201 W. Kenyon Rd
Champaign, Illinois       61820-7807
Permit Number:
ESTABLISHMENT:  Himalayan Chimney ADDRESS:  134 W Church ST
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 OUT 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 IN Pre-flushed, scraped, soaked
19. 2 IN Wash, rinse water: clean, proper temperature
20. * 4 OUT 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 IN Single-service articles, storage, dispensing
26. 2 IN No re-use of single-service articles
27. * 5 IN Water source; safe: hot and cold under pressure
28. * 4 IN Sewage & waste water disposal
29. 1 IN Installed, maintained
30. * 5 OUT 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
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 IN 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
38. 1 IN Lighting provided as required, fixtures shielded
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 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
46. 0 IN Administrative Rules
SCORE: 56 CRITICAL X 5% = 50.00 REPEATS X 2% = 12.00 ADJ. SCORE: -6.00
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. Raw fish and raw chicken at 46-47F were on the bottom shelf in the cook line make table reach-in cooler, and two cooked/cooled food items (one a lentil dish and the other a meat dish) in the top of the make table were 46F. Employee identified the raw meats had been left and the make table lid had been left open during the lunch rush. COS: Foods moved to the walk-in cooler to cool to 41F or below.
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. 1. Facility prepared fried onion crisps were sitting in an oil soaked pan at room temperature (73F) on the cook line, not approved. COS: Discarded. 2. Top portions of the uncovered hot held food items in the steam table were 82-129F. COS: Educated. Foods reheated. Lids provided for food items.
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. 1. The following foods prepared the day prior were found covered with lids and stacked on top of one another in the walk-in cooler: four large pans of cooked/cooled tomato based sauce at 47-68F, two large pans of cooked/cooled onion based sauce at 50-64F, and two large pans of a cooked/cooled meat dish at 44-50F. COS: Discarded. Educated on cooling procedures and parameters. 2. Two pans of tandoori chicken at 105-116F were found sitting on a bed of ice to cool. Employee had removed the chicken from the oven 30 minutes prior. COS: Educated on cooling procedures. Chicken portioned to a sheet tray, labeled with time, and moved to the walk-in cooler to cool.
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. 1. An employee was observed transferring between handling soiled equipment, and putting away cleaned dishes without first washing their hands. 2. Employees were observed applying gloves to their soiled hands without first hand washing. 3. Employees exited the kitchen, re-entered the kitchen, then resumed food preparation without first washing their hands. 4. Employee wiped off the countertop with a cloth towel and resumed food preparation without hand washing. COS ALL: Employees were educated and hands were washed.
20.* COS 750.820e2. The food-contact surfaces of all equipment and utensils shall be sanitized by:. 2. Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 F.; or Employee was cleaning pans and equipment with only a wash and rinse setup at the 3-compartment sink. No sanitizer solution was mixed in the third basin of the sink and no residual sanitizer was present on wet pans stacked on the clean dish drain board. COS: Educated. A chlorine sanitizer solution of 50-100ppm was mixed in the third basin of the sink, and all equipment on the drain board was sanitized.
30.* 750.1100a. Commercial dishwashing machines, dishwashing, sinks, pot washing sinks, pre-rinse sinks, silverware sinks, bar sinks, soda fountain sinks, vegetable sinks, potato peelers, ice machines, steam tables, steam cookers, and other similar fixtures shall be indirectly connected in compliance with 77 Ill. Adm. Code 890.1410(a). The ice bin located left of the hand sink in the bar had a flex tube drain line that extended below the flood rim of the floor drain collar. MVCF issued for repairs.
31.* 750.1120b. Lavatories shall be accessible to employees at all times. 1. The back kitchen hand sink had drying tray liners draped over the basin and the faucet of the sink, blocking access to hand washing. COS: Educated. Sink was unblocked. 2. Facility was lacking effective hand washing facilities within 15 feet of the dish washing area and the tandoor oven cook line. MVCF issued for installation of sufficient hand washing sinks.
35.* R 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. There was a visible gap along the base of the back door (next to large shared restroom and leading to dumpsters). (R2) Sweep on the outside of the door was visibly torn. Door way from the restaurant to the back shared hallway was not self-closing or protected with a door sweep. MVCF issued for repairs.
41.* COS 750.1300 Containers of poisonous or toxic materials necessary for operational maintenance of the establishment shall be prominently and distinctly labeled in accordance with law. Chemical spray bottles were not labeled as to their contents in the dry storage room and at the silverware wrapping station in the dining room. COS: Employee identified contents and labeled.
41.* COS 750.1310b. Materials in each of these two categories shall be stored and located to be physically separated from each other, shall be stored in cabinets or in similar physically separated compartments or facilities used for no other purpose; and, to preclude potential contamination, shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles except that this latter requirement does not prohibit the convenient availability of detergents or sanitizers at dishwashing stations. Chemicals were stored on shelves above clean linens and packaged food items in the dry storage room. COS: Educated. Chemicals moved.
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. Cooked/cooled food items were found in the walk-in cooler with no label of the time that the cooling process began. (R2)
5. 750.230 Metal stem-type numerically scaled indicating thermometers accurate to +2 degrees F. shall be provided and used to assure attainment and maintenance of proper internal cooking, holding or refrigeration temperatures of all potentially hazardous foods. The dial stem thermometer in the facility was inaccurate.
8. R 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). Hot held food items in the cook's line steam table were left uncovered when not in use. (R1)
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. Raw chicken was stored over cooked/cooled food items in the walk-in cooler. COS: Raw meat relocated.
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. A bowl without a handle was used as a dispensing scoop in a bulk bin of sugar in the back kitchen. COS: Educated. Scoop with handle provided.
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 laying about in the kitchen, not stored in sanitizer between uses. (R1) COS: Towels were placed into newly mixed buckets containing a chlorine sanitizer solution of 50-100ppm.
22. COS, R 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 can opener blade was soiled with dried on food debris. (R2) COS: Sent to the 3-compartment sink to be cleaned.
32. COS, R 750.1120e(drying). A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Paper towels were not available at the back kitchen hand sink. (R1) COS: Paper towels added.
32. COS 750.1120e(soap). A supply of hand-cleansing soap or detergent shall be available at each lavatory. 1. No soap was available at the back kitchen hand sink. COS: Soap added. 2. Hand soap was watered down and did not lather on hands in the large shared customer restroom. COS: Soap added.
40. 750.1280 Enough lockers or other suitable facilities shall be provided and used for the orderly storage of employees clothing and other belongings. 1. Employee food was stored at the silverware wrapping station, and at the dry storage rack located across from the rice warmers on the expo line. 2. Employee jackets were hanging from the dry food storage racks in the back prep room.
Inspector Comments: The adjusted score in not in compliance with health district local ordinance and the health permit is suspended as of 5:22 p.m. on March 19, 2018. The establishment has been ordered to cease all operations and be closed.

Repair the drain line at the bar ice bin and the door sweep at the back door within 5 days. Install hand sinks within 15 feet of the tandoor oven cook area and the dish area within 5 days. Return the signed MVCF to the health department within 10 days.

HACCP Concept Discussed: Cold Holding.
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