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
Bab Plus Korean Restaurant 		Permit #
2238
Street Address
700 S Gregory ST STE C
City/State
Urbana, IL 		ZIP Code
61801
Owner/Manager
Eun Young Kim
Purpose of Inspection
Routine
Date 03/18/2025
Time In 02:00 PM
Time Out 04:00 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    
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 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 X  
21 IN OUT N/A N/O Proper hot holding temperatures X  
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 X 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    
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   X
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   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: Bab Plus Korean Restaurant Permit #: 2238
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: QUAT PPM: Blank 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#):
Jung Soo Lee
Exp. Date: 11/26/2026
ID #: 21308311 		Jiwoo Lee
Exp. Date: 05/05/2027
ID #: 22072933 		David C Kim
Exp. Date: 01/18/2027
ID #: 21795718
Exp. Date:
ID #:
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
15 X 3-302.11 (A)(1)(a-c): Cross Contamination-Separating Raw Animal FOODS from RTE FOODS or Fruits/Vegetables Before Washed
1) Raw chicken was stored over uncovered containers of noodles and raw onions in the walk-in cooler.
COS: The raw chicken was moved to the bottom shelf.

2) A container of raw fish was stacked on top of a container of pickled radish in the walk-in cooler.
COS: The fish was discarded due to temperature abuse. 		COS
20 X 3-501.14 (B): Cooling-Ambient Temperature TCS Ingredients
At 2:30 PM, two pans in the walk-in cooler contained raw breaded fish in the temperature range of 45.5 to 48.4F. The fish in the containers exceeded 4 inches in depth and the containers were tightly lidded. According to the PIC, the fish was breaded at approximately 11:00 AM. The fish was moved to the freezer in an attempt to cool it to 41F within 4 hours. The temperature of the fish was 45 to 47.8F at 3:00 PM.
COS: The PIC discarded the fish. 		COS
21 X 3-501.16(A) (1): TCS FOODS: Hot Holding 135°F or above, except roasts 130°F or above
1) Cooked rice was 115F in a container stored on top of the make table cooler. According to an employee, the rice was cooked within the past 30 minutes.
COS: The rice was discarded.

2) Cooked beef was 96.6F on a cart next to the make table cooler. According to the PIC, the beef was cooked approximately 2 hours ago.
COS: The beef was discarded. 		COS
28 X X 7-201.11: POISONOUS OR TOXIC MATERIALS Stored
Two spray bottles of surface cleaner were stored among opened plastic wrap, aluminum foil, and a bag of crushed pepper powder on a push cart by the prep table (R2).
COS: The spray bottles were moved to the chemical storage rack.

(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
28 X 7-102.11: Working Containers-POISONOUS OR TOXIC MATERIALS-Common Name Label
Two spray bottles containing surface cleaner were unlabeled with the common name of the chemical they contained.
COS: The PIC labeled the spray bottles. 		COS
33 X X 3-501.15 (A): FOOD Temperature Control: Cooling Methods
As noted in violation item #20, ineffective cooling methods caused raw fish to fail to cool to 41F within 4 hours (R1).
COS: Educated the PIC on cooling methods, such as using thin portions not exceeding 2 inches in depth and leaving cooling food uncovered.

(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
35 X 3-501.13(A): (A) Under refrigeration that maintains the FOOD temperature at 5 dgrees C (41 degrees F) or less
Meat was thawing at ambient temperature on the bottom shelf of the prep table. The package of meat was still frozen to the touch and was 30.5F according to an infrared thermometer measurement.
COS: The thawing meat was moved to mechanical refrigeration. The PIC was educated on thawing methods. 		COS
39 X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
A container of raw onions was stored on the floor of the walk-in cooler. 		NRI
41 X 3-304.14 (B)(1)(2): Wiping Cloths for Wiping Counters/Other EQUIPMENT Surfaces: Held in Chemical Sanitizer Solution and Laundered Daily
A wiping cloth was stored on the make table cooler cutting board. 		NRI
44 X X 4-901.11 (A): EQUIPMENT and UTENSILS: Air-Drying Required
Clean pieces of equipment in clean dish storage (above the 3-compartment sink) were stacked wet; not air dried (R3). 		NRI
44 X X 4-903.11 (B)(1)(2): Storing Clean EQUIPMENT and UTENSILS: Protected, Self-Draining, Covered, or Inverted
Clean bowls were stacked food contact side up near the cook line hand sink (R4). 		NRI
47 X X 4-101.19: Non-FOOD CONTACT SURFACES of EQUIPMENT: Material: Construction and Repair
The storage racks adjacent to the preparation sink were rusted in areas (R2). The bottom shelf of the prep table was rusted (R2). There was a wooden table along the cook line (R1). A stool was in poor repair, with exposed foam on the seat (not smooth and easily cleanable) (R1). The racks in the make table cooler were rusted (R1). The racks were rusted in the 2-door freezer. The racks were rusted in the walk-in cooler. The bottom of the 2-door freezer was lined with cardboard. The legs on the cook line equipment were rusted. 		NRI
49 X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The walk-in cooler door seal was soiled. 		NRI
 

Person in Charge (Signature)

  Jung Soo Lee, CFPMs 		 

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: Bab Plus Korean Restaurant Permit #: 2238

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
55 X X 6-501.11: PHYSICAL FACILITIES: In Poor Repair
The cove base was in poor repair/missing under the 3-compartment sink (R1) and under the dish area hand sink. The caulk was in poor repair that the hand sink near the cook line and at the prep sink. 		NRI
55 X 6-501.16: Drying Mops
A wet mop was stored with its head in the basin of the mop sink; not hung to dry. 		NRI
56 X 6-403.11: Designated Area-EMPLOYEES Eat/Drink/Use Tobacco; Designated Room for Lockers
An open employee beverage was stored above the make table cooler. 		NRI
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.

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

Person in Charge (Signature)

  Jung Soo Lee, CFPMs 		 

Date:

  03/18/2025
 

Environmental Health Specialist (Signature)

  Rachel Pereira 		 

Follow-up:  Yes   No   Follow-up Date: