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:
 2395
Date:
 01/31/17
ESTABLISHMENT:  Taste of Thai ADDRESS:  124 E Sangamon AVE
OWNER OR OPERATOR:  Vaughn Keomala 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 OUT 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 IN 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 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 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 OUT Wiping cloths: clean, use restricted
22. 2 IN 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 OUT 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 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 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 OUT 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: 54 CRITICAL X 5% = 40.00 REPEATS X 2% = 10.00 ADJ. SCORE: 4.00
 
 
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 obtained from sources that comply with all laws relating to food and food labeling. An large unlabeled fish fillet was found in the 2-door upright reach-in freezer. Employee indicated the fish was personal and was caught in Clinton Lake; not approved. COS: Removed from the facility.
3.* COS, R 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. Cooked and cooling beef was found at 47-50F in the make table top. Date label on the pan indicated the beef was prepared today at 10am. (R1) COS: Facility has been approved for cooling with the blast chiller. Employee plugged in and turned on the blast chiller, and rapidly cooled beef to below 41F.
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. Bean sprouts in the top of the make table cooler were stored 3 inches above the load rim of the container and were at 46F. COS: Discarded. Educated.
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. Two pans of curry sauces (red and yellow) were sitting out on the cook's line prep table at 114-119F. Date label on the pans indicated preparation today at 11am. COS: Employee plugged in and turned on the blast chiller and rapidly cooled the curry sauces to 41F.
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). The 3-compartment sink was setup and in use with dirty dishes piled in the first basin (from right to left), soapy water in the middle basin, and clean water in the last sanitizer basin; no sanitizer step utilized. COS: Educated. Chlorine sanitizer solution of 50-100ppm mixed in the last basin, and all equipment cleaned today was re-cleaned and sanitized.
30.* 750.290 Ice storage bins shall be drained through an air gap. A funnel installed on the basement drain collar was negating the air gap from the ice machine drain line. MVCF issued.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Wait station hand sink was blocked by unnecessary articles (large waste bin, broom, etc.) that were stored in front of the sink basin. COS: Educated. Manager unblocked the hand sink and made it accessible for use.
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. Terro insect spray and Raid insect spray were stored on the shelf above the mop sink, intermingled with cleaning chemicals at the base of the mop sink, and stored with cleaning chemicals in the basement. COS: Educated. Removed.
Non-critical Violations:
Item Status Rule # Rule Observed
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. 1. Raw eggs were stored over vegetables in the make table cooler. (R1) COS: Moved eggs to bottom shelf. 2. Raw chicken and beef were stored vegetables and sauces in the reach-in coolers. (R1) COS: Moved raw meats to the bottom shelf and other shelves with internal cooking temperature parameters as a guide for storage.
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). 1. Seasonings and spices on the cook's line were left uncovered when not in use. 2. Food items in the reach-in coolers and reach-in freezers were stored uncovered when not in use.
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. Pans of food were stored directly on top of one another with no barrier between the food and the bottom of the stacked pan; not approved.
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. Dry food items were stored directly on the floor in the kitchen and the basement dry storage room.
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. Rice scoops were stored in a cup of stagnant room temperature water; not approved.
14. 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. A household microwave was in use in the kitchen. (R2)
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. Plastic spoons in use were melted and the handles of the spoons were in disrepair. 2. Wicker baskets for sticky rice were found in the kitchen; not approved. 3. Non-food grade plastic containers were used for bulk storage of dry food items. 4. Opened and ridged aluminum cans and #10 cans were used for storage of food items in the reach-in coolers; original contents of cans not transferred to smooth and easily cleanable food grade containers. 5. Plastic food storage containers were chipped.
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. Vent hood panels were missing from the unused portion of the vent hood; large gaps present.
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. The wet wiping cloth bucket did not register sanitizer. (R1)
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. The edge between the make table and the prep table was soiled with food debris. (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. Shelves throughout the kitchen were soiled. 2. The exteriors of the bulk food storage containers on the kitchen were soiled. 3. The knobs on the oven range were soiled. 4. The make table door handles, door gaskets, and door rims were heavily soiled. 5. Exterior of the household microwave was soiled. 6. Aluminum foil lining the shelf above the oven range and the prep table below the fryers was heavily soiled. 7. Vent hood panels were soiled with grease. 8. There was ice build-up along the back inside of the 2-door reach-in freezer below the drain line of the fans. 9. Door gaskets and the bottom shelf in the same freezer were soiled.
24. 750.850 Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination. Spoons, knives and forks shall be touched only by their handles. Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or with surfaces that contact the user s mouth. 1. Tongs were stored over the handle of the oven; not approved. 2. Clean equipment was stored food contact side up in buckets.
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. To-go containers were stored food contact side up in the kitchen, and the top container of one of the stacks was soiled with food debris. COS: Soiled container discarded. Stacks of to-go containers were inverted.
26. COS 750.600 Re-use of single-service articles is prohibited. A single service spoon was re-used to dispense curry powder from a bulk bin; not approved. COS: Discarded.
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. Open drain line below the prep sink was clogged and fluid was observed backing up from the drain line when the water supply at the faucet was turned on.
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 and cracked below the cook's line coolers.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floor was soiled below the cook's line.
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 at the mop sink was soiled.
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. There was a hole in the wall FRP above the mop sink. 2. The walls in the stairwell to the basement were deteriorating.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. Employee food was unlabeled and stored intermingled with food for service in the reach-in coolers.
42. 750.1350c. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Unnecessary and unused equipment was stored in the kitchen and the wait station.
43. 750.1360 No operation of a food service establishment shall be conducted in any room used as living or sleeping quarters. Food service operation shall be separated from any living or sleeping quarters by complete partitioning and solid self-closing doors. An air mattress with blankets was setup in the basement dry storage room; 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 for all employees present not already in possession of an FSSMC.
Inspector Comments: Fix the drain line from the ice machine to have an established air gap above the drain collar, and unclog the prep sink drain line within 5 days. Return the signed MVCF to the health department within 10 days. Remove the air mattress from the basement dry storage room.

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.

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: