ITEM/WT/IN
  1. The ITEM refers to a number and interpretation assigned to this rule within the food code.
  2. WT stands for point weight carried by each item, and a score is given to each violation depending on the health risk association.
  3. The IN category identifies whether the code item for the establishment as IN compliance, OUT of compliance, Not Observed [NO], or Not Applicable [NA]. IN was placed under the heading when there is no violation with the source code (EX: #2 Containers holding food were properly labeled with the contents). OUT identifies when a violation has been made (EX: #1 Food from an unapproved source was used within the facility). NO (Not Observed) was not observed during the time of inspection. EX: #18, 19, and 20 were Not Observed. The 3-compartment sink was not set up for washing, rinsing, and sanitizing. NA (Not Applicable) did not apply to this establishment
    (EX: #6 the establishment does not thaw potentially hazardous foods).
Critical VS. Non-Critical violations
  1. a. The red # and * identify Critical code items requiring immediate attention and must be Corrected on Site (COS) or fixed within 5 days. Critical violations which cannot be Corrected on Site (COS) are issued a Major Violation Correction Form (MVCF) which must be returned to the health department within 10 days.
  2. b. The black # items identify Non-Critical violations, and these violations should be corrected as soon as possible, but in any event, by the time of the next routine inspection.
  3. Critical violations are given a score demerit of 4 or 5 points, whereas Non-Critical violations are given a score demerit of 1 or 2 points.
The status of COS/R
  1. The Status column identifies violations which are Corrected on Site (COS) or Repeat (R) violations. Repeat (R) violations are identified as those violations which were present on the previous inspection.
Score
  1. The score, also known as a rating score, was patterned after the Food and Drug Administration's (FDA) 1976 Food Service Sanitation Manual of 44 items which carried a weight equal to 100 points. Although the FDA abandoned the rating score in the early 1990's, locally we created an alternative scoring system by applying additional weight demerits to Critical violations and Repeat violations. The local model adopted in the mid 1990's gave 5 demerits to Critical violations and 2 demerits to Repeat (R) violations.
  2. The Score on the left of the inspection form is the rating score, prior to local demerits for Critical violations or Repeat violations being added.
  3. The Critical x 5 = 5.00 identifies that there was 1 critical violation which subtracted an additional 5 points from the rating score.
  4. The Repeats x 2 = 8.00 identifies that there were 4 repeat violations which subtracted an additional 8 points from the rating score.
  5. The Adj. Score = 76.00 displays the final adjusted score after the additional demerits were applied (89-(5+8) = 76). This local scoring system is only used in our local jurisdictions and is not used anywhere else in the country.
  6. Other than for the existence of an imminent health hazard, enforcement actions to correct violations considers a passing score being between 36 and 100, a failing score being between 0 and 35, and an immediate closure being 0 or below.
Item #/Rule#/Rule/Observed Section
  1. The Item column shows the number of each code which was found to be OUT of compliance.
  2. The Rule # lists the code number as found in the Illinois Food Service Sanitation Code of 2008 (77IL. Adm. Code 750).
  3. The Rule is the code rule.
  4. The Observed column documents the inspector's findings.
Inspection Conducted By
  1. The Environmental Health Specialist(s) who conducted the inspection are listed in the section.

Move your mouse over one of the blue areas on this page to see a pop-up describing the various parts of an inspection report.


CHAMPAIGN COUNTY PUBLIC HEALTH DEPARTMENT
201 W. Kenyon Rd
Champaign, Illinois       61820-7807
217-363-3269      www.c-uphd.org
ESTABLISHMENT  SURVEY  REPORT
Permit Number:
 1625
Date:
 01/01/12
ESTABLISHMENT:  Three R's Grade School ADDRESS:  123 W School XING
OWNER OR OPERATOR:  JR CITY:  CHAMPAIGN ZIP:  61820
BASED ON AN INSPECTION THIS DAY, THE ITEMS MARKED BELOW IDENTIFY VIOLATIONS OF THE  CHAMPAIGN COUNTY  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 OUT Source: Sound Condition. No spoilage
2. 1 IN Original container; properly labeled
Food Protection
3. * 5 IN Potentially hazardous food meets temperature requirements during storage, preparation, display, service, and transport.
4. * 4 IN Facilities to maintain product temperature
5. 1 IN Thermometers provided and conspicuous
6. 2 NA Potentially hazardous food properly thawed
7. *



8.
 
 
 
 
4 IN Unwrapped and potentially hazardous food not re-served. Cross-Contamination
2 OUT Food protection during storage, preparation, display, service, and transportation.
9. 2 IN Handling food (ice) minimized, methods
10. 1 NA Food (ice) dispensing utensils properly stored
11. * 5 IN Personnel with infections restricted
12. * 5 IN 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 NO Pre-flushed, scraped, soaked
19. 2 NO Wash, rinse water: clean, proper temperature
ITEM  WT  IN DESCRIPTION
20. * 4 NO Sanitation rinse: clean, temperature, concentration
21. 1 IN 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 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 IN 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 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 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 IN 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 IN 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 IN Administrative Rules
SCORE: 89 CRITICAL X 5% = 5.00 REPEATS X 2% = 8.00 ADJ. SCORE: 76.00
 
 
IN = In Compliance OUT = Out of Compliance NA = Not Applicable NO = Not Observed
 
Critical Violations:
Item Status Rule # Rule Observed
1.* COS 750.100 Use of home prepared or hermetically sealed food which has been processed in a place other than a wholesale food processing establishment is prohibited except where it is in compliance with Subpart K, Reduced Oxygen Packaging, of this Part. Baked goods from a Cottage Food Operation were used for sandwiches. COS: discarded and instructed to use approved food sources.
Non-critical Violations:
Item Status Rule # Rule Observed
8. COS, R 750.170 Raw fruits and raw vegetables shall be thoroughly washed with potable water before being cooked or served. Apples were not washed prior to serving to the children.
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. Food soiled storage shelves in the walk-in cooler.
32. R 750.1120e. A supply of hand-cleansing soap or detergent shall be available at each lavatory. No soap was found near the kitchen hand sink.
36. R 750.1220a. Floors, mats, duckboard, walls, ceilings, and attached equipment and decorative material shall be kept clean. Floors soiled under equipment.


INSPECTION CONDUCTED BY:   Jim Roberts


REPORT RECEIVED: