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
Follow-Up
Date 04/24/2023
Time In 09:40 AM
Time Out 10:35 AM
No. of Risk Factor/Intervention Violations:  1 Risk Category
1
No. of Repeat Risk Factor/Intervention Violations:  1 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    
22 IN OUT N/A N/O Proper cold holding temperatures    
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    
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    
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    
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:: PPM: Heat:

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):

Exp. Date:
ID #:
Exp. Date:
ID #:
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic:

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
23 X X 3-501.18 (A): Date Marking: Disposition
(Repeated Violation)
On-premises prepared shredded beef dated 4/12 was held beyond 7-day use date marking in the 1-door make table refrigerator on the cook line. An employee said the product was frozen, but the day it was removed from the freezer was unknown.
Note: The employee discarded the beef.

Additional Note: Plastic wrapped portions of seafood were date marked 4/4. An employee said these were frozen on 4/4 and they were removed from the freezer on Saturday (4/22). Date markings were updated. 		 
33 X X 3-501.15 (A): FOOD Temperature Control: Cooling Methods
(Repeated Violation)
1. A container of cooked & cooled yellow rice date marked 4/23 was in the walk-in cooler, fully covered with plastic wrap, contained approximately 3-4 inches of product at the center of the container, and was at an internal temperature of 53 degrees F.
Note: The employees present were educated on cooling methods, and PIC directed them to discard the rice.

2. A container of cooked & cooled bean juice date marked 4/23 was in the walk-in cooler, covered with plastic wrap and vented at a corner, contained approximately 3-4 inches of product, and was at an internal temperature of 48 degrees F.
Note: The prep cook was educated on cooling methods. The PIC directed the employees to discard the bean juice.

3. Four containers of a light green-colored cream sauce (containing sour cream and milk per the prep cook) were date marked 4/24; in the walk-in cooler; covered with plastic wrap; contained approximately 4 inches of sauce; and were at internal temperatures of 68 degrees F.
Note: The prep cooks were educated on the use of shallow pans to cool the cream sauce, and they portioned the sauce into two shallow pans. Within 15 minutes the sauces had cooled by 10 degrees F. 		 
Inspection Comments Today's visit was a Follow-up Inspection to identify if the food service had implemented long-term controls to address the repeated Priority (P) and Priority foundation (Pf) violations from the routine inspection on 4/17/2023.

Both violations were repeated today. The yellow placard would have remained posted as a result of the repeated violation, but the yellow placard was no longer posted. A new yellow Food Safety Alert placard was posted at the front entrance today.

A Compliance Meeting will be completed within 3 business days at the health district, and an additional Follow-up inspection will be completed within 5-7 business days from the Compliance Meeting. If a repeat of either of these violations is found, the permit will be suspended, and the food service Closed.

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

Person in Charge (Signature)

  No PIC (at start) and Adam Lopez (at conclusion) 		 

Date:

  04/24/2023
 

Environmental Health Specialist (Signature)

  Ian Rolon 		 

Follow-up:  Yes   No   Follow-up Date: