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:
 2438
Date:
 09/28/17
ESTABLISHMENT:  Sigma Alpha Epsilon Fraternity ADDRESS:  211 E Daniel ST
OWNER OR OPERATOR:  Jake Showalter 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 IN 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 OUT 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 IN 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 IN Non-food contact surfaces: designed, constructed, maintained, installed, located
16. 2 IN Dishwashing facilities: designed, constructed, maintained, installed, located
17. 1 OUT Accurate thermometers, chemical test kits provided, gauge cock
18. 1 NO 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 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 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 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
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 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 IN Clean, soiled linen properly stored
45. * 0 OUT Certified personnel as required
Administrative
46. 0 IN Administrative Rules
SCORE: 73 CRITICAL X 5% = 40.00 REPEATS X 2% = 0.00 ADJ. SCORE: 33.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS 750.3300i. i. Cooling: 1. Cooling shall be done according to Section 750.150(c)(1)(A) and (B), with written cooling procedures established; Cooked and cooled products were found in reach-in cooler. Facility is lacking the adequate equipment for cooling and decided that no leftovers would be saved. Chicken was found at 44.1 F, Philly steak was at 46.8, and baked potatoes at 44.2 F. COS by discarding food products.
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. Upright reach-in cooler was operating warm, temperature was rising during inspection. Air temperature was at 46-51 degrees F. Maintenance was requested by department. Salad bar refrigerator was found cycling defrost cycles repeatedly. Air temperature of unit was found operating at 43 degrees F. Food products were found at >43.6 degrees F. Unit was condemned. COS-food products will be required to be discarded after service.
3.* COS 750.140b.2. Potentially hazardous food shall be cooled to 41°F (4.5°C) or below within 4 hours if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Corn and tomato salsa that was prepared this morning was placed in the salad bar unit for service. Product was found at 64.6 degrees F. COS by discarding at end of service.
7.* COS 750.120a1. At all times, including while being stored, prepared, displayed, served, or transported, food 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. Raw shell eggs were found dripping onto packages of raw hamburger meat in the walk-in cooler. COS by sanitizing the packages of meat/educated.
20.* COS 750.800b1. 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. No sanitizing of food preparation table was being done during food preparation. Carton of dripping raw shell eggs were placed on table with ready to eat food products. COS by educating cook/setting up sanitizing solution.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized Grease dumpster was placed directly outside the kitchen door. Flies were attracted to this area, entering through the backdoor. MVC issued.
35.* 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. Several gaps were observed along bottom of screen door into kitchen. MVC issued.
45.* 750.540a2 Category II facilities as defined in Section 750.10 shall employ a minimum of one full-time certified food service sanitation manager at each establishment. Cook was lacking documentation of manager certification. Provide proof of certification or enrollment into FSSMC course. MVC issued.
Non-critical Violations:
Item Status Rule # Rule Observed
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. Soap and soiled wire scrubbers were stored on shelf above 3-compartment sink. The 3-compartment sink was being used for food preparation.
17. 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. No chlorine test strips available to check sanitizer strength. Cook was educated on the excessive amount of bleach to be used.
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. Dry, soiled wiping cloth was being used to wipe down food preparation table. Cook informed me that he uses straight bleach in a spray bottle. COS by educating.
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. Exteriors of equipment and shelving under preparation tables 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. Stand mixer placement was between the soiled dish tubs and the pre-rinse sprayer for the dish machine. Soiled dish ware and glasses were found on stand mixer table.
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. Sewer smell was evident from 3-compartment sink. Grease trap may need to be serviced.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floor was soiled throughout kitchen and front service area; especially under equipment and shelving.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. Coat and backpack were stored on basin of 3-compartment sink, coat was stored on shelf under preparation table.
42. 750.1350d. The travel of unnecessary persons through the food-preparation and utensil-washing areas and the presence in those areas of persons not authorized by the management or person in charge is prohibited. Access to kitchen is not restricted. Several residents were observed entering into kitchen during the inspection.
Inspector Comments: Facility is lacking back-up refrigeration. Requirement that maintenance for these units were required immediately.
Your score indicates a failing score. A request for reinspection can be submitted once all issues have been addressed.


INSPECTION CONDUCTED BY:   Sarah Michaels


REPORT RECEIVED: