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:
  2255
Date:
  02/27/17
ESTABLISHMENT:  Rantoul Public House ADDRESS:  108 N Garrard ST
OWNER OR OPERATOR:  John Stevens 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 OUT Potentially hazardous food meets temperature requirements during storage, preparation, display, service, and transport.
4. * 4 IN Facilities to maintain product temperature
5. 1 OUT Thermometers provided and conspicuous
6. 2 NO 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 IN 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 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 IN 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 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 IN 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 OUT 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 IN Administrative Rules
SCORE: 65 CRITICAL X 5% = 35.00 REPEATS X 2% = 14.00 ADJ. SCORE: 16.00
 
 
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. A squeeze bottle of mayonnaise and a squeeze bottle of barbecue sauce (for which the bulk jug indicated to "refrigerate after opening") were stored at room temperature 70F on the shelf above the make table cooler. COS: Educated. Discarded.
3.* COS 750.151b1-2 Commercially Processed Food (open and cold hold) Except as specified in subsections (d)-(f) of this Section, refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and, if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in subsection (a) of the this Section. 1)The day the original container is opened in the food establishment shall be counted as Day 1. 2)The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. 1. An opened package of hot dogs in the make table reach-in cooler date labeled 2/13 was held beyond 7-day use. COS: Discarded. 2. An open gallon of milk in the make table reach-in cooler was not labeled for 7-day use or discard. COS: Educated. Manager identified opening date and labeled appropriately.
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 was observed entering the bar, scooping ice, and serving beverages to customers without properly washing his hands first. COS: Educated.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Pan lids were stored in the basin of the kitchen hand sink (blocking access), and neither kitchen hand sink nor the bar hand sink were properly setup with both soap and paper towels. COS: Lids removed from sink and sinks supplied. Educated manager on hand sink accessibility and use.
35.* COS, R 750.1160b Pesticides may be applied only by licensed pest control personnel. Raid, D-conn, and Tomcat glue traps were stored in the dry storage room. (R1) COS: Discarded. Educated.
35.* 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. Back door was not fully self-closing and the air curtain was not functioning. MVCF issued.
45.* R 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. (R1) MVCF issued.
Non-critical Violations:
Item Status Rule # Rule Observed
5. 750.140a. Each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3°F, located to measure the air temperature in the warmest part of the facility and located to be easily readible. Recording thermometers, accurate to plus or minus 3°F, may be used in lieu of indicating thermometers. A thermometer was not provided in the top loading beer cooler used for storage of potentially hazardous juices.
5. 750.230 Metal stem-type numerically scaled indicating thermometers accurate to +2 degrees F. shall be provided and used to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods. A metal stem food thermometer was not present in the facility.
8. COS, R 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. Raw beef was stored above cheese [and tamales] in the make table cooler. (R1) COS: Cheese and tamales moved. Educated.
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). Bar ice bin was left uncovered when not in use. COS: Covered.
10. COS 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 scoop was stored on top of a rag; not a smooth easily cleanable surface. COS: Educated. Ice scoop cleaned in the 3-compartment sink.
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 on top of the ice machine. COS: Cleaned in the 3-compartment sink setup and stored inverted.
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. 1. The walk-in cooler condenser had large amounts of ice build-up. (R3) 2. The bar top was chipping laminate above the hand sink. (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. There were gaps between the vent hood panels. 2. Casters were in poor repair on the prep table located right of the white upright reach-in freezer. 3. The doors on the top loading beer cooler were damaged and repaired with duct tape. 4. Mop sink was in poor repair, had chipped paint, and was stained.
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 microwave was soiled with food debris and splatter. 2. Interior bottom shelf in the make table reach-in cooler was soiled with standing fluid.
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. Interior bottom shelf in the top loading beer cooler was soiled with standing fluid. 2. Interior of the waste bin cabinets behind the bar were soiled.
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. Boxes of single service cups were stored directly on the floor in the back room with the walk-in cooler.
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. There was a leak present under the bar hand sink. (R1)
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. Floor drain right of the keg cooler was clogged. 2. Faucet knobs at the bar hand sink were mislabeled (hot and cold switched).
32. COS 750.1120e(soap). A supply of hand-cleansing soap or detergent shall be available at each lavatory. No soap was provided to the kitchen hand sink or the bar hand sink. COS: Soap added.
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. 1. Paper towels were not provided to the kitchen hand sink. COS: Added. 2. Paper towels were not accessible at the men's restroom hand sink (automatic dispenser was not functioning). COS: Paper towels removed from dispenser and made accessible.
33. 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. The lids on the outside dumpster were left open when not in use.
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. Floor tile was chipped in the kitchen in front of the 3-compartment sink. (R1)
36. 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. Floor sealant in the back room with the walk-in cooler was in disrepair and chipping. 2. Section of floor was in disrepair in front of the mats in the walk-in cooler. 3. Floor tile were detached around the floor drain right of the keg cooler. 4. Vinyl coved baseboard was detached from the step up into the back room with the walk-in cooler. 5. Edge guards were detached and in disrepair on the steps into the kitchen and into back room from the mop sink area.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floor was soiled with spilled soda syrup in the dry storage room. 2. Floor drain below the 3-compartment sink was soiled.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. There was a quarter sized hole in the wall behind the 3-compartment sink. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. The base of the wooden door frame into the dry storage room was damaged. 2. Ceiling tiles had apparent fluid damage and were not properly sitting in the ceiling grid in the back room with the walk-in cooler.
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. Caulking was torn away between the hand sink and the 3-compartment, and the caulking was detached where the hand sink met the wall.
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. Mop bucket was stored with soiled fluid in the bucket.
42. 750.1350c. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Un-necessary/un-used equipment was cluttering the back storage area and the dry storage room.
Inspector Comments: The adjusted score indicates compliance below a satisfactory level. A re-inspection of your facility will be conducted within approximately 30 days. A score of 35% or less on the re-inspection will result in an immediate closure of your facility, at which point all violations must be corrected prior to re-instatement of your health permit. Please ensure violations cited on this report are corrected prior to the re-inspection.

Address the following violations within 5 days, and return the requested information along with the signed MVCF to the health department within 10 days:
1. Purchase a metal stem food thermometer, and submit proof of purchase.
2. Fix the back door to be fully self-closing with a functioning air curtain.
3. 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.

In the Observed description of the repeat violations (R1) through (R3) indicate the consecutive number of routine inspections the violation has been cited as a repeat on. A violation that has been cited on routine inspection for 2 or more consecutive years will be moved to a major violation risk classification.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: