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:
 2609
Date:
 10/24/17
ESTABLISHMENT:  Spicy Tang ADDRESS:  607 S Sixth ST
OWNER OR OPERATOR:  Xiaoge Niu 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 OUT Thermometers provided and conspicuous
6. 2 IN 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 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 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 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 OUT 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 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 OUT Rooms clean, lockers provided, facilities clean
Other Operations
41. * 5 OUT 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 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 OUT Administrative Rules
SCORE: 52 CRITICAL X 5% = 40.00 REPEATS X 2% = 24.00 ADJ. SCORE: -12.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
3.* COS, R 750.120a2(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. A container of soup at 108F was sitting out on top of a milk crate next to the cook's line. Employees identified it was reheated on the woks, and this was the leftover portion that didn't fit in the steam table. (R1) COS: Reheated and hot held in steam table.
7.* 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. Tongs were not provided in each individual container of food in the self-serve make lines, and customers were observed using a single set of tongs to grab food items from raw foods and ready-to-eat foods. Tongs procedures had been previously been discussed with management, but the solution offered at the time was not observed to be in use during today's visit. Inspector directed management today to place tongs in each container of food, however, customers continued to use a single set of tongs to grab all food items. Tongs used were very long and as a result handles of tongs when laid flat were in contact with other food items.
12.* COS 750.512 Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: a)After touching bare human body parts other than clean hands and clean exposed portion of arms; b)After using the toilet room; C)After caring for or handling service animals; d)After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, drinking; e)After handling soiled equipment or utensils; f)During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; g)When switching between working with raw food and working with ready-to-eat food; h)Before donning gloves for working with food; and i)After engaging in other activities that contaminate the hands. Employee with gloved hands was observed transferring from food handling, to cleaning, and then back to food handling. Another employee was observed cleaning, then applying single-use gloves, and then switching to food handling. COS: Educated employees on hand washing and glove use. Hands washed. Note: Employees lacked food handler training.
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. An open employee beverage was stored on top of the cook's line make table cooler, and an additional employee beverage was stored on top of a stack of canned beverages in the wait station. COS: Beverages removed. Educated.
27.* 750.1120d. Each lavatory shall be provided with hot and cold water tempered by means of a mixing valve or combination faucet. There was no hot water at the hand sink faucet in the men's restroom. Water pressure and hot water temperature decreased at the hand sinks when the dish machine was in operation.
31.* COS, R 750.1120b. Lavatories shall be accessible to employees at all times. 1. Cook's line hand sink was blocked by two milk crates one of which was holding a container of soup. (R1) COS: Unblocked. Educated. 2. Front service line hand sink was blocked by shelves of single service items that had been stored along the walls of the sink. (R1) COS: Shelves moved to make hand sink accessible.
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. Back door was not fully self-closing.
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. A soap and chlorine sanitizer solution in the wiping cloth bucket was very high and exceeded the measurable limit of the chemical test strips (over 200ppm). (R1) COS: Educated on separating the wash step from the sanitize step. Chlorine sanitizer solution of 50-100ppm was mixed.
Non-critical Violations:
Item Status Rule # Rule Observed
5. 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. Thermometer was not functioning on the upright 2-door freezer located next to the walk-in cooler.
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. Food items were stored uncovered in the self-serve cold make table to the right of the front register. COS: Lids provided.
14. 750.600 Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials, shall be corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. 1. A household microwave and household chest freezer were present in the wait station (not approved). Condemned for use. 2. Knife sharpening stone was mounted to an untreated wooden block. Condemned. 3. The reach-in cooler on the corner between the self-serve make tables was not functioning. Note: Repair the unit, remove doors, or remove the unit entirely. 4. Metal pots too large to fit in the 3-compartment sink basins or the dish machine were in use in the facility. Condemned.
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. Milk crates were used as storage shelves. (R1) 2. Door handles were chipped on the cook's line make table cooler. (R1)
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. 1. Prep table mounted can opener holster was rusted. 2. Unapproved plastic shelves were in use in the front service area.
15. R 750.740b. Equipment is easily movable if: 1. It is mounted on wheels or castors; and 2. It has no utility connection or has a utility connection that disconnects quickly, or has a flexible utility line of sufficient length to permit the equipment to be move for easy cleaning. Chest freezer was sitting on top of a Styrofoam pad; not elevated on 6 inch legs or casters. (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. Wet wiping cloths were left out on counters and cutting boards. (R1) COS: Stored in sanitizer bucket.
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 gasket was soiled in the walk-in cooler. (R1) 2. Can opener holster was soiled. (R1)
24. R 750.840 All equipment, tableware and utensils shall be air-dried Plastic food storage containers were stored/stacked wet. (R1)
24. COS 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. Utensils were stored with the food contact side up in containers at the self-serve counter right of the front register. COS: Utensils inverted to present the handle to the user.
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. Single service items were stored in the splash zone of the front service line hand sink (no splash guards). (R1)
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. Boxes of single service items were stored directly on the floor in the front waiting area (by front door).
32. 750.1120e4. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities. Waste bins were not conveniently provided to the hand sinks in the front service area and the cook's line.
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. Floor tiles were cracked by the hand sink in the dish machine room.
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floors were soiled below the cook's line, and the coved base tile was soiled below the dish machine. (R1)
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Walls in the dish area (especially behind the dish machine) were soiled.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. Wall below the dish machine spray sink was soiled. (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. 1. Light shields in the prep room were soiled. 2. Interior of the vent hoods were soiled.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. Unlabeled employee food items were stored intermingled with food for service in the walk-in cooler.
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. Mop was stored wet in the mop sink basin; not hung dry.
46. R 750.570 All food handlers, other than someone holding a food service sanitation manager certificate (FSSMC), shall receive or obtain training in basic food handling principles as outline in Subpart M. Proof of food handler training was not available for employees. (R1)
Inspector Comments: The adjusted score is not in compliance with health district local ordinance and the health permit is suspended as of 2:45 p.m. on October 24, 2017. The establishment has been ordered to cease all operations and be closed.

A "Closure" 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 for re-inspection has been issued to the person-in-charge. Refer to the health district's enforcement section for additional information.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: