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:
 2402
Date:
 03/22/18
ESTABLISHMENT:  South China ADDRESS:  25 E Springfield AVE
OWNER OR OPERATOR:  Fangshu Wang 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 IN 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 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 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 IN Installed, maintained
30. * 5 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 IN 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 IN 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 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 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
1.* COS 750.100 Food shall be in sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption. Mold was found in an opened package of shredded mozzarella and a squeeze bottle of evaporated milk in the top loading 2-door cooler in the bar. Employee identified the cheese was employee food. COS: Discarded both.
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. Sliced tomato at 54F and tofu at 50F were stored on top of the pans of food in the top of the make table cooler, not in direct contact with cold air flow. COS: Educated. Discarded.
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 covered to-go containers of cooked/cooled beef in the left 2-door reach-in cooler were at 58-60F. Employee indicated the beef was made the day prior. COS: Discarded. Educated on cooling procedures.
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. An employee handled dirty dishes then handled clean dishes without washing their hands. An employee handled soiled wiping cloths then resumed food preparation without washing their hands. COS: Educated. Employees washed hands.
20.* COS 750.820e2. The food-contact surfaces of all equipment and utensils shall be sanitized by:. 2. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 F.; or 1. An employee washed and rinsed a pair of tongs at the 3-compartment sink then took the tongs back to the cook's line for use without sanitizing them. COS: Educated. Tongs sent through the dish machine. 2. An employee attempted to use the soiled third basin of the 3-compartment sink (an employee had just finished rinsing out soiled dishes in the basin) to thaw raw fish without first washing/rinsing/sanitizing the basin. COS: Educated. Sink properly cleaned. Fish placed in the basin to thaw under cold running water.
41.* COS, R 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. The chlorine concentration in the kitchen wiping cloth bucket solution was in excess of 200ppm. (R1) Educated. A new chlorine sanitizer solution of approximately 50-100ppm was mixed.
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. Opened cans of sterno-type fuel were stored on the expo line countertop next to silverware and food items. COS: Educated. Relocated the fuel.
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. Cooked/cooled foods were found in the walk-in cooler without labels to indicate the time that the cooling process began. (R2)
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. Open containers of bulk chilies, bulk flour, corn starch, etc. were left uncovered un the dry storage room. (R1) 2. Containers of batter were left uncovered when not in use on the cook's line. 3. Containers of food were stored directly on top of each other with the bottom of one container in direct contact with the food in the other. 4. A camping-style cooler was used to hold ice for beverages at the kitchen wait station (not in use during the inspection), not approved and not drained. Condemned for use.
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. A cracked metal bowl and a melted plastic container were stored with clean equipment above the prep sink. 2. A "household use" Hamilton Beach blender was found in the facility (used to chop dried spices), not approved. 3. Opened #10 cans of sauce were used to hold the leftover product, not transferred to a food grade container. 4. A white garbage bag was used for food storage in the 2-door upright freezer, not approved. 5. A garbage can lid was used to cover a bulk bin of corn starch in dry storage, not approved.
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 front edges of the racks were rusted in the left 2-door reach-in cooler on the cook's line. (R2) 2. The handles were damaged on the rice cookers. (R1)
22. R 750.800b.2. To prevent cross-contamination, kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. 1. The can opener blade was heavily soiled with food debris. (R1) 2. The attached parts of the deli slicer were heavily soiled with dried on 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. The interior of the 2-door upright freezer was soiled. 2. The interiors of the microwaves were soiled. 3. The prep table mounted can opener holster and insert were soiled. 4. Legs and exteriors of equipment were soiled.
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 covering was damaged, missing, and not easily cleanable in some areas of the kitchen. (R1)
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. 1. The filters of the exhaust hood were heavily soiled with grease build-up. (R1) 2. The caulk was molded along the scrape side of the dish machine. (R1)
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.

HACCP Concept Discussed: Cold Holding.
If you have any questions, please contact me at 217-531-2936.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: