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
Pho Noodle Station 		Permit #
3134
Street Address
601 S Sixth ST STE 104
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Feng hui Weng
Purpose of Inspection
Routine
Date 03/18/2025
Time In 11:05 AM
Time Out 01:10 PM
No. of Risk Factor/Intervention Violations:  5 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 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    
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: 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    
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  
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 X  
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 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   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    
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    
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: Pho Noodle Station Permit #: 3134
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: Chlorine PPM: Within specified range Heat: NA
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#):
Runxia Li
Exp. Date: 03/04/2029
ID #: 25282878 		Wanqiang Lan
Exp. Date: 03/03/2028
ID #: 23456335 		Qing Chen
Exp. Date: 10/16/2026
ID #: 21150815 		Feng Hui Weng
Exp. Date: 01/19/2025
ID #: 18841451
HACCP Topic: Approved Sources

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 3-501.14 (A): Cooling-Cooked TCS FOODS
Two large stock pots contained broth at 48.6F and 45.6F in the walk-in cooler. The stock pots were lidded and filled more than 10 inches high with broth. According to an employee, the broth was prepared yesterday.
COS: The broth was discarded. Discussed cooling methods, including portioning food, using ice as an ingredient, leaving cooling foods uncovered, and tracking the cooling process using a cooling log. 		COS
22 X X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
1) Raw shrimp was 50.5F and raw meat was 43.7 to 44.6F in the cook line make table reach-in cooler. According to the PIC, the food has been in the refrigerator overnight. The ambient temperature of the unit was 37.6F in the middle and 39.9F on the right side (R2).
COS: The shrimp and the meat were discarded.

2) At 11:19 AM, cooked and cooled noodles were 45F on the cook line prep table. The noodles were marked with a sticker stating that they were removed from the cooler at 11:00 AM and were to be discarded at 2:00 PM. This facility does not currently have approval for Time as a Public Health Control (TPHC) (R2).
COS: The noodles were moved to the walk-in cooler. The PIC was directed to cease using unapproved TPHC.

(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 5-205.11 (B): HANDWASHING SINK No Other Uses
An employee used the cook line hand sink to rinse a rag.
COS: Discussed using hand sinks for handwashing only. 		COS
24 X 3-501.19 (A) (1): TPHC-Working Supply Before Cooking or RTE for Display-Written Procedures
As noted in violation item #22, the facility was using TPHC for cooked and cooled noodles without prior approved written procedures. Trays of bean sprouts (still stored in mechanical refrigeration and 41F or below) were similarly labeled with a start time of 11:00 AM and a discard time of 2:00 PM, not approved.
COS: The noodles were moved to the walk-in cooler. The time labels were removed from all labeled foods. Directed the PIC to cease use of TPHC without prior approval from the health department. 		COS
25 X 3-603.11: Consumer Advisory--DISCLOSURE and REMINDER
1) The fried egg in the "Extra Topping" section of the menu was not provided with an asterisk leading to the reminder footnote located at the bottom of the menu. The reminder footnote on the bottom of the menu was not stated as provided in the FDA food code.

2) The fried egg was provided with an asterisk in the description for item V61 and V62 in the "Com Dia Rice Plate" section of the menu, but a reminder footnote was not provided at the bottom of the menu.

VCF: Provide corrected menus by 4:00 PM on 4/1/2025. 		04/01/2025
33 X X 3-501.15 (A): FOOD Temperature Control: Cooling Methods
As noted in violation item #20, ineffective cooling methods caused two stockpots of broth to fail to cool properly within 6 hours (R1).
COS: The broth was discarded. Cooling methods were discussed.

(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
39 X X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
Cases of food were stored on the floor in the walk-in freezer (R3). 		NRI
44 X 4-901.11 (A): EQUIPMENT and UTENSILS: Air-Drying Required
Clean containers were stacked wet on the shelf above the 3-compartment sink. 		NRI
47 X X 4-101.19: Non-FOOD CONTACT SURFACES of EQUIPMENT: Material: Construction and Repair
The paint was chipping on the storage cabinet in the women's restroom (R1). The racks were rusted in the cook line make table cooler and in the Coca-Cola refrigerator. 		NRI
47 X 4-501.11 (B): EQUIPMENT Components (doors, seals, hinges, fasteners, and kick plates): Maintain in Good Repair and Adjustment
The door seal was torn on the walk-in freezer door. 		NRI
49 X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The door walk-in cooler door seal was soiled. The door seals on the cook line make table cooler were soiled. 		NRI
55 X 6-501.12 (A): PHYSICAL FACILITIES Cleaned As Often As Necessary
The floor was soiled in the walk-in freezer. The floor joints were soiled in the walk-in cooler. 		NRI
 

Person in Charge (Signature)

  Runxia Li, CFPM 		 

Date:

  03/18/2025
 

Environmental Health Specialist (Signature)

  Rachel Pereira 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Pho Noodle Station Permit #: 3134

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
Inspection Comments *(R1): A further repeat of this violation 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 violation. A Repeat P & Pf Root Cause Questionnaire was completed 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.

***The outcome of your follow-up inspection in 5-7 business days is contingent on the submission of adequate temperature logs. Please submit these via email by 8:00 AM on 3/25/2025.***

VCF: Provide corrected menus by 4:00 PM on 4/1/2025.

Contact me with questions at rpereira@c-uphd.org. 		 
 

Person in Charge (Signature)

  Runxia Li, CFPM 		 

Date:

  03/18/2025
 

Environmental Health Specialist (Signature)

  Rachel Pereira 		 

Follow-up:  Yes   No   Follow-up Date: