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:
 2579
Date:
 10/02/17
ESTABLISHMENT:  Lao Sze Chuan Chinese Restaurant & Bar ADDRESS:  608 E University AVE
OWNER OR OPERATOR:  Chuan Zhan 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 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 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 OUT 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 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 IN Wiping cloths: clean, use restricted
22. 2 IN 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 OUT 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 IN Installed, maintained
30. * 5 IN Cross-connection, backsiphonage, backflow
Toilet & Handwashing Facilities
31. * 4 OUT 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 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 OUT 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 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 OUT Administrative Rules
SCORE: 71 CRITICAL X 5% = 30.00 REPEATS X 2% = 16.00 ADJ. SCORE: 25.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
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. The tub of cooked beef in the walk-in cooler was at 110 to 130 degrees F, with a cover, and at least 3 inches deep, with no label. COS: The manager asked the chef, who confirmed that the item had been put into the cooler 30 minutes earlier to cool. The inspector asked that the food was split into 2 shallow containers, uncovered to allow evaporative cooling. The items were confirmed to be 70 degrees F or below by the end of the inspection, and the manager will ensure that the items are 41 degrees F or below within 4 more hours.
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. The large bowl of fish on the prep table was at 52 degrees F, with no employee working with the food. COS: The manager stated that the chef had only prepared the item and cut the fish 20 - 30 minutes earlier, and was going to finish preparing the food before putting it back into the walk-in cooler. The item was immediately placed into the walk-in cooler to chill.
12.* COS, R 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 employee drink (an open, partially consumed can of tea) was on the shelf above the make table, above food. An employee's snack cookies (mostly consumed, in a open package) was found on the top shelf above the make line. COS: The items were removed, the employees were educated about proper dining areas. (First Repeat - R1).
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. The dish machine was a chemical sanitizing machine, but the chlorine sanitizer was registering at well below 50 ppm chlorine. COS: The machine was condemned. The facility set up the 3-compartment sink to wash, rinse and sanitize.
31.* COS, R 750.1120b. Lavatories shall be accessible to employees at all times. An employee's purse was resting in the basin of the hand sink in the dish area. COS: The purse was removed. (First Repeat - R1)
45.* R 750.540a1 Category I facilities. Category I facilities as defined in Section 750.10 shall have a certified food service sanitation manager on the premises at all times that potentially hazardous food is being handled, except as specified in subsections (a)(1)(A) and (B) of this Section. A certified food service sanitation manager is not required on the premises during hours of operation when all food products sold have been prepared and packaged commercially or prepared under the supervision of a certified food service sanitation manager. At the time of the inspection, there were no Food Service Sanitation Managers present. MVCF issued. (First Repeat - R1)
Non-critical Violations:
Item Status Rule # Rule Observed
2. 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. Numerous cooked and cooled items in the walk-in cooler and walk-in freezer (chicken, beef, noodles) were not labeled with the time for the purpose of tracking cooling (First Repeat - R1). COS: Per the manager, and per the cook, proper cooling parameters are said to have been followed in all cases except the beef, which was corrected during the inspection.
8. R 750.130b. Containers of food shall be stored a minimum of 6 inches above the floor in a manner that protects the food from splash and other contamination, and that permits easy cleaning of the storage area, except that: Bags of rice were stored on the floor of the dry storage room (First Repeat - R1). 2 tubs of cut meat were on the floor of the kitchen (First Repeat - 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. The large metal pan above the hand sink in the dish area was too large to fit into the machine or into the 3-compartment sink. COS: The item was condemned.
24. R 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. The rice scoops were stored in 73 degree F stagnant water. A knife was stored between the prep table and the wall, near food debris.(First Repeat - R1).
25. R 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. A case of paper single service dinner napkins was stored on the floor of the storage closet near the bar (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. One small round plug was missing from the floor of the walk-in cooler.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Ceiling tiles were open or missing above the walk-in cooler and in the dry storage room (First Repeat- R1).
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. One of the light bulbs was not working in the ventilation hood in the front prep area.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. An employee's hand lotion was stored on the top shelf above the make line. Employee sweat shirts were stored in the dry storage room, touching bags of rice.
46. 750.570 All food handlers, other than someone holding a food service sanitation manager certificate, shall receive or obtain training in basic food handling principles as outlined in Subpart M. Food handlers working for a temporary food service establishment are exempt from this requirement. There was no evidence of food handler training for any of the employees.
Inspector Comments: This inspection resulted in an less than successful score. Due to repeated risk factor violations, with no long-term solution, the facility permit will be suspended, the facility will be closed and a red placard posted.
The facility must correct all of the findings, and turn in the "Request for Re-Inspection" form, including the "Risk Factor & Public Health Intervention Violations Corrective Actions" form, in order to be considered for reinspection and permit reinstatement.
Please call with any questions at 217-531-2937.


INSPECTION CONDUCTED BY:   Raymond Mucha


REPORT RECEIVED: