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:
 2250
Date:
 11/06/17
ESTABLISHMENT:  Asian Supermarket ADDRESS:  1215 N Prospect AVE
OWNER OR OPERATOR:  Guiping Lin CITY:  CHAMPAIGN ZIP:  61820
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 OUT 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 OUT 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 IN 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 NO Wiping cloths: clean, use restricted
22. 2 IN Food contact surface of equipment and utensils clean, free of abrasives and detergents
23. 1 IN Non-food contact surfaces of equipment and utensils clean
24. 1 IN Storage, handling of clean equipment-utensils
25. 1 IN 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 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 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 IN Certified personnel as required
Administrative
46. 0 IN Administrative Rules
SCORE: 65 CRITICAL X 5% = 30.00 REPEATS X 2% = 8.00 ADJ. SCORE: 27.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
1.* COS 750.100 Food shall be in sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Dead clams (do not close when tapped) were sitting out for sale with a self-service net. COS: Discarded.
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-In the back row of reach-in coolers, the left 3 were holding at 46-50F. COS: All potentially hazardous foods that were above 41F were discarded (ex: tofu, kimchi) MVCF issued for the coolers. 2-Fresh (not frozen) clams were sitting out in room temperature water (not a proper water filtration tank and not under 41F). COS: Not an approved process. Discarded clams. Clams will be kept in the cooler, either dry or on drained ice. Will not be self-service.
7.* COS 750.120a1. At all times, including while being stored, prepared, displayed, served, or transported, food 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. Various types of fish and crustaceans were for self-service in the customer cooler and freezer and were sharing tongs; unapproved. COS: Will be moved behind the counter for employee dispensing and each food will have their own set of tongs.
20.* COS 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 slicer that was last used 2 days prior, had raw meat in the corners and on the edges of the blade. COS: Sent to the 3 compartment sink to be taken apart and washed, rinsed, sanitized and air-dried. Discussed proper cleaning procedures.
30.* COS 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 hose with a nozzle was attached to the end of the 3-compartment sink faucet. COS: Removed.
31.* COS, R 750.1120b. Lavatories shall be accessible to employees at all times. 1-The hand sink near the ice machine was blocked with packages stored in the basin.(R1) COS: Removed. 2-The restroom hand sink was blocked with a large soap container being stored in the basin. COS: Removed. 3-The meat counter hand sink was blocked by stacks of boxes. COS: Removed boxes.
Non-critical Violations:
Item Status Rule # Rule Observed
2. COS 750.100 Food shall be obtained from sources that comply with all laws relating to food and food labeling. The frozen fish balls and shrimp balls did not have adequate labeling (no source). COS: Labeled.
2. COS 750.110b3. Each container of unshucked shell stock (oysters, clams, or mussels) shall be identified by the attached tag that states the name and address of the original shell stock processor, the repacker or reshipper, the kind and quantity of shell stock, and an interstate certification number issued by the site or foreign shellfish control agency. The 90 day tag was not available for the clams. COS: Discarded.
2. 750.110g. Every food pre-packaged in advance of retail sale must bear the following information in English on its label: 1) The common and/or usual name of the product; 2) The name, address and zip code of the manufacturer, processor, packer, preparer or distributor; 3) The net contents of the package; 4) A list of ingredients in the order of their predominance by weight with ingredients shown by their common or usual name; and 5) A list of any artificial color, artificial flavor or preservative used. All foods packaged by the facility (raw meats, fish, etc.) did not have the name, address and zip code of the manufacturer, processor, packer, preparer or distributor.
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. Water was dripping onto food boxes (sealed) in the back area. COS: Moved, cleaned boxes.
8. COS 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: Packages of food throughout the facility (grocery area, back stock area, walk-in freezer) were stored on the floor.(R1)
8. 750.130e. Packaged food shall not be stored in contact with water or undrained ice. Fish and shrimp were stored on un-drained ice.
8. 750.260 Food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter, serving line or salad bar protector devices, display cases or by other effective means. Raw fish, shrimp (without the shell), and snails were self-service without any protection. COS: All these food items will be moved into the meat display case, and served by an employee.
14. COS, 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-Household equipment (microwave, cookers) were stored on top of various facility packaging equipment.(R1) COS: Moved all equipment to one table not for facility use and labeled as "employee use only". 2-The cutting boards were in poor repair; stained, deep grooves.(R1)
14. COS 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. Facility was using a hot plate to cook food for customers. COS: Removed hot plate. Facility is NOT approved to cook foods.
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. Metal rolling carts were rusting.(R1)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floor was soiled in the room with the ice machine.(R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. There was a leak coming from the ceiling.
Inspector Comments: The facility received a less than satisfactory score. The yellow "Re-Inspection Required" placard was posted at the facility. The placard shall not be removed from the posted location except by the inspector.
The yellow "Request for Re-Inspection" form was left with the manager.

Fix the coolers and notify me within 10 days.

If you have any questions, please contact me.


INSPECTION CONDUCTED BY:   Jennifer Schroeder


REPORT RECEIVED: