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
Maize 		Permit #
2027
Street Address
100 N Chestnut UNIT 1
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Armando Sandoval
Purpose of Inspection
Routine
Date 04/17/2023
Time In 01:25 PM
Time Out 04:15 PM
No. of Risk Factor/Intervention Violations:  3 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    
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 X  
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    
22 IN OUT N/A N/O Proper cold holding temperatures X 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   X
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   X
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   X
48 OUT Warewashing facilities: installed, maintained & used; test strips    
49 OUT Non-food contact surfaces clean    
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    
58 OUT Allergen training as required    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment Name: Maize Permit #: 2027
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: QUAT PPM: Less than specified value Heat: Within specified range

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Fernando Rocha
Exp. Date: 03/05/2026
ID #: 20301771 		Adam Lopez
Exp. Date: 05/31/2023
ID #: 21472091 		Gustavo Obispo-Hernandez
Exp. Date: 04/20/2026
ID #: 21740443
Exp. Date:
ID #:
HACCP Topic: Cold Holding

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Shredded mozzarella cheese/5 covered containers in walk-in cooler 49.00°F Salsa/Walk-in cooler 47.00°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
16 X 4-501.114 (A): Manual/Mechanical WAREWASHING-SANITIZING-Chlorine-Use Instructions:Temperature/pH/Concentration/Hardness
No chlorine sanitizer was present in the under-counter dish machine after multiple complete cycles. The PIC replaced the chemical supply jug with a new chlorine bottle, but the chlorine was still not detected after testing. The dish machine was condemned and marked with a sticker.
COS: The PIC was directed to use the hot water sanitizing dish machine or the manually setup 3-compartment sink. 		COS
22 X X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
There were 5 large plastic containers dated 4/17, each filled with approximately 6 inches of shredded cheese ranging from 46-49 degrees F in the walk-in cooler. The PIC clarified the cheese was removed from refrigeration to be shredded at approximately 9 AM and the complete process did not finish until approximately 11:30 AM. There was also a deep covered container of salsa dated 4/16 at 47 degrees F in the walk-in cooler. The PIC could not identify why the product was not at 41 degrees F or less. (R1)
COS: The cheese and salsa were discarded.

Note: This is the second consecutive routine inspection that TCS cold foods were not maintained at 41 degrees F or less (R1 - First Repeat). A further repeat of this violation on the next routine inspection will result in a yellow Food Safety Alert. 		COS
23 X X 3-501.18 (A): Date Marking: Disposition
Containers of birria broth/oil dated 4/1, enchilada sauce dated 4/8, and tortilla soup sauce dated 4/8 were kept in the walk-in cooler beyond the 7-day use. (R2) These were discarded during the inspection.
VCF: Return your proposed long-term corrections by April 24, 2023.

Note: This is the third consecutive routine inspection that RTE-TCS foods were held beyond 7-day use (R2 - Second Repeat). As a result, a yellow Food Safety Alert was posted. 		04/24/2023
33 X X 3-501.15 (A): FOOD Temperature Control: Cooling Methods
1. There were 5 containers of shredded mozzarella cheese (approximately 5-6 inches of product in each container) covered with lids in the walk-in cooler prepared on 4/17. The PIC clarified that the cheese was removed from refrigeration for shredding at 9 AM and the procedure was not completed until approximately 11:30 AM. At the time of the inspection (1:50 pm), the cheese was recorded at 46-49 degrees F. (R2) An employee discarded the cheese during the inspection.
2. A deep covered container of salsa (more than 3 inches of salsa in the container) dated 4/16 was at 47 degrees F in the walk-in cooler. The PIC stated the product was cooked & cooled at the commissary, and he could not identify why the product was not at 41 degrees F or less. (R2) The salsa was discarded during the inspection.
VCF: Return your proposed long-term corrections for cooling methods by April 24, 2023.

Note: This is the third consecutive routine inspection that this violation has been documented (R2 - Second Repeat). As a result, a yellow Food Safety Alert placard was posted. 		04/24/2023
48 X 4-302.13 (B): WAREWASHING, Mechanical: Hot Water: Irreversible Registering Temperature Indicator Provided and Readily Accessible
An irreversible registering temperature indicator was not provided for the hot water sanitizing ware washing machine.
VCF: Return proof that this was obtained by May 1, 2023. 		05/01/2023
41 X X 3-304.14 (B)(1)(2): Wiping Cloths for Wiping Counters/Other EQUIPMENT Surfaces: Held in Chemical Sanitizer Solution and Laundered Daily
The Quat sanitizer solutions in the wiping cloth buckets were 70 degrees F and too weak at less than 150ppm. The dispenser at the 3-compartment sink was supplied with a cold-water line (solution was 59 degrees F), and at that temperature the solution strength was less than 150ppm as measured by the test strip. The chemical dispenser was condemned and marked with a sticker. (R1)
Note: The PIC was directed to manually mix the Quat sanitizer in the wiping cloth buckets to a minimum temperature of 75 degrees F and to 150-400ppm. 		NRI
44 X X 4-901.11 (A): EQUIPMENT and UTENSILS: Air-Drying Required
Food storage containers were stacked wet, not air-dried (R1). Glasses were stacked wet in the bar. 		NRI
47 X X 4-201.11: EQUIPMENT and UTENSILS: Designed and Constructed: Durable and Retain Characteristics
Some of the racks in the walk-in cooler had chipped coating and exposed rust (R3). 		NRI
47 X 4-501.11 (A): EQUIPMENT: Maintain in Good Repair
The coil was in poor repair on the hose at the sprayer sink by the dish machine. 		NRI
 

Person in Charge (Signature)

  Fernando Rocha & Adam Lopez 		 

Date:

  04/17/2023
 

Environmental Health Specialist (Signature)

  Joseph Boise,   Ian Rolon 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Maize Permit #: 2027

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
51 X 5-205.15 (B): PLUMBING SYSTEM: Maintain in Good Repair
The hand wash sink drainpipe was leaking at the dish area hand wash sink. 		NRI
55 X X 6-501.11: PHYSICAL FACILITIES: In Poor Repair
1. The caulk was detached at the handwashing sink in the men's restroom (R2) and women's restroom (R1). 2. There were screw size holes in the wall FRP above the handwashing sink to the right of the ware washing machine (R2). 3. The caulk was detached at the handwashing sink in the employee restroom (R2). 4. The caulk was detached from the top edge (along the wall) and the bottom edge (along the floor) of the metal coved base in the employee restroom (R2). 5. Wall FRP was detached from the wall above the mop sink in the closet (R2). 6. The wall had pealed above the handwashing sink by the soda tower (R2). 7. The wall FRP and edge guard were in poor repair by the handwashing sink located outside of the mop closet (R2). 8. The painted ceiling grid was chipped and rusted in the kitchen (R2). 9. The wall FRP was in poor repair and detached across from the prep station located to the right of the walk-in cooler (R1). 10. A ceiling tile was missing from the ceiling grid above the dry storage shelves by the office (R1). 11. The wall was in poor repair to the right of the beverage fountain in the main dining room (R1). 12. There was a hole in the wall of the large toilet stall in the men's restroom (R1). 13. Ceiling tiles were in poor repair in from=nt of the ventilation hood (R1, Note: When these acoustic tiles are replaced, you must use smooth & easily cleanable tiles). 14. The silicone was in poor repair between the 3-compartmnet sink drainboard and dish machine drainboard. 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The floor drain was heavily soiled to the right of the beverage fountain in the main dining room (R1). The wall was soiled behind the dish machine and sprayer sink. The wall joints FRP were soiled. 		NRI
Inspection Comments During today's inspection a Priority (P) violation (Item #23 RTE-TCS foods held beyond 7-day use date marking) and a Priority foundation (Pf) violation (Item #33 Cooling Methods) were cited for the third consecutive inspection (R2 - Second Repeat). As a result, a yellow Food Safety Alert placard was posted.

Repeat P & Pf Root Cause Questionnaires were completed with the person in charge (PIC) at the conclusion of the inspection for each (R2) violation. Return the signed violation correction form (VCF) with your proposed long-term corrective actions for these two violations by April 24, 2023.
A Follow-up inspection will be conducted to verify compliance within 5-7 business days.

Return the other signed violation correction form (VCF) with proof of a testing mechanism for the dish machine by May 1, 2023.

The under-counter dish machine and the Quat sanitizer dispenser at the 3-compartment sink were condemned and cannot be used until they have been repaired and those repairs are verified by the Health District.

Contact Ian at irolon@c-uphd.org or 217-531-2936 with any questions. 		 
 

Person in Charge (Signature)

  Fernando Rocha & Adam Lopez 		 

Date:

  04/17/2023
 

Environmental Health Specialist (Signature)

  Joseph Boise,   Ian Rolon 		 

Follow-up:  Yes   No   Follow-up Date: