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:
 2495
Date:
 10/17/17
ESTABLISHMENT:  Super Niro's Gyros ADDRESS:  608 W Town Center BLVD
OWNER OR OPERATOR:  Abdel Jaber CITY:  CHAMPAIGN ZIP:  61822
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 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 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 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
ITEM  WT  IN DESCRIPTION
20. * 4 IN 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 OUT 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 IN 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 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 IN Certified personnel as required
Administrative
46. 0 IN Administrative Rules
SCORE: 73 CRITICAL X 5% = 30.00 REPEATS X 2% = 10.00 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, R 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. There were 8 trays of cooked and cooled gyro meat on the top shelf of the walk-in cooler, date-labeled from the previous day, with temperatures of between 44.5 degrees F and 51 degrees F. COS: The manager discarded the items. There was a conversation about proper cooling methods, shallow pans, evaporative cooling, and monitoring cooling times. (First Repeat - R1)
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. An open package of hot dogs had been mostly used, but 6 hot dogs remained, with no date. There was an opened and dated large new case of hot dogs, with this day's date, but staff were not aware of the date of opening of the 6 hot dogs. There was a partially used gallon of milk, but no date of opening or date for discard, and staff were not aware of when the item was opened. The ready-to-eat chicken was dated 10/8, and should have been discarded on 10/14, but was still in the walk-in cooler. COS: The employees discarded the 6 hot dogs, the remaining milk, and the chicken. (Second Repeat - R2)
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. The marinara sauce in the steam table was at 110 degrees F. COS: The manager reheated the sauce to above 165 degrees F.
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. At the start of the inspection, there were 2 spits of gyro meat on the cooker, but the cookers were off and there was nobody actively working with the meat. There was a partial pan of gyro meat in the pan next to the cooker, with the meat at 84 degrees and nobody actively working with the meat. COS: The manager stated that the meat had been put on the cooker less than 30 minutes earlier, but he had been called away. The cooker was turned back on and the manager actively began cooking and slicing the meat, which was put into the walk-in cooler to chill. (First Repeat - R1)
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. An open employee can of "Red Bull" (partly consumed) was stored above the tub of parsley in the walk-in cooler. COS: The beverage was discarded. Employees were educated about proper dining areas.
27.* 750.1120d. Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. The women's toilet room hand sink hot water did not get above 70.5 degrees F. MVCF issued. Please fix this within ten days.
Non-critical Violations:
Item Status Rule # Rule Observed
2. COS, 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 gyro meat in the walk-in cooler was not labeled with the time for the purpose of tracking cooling. COS: Some of the items from the previous day were still out of temperature and were discarded by the manager. Three of the pans of gyro meat had been properly cooled by the manager two days earlier, following proper parameters, and were kept. (First Repeat - 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). The ice bin near the drive-through had the lid open, but no customers in the area and no employees working with the ice.
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. There was ice / condensation dripping onto a pan of food in the walk-in freezer (landing on the cover, not the food).
10. 750.290 Ice-dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice. The ice bin near the drive-through had the ice scoop handle stored in the food.
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. The door handle to the walk-in freezer was broken, with a set of pliers to open the door. There was heavy ice build-up on the ceiling and floor of the walk-in freezer. The door gasket was torn on the "Supera" brand freezer.
21. 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. Moist, used wiping cloths were found: On the prep table; In the hand sink near the 3-compartment sink; Under the cook line.
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. The inside floor of the make-table cooler was soiled. The interior floor of the upper cold well (holding salad dressings) was soiled. The upper back splash at the customer soda fountain was soiled. There was label residue on the interior of the middle of the 3-compartment sink.
25. 750.880b. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user. A soiled employee apron was stored on top of the open boxes of single service gloves.
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. The right side faucet at the 3-compartment sink was dripping from the base.
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 in the prep room under the slicer had been repaired, but had a rough surface, and was not smooth or easily cleanable (First Repeat - R1).
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. There was one floor tile in poor repair under the "South Bend" brand oven.
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. Two of the 3 light bulbs were not working in the front (North) ventilation hood.
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. The mop was stored in dirty mop water from the previous day, not hung up.
Inspector Comments: The women's toilet room hand sink hot water did not get above 70.5 degrees F. Major Violation Correction Form (MVCF) issued. Please fix this within ten days.
Your facility received a less than satisfactory routine inspection adjusted score of 35% or below. A re-inspection is required. A yellow "Re-Inspection Required" placard shall be posted at the facility. The placard shall not be removed from the posted location except by the health officer.
The yellow "Request for Re-Inspection" paperwork was left with the manager. Completion, submission, and approval of this form can speed up the re-inspection process.
Please call with any questions at 217-531-2937.


INSPECTION CONDUCTED BY:   Raymond Mucha


REPORT RECEIVED: