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:
 2428
Date:
 09/15/17
ESTABLISHMENT:  Bacaro ADDRESS:  113 N Walnut ST
OWNER OR OPERATOR:  Drew Starkey 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 OUT 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 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 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 OUT Installed, maintained
30. * 5 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 IN 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 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 IN 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% = 30.00 REPEATS X 2% = 22.00 ADJ. SCORE: 13.00
 
 
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. 1. A tray of tomatoes was molded and attracted fruit flies in the ice machine room. COS: Discarded. 2. Mushrooms and containers of sport peppers, pickled eggs, pickled asparagus, and mustard in the walk-in cooler were molded. COS: Discarded. 3. One tomato in a bowl of tomatoes on the cook's line was molded. 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. Tzatziki sauce, blue cheese dressing, truffle cream, ranch, and aioli stored in the 3-door upright cooler and in the cook's line make table coolers were held 7 days beyond their dated preparation labels. COS: Educated. Removed from service.
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. Milk in the Continental 2-door cooler in the bar was at 48F. Other non time/temperature control for safety food items were verified to be holding at 48F also. Cooler condemned for use. COS: Milk discarded. 2. Facility prepared dehydrated tomato flakes and tomato flakes with salt were stored at room temperature. COS: Discarded. Educated.
12.* COS 750.530a Employees may consume food only in designated dining areas. An employee dining area shall not be so designated if consuming food there may result in contamination of other food, equipment, utensils, or other items needing protection. 1. Upon entry into the kitchen an employees food and beverage were present on the cook's line. COS: Removed. 2. Unlabeled employee food items (some of which were facility prepared food items held beyond 7 day use) were stored intermingled with food for service in the 3-door upright reach-in cooler. COS: Employee food designated to the top 2 shelves in the far left door and middle door of the 3-door upright cooler.
20.* COS, R 750.820e4. The food-contact surfaces of all equipment and utensils shall be sanitized by:. 4. Immersion in a clean solution containing any other chemical sanitizing agent allowed under 21 CFR 178.1010, that will provide the equivalent bactericidal effect of a solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. for one minute; or 3-compartment sink was setup and in use, but no sanitizer registered in the solution in the 3rd (far left) sanitizer compartment. Solution from the chemical dispenser was tested, and little to no sanitizer was identified in the solution. Chemical dispenser was condemned for use. (R1) COS: Sanitizer was manually mixed to approximately 200-300ppm.
20.* COS 750.830g4. Machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization may be used provided that:. 4. Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration. Bar dish machine was not sanitizing. Condemned for use. COS: Bar 3-compartment sink already setup will be used in place of the dish machine.
Non-critical Violations:
Item Status Rule # Rule Observed
2. 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 container of sugar was not labeled as to the contents in the room with the ice machine.
5. COS 750.140a. Each mechanically refrigerated storage facility storing potentially hazardous food shall be provided with a numerically scaled indicating thermometer, accurate to plus or minus 3°F, located to measure the air temperature in the warmest part of the facility and located to be easily readible. Recording thermometers, accurate to plus or minus 3°F, may be used in lieu of indicating thermometers. A thermometer was not provided in the Continental 2-door cooler. COS: Added.
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). Food items in the walk-in freezer were stored uncovered. (R1)
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). Bar ice bin was left uncovered during periods when not in use (no lid provided).
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 shell egg was stored on the top shelf above ready-to-eat food items in the far right door of the 3-door upright cooler. COS: Egg moved to the bottom shelf.
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. Spatulas were stored in a container of stagnant water at 91F on the cook's line.
10. 750.290 Between uses, ice transfer receptacles shall be stored in a way that protects them from contamination. Ice bucket in the bar was stored unprotected/uninverted.
14. R 750.650a. Food-contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. 1. Shelving in the 3-door reach-in cooler in the kitchen and the make tables were rusting. (R3) 2. Robot coupe in the prep room was cracked and repaired with black tape; not approved. (R1) 3. A household Hamilton Beach water kettle was in use in the bar. (R1)
14. 750.650a. Food-contact surfaces shall be easily cleanable, smooth, and free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. 1. Racks were rusted in the Continental 2-door cooler and the 3-door wine cooler in the bar. 2. Multiple pieces of household equipment were found in the ice machine room (not approved). 3. Handles were broken on the blender cups found stored in the ice machine room.
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 small prep table to the right of the stove had a rusted bottom shelf (covered in aluminum foil). (R2) 2. Door gaskets were torn in the make table reach-in coolers and in the left door of the 3-door upright cooler. (R1) 3. Laminate panel was chipped on the bottom edge at the entrance to the bar. (R1)
21. COS, 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. No sanitizer registered in the cook's line wiping cloth bucket. (R1) COS: Bucket filled with the newly mixed sanitizer solution from the 3-compartment sink.
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. Door gaskets were soiled/molded in the 3-door upright cooler and in the walk-in cooler. (R1) 2. Interior of the ice cream freezer was soiled with frost/ice build-up. (R1) 3. Shelf below the prep table was heavily soiled. (R1) 4. Racks in the walk-in freezer and walk-in cooler were soiled. (R1) 5. Racks and equipment in the ice machine room were 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. Legs on equipment in the prep room and in the bar were soiled. 2. Fan guards in the walk-in cooler were molded. 3. Back panel above the oven ranger burners was heavily soiled.
29. R 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. There was a leak present at the base of the kitchen hand sink. (R2)
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. Paper towels were not provided at the bar hand sink. COS: Added.
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. Floor panels in the bar was cracked, and a section of the floor was chipped at the access door to the basement. (R1)
36. 750.1200f. In all new or extensively remodeled establishments utilizing concrete, terazzo, ceramic tile or similar flooring materials, and where water-flush cleaning methods are used, the junctures between walls and floors shall be coved and sealed. In all other cases, the juncture between walls and floors shall not present an open seam of more 1/32 inch. Coved base tiles were chipped and detached at the door way right of the hand sink in the ice machine room.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floor was soiled along the cabinets in the bar.
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. Caulking was torn at the hand sink in the ice machine room. (R1) 2. Caulking was torn at the hand sink in the left customer restroom. (R1)
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. Bar hand sink was detached from the wall; not caulked.
38. R 750.1230b. Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches from the floor:. 2. At least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas. This shall also include dining areas during cleaning operations. One of the two lights fixtures in the walk-in cooler was not functioning. (R1)
38. 750.1230b. Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches from the floor:. 2. At least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas. This shall also include dining areas during cleaning operations. The ceiling light in the walk-in freezer was not functioning.
38. R 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 shield in the walk-in freezer was chipped. (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.

Service the Continental 2-door cooler in the bar, the bar dish machine, and the chemical dispenser at the 3-compartment sink. Contact me to verify the correction prior to use of any of these pieces of equipment. If you choose not to repair any of these pieces of equipment, then remove them from the facility and contact me to verify.

The process of dehydrating tomatoes has not been approved. The dehydrated food items must be stored cold until product testing has been received and approval has been given by the health department. As previously cited pink curing salts were stored on the shelf left of the hand sink in the room with the ice machine. The facility has not been approved for any curing processes. Remove the curing salts from the facility immediately.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: