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:
 819
Date:
 07/26/17
ESTABLISHMENT:  Bombay Indian Grill ADDRESS:  401 E Green ST
OWNER OR OPERATOR:  Kishan Sharma 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 IN Potentially hazardous food properly thawed
7. * 4 IN Unwrapped and potentially hazardous food not re-served. Cross-Contamination
8. 2 IN 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 IN 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 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
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 OUT 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 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 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: 68 CRITICAL X 5% = 40.00 REPEATS X 2% = 24.00 ADJ. SCORE: 4.00
 
 
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. Cooked chicken dishes (curry chicken, tandoori chicken, etc.) at 89-96F were left out at room temperature on the cook line. (R1) COS: Discarded. Educated.
3.* COS, R 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. Two pans of cooked cooling mashed potatoes were 54F in the left kitchen 2-door cooler. Employee stated the potatoes were prepared within the last hour. 2. A large pan of cooked and cooling whole potatoes were 94F in the reach-in freezer (prepared 1.5 hours prior). (R1) 3. A large bucket of cooked/cooled chicken in sauce (tikka masala?) was 49-53F in the right kitchen 2-door cooler. COS: Employee identified the whole potatoes and mashed potatoes were prepared within the last hour, so they were moved to the freezer to cool. Chicken in sauce was discarded. Procedures previously allowed for cooking and cooling were not adhered to. Cease the process of cooking and cooling immediately.
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. A paneer dish was 45-47F, cooked/cooled chicken was 71-73F, and a chicken with vegetables dish was 48-53F in the right 2-door cooler in the kitchen. Employee identified these food items are taken in and out of the cooler throughout service. COS: Educated. Discussed need for a make table cooler. Food items stored in cooler to cool.
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. Necessary refrigeration equipment was not provided in the facility to enable the process of cooking and cooling. MVCF issued. Cease this process immediately.
4.* 750.150a1. Enough conveniently located hot food storage facilities shall be provided to assure the maintenance of food at the required temperature during storage. Necessary hot holding equipment was not provided in the facility and multiple cooked food items were left at room temperature (not approved). MVCF issued for purchase of sufficient hot holding equipment. Facility is only allowed to cook and serve.
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. Employees did not wash hands when changing tasks and after exiting and re-entering the kitchen. COS: Educated. 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 A live cockroach was observed crawling behind the 3-compartment sink at the point on the left side where the caulking was torn. MVCF issued.
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. The self-closer at the back door of the common hallway was detached and the door was propped open with a rock. The door from Bombay Indian Grill into the back common hallway was not fully sealed with a door sweep. MVCF issued for repairs.
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 and cooled food items were not labeled with date and time to indicate the start of the cooling process. (R1)
14. R 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 white coated shelves in the reach-in coolers were cracked and rusted. (R3)
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. 1. A plastic bucket was cracked and full of holes on the dish rack. 2. Handle of the rice cooker was broken.
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. The base of the faucet at the back hand sink was corroded. (R3) 2. The shelf surfaces were in poor repair throughout, with peeling laminate and/or exposed wood surfaces. (R2) 3. The interiors of the cabinets under the soda fountain were in poor repair. (R2) 4. Black plastic soda crates were used as a storage shelf for the meat grinder (located on top of the grease trap). (R1) 5. Wire dry storage racks were rough and had chipped paint. (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. Door gaskets were torn in the left kitchen reach-in cooler and the reach-in cooler behind the front register. 2. A knob was broken-off one of the pullout drawers at the self-serve soda station.
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. Can opener blade was soiled with caked on food debris. 2. Interior of the microwave was soiled with food debris and splatter. 3. Nozzles on the soda machine were soiled.
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. The top of the "Pepsi" brand cooler was soiled. (R3) 2. The interiors of the cabinets under the soda fountain were soiled. (R3) 3. Grease trap was heavily soiled. (R1) 4. Door gaskets in the "Pepsi" brand cooler were soiled. (R1) 5. Bottom shelves of the prep tables were soiled. (R1)
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. Door gaskets in the reach-in coolers were soiled. 2. Prep table mounted can opener holster was heavily soiled. 3. The red metal stool on the cook's line was soiled. 4. Dry storage racks were soiled. 5. Legs of equipment were soiled (especially the microwave rack).
29. R 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. 1. Water was leaking at the right faucet of the 3-compartmet sink where the flex hose was attached (previously fed to a chemical unit). (R1) 2. Hand sink in the men's restroom was clogged and was full of standing fluid (previously cited as slow draining). (R1)
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. Ice machine drain line was leaking onto the floor and water was pooling.
32. COS 750.1120e(soap). A supply of hand-cleansing soap or detergent shall be available at each lavatory. Soap was not available at either of the hand sinks. COS: Soap purchase from store and brought back to facility.
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. Paper towels were not provided at either of the hand sinks. COS: Added.
32. 750.1110c. Toilet rooms shall be completely enclosed and shall have tightfitting, self-closing doors. Such doors shall not be left open except during cleaning or maintenance. A self-closer was not installed on the men's restroom.
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 on the outside dumpster were left open during periods when not in use (dumpster was swarmed with flies).
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. 1. Floor tile was in poor repair, missing a piece, under the 3-compartment sink. (R1) 2. Floor tile in front of the 3-compartment sink was chipped. (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. 1. Floor tiles were damaged and chipped below the 2-door freezer. 2. Floor tiles were chipped/missing at the back door into the common hallway.
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Floor was soiled under the right side of the cook's area. (R3) 2. Floor was soiled under the refrigeration units, against the wall, in the kitchen. (R3) 3. Floor was soiled below the soda tower (spilled syrup), and right of the grease trap. (R1)
36. 750.1200f. In all new or extensively remodeled establishments utilizing concrete, terazzo, ceramic tile or similar flooring materials, and where water-flush cleaning methods are used, the junctures between walls and floors shall be coved and sealed. In all other cases, the juncture between walls and floors shall not present an open seam of more 1/32 inch. Coved baseboard was detached from the walls in the women's restroom and in the back common hallway.
37. R 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. Ceiling vent was detached, partly held in place with cardboard, above the reach-in units opposite the cook's line. (R1) 2. Walls in the back hallway (by men's restroom) were in poor repair, with missing paint and exposed drywall/plaster. (R3) 3. Ceiling was in poor repair above the register with exposed metal and missing paint. (R3) 4. Wall was gauged right of the grease trap, and the material used in the repair was sticky, not smooth and easily cleanable. (R1) 5. There was a hole in the wall above the left drain board of the 3-compartment sink. (R1) 6. Walls were in poor repair above the coved baseboards in the women's restroom. (R1) 7. Walls, floors, and ceilint tiles in the back common hallway were in disrepair. (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 vent in the ceiling above the cash register was rusted. (R3) 2. Swing door into the kitchen from the front service counter was in disrepair. (R1) 3. Caulking wad detached from the countertop at the self-serve beverage station. (R1) 4. Caulking was torn away at the left drain board of the 3-compartment sink and at the dish area hand sink. (R1) 5. Light socket cover in the men's restroom was cracked and detached from the wall. (R1)
37. 750.1210a. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair. 1. Ceiling panels had apparent fluid damage above the cooler and freezer in the front service area. 2. FRP doorway from front service area to kitchen was in disrepair. 3. Ceiling vent in the men's restroom was rusted. 4. Acoustic ceiling tiles were used to replace damaged tiles in the restrooms.
37. 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. 1. Ceiling panel was soiled with syrup splatter above the front register. 2. Ceiling vents in the kitchen were soiled with dust build-up.
46. R 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. Food Handler Training certification was not provided in the facility for all employees. (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. All food handler certifications for employees must be obtained and turned in with the request for re-inspection.

Fix the critical violations that were not "corrected on site" (COS) within the next 5 days, and return the signed MVCF to the health department within 10 days.

Please contact me, if you have any questions.


INSPECTION CONDUCTED BY:   Ian Rolon


REPORT RECEIVED: