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:
 2348
Date:
 04/12/17
ESTABLISHMENT:  Szechuan China ADDRESS:  401 S First ST
OWNER OR OPERATOR:  Dylan Yang 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 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 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 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 OUT 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 OUT 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 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 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 OUT 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 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 OUT Administrative Rules
SCORE: 51 CRITICAL X 5% = 45.00 REPEATS X 2% = 14.00 ADJ. SCORE: -8.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
1.* COS 750.2000 Reduced oxygen packaging of food products in retail food establishments shall comply with the requirements of this Part. Facility was found to be using Reduced Oxygen Packaging for cooked food items; not approved. Cease this process immediately. COS: ROP products removed.
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. Pork was 46-50F and chicken was 46F in the top left side of both of the cook's line make table coolers. COS: Discarded. Discussed not storing foods requiring time/temperature control for safety in the top left side of the make table coolers, as all other food items in the make table tops and reach-in coolers were within the critical limit of 41F or below. 2. An opened can of evaporated milk was 71F stored at room temperature on the shelf above the make table in the dish area. COS: Discarded. 3. Mushrooms were 52F, had a manufacturer label with indicated to "keep refrigerated," and were stored on top of the cook's line reach-in freezer at room temperature. Manager indicated they had been removed within the last hour from refrigeration. COS Educated and moved to the walk-in cooler to cool. 4. The following sauces bearing manufacturer labels which indicated to "refrigerate after opening" or "keep refrigerated after opening" were found stored at room temperature 71F: Yuet Heung Yuen - mushroom flavored superior dark soy sauce, Lin Lin - XO sauce, Weichuan - Chee Hou Sauce, and Bullhead - barbecue sauce. COS: Educated management. Discarded all product. 5. Multiple facility prepared sauces stored at room temperature contained the sauces previously mentioned in the last violation. COS: Discarded. Sauces prepared today were moved to the walk-in cooler.
3.* COS 750.120a2(hot). 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. Skewers of cooked fish and a bowl of cooked chicken were found at 63-68F on the dry storage shelves across from the dish area. COS: Discarded. 2. Rice pudding was at 67F on the dry storage shelf left of the microwaves. COS: Discarded. 3. White rice was at 88F in a turned off rice cooker in the back prep room (across from the prep sink). COS: Discarded.
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 gallon of milk in the "True" brand sliding door cooler, and skewers of hotdogs in the Avantco upright reach-in cooler and in the 2-door under the counter reach-in cooler in the front dining room service station were not labeled for 7 day use or discard. COS: Manager identified opening dates and labeled appropriately.
12.* COS 750.530b A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1)The employee's hands; 2)The container; and 3)Exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Open and partially consumed employee beverages were stored above the right cook's line make table and above the make table cooler in the dish area. COS: Discarded. Educated.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Cook's line hand sink was blocked by a push cart of food items; not accessible for use. COS: Push cart moved. Educated management.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized 1. Rodent droppings too numerous to count were observed on boxes and cans of food in the back storage room located to the right of the ice machine room. 2. Small gnats were present in the dining room.
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. An opened can of Sterno ethanol gel was stored on a shelf with food, utensils and single service items. COS: Educated. Relocated Sterno.
45.* 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. Proof of employees with Food Service Sanitation certification was not provided in the facility.
Non-critical Violations:
Item Status Rule # Rule Observed
2. COS 750.130f. Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained, shall be stored in a container identifying the food by common name. Bulk bins of starch and salt were not labeled as to their contents. COS: Labeled appropriately my manager.
8. 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 and raw fish were stored over vegetables in the walk-in cooler. (R1) COS: Moved
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: 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. There were containers of food stored on the floor in the walk-in freezer. (R1)
8. 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. 1. Pans of food were stored directly on top of other food in the make table top and reach-in without a barrier between the bottom of the pan and the food of the other container. COS: Educated. Pans of food stacked were separated and stored appropriately. 2. Boxes and cans of food in the back dry storage room (right of the ice machine room) were soiled with rodent droppings.
8. 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). Foods were stored uncovered/unprotected in the walk-in cooler, walk-in freezer, wait station, and dry storage.
10. 750.280 a-d Between uses during service, dispensing and incidental utensils shall be: a) Stored in the food with the dispensing utensil handle extended out of the food; or b) Stored clean and dry; or c) Stored in running potable water dipper wells; or d) In the case of dispensing utensils and malt collars used in serving frozen desserts, stored either in a running potable water dipper well, or clean and dry. Tongs were stored hanging from the oven handle; not approved.
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 machine scoop was stored on a laminate shelf that was soiled and in disrepair. COS: Ice scoop sent to dish. Discussed storing the scoop in a clean pan or directly in the ice.
14. 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. An unapproved cooking setup was found outside the back door of the facility. Removed immediately. 2. A household "kitchen living" brand juicer and a household microwave were in use in the facility. Condemned for use. 3. Opened #10 cans of food product were used for food storage, and the contents of the cans were not transferred to food grade containers.
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. Laminate shelf right of the ice machine was in disrepair. 2. White painted wooden pallets in use in the walk-in freezer were in disrepair.
21. R 750.810b. Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces of equipment shall be clean and rinsed frequently in one of the sanitizing solutions permitted in Section 750.820(e)and used for no other purpose. These cloths and sponges shall be stored in the sanitizing solution between uses. Wet wiping cloths were stored on prep table in the kitchen. (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. The interiors of the microwaves were soiled. (R1)
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. The meat slicer in the back prep room, blender cup in the dining room service are, and the household juicer in the wait station were soiled with food debris; not in currently in use or used during inspection.
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 walk-in cooler shelving was soiled. (R3) 2. The spice cart 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. Door gaskets were soiled in the coolers and freezers. 2. Bottom shelves were soiled in the reach-in freezer and the "True" brand sliding glass door cooler in the wait station. 3. Wall mounted shelves were soiled right of the woks and left of the cook's line hand sink. 4. Bag-in-box soda storage shelf in the wait station was heavily soiled. 5. Dry storage shelves were soiled in the dish area.
24. R 750.840 All equipment, tableware and utensils shall be air-dried Clean cups were stacked wet in the server area. (R1)
24. R 750.860a. Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust and other means. Knives were stored wedged between make tables and coolers. (R2)
25. COS 750.880b. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. Single service to-go containers were stored unprotected/un-inverted on the cook's line. COS: Educated. Inverted.
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. Wait station hand sink and the women's restroom hand sink were slow draining. 2. A leak was present at the drain line below the cook's line hand sink.
29. 750.1100b. Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance. Drain line from the wait station ice bin was detached and flooding the walk-in aisle of the wait station.
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. Hand sink in in the dinning room service area was not supplied with paper towels. COS: Added.
36. 750.1150b. Where garbage or combustible rubbish is burned on the premises, an approved incinerator shall be provided, and shall be operated in such a manner as to comply with State and local regulations and so that it does not create a nuisance. Areas around such incinerators shall be kept in a clean and orderly condition. 1. Floor tile was not sealed at the entrance of the back storage room to the right of the ice machine room. 2. Floor tiles were chipped by the grease trap lid. 3. Vinyl coved baseboards were detached in the back storage room (rodent issue), wait station, and right of the woks.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floor was soiled with standing fluid along the wall below the prep sink and the 3-compartment sink. 2. Aisle space in the wait station was soiled with standing fluid. 3. Floor was soiled with rodent droppings in the back storage room to the right of the ice machine room. 4. Floor was soiled below the "True" brand sliding glass door cooler in the wait station.
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. A shed-style enclosure complete with a vent hood had been installed around the unapproved outdoor cook area; not approved. 2. The walls were damaged in areas of the back storage room where the rodent droppings were present. 3. There were screw size holes in the wall above the cook's line hand sink and behind the dry storage racks in the dish area. 4. Wall FRP was damaged and detached above the grease trap lid. 5. Door frame from the dish room into the room with the walk-in freezer was damaged and gaps were present; not sealed. 6. Gaps were present between wall panels and the wall/ceiling juncture in the back room with the walk-in freezer, ice machine, and dry food storage. 7. FRP was detached below the mop sink basin.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Walls were soiled in the wait station and behind the prep table outside of the walk-in cooler. 2. Ceiling tiles above the left cook's line make table were soiled with dust.
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. Hand sink in the ice machine room was not sealed to the wall and the splash guard was not sealed to the sink.
38. 750.1240a. Shielding to protect against broken glass falling into food shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleanened and stored. Light in the ice machine room was not shielded.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. Unlabeled employee food was stored intermingled with food for service on the dry food storage shelves and in the walk-in cooler.
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 was stored in mop bucket filled with soiled fluid; not hung dry.
42. 750.1350c. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. A folding cot was stored in the dining room service are; not approved.
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 in the facility.
Inspector Comments: Inspection began at approximately 10:45am, and the facility did not open for lunch during the inspection at the decision of management.

The adjusted score is not in compliance with health district local ordinance and the health permit is suspended as of 2:00 p.m. on April 12, 2017. The facility has been ordered to cease all operations and be closed.

A “Closure” 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 for re-inspection and reinstatement has been issued to the person-in-charge.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: