
20.* COS 750.800b1. 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. Per conversations with the previous shift employees, the tongs used for the hot dog / tornado roller were not washed, rinsed and sanitized (for longer than 4 hours, possible much longer). COS: The manager cleaned the 3-compartment sink, then washed, rinsed and sanitized the item.
30.* 750.1100a. Commercial dishwashing machines, dishwashing, sinks, pot washing sinks, pre-rinse sinks, silverware sinks, bar sinks, soda fountain sinks, vegetable sinks, potato peelers, ice machines, steam tables, steam cookers, and other similar fixtures shall be indirectly connected in compliance with 77 Ill. Adm. Code 890.1410(a). The drain lines from the soda fountain and attached ice machines extended into the drain cup, below the rim, with no air gap. (The manager had to remove the side panel of the cabinet with a Phillips screwdriver to access the area.) MVCF issued. Please correct this to provide air gaps, and send a photo of the correction to the inspector within ten days, by March 30th, 2018.
31.* COS, R 750.1120b. Lavatories shall be accessible to employees at all times. At the time of the start of the inspection, the hand sink was blocked by a bag of soda syrup and a bucket of squeegee parts in the basin, and by cleaning supplies (in front of the hand sink). COS: The sink was made accessible (R2). 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. QUAT sanitizer in a spray bottle registered over 400PPM. COS Instructed to re mix to 200PPM.
41.* COS, R 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 spray bottle of Quaternary Ammonia ("QUAT") sanitizer in the spray bottle (used to clean the hot dog / tornado roller) registered over 400PPM. COS: The inspector and manager re-mixed the sanitizer to 200PPM (R1).
41.* COS 750.1290 Only those poisonous or toxic materials necessary for maintaining the establishment, cleaning and sanitizing equipment and utensils, and controlling insects and rodents shall be present in food service establishments. This Section does not apply to packaged poisonous or toxic materials that are for retail sale. There was a spray bottle of "Ortho Home Defense Insect Killer" next to the hand sink. An unlabeled spray bottle of cleaning chemical was stored next to, and aiming at, the lids for the Froster drink cups. COS: The manager removed the insecticide item from the facility. The spray bottle of cleaner was labeled and moved to the chemical storage area.
Non-critical Violations:
Item Status Rule # Rule Observed
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: Cases of soda syrup were stored on the floor (R2).
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. A bag of soda syrup was stored in the hand sink. COS: The inspector informed the employee, the employee gave permission for the inspector to move the bag.
16. R 750.820d. 1. Sinks shall be cleaned prior to use. The 3-compartment sink was soiled (R2).
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. Beverage racks and liners in both walk-in cooler were soiled (R2).
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. Cases of single service items were stored on the floor of the storage room, and also in the outside storage shed (R2).
32. R 750.1120e4. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities. There was no refuse can near the back room hand sink (R3).
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. The back storage room above the soda syrup boxes, and in the mop sink area, ceiling tiles were open, not sitting properly in their grids (R3). There were gaps present in the ceiling around pipes above bag-in-box soda syrup storage in the back room near the office (R3).
37. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The ceiling was soiled with mold in the large walk-in cooler (R1).
Inspector Comments: The facility received a less-than-satisfactory score. A re-inspection will be required in 25-35 days.
Please correct the soda fountain / ice make drain lines to provide air gaps, and send a photo of the correction to the inspector within ten days, by March 30th, 2018.
HACCP concept discussed: Cold Holding.
Please call with any questions at 217-531-2937.


INSPECTION CONDUCTED BY:   Raymond Mucha


REPORT RECEIVED: