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
Mia Za's 		Permit #
1746
Street Address
629 E Green ST
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Bruce Hink
Purpose of Inspection
Routine
Date 04/19/2022
Time In 10:45 AM
Time Out 01:00 PM
No. of Risk Factor/Intervention Violations:  5 Risk Category
1
No. of Repeat Risk Factor/Intervention Violations:  2 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 X  
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 X  
20 IN OUT N/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 cold holding temperatures   X
23 IN OUT N/A N/O Proper date marking and disposition   X
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   X
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    
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   X
EMPLOYEE TRAINING
 
57 OUT All food employees have food handler training    
58 OUT Allergen training as required    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment Name: Mia Za's Permit #: 1746
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: QUAT PPM: Within specified range Heat: NA

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Allyson Kamrat
Exp. Date: 06/14/2023
ID #: 21473577 		Jeremiah Natano
Exp. Date: 05/21/2026
ID #: jb970ij168
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic: Cleaning and Sanitizing

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Leafy Greens/Garlic Bread Make Table Cooler 53.00°F Cheese/Garlic Bread Make Table Cooler 50.00°F Ranch Dressing/Garlic Bread Make Table Cooler 54.00°F
Sour Cream/Garlic Bread Make Table Cooler 48.00°F Ambient/Garlic Bread Make Table Cooler 54.00°F Meatballs/Steam Table 118.00°F
Diced Tomatoes/Veggie Make Table Cooler 46.00°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
8 X 2-301.14 (I): When to Wash-After Other Activities Contaminating Hands
An employee handled their cell phone, then immediately resumed food prep without washing their hands. COS: The employee was interrupted and asked to wash his hands. 		COS
19 X 3-403.11 (D): TCS FOODS: Reheating For Hot Holding: Reheat Rapidly Not to Exceed 2 Hours
A container of meatballs in sauce in the steam table registered at 118 degrees F. The PIC stated the meatballs were prepped more than 2 hours prior and put directly into the steam table. COS: The PIC was educated and the meatballs were discarded. 		COS
22 X X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
The following temperature violations were identified (R2) in the garlic bread make table cooler: leafy greens (53 degrees F), shredded cheese blend (50 degrees F), squeeze bottle of facility prepared ranch dressing (53 degrees F), and a squeeze bottle of sour cream (48 degrees F). The ambient temperature of the unit registered between 52-54 degrees F. COS: The inspector condemned the unit and all TCS items were discarded. A VCF was issued to have the unit repaired and submit SOPs for temperature monitoring by 5/3.

A container of diced tomatoes in the veggie make table cooler registered 46 degrees F. The PIC stated they were prepped within the past 2 hours. COS: A one time use of Time as a Public Health Control was granted and the PIC labeled the container to be used or discarded by 1300 hours. 		05/03/2022
23 X X 3-501.17 (A): RTE-TCS FOODs: On-Premises Preparation & Hold Cold >24 Hours: Date Marking
The following items were not date labeled for 7 day use (R2): containers of tomato sauce and ranch dressing in the 2 door reach in cooler, multiple bags of cooked pasta and containers of sauce in the pasta make table cooler, containers of sauces in the sauce make table cooler, 5 bags of cooked chicken, and multiple squeeze bottles of sauces in the meat make table cooler. COS: The PIC stated all items were prepared within the past 3 days and labeled accordingly. NOTE: The facility's current date marking system includes labeling 1 bag of pasta on the top of a full container, but once the bag is used the containers are not relabeled. Other containers of sauces are labeled on plastic wrap coverings, but are not relabeled once the plastic wrap is removed. This system is inadequate to track 7 day use. A VCF was issued to submit new date labeling SOPs by 5/3. 		05/03/2022
23 X 3-501.17 (B): RTE-TCS FOODs: Commercially Processed: Open & Hold Cold >24 Hours
The following items were not date labeled for 7 day use: multiple bags of cut leafy greens and spinach, a bag of pepperoni (labeled "Keep Refrigerated"), and 8 bags of cut mozzarella cheese cubes. COS: The PIC stated all items were prepped within the past 3 days and labeled the items accordingly. 		COS
36 X 4-204.112 (B): Ambient TEMPERATURE MEASURING DEVICE-Provided
There was no ambient air temperature thermometer in the garlic bread make table. 		NRI
44 X X 4-903.11 (A)(1)(2)(3): Storing Clean Items: EQUIPMENT, UTENSILS, LINENS
A cutting board was stored behind the faucet of the 2 compartment sink (R1). 		NRI
45 X 4-903.11 (C): Protection of SINGLE-SERVICE and SINGLE-USE ARTICLES: Storing
Single service foil bowls were stored upright and unprotected on the make line. 		NRI
49 X X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The following areas were soiled: the interior of all make table coolers (R2), the interior of the 2 door reach in cooler (R1), the racks in the walk in cooler (R2), the fan guards in the walk in cooler (R1), and the gaskets of all make table coolers and the walk in cooler/freezer (R2) 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The following areas were soiled: the floor under the 3 compartment sink, the floor near the floor mixer, the floor under equipment on the cook line (R1), the floor in the dry storage area (R1), and the floor in the walk in cooler (R1). 		NRI
55 X 6-201.11: Floors, Floor Coverings, Walls, Wall Coverings, and Ceilings-Designed, Constructed, Installed
Soiled rugs were covering the floor of the walk in cooler, not smooth and easily cleanable. 		NRI
 

Person in Charge (Signature)

  Allyson Kamrat, CFPM 		 

Date:

  04/19/2022
 

Environmental Health Specialist (Signature)

  Sara Rand 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Mia Za's Permit #: 1746

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
56 X X 6-501.110: Using Dressing Rooms/Lockers
An employee cell phone was stored on a prep surface (R1). 		NRI
Inspection Comments Please complete the VCF responsibilities by 5/3. Contact the inspector when the garlic bread make table is repaired to uncondemn the unit.

During today's inspection a Priority (P) and Priority foundation (Pf) violation were cited for the third consecutive time. As a result, a yellow Food Safety Alert inspection notice placard was posted in the food service. A follow up inspection will be conducted in 5/7 business days to verify compliance with long term corrective actions. A Root Cause questionnaire for each violation was completed with the PIC during the inspection.

Great job providing hand soap to all hand sinks today! Contact me with questions at srand@c-uphd.org. 		 
 

Person in Charge (Signature)

  Allyson Kamrat, CFPM 		 

Date:

  04/19/2022
 

Environmental Health Specialist (Signature)

  Sara Rand 		 

Follow-up:  Yes   No   Follow-up Date: