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:
  2690
Date:
  10/04/17
ESTABLISHMENT:  99 China ADDRESS:  401 S First ST
OWNER OR OPERATOR:  Liqing Lin 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 OUT Facilities to maintain product temperature
5. 1 IN Thermometers provided and conspicuous
6. 2 OUT 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 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 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 OUT 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 IN Single-service articles, storage, dispensing
26. 2 OUT 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 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 OUT Containers/receptacles covered, adequate number, insect/rodent proof, frequency, clean
34. 1 OUT 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 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 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: 48 CRITICAL X 5% = 40.00 REPEATS X 2% = 2.00 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 750.151d1-4 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. An opened gallon of milk and an opened carton of heavy whipping cream in the wait station's sliding door cooler were not labeled for 7 day use. COS: Manager identified opening dates and labeled appropriately.
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. Noodles were 51F and canned spam was 46F in the top of the make table cooler by the dish machine. Both products were not in direct contact with air flow of the cooler; noodles were stored on top of pans of food, and canned spam was stored within a pan. COS: Educated. Discarded. 2. Beef was 46F in a bowl stacked on top of another pan of beef in the top of the cook's line make table. Another pan of beef in the same cooler was 44-45 (per manager it was cut this morning) COS: Educated. Manager discarded the bowl of beef and relocated the pan of beef to the reach-in cooler. 3. Cooked and cooled noodles were 45-47F in the reach-in portion of the cook's line corner make table cooler. COS: Discarded. 4. The following food items were found at 51-62F in the walk-in cooler: beef, tofu, fish, bean sprouts, pork intestines, and imitation cream cheese. COS: Discarded.
4.* 750.140a. Enough conveniently located refrigeration facilities or effectively insulated facilities shall be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. The walk-in cooler had a unit temperature of 50-54F and food items throughout were holding at 51-62F. Walk-in cooler was condemned for storage of potentially hazardous food items.
7.* COS 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. A half cut watermelon in the wait station's sliding door cooler was left uncovered/unwrapped, and condensate was observed dripping from the top panel in the cooler directly onto the watermelon. COS: Discarded. Educated.
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. A cook was observed eating in the kitchen. COS: Educated.
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. Cooks were observed transferring between cleaning and food preparation without washing their hands. Employees washing dishes were observed transferring between handling soiled dishes and clean dishes without washing their hands in between. COS: Educated. Hands washed.
31.* COS 750.1120b. Lavatories shall be accessible to employees at all times. A water softener system with a shut-off valve and weep spout were attached to the hand sink faucet in the dining room service station. COS: Removed.
41.* COS 750.1330 Personal medications shall not be stored in food storage, preparation or service areas. A half-full bottle of Listerine was stored amongst spices on the shelf above the corner make table cooler on the cook's line. COS: Educated. Removed.
Non-critical Violations:
Item Status Rule # Rule Observed
2. 750.130f. Unless its identity is unmistakable, bulk food such as cooking oil, syrup, salt, sugar or flour not stored in the product container or package in which it was obtained, shall be stored in a container identifying the food by common name. Bulk container of corn starch was not labeled in the hallway outside of the ice machine room.
2. 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 foods were not labeled with date and time to indicate the start of the cooling process.
6. COS 750.240 Potentially hazardous foods shall be thawed: a) In refrigerated units in a way that the temperature of the food does not exceed 41°F, or b) Under potable running water at a temperature of 70°F or below, with sufficient water velocity to agitate and float off loose food particles into the overflow; or c) In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven; or d) As part of the conventional cooking process. Frozen meats (chicken, shrimp, etc.) were thawing at room temperature on the prep sink drain board, and fish fillets were thawing in stagnant water within the prep sink. COS: Educated. Fish placed under cold running water, and the other meats were moved back to the freezer.
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). 1. Food items in the walk-in freezer were stored uncovered. 2. Dry seasoning containers were stored uncovered when not in use. 3. A bag of flour in the dry storage hallway was left uncovered.
9. COS 750.160 Food employees shall avoid direct contact (i.e., using bare hands) with ready-to-eat food whenever possible and, to the extent possible, shall handle ready-to-eat food only with suitable utensils such as deli tissue, spatulas, tongs, or single-use gloves. Employees were observed handling ready-to-eat foods with the bare hands. COS: Educated. Hands washed and gloves applied.
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. The cutting board stored on the shelf above the prep sink had deep grooves that were not smooth and easily cleanable.
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. Shelf under preparation table was rusted. (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. Laminate edge was chipped on the shelf above the wait station's sliding door cooler. 2. Legs on the 3-compartment sink were rusted.
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. Wet wiping cloths were left out on cutting boards and prep counters throughout.
22. 750.800c. Where equipment and utensils are used for the preparation of potentially hazardous foods on a continuous or production-line basis, utensils and the food-contact surfaces of equipment shall be washed, rinsed and sanitized at intervals throughout the day on a schedule subject to the approval of the regulatory authority. This schedule shall be based on food temperature, type of food, and amount of food particle accumulation. 1. Interiors of the microwaves were soiled with food debris. 2. Meat slicer and the can opener blade were soiled with caked on food debris
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. 1. Racks in the walk-in cooler were soiled. 2. Interiors of the reach-in freezers were soiled. 3. Shelves in the wait station were soiled. 4. Door gaskets were soiled in reach-in coolers and freezers. 5. Prep table mounted can opener holster was soiled with food debris.
24. 750.840 All equipment, tableware and utensils shall be air-dried Metal pans and plastic beverage cups were stacked/stored wet.
26. 750.600 Re-use of single-service articles is prohibited. Tofu containers were re-used for food storage.
32. 750.1120e4. If disposable towels are used, easily cleanable waste receptacles shall be conveniently located near the hand washing facilities. A waste bin was not provided to the hand sink in the dining room service station.
33. 750.1130c. Containers stored outside the establishment, and dumpsters, compactor and compactor systems shall be easily cleanable, shall be provided with tight fitting lids, doors or covers, and shall be kept covered when not in actual use. The lids were left open on the outside dumpster.
34. 750.1140c. Outside storage areas or enclosures shall be large enough to store the garbage and refuse containers that accumulate and shall be kept clean. The area surrounding the outside dumpsters was soiled and cluttered with unnecessary items, and there were buckets with standing water present.
36. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floors were soiled with debris below shelving in the dry storage room (next to the ice machine room). 2. Floors were soiled with standing water in the walk-in cooler, and below the sinks in the preparation area.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Walls were soiled with food debris behind the preparation tables. Walls were soiled with grease on the cook's line.
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. Interiors of the vent hoods were soiled with grease. 2. Condensate was dripping from the walk-in cooler condenser and the wait station's sliding door cooler.
42. 750.1350c. Only articles necessary for the operation and maintenance of the food service establishment shall be stored on the premises. Enclosed storage area outside of the back door was cluttered with unnecessary items, and the area was unclean.
46. 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. Food handler training was not provided for all employees.
Inspector Comments: The adjusted score is not in compliance with health district local ordinance and the health permit is suspended as of 2:00 p.m. on October 4, 2017 and the establishment had 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: