CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois 61820-7807
217-373-7900     www.c-uphd.org
 		 

Food Establishment Inspection Report
Page 1  of ????????? 
Establishment Name
Garcia's Pizza in a Pan 		Permit #
631
Street Address
313 N Mattis AVE
City/State
Champaign, IL 		ZIP Code
61821
Owner/Manager
Ralph Senn
Purpose of Inspection
Routine
Date 03/04/2021
Time In 09:30 PM
Time Out 11:30 PM
No. of Risk Factor/Intervention Violations:  2 Risk Category
1
No. of Repeat Risk Factor/Intervention Violations:  0 Inspection Result
Yellow
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
 Compliance Status
 COS R
SUPERVISION
 
1 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     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    
GOOD HYGIENIC PRACTICES
 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    
PREVENTING CONTAMINATION BY HANDS
 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible    
APPROVED SOURCE
 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 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
 
15 IN OUT N/A N/O Food 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 SAFETY
 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures X  
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    
CONSUMER ADVISORY
 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    
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: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used    
CONFORMANCE WITH APPROVED PROCEDURES
 
29 IN OUT N/A   Compliance with variance/specialized process/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 WATER
 
30 OUT Pasteurized eggs used where required    
31 OUT Water & ice from approved source    
32 OUT Variance obtained for specialized processing methods    
FOOD TEMPERATURE CONTROL
 
33 OUT Proper cooling methods used; adequate equipment for temperature control    
34 OUT Plant food properly cooked for hot holding    
35 OUT Approved thawing methods used    
36 OUT Thermometers provided & accurate    
FOOD IDENTIFICATION
 
37 OUT Food properly labeled; original container    
PREVENTION OF FOOD CONTAMINATION
 
38 OUT Insects, rodents, & animals not present    
39 OUT Contamination 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 USE OF UTENSILS
 
43 OUT In-use utensils: properly stored    
44 OUT Utensils, equipment & linens: properly stored, dried, & handled    
45 OUT Single-use/single-service articles: properly stored & used    
46 OUT Gloves used properly    
UTENSILS, EQUIPMENT, AND VENDING
 
47 OUT Food & non-food contact surfaces cleanable, properly designed, constructed & used   X
48 OUT Warewashing facilities: installed, maintained & used; test strips    
49 OUT Non-food contact surfaces clean   X
PHYSICAL FACILITIES
 
50 OUT Hot & cold water available; adequate pressure    
51 OUT Plumbing installed; proper backflow devices    
52 OUT Sewage & waste water properly disposed    
53 OUT Toilet facilities: properly constructed, supplied, & cleaned    
54 OUT Garbage & refuse properly disposed; facilities maintained    
55 OUT Physical facilities installed, maintained & clean   X
56 OUT Adequate ventilation & lighting; designated areas used    
EMPLOYEE TRAINING
 
57 OUT All food employees have food handler training   X
58 OUT Allergen training as required    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment Name: Garcia's Pizza in a Pan Permit #: 631
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: Chlorine PPM: Within specified range Heat: Blank

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Jesse Corley
Exp. Date: 10/18/2022
ID #: 15689309
Exp. Date:
ID #:
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic: Hot Holding

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cheese Sauce/Warmer/Dispenser 110.00°F Chili/Warmer/Dispenser 155.00°F Chicken/"Delfield" Brand Upright Freezer 6.00°F
Pepperoni/"Delfield" Brand Upright Freezer 12.00°F Sausage/Walk-In Cooler 37.00°F Cheese/Walk-In Cooler 40.00°F
Pizza Slices/Walk-In Cooler 38.00°F Lettuce Salad/Walk-In Cooler 37.00°F Pizza/3-Door Keg-Type Cooler 60.00°F
Beef/Make Table Cooler 34.00°F Tomato Sauce/Make Table Cooler 33.00°F Cheese/Make Table Cooler 33.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
No. 		P Pf C R Violations cited in this report must be corrected within the timeframes below.
NRI=Next Routine Inspection 		Correction
Date
21 X 3-501.16(A) (1): TCS FOODS: Hot Holding 135°F or above, except roasts 130°F or above
The cheese sauce in the dispenser was at 110 degrees F. A cooked pizza was found in the keg cooler at 60 degrees F. COS: The manager discarded the cheese sauce. The unit was turned up to a higher temperature, and the manager will add cheese sauce once the unit is well above 135 degrees F. The manager discarded the pizza. 		COS
10 X 6-301.14: HANDWASHING Signs/Posters
There were no handwashing signs in the toilet rooms. 		NRI
44 X 4-903.11 (A)(1)(2)(3): Storing Clean Items: EQUIPMENT, UTENSILS, LINENS
The ice scoop was stored on a soiled white plastic grid on top of the ice machine. 		NRI
47 X X 4-501.11 (B): EQUIPMENT Components (doors, seals, hinges, fasteners, and kick plates): Maintain in Good Repair and Adjustment
The doors seal of the 1-door freezer was torn (R1). 		NRI
47 X 4-201.11: EQUIPMENT and UTENSILS: Designed and Constructed: Durable and Retain Characteristics
Some racks were rusted in the walk-in cooler. 		NRI
48 X 4-603.12 (A): Cleaning EQUIPMENT and UTENSILS: Precleaning-Scraped
There was dried food debris: On several knives in the pizza area; In several of the "Turbo Chef" and "Commercial Oven" brand ovens; In the "Amana" microwave oven; On plastic cups near the chili dispenser. 		NRI
49 X X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The inner and outer surfaces of the make table cooler were soiled with food debris (R1). The exterior of the "Hobart" brand grinder was soiled. The exterior of the cookie oven was soiled. The exteriors of the white plastic bulk tubs (of spices) were soiled. The interiors (hot wells) of the chili dispenser and the cheese dispenser were soiled. The shelf above the make table was soiled. 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The floors were soiled with debris in the kitchen area, the dish area, and in the walk-in cooler (R2). Ceiling panels were soiled with food splatter or discolored (R2). 		NRI
55 X 6-501.16: Drying Mops
The damp mop was not hung up to dry. 		NRI
57 X X 750.230 a) 1): Food Handlers--Training
The employee who was scooping ice had no evidence of food handler training (R1). 		NRI
Inspection Comments Note: The staff was properly wearing masks per the Governor's orders.

Note: The yellow placard remains posted from the VCF of November, 2020.

Please call with any questions at 217-531-2937. 		 
 

Person in Charge (Signature)

  Greg, Manager 		 

Date:

  03/04/2021
 

Environmental Health Specialist (Signature)

  Raymond Mucha 		 

Follow-up:  Yes   No   Follow-up Date: