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:
  07/26/17
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 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 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 IN 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 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 OUT 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% = 30.00 REPEATS X 2% = 20.00 ADJ. SCORE: 23.00
 
 
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-The facility made deli salads and cooked/cooled samosas and tofu had 10 day date labels (exceeding the maximum 7 days). COS: Relabeled. 2-Soft cheese that have been opened in the display cooler did not have a 7-day date label. COS: Labeled.
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. DELI: Bean salad, Samosas, and cooked tofu were in the display cases from 50F-90F. COS: Discussed cooling methods. Made within the hour, so moved to walk-in cooler.
20.* COS 750.820d4. 4. Equipment and utensils shall be sanitized in the third compartment according to one of the methods included in Section 750.820(e)(1) through (4). DELI: A disinfectant was being used in the 3rd compartment sink (unable to be tested as a sanitizer). COS: Dumped; educated; dishes re-washed, rinsed, and sanitized (with proper sanitizer).
20.* COS 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 sanitizer temperature of the dish machine was not exceeding 110F. COS: Unit condemned. MVCF issued.
41.* COS, R 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. STORE: Insect/roach spray was stored with cleaning chemicals in the mop closet (not approved to self apply at facility). (R1) COS: Discarded. Educated.
41.* COS 750.1320a. Bactericides, cleaning compounds or other compounds intended for use on food-contact surfaces shall not be used in a way that leaves a toxic residue on such surfaces or constitutes a hazard to employees or other persons. A sanitizer spray bottle had a quat concentration exceeding the allowed 500ppm. COS: Dumped. Educated.
Non-critical Violations:
Item Status Rule # Rule Observed
2. R 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. DELI: Cooked and cooled/cooling foods in the walk-in cooler were not labeled with time to indicate the start of the cooling process.(R1)
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: DELI: Raw eggs were stored above butter in the reach-in cooler.
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. BAKERY: The countertop mixer was chipping paint.(R1)
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. DELI: The can opener blade was soiled.(R3)
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. DELI: The tops of the ovens were heavily soiled.(R3)
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. BAKERY: Opened containers of single service were stored directly under the paper towel dispenser.
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. STORE: The employee restroom in the back storage area by the deli did not have a self-closing door.(R2)
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. DELI: The floor tile was chipped in the café by the coffee grinder.(R3)
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. DELI: 1-The walk-in freezer floor was soiled.(R2) 2-The floor was soiled in the mop closet across form the deli walk-in freezer.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. DELI: Floor was soiled under fryer and stove.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. BAKERY: The wall FRP was bowing behind the floor mixer; gaps along seams.(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. STORE: The sausage/caviar reach-in cooler fans were heavily soiled with dust.
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. DELI & BAKERY: Employee food was stored intermingled with facility food in coolers. (R2)
Inspector Comments: The facility received a less than satisfactory score of 35% or below. A re-inspection is required. 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.
The facility must fix the dish machine and notify the inspector within ten days.
Please call 217-531-2929 with any questions.


INSPECTION CONDUCTED BY:   Jennifer Schroeder


REPORT RECEIVED: