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:
 2273
Date:
 03/02/17
ESTABLISHMENT:  Strawberry Field Store ADDRESS:  306 W Springfield AVE
OWNER OR OPERATOR:  Mohammad Al-Heeti 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
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 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 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 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 OUT 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 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 OUT Installed, maintained
30. * 5 IN 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 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 OUT Rooms and equipment - vented
Dressing Rooms
40. 1 OUT Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 OUT 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 IN Certified personnel as required
Administrative
46. 0 OUT Administrative Rules
SCORE: 67 CRITICAL X 5% = 20.00 REPEATS X 2% = 26.00 ADJ. SCORE: 21.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS 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 half gallon of milk and an opened carton of heavy cream found in the bakery upright reach-in cooler were not labeled for 7 day use or discard. COS: Discarded. 2. Open carton of heavy cream was not labeled for 7 day use in the bakery display located by the hand sink. COS: Discarded. 3. Open gallons of milk in the café reach-in cooler were not labeled for 7-day use or discard. COS: Educated employees that any milk held beyond 24 hours is subject to date labeling requirements. COS: Employee identified opening date and labeled appropriately. 4. An opened container of goat cheese in the deli prep make table cooler (held beyond 24 hours per employee) was not labeled for 7-day use. COS: Employee identified opening date and labeled appropriately. 5. Opened packages of deli turkey and deli roast beef in the deli prep make table cooler were not labeled for 7 day use. Deli prep employee indicated they were opened last week by another employee, but he was unaware of which day and he was unable to reach the other employee to verify. COS: Deli meats were embargoed and stored in the walk-in cooler with a Detained tag.
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. Facility made deli salads did not have a 7 day date label. (R1) Discussion with deli prep employee revealed that a white board in the prep kitchen cataloged all the prepared salads with the date prepared and an expiration date. Expiration dates on the majority of the salads were beyond 7 day use parameters. COS: Educated employees on parameters for labeling and use. Spicy tomato spread prepared on 2/21 and elbow noodles for cold salads prepared on 2/23 were discarded. Discussed labeling of all deli salad portions.
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. 1. The door sweep at the side back door (by the restrooms) was torn, and gaps were present at the base of the door where visible light was shining through. MVCF issued. 2. The left receiving door in the storage room by the bakery was not fully self-closing. MVCF issued.
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. Insect spray was stored with cleaning chemicals in the mop closet by the restrooms. COS: Educated. Discarded. 2. Chemicals were stored over single service drink stirrers and powdered drink mixes on a rack in the storage room behind the deli. COS: Educated. Chemicals relocated.
Non-critical Violations:
Item Status Rule # Rule Observed
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 food items in the walk-in cooler were not labeled with date and time to indicate the start of the cooling process.
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 eggs were stored over cake and ready-to-eat food items in the bakery reach-in cooler. (R1) COS: Eggs moved to the bottom shelf.
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 on the floor in the deli walk-in freezer and in the walk-in cooler by the bakery.
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 were holes in the top of doors in the deli make table cooler. (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. Door gaskets were torn in the deli make table cooler. 2. Countertop mixer in the bakery was chipping paint. 3. Door sweep was detached from the base of the right receiving door which opens to Springfield Ave.
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. A supply of quat chemical test strips was not provided in the bakery. COS: Small supply provided by the inspector. Later on in the inspection a large supply of quat test strips was found in the deli by the inspector. Test strips from the deli supply were delivered to the bakery employees.
18. 750.820c. Equipment and utensils shall be pre-flushed or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil. 1. Label residue was present on the exterior of plastic food storage containers in the deli. 2. Label residue was present on the exterior lid of a bulk flour storage bin in the bakery.
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. The can opener was soiled. (R2)
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 deli microwave was soiled with food debris. 2. Interior bottom shelf in the deli make table cooler was soiled. 3. Interior bottom shelf was soiled in the bakery display cooler that was located closest to the hand sink. 4. Interior of the upright reach-in cooler in the bakery was heavily soiled. 5. Interiors of the bakery ovens were 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. The tops of the ovens were soiled. (R2) 2. The walk-in cooler shelving was soiled. (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. There was ice build-up on the condenser, racks, and walls in the reach-in freezers located on the bakery side of the store. 2. Door gaskets were soiled in the upright reach-in cooler in the bakery. 3. Shelves and the exterior of equipment in the bakery were heavily soiled. 4. Door gaskets were soiled in the deli make table reach-in cooler. 5. Interior of the non-functioning upright 2-door reach-in cooler in the deli was heavily soiled. 6. Door tracks on sliding door coolers were soiled.
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. 1. Water was leaking from the mop sink faucet in the closet by the deli kitchen. (R1) 2. The bakery hand sink in the kitchen was leaking from the base of the faucet. (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. The faucet was leaking at the café prep sink.
32. R 750.1110c. Toilet rooms shall be completely enclosed and shall have tightfitting, self-closing doors. Such doors shall not be left open except during cleaning or maintenance. The employee restroom in the back storage by the deli did not have a self-closing door. (R1)
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 hand sink in the men's restroom. COS: Added.
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 lid on the outside dumpster was 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. The floor tile was chipped in the café by coffee grinder. (R2)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. The walk-in freezer floor was soiled. (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. Floor tiles were chipped in the mop closet by the restrooms.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floor was soiled in the walk-in cooler by the bakery. 2. Floors were soiled below shelving in the storage room by the bakery. Floor was soiled in the mop closet across from the deli walk-in freezer.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. The bakery wall was heat stained to the left of the hood. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Ceiling tiles in the men's restroom and in the hallway outside of the restrooms had apparent fluid damage (please replace with smooth and easily cleanable tiles). Ceiling tiles in the hallway were not properly sitting in the grid, and a smooth tile in the men's restroom had gaps around the tile (not sized properly to fit in grid).
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. The bakery hand sink by the display cases had torn caulking. (r1)
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. Wall FRP was detached and a gap was present along the seam behind the large mixer in the bakery. 2. Caulking was detached at the right side of the 3-compartment sink in the bakery. 3. Caulking was detached were the left side of the café prep sink and the countertop meet. 4. Mop sink basins were heavily soiled.
39. 750.1250 Ventilation systems shall be installed and operated according to law and, when vented to the outside, shall not create an unsightly, harmful or unlawful discharge. The bakery vent hood was not functioning.
40. R 750.1280 Lockers or other suitable facilities may be located only in designated dressing rooms or in food storage rooms or areas containing only completely packaged food or packaged single-service articles. Employee food was stored intermingled with facility prepared food (especially in the bakery display coolers). (R1)
42. R 750.1350c. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. There was a lot of clutter in the storage areas. (R2)
46. 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. Proof of Food Handler Training was not provided.
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. Submit proof of Food Handler Training with the request form.

Fix the deficiencies at the back door and receiving door within 5 days, and return the signed MVCF to the health department within 10 days.

Notes:
1. Contact me once the deli employee has responded with the date the packages of sliced turkey and sliced roast beef were opened.
2. Submit the Time as a Public Health Control application for the storage of cream in the café carafes.
3. Fix the vent hood in the bakery.
4. Dish machine was not in use at the start of the inspection, and manager indicated the employees primarily use the manual wash, rinse, and sanitize setup at the 4-compartment sink. Dish machine was turned on by inspector to for testing purposes, and it was identified to not be reaching adequate wash and rinse temperatures for high heat. An error message was present on the display of the machine, and additionally the drain line from the dish machine was a flex hose extending below the flood rim of the floor drain collar. Dish machine was condemned for use. Have the dish machine serviced and fix the drain line to have an establish air gap above the floor drain, or remove the dish machine from the facility. Contact me to verify the correction.
5. The Hobart 2-door upright reach-in cooler in the deli was not functioning. Unit was condemned for use. Have the cooler serviced to maintain product temperatures of 41F or below. Or removed the cooler from the facility.

In the Observed description of the repeat violations (R1) & (R2) are noted. These notations indicate the number of consecutive routine inspections that 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: