CHAMPAIGN-URBANA PUBLIC HEALTH DISTRICT
201 W. Kenyon Rd
Champaign, Illinois 61820-7807
217-373-7900     www.c-uphd.org
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Food Establishment Inspection Report
Establishment Name
Szechuan Taste 		Permit #
3267
Street Address
707 S Sixth ST STE 105
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Jianling Ruan
Purpose of Inspection
Routine
Date 03/18/2025
Time In 09:45 AM
Time Out 12:50 PM
No. of Risk Factor/Intervention Violations:  6 Risk Category
1
No. of Repeat Risk Factor/Intervention Violations:  4 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 N/A   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 X  
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 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: molluscan shellfish identification, and 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 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 X X
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    
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 X  
34 OUT Plant food properly cooked for hot holding    
35 OUT Approved thawing methods used X  
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   X
40 OUT Personal cleanliness    
41 OUT Wiping cloths: properly used & stored    
42 OUT Washing fruit, vegetables and other plant food    
PROPER USE OF UTENSILS
 
43 OUT In-use utensils: properly stored    
 Compliance Status
 COS R
PROPER USE OF UTENSILS
 
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   X
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 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    
FOOD HANDLER AND ALLERGEN AWARENESS
 
57 OUT Food handler training 410 ILCS 625/3.06    
58 OUT Allergen awareness training for CFPM 410 ILCS 625/3.07 (rest. only)    
59 OUT Allergen awareness notice 410 ILCS 625/3.08 (rest. only)    

Food Establishment Inspection Report
Page 2  of ?????? 
Establishment Name: Szechuan Taste Permit #: 3267
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: Chlorine PPM: Within specified range Heat: Within specified range
Illinois Requirements: Use of non-latex gloves for food handling and preparation 410 ILCS 180/10.
  Appropriate default beverage for children's meal 410 ILCS 620/21.5.

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Gang Huang
Exp. Date: 12/17/2028
ID #: 24966154 		Yang Qui
Exp. Date: 06/22/2026
ID #: 20725580 		Wie Jie (Jackie) Guo
Exp. Date: 03/22/2027
ID #: 21880263
Exp. Date:
ID #:
HACCP Topic: Approved Sources

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cooked Ducks/Rack in Kitchen 72.00°F Cooked Ducks/Rack in Kitchen 74.00°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
20 X X 3-501.14 (A): Cooling-Cooked TCS FOODS
1) There was a rack of 12 cooked ducks in the kitchen with the ducks at 72 to 74 degrees F. The ducks had been cooked the previous day and left to cool in the kitchen, rather than in the walk-in cooler. COS: The PIC had an employee discard the ducks (into a garbage can) and denature them by pouring dish soap over the ducks.

2) There were two covered containers of cooked pigs' feet at 68 degrees F in the walk-in cooler. COS: The food was from the previous day, and had apparently never cooled down to 41 degrees F. The PIC discarded the feet.

(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
22 X X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
1) As noted in Item #20 above, 12 cooked ducks from the previous day were left to cool in the kitchen and were found by the inspectors at 72 to 74 degrees F. The ducks had been cooked the previous day. COS: The PIC had an employee discard the ducks (into a garbage can) and denature them by pouring dish soap over the ducks.

2) As noted in Item #20 above, there were two covered containers of cooked pigs' feet at 68 degrees F in the walk-in cooler. COS: The food was from the previous day, and had apparently never cooled down to 41 degrees F. The PIC discarded the feet.

(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
28 X 7-201.11: POISONOUS OR TOXIC MATERIALS Stored
1) There was an industrial sprayer with oven cleaner stored next to, and aiming at, clean dishware in the dish area.

2) There was an open can of "Sterno" ethanol chafing fuel stored next to clean dishware and single service items.

COS: Both chemicals were moved to a designated area. 		COS
51 X X 5-202.14: Backflow or Backsiphonage Device: Standard
The mop faucet was equipped with a standard atmospheric vacuum breaker, but then had a "Y" shaped connector with shut-offs, not approved. COS: The PIC removed the connector. There was discussion about backflow protection and the inspector provided more information about backflow requirements.
(R2): This is the third consecutive routine inspection that this violation has been documented. As a result, a yellow Food Safety Alert placard was posted. *See the Inspection Comments at the end of the report. 		COS
10 X X 5-205.11 (B): HANDWASHING SINK No Other Uses
There was a pitcher in the far cook line hand sink (nearest to the dish area). COS: The pitcher was removed. The inspector washed his hands. (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
16 X X 4-601.11(A): EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS-Clean To Sight & Touch
1) There were two knives at the make line (stored between the make table coolers) which had dried meat on the blades from the previous day. (The cooks at the make line had begun food preparation, and these knives had never been sent back to the dish area from the previous day.) COS: The PIC had an employee take the knives back to the dish area to be scrubbed, washed, rinsed, sanitized, and air-dried.

2) There was a knife on top of the sushi area make table cooler (stored between two otherwise clean knives) that had dried food debris on the blade from a previous day. COS: The PIC had an employee take the knife back to the dish area to be scrubbed, washed, rinsed, sanitized, and air-dried.

(R2): This is the third consecutive routine inspection that this violation has been documented. As a result, a yellow Food Safety Alert placard was posted. *See the Inspection Comments at the end of the report. 		COS
33 X 3-501.15 (A): FOOD Temperature Control: Cooling Methods
1) As noted in Item #20 above, there was a rack of 12 cooked ducks in the kitchen with the ducks at 72 to 74 degrees F. The ducks had been cooked the previous day and left to cool in the kitchen, rather than in the walk-in cooler. COS: The PIC had an employee discard the ducks (into a garbage can) and denature them by pouring dish soap over the ducks.

2) As noted in Item #20 above, there were two covered containers of cooked pigs' feet at 68 degrees F in the walk-in cooler. COS: The food was from the previous day, and had apparently never cooled down to 41 degrees F. The PIC discarded the feet.

There was discussion about proper cooling methods, to include using the walk-in cooler, and also un-covered containers. 		COS
 

Person in Charge (Signature)

  Gang Huang, CFPM 		 

Date:

  03/18/2025
 

Environmental Health Specialist (Signature)

  Drew Logothetis,   Raymond Mucha 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Szechuan Taste Permit #: 3267

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
6 X 2-401.11 (A): Employee Eating, Drinking, or Using Tobacco: Designated Area
There were two open employee drink cups (one still partially full) on the shelf immediately above the make table cooler. COS: The PIC and employees were educated about proper drink storage and proper dining areas. The PIC removed the cups. 		COS
35 X 3-501.13: Thawing
There were several sealed packages of thawing fish (in the make table cooler) which had not been opened during the thawing process. COS: The cook opened the packages. Please see notes at the end of the inspection report. 		COS
39 X X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
Boxes and containers of food were stored on the floor in the walk-in freezer (R3). 		NRI
43 X 3-304.12 (F): During Pauses in FOOD preparation or Dispensing, UTENSILS Stored: In a Clean Container with Water of at Least 135°F
Scoops were stored in 72 degrees F stagnant water. 		NRI
43 X 3-304.12 (A): During Pauses in FOOD preparation or Dispensing, UTENSILS Stored: In the FOOD With Handles Above the Top of the FOOD and the Container
A cup, with no handle, was used as a dispensing utensil in the bulk sugar container. 		NRI
47 X X 4-201.11: EQUIPMENT and UTENSILS: Designed and Constructed: Durable and Retain Characteristics
The interiors of the 3 doors of the right (East) make table cooler were rusted (R2). The lower shelves of both back area prep tables were rusted (R2). 		NRI
47 X X 4-101.19: Non-FOOD CONTACT SURFACES of EQUIPMENT: Material: Construction and Repair
There was heavy frost/ice build-up in the walk-in freezer (R1). 		NRI
48 X X 4-603.12 (B): Cleaning EQUIPMENT and UTENSILS: Precleaning- Preflush, Soak, Scrubbed
Stored/stacked stainless steel containers had sticky label residue (R1). 		NRI
49 X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The following were soiled: The interior of the cook line microwave oven; The door on the sushi area make table cooler; The sides of the make table coolers (where the soiled knives mentioned in Item #16 above were stored); The door seal on the walk-in cooler. 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The floor of the walk-in freezer was soiled (R2). 		NRI
55 X X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
There was an open upper wall panel (near the ceiling above the dish machine. The floor was in poor repair near the back prep area 1-compartment prep sink. The caulk at the dish area sprayer sink was in poor repair (the unit was no longer sealed to the wall). There was a small hole in the ceiling near the mop sink. There was a metal pipe (approximately 3 inches in diameter) protruding from the ceiling in the dish area, with a blue rag wedged in the pipe. 		NRI
Inspection Comments *(R1): A further repeat of this violation (cold holding, or cooling cooked TCS foods, or hand sinks being used for other than hand washing) 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 correction of this food safety concern is maintained between now and the next routine inspection.

*(R2): A yellow Food Safety Alert placard was posted due to the repeated violations (#16, Utensils must be clean to sight and touch, and #51, Backflow requirements at the mop sink). A Repeat P & Pf Root Cause Questionnaire was completed for each of these during the inspection debriefing. A follow-up inspection will be conducted to verify the long-term correction of this violation in 5-7 business days.

PLEASE SUBMIT THE REQUIRED ADDITIONAL ITEMS OUTLINED ON THE BOTTOM OF THE ROOT CAUSE QUESTIONNAIRES BEFORE YOUR FOLLOW-UP INSPECTION IN 5-7 BUSINESS DAYS.

Regarding the packages of thawing fish: The opening of frozen ROP packages of proteins is required as part of the thawing process. Please open these when brought out of the freezer, and please label them for 7 day use. If this were to be a finding at the next routine inspection this would be considered a "priority" violation.

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

Person in Charge (Signature)

  Gang Huang, CFPM 		 

Date:

  03/18/2025
 

Environmental Health Specialist (Signature)

  Drew Logothetis,   Raymond Mucha 		 

Follow-up:  Yes   No   Follow-up Date: