How Do You Read a Health Inspection Report

CHAMPAIGN-URBANA PUBLIC Health Commune 201 Westward. Kenyon Rd Champaign, Illinois 61820-7807 217-373-7900     www.c-uphd.org
Food Establishment Inspection Written report
Page 1  of 2
Institution Name Effort R Food Let # 831 Street Accost 123 Westward. Nowhere City/Land Champaign, IL Nothing Code 61820	Owner/Manager Matt Bennell Purpose of Inspection Routine Date 10/27/2020 Time In 11:00 AM Fourth dimension Out 01:00 PM No. of Adventure Factor/Intervention Violations:  1 Risk Category 1 No. of Repeat Risk Factor/Intervention Violations:  0 Inspection Consequence Green

FOODBORNE Affliction RISK FACTORS AND PUBLIC Wellness INTERVENTIONS

Circumvolve designated compliance status (IN, OUT, Due north/O, Northward/A) for each numbered detail IN=in compliance    OUT=non in compliance    N/O=not observed    North/A=non applicable Mark "X" in advisable box for COS and/or R COS=corrected on-site during inspection    R=repeat violation

Adventure factors are important practices or procedures identified every bit the nigh prevalent contributing factors of foodborne illness or injury. Public wellness interventions are control measures to preclude foodborne illness or injury.

Compliance Condition COS R SUPERVISION i IN OUT Person in charge present, demonstrates knowledge, and performs duties 2 IN OUT N/A Certified Food Protection Manager EMPLOYEE HEALTH 3 IN OUT Direction, food employee and conditional employee; knowledge, responsibilities and reporting 4 IN OUT Proper use of restriction and exclusion five IN OUT Procedures for responding to vomiting and diarrheal events GOOD Aseptic PRACTICES 6 IN OUT Due north/O Proper eating, tasting, drinking, or tobacco apply 7 IN OUT N/O No discharge from optics, olfactory organ, and mouth PREVENTING CONTAMINATION By Easily 8 IN OUT N/O Hands clean & properly washed nine IN OUT Northward/A North/O No blank mitt contact with RTE nutrient or a pre-approved alternative procedure properly allowed x IN OUT Adequate handwashing sinks properly supplied and accessible Approved SOURCE 11 IN OUT Food obtained from canonical source 12 IN OUT Due north/A Due north/O Food received at proper temperature xiii IN OUT Food in good condition, safe, & unadulterated 14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction

Compliance Status COS R PROTECTION FROM CONTAMINATION xv IN OUT N/A N/O Nutrient separated and protected 16 IN OUT N/A Food-contact surfaces: cleaned & sanitized 17 IN OUT Proper disposition of returned, previously served, reconditioned & unsafe food Time/TEMPERATURE CONTROL FOR Condom 18 IN OUT N/A N/O Proper cooking time & temperatures 19 IN OUT N/A N/O Proper reheating procedures for hot holding twenty IN OUT Due north/A N/O Proper cooling time and temperature 21 IN OUT N/A N/O Proper hot holding temperatures 22 IN OUT N/A N/O Proper common cold holding temperatures 23 IN OUT North/A Due north/O Proper date marker and disposition 24 IN OUT N/A N/O Time as a Public Wellness Control; procedures & records CONSUMER ADVISORY 25 IN OUT N/A Consumer advisory provided for raw/undercooked nutrient HIGHLY SUSCEPTIBLE POPULATIONS 26 IN OUT N/A Pasteurized foods used; prohibited foods not offered FOOD/Color ADDITIVES AND TOXIC SUBSTANCES 27 IN OUT N/A Food additives: canonical and properly used 28 IN OUT Northward/A Toxic substances properly identified, stored, & used CONFORMANCE WITH APPROVED PROCEDURES 29 IN OUT N/A Compliance with variance/specialized procedure/HACCP

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
In the sections below, red circle=out of compliance       Mark "X" in appropriate box for COS and/or R

COS

=corrected on site during inspection

R

=repeat violation

Compliance Status COS R SAFE FOOD AND H2o thirty OUT Pasteurized eggs used where required 31 OUT H2o & water ice from approved source 32 OUT Variance obtained for specialized processing methods Nutrient TEMPERATURE CONTROL 33 OUT Proper cooling methods used; adequate equipment for temperature control 34 OUT Institute food properly cooked for hot holding 35 OUT Canonical thawing methods used 36 OUT Thermometers provided & accurate Food IDENTIFICATION 37 OUT Nutrient properly labeled; original container PREVENTION OF FOOD Contagion 38 OUT Insects, rodents, & animals non present 39 OUT Contagion prevented during food preparation, storage & display 40 OUT Personal cleanliness 41 OUT Wiping cloths: properly used & stored 42 OUT Washing fruits & vegetables

Compliance Status COS R PROPER Utilise OF UTENSILS 43 OUT In-use utensils: properly stored 44 OUT Utensils, equipment & linens: properly stored, dried, & handled 45 OUT Single-apply/single-service articles: properly stored & used 46 OUT Gloves used properly UTENSILS, EQUIPMENT, AND VENDING 47 OUT Food & not-food contact surfaces cleanable, properly designed, constructed & used 10 48 OUT Warewashing facilities: installed, maintained & used; test strips 49 OUT Non-food contact surfaces clean PHYSICAL FACILITIES 50 OUT Hot & cold water bachelor; acceptable pressure 51 OUT Plumbing installed; proper backflow devices 52 OUT Sewage & waste material h2o properly disposed 53 OUT Toilet facilities: properly constructed, supplied, & cleaned 54 OUT Garbage & turn down properly tending; facilities maintained 55 OUT Concrete facilities installed, maintained & clean 56 OUT Adequate ventilation & lighting; designated areas used EMPLOYEE TRAINING 57 OUT All food employees have food handler grooming 58 OUT Allergen preparation as required

Food Establishment Inspection Report
Page 2  of 2
Institution Name: Try R Nutrient	Permit #: 831

Water Supply:   Public Private Waste H2o Arrangement:   Public Private

Sanitizer Type:: QUAT

PPM: Within specified range

Heat: Blank

CFPM AND HACCP
CFPM Verification (name, expiration engagement, ID#):
Jane Doe Exp. Date: x/23/2022 ID #: 12345678	Matt Bennell Exp. Date: 03/10/2025 ID #: 12345678
HACCP Topic: Cooking Time/Temperature

TEMPERATURE OBSERVATIONS

Item/Location

Temp

Detail/Location

Temp

Item/Location

Temp

Water ice Foam/Upright Freezer Units three/4

0.00°F

Frozen Pie/Upright Freezer Units 3/4

0.00°F

Soup/Upright Freezer Units 5/6

nine.00°F

Raspberry Mousse/Upright Freezer Units 1/2

ix.00°F

Lemon Cake/Upright Freezer Units 1/ii

ix.00°F

Beef/Upright Freezer Units 7/viii

10.00°F

Lasagna/Upright Freezer Units 7/viii

10.00°F

Cheese/New Walk-In Libation

40.00°F

Cheese Rarebit/New Walk-In Cooler

39.00°F

Cooked and Cooled Craven/New Walk-In Cooler

37.00°F

Craven Salad/New Walk-In Cooler

38.00°F

Foam Cheese Icing/New Walk-In Libation

38.00°F

Asiago Pasta Salad/Old Walk-In Libation

41.00°F

Cheese/Sometime Walk-In Cooler

38.00°F

Cream Cheese/Old Walk-In Cooler

37.00°F

"Baby Bel" Cheese/Old Walk-In Libation

38.00°F

OBSERVATIONS AND CORRECTIVE Actions

Item No.

P

Pf

C

R

Violations cited in this written report must be corrected within the timeframes below. NRI=Side by side Routine Inspection

Correction Date

ten

X

half-dozen-301.xi: HANDWASHING SINK Provided with Manus Soap No soap found virtually the kitchen sink. COS: Person in Charge (Moving picture) refilled the lather dispenser.

COS

47

X

4-101.11 (B): Materials for Structure and Repair: Multiuse UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT: Durable, CORROSION-RESISTANT, and Nonabsorbent. The hand mixer was a household unit, not commercial, not approved. COS: The unit was condemned and marked with a sticker.

COS

48

Ten

four-603.12 (A): Cleaning EQUIPMENT and UTENSILS: Precleaning-Scraped There was dried nutrient debris found on a stored/stacked stainless steel pan.

NRI

49

X

4-601.11(C): Non-Nutrient CONTACT SURFACES-EQUIPMENT: Clean The top of the "Majestic" brand oven was dusty.

NRI

55

X

half dozen-501.12 (A): Concrete FACILITIES Cleaned As Oftentimes Every bit Necessary The floor was soiled: Under racks in the dry storage room; Nether the oven; Under the stove; Nether the ice car. The wall was soiled behind the dish machine.

NRI

Inspection Comments

Annotation: The staff was properly wearing masks per the Governor'due south guild. Delight call with any questions.

Person in Accuse (Signature)   Matt Bennell	Date:   ten/27/2020
Environmental Health Specialist (Signature)   Jim Roberts	Follow-up:  Yes   No   Follow-upwards Engagement:

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Source: https://www.c-uphd.org/understanding-inspection-reports.html

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