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
Red Lion 		Permit #
502
Street Address
211 E Green ST
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Scott Cochrane
Purpose of Inspection
Routine
Date 12/06/2024
Time In 02:45 PM
Time Out 04:30 PM
No. of Risk Factor/Intervention Violations:  6 Risk Category
3
No. of Repeat Risk Factor/Intervention Violations:  1 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 X  
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    
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    
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    
PHYSICAL FACILITIES
 
50 OUT Hot & cold water available; adequate pressure    
51 OUT Plumbing installed; proper backflow devices X  
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: Red Lion Permit #: 502
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: Chlorine PPM: Within specified range Heat: Within specified range

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

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

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 5-202.14: Backflow or Backsiphonage Device: Standard
The mop sink faucet was attached to a hose which had a shut-off valve (nozzle), not approved. COS: The hose was removed. Backflow prevention options were discussed. 		COS
5 X 2-501.11: Vomiting/Diarrhea Clean-up Written Procedures
The facility had no written procedures for the clean-up of a vomit event. COS: The inspector provided appropriate written procedures. 		COS
10 X 5-202.12 (A): HANDWASHING SINK- Minimum Temperature (100°F)
The facility had no hot water. Water at all hand sinks was 53 to 54 degrees F. COS: The facility called maintenance, who explained that the hot water heater was broken and not fixable. A new hot water heater was ordered. The facility was closed and a red placard was posted. Information was left with the manager, the maintenance staff, and the owner (regarding contacting the sanitarian who is on-call this weekend. Once the temperature of the hot water at all hand sinks is at least 100 degrees F, and this can be verified by the sanitarian, the facility may be allowed to re-open). Note: Employees stated that the water was indeed hot 4 days prior, on Monday 12/2/2024. It was not known when the water heater failed. 		COS
10 X X 5-205.11 (A): HANDWASHING SINK Accessible
The basin of the side bar hand sink had bottle toppers, rubber mats, plastic cups, and squeegees. COS: The items were removed. (R1): This is the second consecutive routine inspection that this violation has been documented. *See the Inspection Comments at the end of the report. 		COS
10 X 6-301.12 (A-D): Hand Drying
The basement hand sink (next to the ice machines) had no paper towels. COS: The PIC provided paper towels. 		COS
10 X 6-301.14: HANDWASHING Signs/Posters
There were no hand-washing signs at the bar or side bar hand sinks, or in the men's toilet room, or at the basement hand sink near the ice machine. COS: The inspector provided signs. 		COS
16 X 4-602.11 (E): EQUIPMENT FOOD CONTACT SURFACES and UTENSILS (non-TCS contact)-Clean Frequency
There was black and pink mold in both basement ice machines (in the ice bins), not currently in contact with the ice. There was black mold in the upper part of the ice bin of the upstairs left ice bin, also not in contact with the ice. 		NRI
47 X X 4-101.19: Non-FOOD CONTACT SURFACES of EQUIPMENT: Material: Construction and Repair
The lid of the right basement ice machine was in poor repair (R1). 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
There was standing water in the walk-in cooler (R4) and on the floor at the main bar. The floor edges were soiled at the bar and at the side bar. The floor of the soda room was soiled and extremely sticky. The hand sink near the basement ice machine was heavily soiled. 		NRI
55 X 6-501.11: PHYSICAL FACILITIES: In Poor Repair
The floor of the walk-in cooler was in poor repair, chipped and rusted, no longer smooth or easily cleanable. 		NRI
Inspection Comments At 3:45 pm on 12/6/2024, the food service was closed and the health permit was suspended due to no hot water in the facility, an imminent health hazard. 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.

*(R1): A further repeat of this violation (hand sinks must be accessible for hand-washing at all times) at the next routine inspection would result in the posting of a yellow Food Safety Alert placard and require the completion of a root cause questionnaire. Please implement long-term active managerial controls to ensure that correction of this food safety concern is maintained between now and the next routine inspection.

Please contact the sanitarian on-call (the email information was left with the manager, the maintenance staff, and the owner) when the hot water at all sinks is at least 100 degrees F.

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

Person in Charge (Signature)

  Ryan Hickey (Manager) 		 

Date:

  12/06/2024
 

Environmental Health Specialist (Signature)

  Drew Logothetis,   Raymond Mucha 		 

Follow-up:  Yes   No   Follow-up Date: