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
Champaign Bickford Cottage (2 Kitchens: Main & Memory Care) 		Permit #
1019
Street Address
1002 S Staley RD
City/State
Champaign, IL 		ZIP Code
61822
Owner/Manager
Mike Eby
Purpose of Inspection
Follow-Up
Date 09/05/2024
Time In 07:30 AM
Time Out 08:50 AM
No. of Risk Factor/Intervention Violations:  8 Risk Category
1
No. of Repeat Risk Factor/Intervention Violations:  4 Inspection Result
Red
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   X
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   X
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    
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   X
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   X
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: Champaign Bickford Cottage (2 Kitchens: Main & Memory Care) Permit #: 1019
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
8 X 2-301.14 (I): When to Wash-After Other Activities Contaminating Hands
Employees were observed adjusting their hat and resuming food preparation. 		 
13 X 3-101.11: FOOD Condition-Safe/Unadulterated/Honestly Presented
1. There was a rotten head of lettuce sitting on the shelf amongst fresh vegetables (in the kitchen hallway).
2. There were 2 spoiled/rotten eggplants stored with the squash on the food storage shelf in the hallway of the kitchen area. 		 
15 X X 3-302.11 (A)(1)(a-c): Cross Contamination-Separating Raw Animal FOODS from RTE FOODS or Fruits/Vegetables Before Washed
The below items were all located inside the 2-door cooler:
1. (Non Pasteurized) Eggs were sitting directly above RTE lettuce.
2. Raw chicken was stored directly above Pasteurized eggs.
3. A large open (wrapped in saran wrap) "chub" of ham was sitting in the same container as a raw log of ground beef. The blood from the raw ground beef was making direct contact with the deli ham. There was also a container of hot dogs sitting inside the same tub. 		 
28 X X 7-201.11: POISONOUS OR TOXIC MATERIALS Stored
There were chemicals stored directly over paper towels on the chemical storage rack in the room with the two refrigeration units. 		 
1 X 2-102.11 (A,B,C): (A) PIC Demonstrated Knowledge-no PRIORITY ITEM Violations (B)The PERSON IN CHARGE shall demonstrate this knowledge by: Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (C) The PERSON IN CHARGE shall demonstrate this knowledge by: Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge listed: 1-16.
The persons in charge did not demonstrate adequate food safety knowledge based on the repeated violations as well as the additional violations cited during today's follow-up inspection. 		 
10 X X 6-301.12 (A-D): Hand Drying
1. The paper towel dispenser at the hand sink located in the hallway between the dish room and kitchen was not working properly. There were no backup paper towels available.

*It should be noted that the kitchen hand washing sink did not have paper towels inside of the dispenser but, there was a roll of paper towels located in front of the hand sink (on the island). 		 
10 X X 5-205.11 (B): HANDWASHING SINK No Other Uses
1. There were coffee stains in the basin of the hallway hand sink. Providing enough evidence of the hand sink being used for other purposes outside of hand washing.
2. The dining room hand sink had coffee stains in the basin as well as a spoon. Providing evidence that the hand sink was being used for non-hand washing purposes. 		 
2 X 2-102.12 (A): PIC shall be a Certified FOOD Protection Manager (CFPM)
The PIC was not a CFPM. 		NRI
38 X X 6-501.112: Removing Dead or Trapped Pests
There were dead cockroaches found throughout the dry storage room and the dish room. 		NRI
43 X 3-304.12 (B): During Pauses in FOOD preparation or Dispensing, UTENSILS Stored: In Non-TCS FOOD with Handles Above the Top of the FOOD Within Containers or EQUIPMENT that can be Closed
The handle of the scoop was in contact with the ice inside of the ice machine. 		NRI
Inspection Comments At 8:55 AM on 9/5/2024 the food service was closed and the health permit was suspended due to (an imminent health hazard/ uncontrolled foodborne illness risk factors/ or unsatisfactory compliance with local ordinance). All food handling, preparation, and service must cease as of this time. A red Closed placard was posted at a location determined by the health officer. This placard is the property of C-UPHD/ CCPHD and shall not be removed, copied, or altered in any way under penalty of law.

All required paperwork and further instruction was shared with management before the inspector's departure.

Contact me with any questions at rwilson@c-uphd.org 		 
 

Person in Charge (Signature)

  Jay Nadonga, Employee 		 

Date:

  09/05/2024
 

Environmental Health Specialist (Signature)

  Rami Wilson 		 

Follow-up:  Yes   No   Follow-up Date: