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:
 2536
Date:
 03/26/18
ESTABLISHMENT:  Kyoto Sushi ADDRESS:  611 E Green ST
OWNER OR OPERATOR:  Zhe Li 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 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 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 IN 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 NO Pre-flushed, scraped, soaked
19. 2 NO Wash, rinse water: clean, proper temperature
ITEM  WT  IN DESCRIPTION
20. * 4 NO 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 IN 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 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 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 OUT 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 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 IN Administrative Rules
SCORE: 68 CRITICAL X 5% = 30.00 REPEATS X 2% = 6.00 ADJ. SCORE: 32.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
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. Diced tomato at 47F, diced tofu at 47F, and shredded crab meat at 49F were found in the countertop make table cooler. Employee had diced the tomatoes and tofu within the last 2 hours, and manager indicated the lid on the make table had been left open during lunch service. COS: Foods moved to the walk-in cooler to cool. 2. Sliced avocado was 46F and a squeeze bottle of spicy mayo was 49F in the 3-door reach-in cooler. Employee indicated the sauce had been left out during the lunch rush (approximately 2 hours. COS: Moved both foods to the walk-in cooler to cool. Educated.
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. Facility prepared spicy mayo and tea hard boiled eggs were not labeled for 7 day use or discard. COS: Employee identified preparation dates and labeled appropriately.
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. Employee beverages were stored on the top of the 3-door cooler make line (to-go coffee cup with lid and to-go cup with lid and straw) and on shelves above the steam table and prep sink (re-usable cups with lids and straws). COS: Educated. Employee beverages removed or discarded.
12.* COS 750.160b. If gloves are used to handle ready-to-eat food, they shall be single-use gloves, i.e., shall be used for only one task (preparing/handling ready-to-eat food), shall be used for no other purpose and shall be discarded when damaged or soiled or when interruptions occur in operations. Employee with gloved hand was observed wiping their hand on a damp wiping cloth and then resuming food preparation. COS: Educated. Glove discarded. Hands washed.
35.* 750.1160a Effective measures intended to minimize the presence of rodents and flies, roaches, and other insects on the premises shall be utilized Live cockroaches crawled out from the blades of the vegetable slicer when the slicing arm was lifted up by the inspector. Note: Owner provided a pest control invoice for treatment the month prior. MVCF issued for pest control treatment.
41.* COS, R 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 concentration in the kitchen wiping cloth bucket was too strong in excess of 200ppm. (R1) COS: Educated. Chlorine sanitizer solution was remixed to 100ppm.
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. 1. Boxed food items were stored on the floor and in the splash zone of the front kitchen hand sink. 2. An uncovered spice container was stored in the splash zone of the back kitchen cook's line hand sink.
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. Single service cups without handles were used as dispensing scoops in bulk containers of ready-to-eat food items (salt, oil, sesame seeds, etc.). COS: Educated. Discarded. Scoops with handles provided for dispensing.
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. 1. There was no sanitizer in the wiping cloth bucket located below the front service counter. COS: A chlorine sanitizer solution of approximately 100ppm was mixed in the bucket. 2. A wet wiping cloth was left on the make table cutting board. COS: Placed in sanitizer solution when not in use.
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 vegetable slicer (no longer used per owner) was soiled with food debris and live cockroaches.
25. 750.880a. Single-service articles shall be stored at least six inches above the floor in closed cartons or containers which protect them from contamination and shall not be placed under exposed sewer lines or water lines, except for automatic fire protection sprinkler heads that may be required by law. 1. Boxes of single service items were stored on the floor in the splash zone of the hand sink at the front service counter. 2. Unwrapped single service containers were stored on a shelf in the hallway to the restrooms.
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 front kitchen hand sink was slow draining.
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. There were no paper towels at the back kitchen cook's line 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. Several floor tiles were cracked/broken throughout the kitchen. (R1)
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. The front service area hand sink was detached from the wall, caulking torn. (R1) 2. The back kitchen cook's line hand sink was detached from the wall, torn caulk. (R1) 3. The 3-compartment sink caulk was detached from the wall in areas. (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.

Have the facility serviced for targeted treatment of cockroaches, and return the treatment invoice to the health department within 10 days.

Make repairs to the men's restroom within one week and contact me to verify the restroom is in working order.

HACCP Concept Discussed: Cold Holding.
If you have any questions, please contact me at 217-531-2936.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: