201 W. Kenyon Rd
Champaign, Illinois       61820-7807
Permit Number:
ESTABLISHMENT:  Fresh International Market (Rest./Bak/Sushi/Bubble Tea ADDRESS:  505 S Neil ST
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 OUT 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 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
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
27. * 5 OUT Water source; safe: hot and cold under pressure
28. * 4 IN Sewage & waste water disposal
29. 1 IN 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
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 IN Walls, ceiling, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods
38. 1 IN Lighting provided as required, fixtures shielded
39. 1 IN Rooms and equipment - vented
Dressing Rooms
40. 1 OUT Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 IN 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 IN Complete separation from living/sleeping quarter, laundry
44. 1 OUT Clean, soiled linen properly stored
45. * 0 IN Certified personnel as required
46. 0 IN Administrative Rules
SCORE: 53 CRITICAL X 5% = 65.00 REPEATS X 2% = 0.00 ADJ. SCORE: -12.00
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
Critical Violations:
Item Status Rule # Rule Observed
1.* 750.2000 Reduced oxygen packaging of food products in retail food establishments shall comply with the requirements of this Part. Facility was found vacuum sealing whole raw chickens without prior approval. Chicken was embargoed. Submit procedures for vacuum sealing.
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. 1. Cooked and cooling beef and shrimp was found at 70F in a bowl in the top portion of make table cooler. 2. Cooked and cooling potentially hazardous desserts (cream cheese and egg based) were found on a rolling rack in kitchen at 69F. 3. Cooked meat (duck and ribs) was found in the warmer at the sushi station at 80-106F. This was a routine set in place so that it could be butchered and placed in the display cooler, not approved. The ambient temperature of the warmer was reading at 78-85F. 4. Cooked and cooled sushi (containing fish, shrimp, and eel) was stored in the display cooler at the sushi area at 47F degrees. COS: 1. COS Discarded. 2. Manager stated desserts had been cooked 1 hour prior and were immediately moved to the walk-in cooler. Educated on proper cooling procedures. 3. Duck and ribs were made over 3 hours prior to inspection. Food items were discarded. 4. Sushi was discarded.
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. Raw duck and beef were found hanging on a rolling rack at 68F. Facility was thawing raw product at room temperature prior to cooking. 2. Meats including chicken, pork, beef, and fish (located at the meat department) were stored at the customer display cooler at 46-52F degrees. COS: 1. Product had been taken out of the freezer approx. 3 hours prior. Food items were immediately cooked. 2. The food items located at the customer display cooler were discarded. Food was being stacked too high, not allowing products farthest away from the air vent to maintain a temperature of 41F or below.
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. Cooked potentially hazardous desserts (red bean cakes, Portuguese tarts) were found in a warming unit at 69-100F. COS Unit was not turned on. Discarded product.
12.* COS 750.1120 e3. Common towels are prohibited. Employee was observed drying his hands on a common towel. COS Educated. Instructed to wash hands and dry using a paper towel.
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. Employees were observed changing tasks and exiting and entering kitchen without washing their hands. COS Educated.
12.* COS 750.514 Food employees shall clean their hands in a hand-washing sink or approved automatic hand-washing facility and may not clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for disposing mop water and similar liquid waste. Employee was observed washing his hands without using a detergent at the 3-compartment sink. COS Educated.
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. A opened Dunkin Donuts beverage was found stored on the counter directly above the meat display cooler in the meat department. COS: beverage was discarded.
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). Quaternary Ammonium sanitizer was measuring at 0 ppm in the third compartment sink in the meat department. Sanitizer was not dispensing properly from the machine. COS: Sanitizer dispenser was condemned and marked with a sticker. Inspector showed staff how to manually mix the sanitizer to 200 ppm.
27.* 750.1120d. Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. The hand sink in the meat department was not able to supply 100F degree water. MVCF issued.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. Hand sink in kitchen was blocked by a rolling cart. COS Moved rolling cart to make sink accessible.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized Flies were present throughout the meat and sushi department. MVCF issued.
35.* COS 750.1170 Openings to the outside shall be effectively protected against the entrance of rodents and shall be protected against the entrance of insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other means. Air curtain at the back delivery door was not turned on. COS Turned back on.
Non-critical Violations:
Item Status Rule # Rule Observed
2. 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 fried chicken and pork were found in the upright reach-in cooler at the sushi without the label to indicate when the cooling process began.
6. COS 750.240 Potentially hazardous foods shall be thawed: a) In refrigerated units in a way that the temperature of the food does not exceed 41°F, or b) Under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow; or c) In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or d) As part of the conventional cooking process. Potentially hazardous food items were being thawed at room temperature and in stagnant water throughout kitchen. COS Educated.
8. COS 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. A carton of raw shelled eggs was stored over ready to eat items in the top portion of the make table cooler. COS Moved eggs to bottom shelf inside cooler. Educated.
15. 750.750 Aisles and working spaces between units of equipment and between equipment and walls shall be unobstructed and of sufficient width to permit employees to perform their duties readily without contamination of food or food-contact surfaces by clothing or personal contact. Aisles were not accessible in the walk-in cooler and walk-in freezer due to cases of food stacked on the floor and on rolling racks throughout units.
22. 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. The meat slicer in the meat department was soiled. 2. The cutting board and butcher knife at the sushi station was soiled.
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. Shelf was soiled with dust holding single service containers in the sushi area. 2. Interior of microwave was soiled in kitchen.
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. No paper towels were available at the hand sink in the kitchen, sushi station, and meat department. COS Added.
36. The floor in the sushi department was soiled.
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 items were stored intermingled with customer items on counters/shelving in the kitchen. Employee beverages (lid on) were stored in the kitchen on prep tables and in the produce prep area near dry storage area.
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. A mop was stored in the hand sink in the meat department (directly across from the fish tank).
44. 750.1380b. Soiled clothes and linens shall be stored in non-absorbent containers or washable laundry bags until removed for laundering. Soiled linens were stored on the floor (underneath the garbage can) at the sushi station.
Inspector Comments: The adjusted score is not in compliance with health district local ordinance and the health permit is suspended as of 4.55 p.m. on October 26, 2017. The establishment 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 has been issued to the person-in-charge. Refer to the health district's enforcement section for additional information.

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