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:
  2407
Date:
  07/06/17
ESTABLISHMENT:  Rich's Family Restaurant ADDRESS:  305 W Ellen ST
OWNER OR OPERATOR:  Fatlint Adili CITY:  OGDEN ZIP:  61859
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 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 OUT 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 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 OUT 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 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 IN Single-service articles, storage, dispensing
26. 2 IN No re-use of single-service articles
Water
27. * 5 OUT 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 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 OUT 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 OUT Administrative Rules
SCORE: 63 CRITICAL X 5% = 30.00 REPEATS X 2% = 22.00 ADJ. SCORE: 11.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS, R 750.151b1-2 Commercially Processed Food (open and cold hold) Except as specified in subsections (d)-(f) of this Section, refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and, if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in subsection (a) of the this Section. 1)The day the original container is opened in the food establishment shall be counted as Day 1. 2)The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. 1. Sliced ham and turkey were held 7 days beyond their dated label in the cook's line make table reach-in cooler. (R1) COS: Discarded. Educated. 2. Sliced roast beef was not labeled for 7 day use in the cook's line "True" brand glass door upright cooler. (R1) COS: Manager identified preparation/slicing date and labeled appropriately.
3.* COS, R 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. Sausage patties in the cook's line steam table were 95-98F (R1), and sausage links in the same pan were 118-130F. COS: Reheated sausage to 165F and hot held above 135F. 2. Lasagna portions were holding at 65-70F in the cook's line steam table. Manager indicated he had placed the lasagna in the steam table directly from the walk-in cooler and would reheat in the convection oven per order. COS: Lasagna moved to the walk-in freezer to cool. Educated that foods must be held hot at 135F or above, or cold at 41F or below.
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. A wrapped pan of sausage gravy (118F) and a wrapped pan of mashed potatoes (over 135F) in the walk-in cooler were not portioned to cool and both containers were loaded with approximately 6-10 inches of product. COS: Educated on cooling methods. Food items were portioned to cool, uncovered, and labeled with date and time.
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 3-compartment sink was setup with a chlorine sanitizer solution that was very high and exceeded the 200ppm measurable by the chemical test strips. COS: Educated. Remixed to 50-100ppm.
27.* 750.1120d. Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. No cold water was provided at the dish area hand sink. Inspector identified the water supply line had been turned off below the sink due to a stripped cold water knob which would not shut-off the water flow. MVCF issued for repairs.
41.* 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. The chlorine bleach sanitizer concentration in the wait station wiping cloth bucket was very high at over the 200ppm measurable by the chemical test strips. COS: Educated wait staff. Sanitizer solution diluted to 50-100ppm.
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 and cooled potatoes [and sausage gravy] did not have a time label to indicate the start of the cooling process. (R3)
8. R 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). Buckets containing coffee in filters were stored unprotected/uncovered in the wait station. (R1)
9. COS 750.280 To avoid unnecessary manual contact with food, suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves. A cup without a handle was used to dispense shredded cheese at the wait station salad make table. COS: Discarded. Tongs provided for dispensing.
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. The large plastic pan holding salad in the wait station make table was cracked and repaired with 3M metallic tape (not approved). Condemned for use. 2. The amber pan lid on the wait station steam table was chipped.
15. 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. 1. The can opener was pitted and rusted. (R1) 2. Bottom shelf of the prep table outside of the walk-in freezer was rusted. (R1) 3. Door gasket was torn in the "True" brand glass door upright 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 gasket was torn in the upright freezer. 2. The walk-in freezer door had ice build-up (frozen shut).
18. R 750.830f. Equipment and utensils shall be flushed or scraped and, when necessary, soaked to remove gross food particles and soil prior to their being cleaned in a dishwashing machine unless a pre-wash cycle is a part of the dishwashing machine operation. Label residue was present on the exterior of cleaned metal pans and plastic food storage containers. (R1)
21. COS 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. No sanitizer was present in the cook's line wiping cloth bucket. COS: Remixed with a chlorine bleach sanitizer solution of 50-100ppm.
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. The ice cream dipper well (not currently in use) was soiled chocolate residue and the ice cream scoop was stored in contact with the soiled well. COS: Scoop sent to dish and dipper well cleaned out. 2. Bottom edge of the ice deflector shield was soiled with grime build-up in the ice machine.
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. Outside rim (gasket) of the top loading ice cream freezer was soiled. (R1) 2. Door gasket was soiled in the upright reach-in freezer. (R1) 3. Can storage rack 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. Shelves were soiled below the rubber shelf liners in the wait station. 2. Fan guard was soiled in the "True" brand glass door upright cooler. 3. Door gaskets were soiled in the wait station and cook's line make table coolers and in the upright freezer. 4. Can opener and the prep table mounted holster were soiled. 5. The mop sink basin was soiled with food debris.
24. R 750.840 All equipment, tableware and utensils shall be air-dried Metal pans and plastic beverage cups were stacked/stored wet; not air dried. (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. 1. 3M metallic tape and chord were tied around the mop sink sprayer faucet. 2. Drain line was leaking at the dish area hand sink. 3. The right hand sink faucet in the women's restroom was loose (not tightly affixed).
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 panel sealant in the walk-in cooler was chipped and the metal panel at the entrance was not tightly secured to the floor.
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. Caulking was in disrepair at the kitchen hand sink located left of the waffle prep station. (R1)
37. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Wall was soiled below the 2-compartment sink (around the water lines). (R1) 2. Ceiling panels were soiled outside of the vent hood. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. In the employee restroom there were gaps around pipes in the ceiling tiles.
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. The hand sink in the employee restroom was detached from the wall (caulking torn). 2. The caulking was torn at the kitchen hand sink located by the 3-compartment sink.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Ceiling vent was covered with dust and the walls were soiled with cobwebs in the employee restroom. 2. Walls and ceiling panels were soiled with dust in areas throughout the kitchen.
38. R 750.1230a. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. 1. Walk-in freezer light and lights under the vent hood were not functioning. (R3) 2. The light above the mop sink was not functioning. (R1)
38. 750.1230a. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. Ceiling light was not functioning outside of the walk-in cooler.
46. 750.570 All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M. Food handlers working for a temporary food service establishment are exempt from this requirement. Proof of food handler training was not provided for all employees.
Inspector Comments: 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.

Repair the dish area hand sink within 5 days and return the signed MVCF to the health department along with documentation of the correction within 10 days.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: