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
Signature Grill 		Permit #
3450
Street Address
505 E Green ST STE 3
City/State
Champaign, IL 		ZIP Code
61820
Owner/Manager
Radhika Mamindla
Purpose of Inspection
Routine
Date 03/19/2025
Time In 01:10 PM
Time Out 03:00 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 X  
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    
21 IN OUT N/A N/O Proper hot holding temperatures X  
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    
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   X
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    
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: Signature Grill Permit #: 3450
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: QUAT 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#):
Durga Prasad Madu
Exp. Date: 05/30/2029
ID #: FSM66237 		Blessin Joju
Exp. Date: 05/28/2029
ID #: 108163708
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic: Approved Sources

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Rice/Prep table 45.00°F Half-n-Half/Make table cooler 60.00°F Potatoes/Make table cooler 48.00°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
8 X 2-301.14 (H): When to Wash-Before Donning Gloves
Multiple employees were observed donning gloves before washing their hands. The employees were changing their gloves when moving in between tasks but, were not washing them before removing old ones and putting on new ones. COS: The employees were educated by the inspector on proper glove use and hand washing. 		COS
21 X 3-501.16(A) (1): TCS FOODS: Hot Holding 135°F or above, except roasts 130°F or above
Falafel was 97 F inside the steam table. The food item was double panned which may have contributed to the item being out of temperature. COS: The falafel was discarded by the PIC. 		COS
22 X X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
1. A pan of rice was sitting on the prep table at 45 F. According to the PIC, the item was getting ready to be used to make fried rice. The item remained sitting on the prep table through the end of my inspection (R2). COS: The PIC was instructed to move the rice to the walk-in until it was ready to be reheated. There was a discussion about not pulling items out of refrigeration if the food isn't going to be cooked or used immediately.

2. An open container of half-n-half was 60 degrees in the 2-door make-table cooler. The carton was stored well above the limit line of the make-table cooler. The PIC was unable to pinpoint how long the item had been out of temperature (R2).
COS: The product was discarded.

3. There was a pot pushed into the upper portion of the make-table cooler. The pot was holding a potato dish that was 48 F. According to the PIC, the dish was only out for approx. 1 hour (R2).
COS: The dish was moved to the walk-in cooler to cool to 41 F or below within 3 hours. There was a discussion about how to properly load the make-table cooler.

(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 (A): HANDWASHING SINK Accessible
The front service area hand sink was completely blocked by a single-burner gas stove. COS: The PIC was instructed to move the piece of equipment. There was a large pot on top of it making it very hard to access the hand washing sink. The cook's line may need to be shifted down for the current set up to work. 		COS
10 X 6-301.11: HANDWASHING SINK Provided with Hand Soap
The hand sink located in the food prep area near the walk-in cooler was not stocked with hand soap. COS: The PIC provided soap. 		COS
33 X 3-501.15 (B): FOOD Temperature Control: Cooling Methods-Heat Transfer/Uncovered or Loosely Covered
Two pans of rice with a prep date from today were actively cooling in the walk-in cooler tightly covered with saran wrap. 		NRI
38 X 6-501.112: Removing Dead or Trapped Pests
There were dead (trapped) insects on the sticky flying insect traps above the mop sink. 		NRI
39 X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
There were pots and containers stored on the floor inside the walk-in cooler. Some of the pots were stored in the aisle space of the walk-in cooler.
Dry ingredients were stored uncovered/unprotected on the cook's line. 		NRI
41 X X 3-304.14 (B)(1)(2): Wiping Cloths for Wiping Counters/Other EQUIPMENT Surfaces: Held in Chemical Sanitizer Solution and Laundered Daily
There were numerous wet wiping cloths sitting on top of counter tops; not stored in chemical sanitizer(R1). 		NRI
47 X 4-501.11 (B): EQUIPMENT Components (doors, seals, hinges, fasteners, and kick plates): Maintain in Good Repair and Adjustment
The door seals of the 2-door true cooler were torn. 		NRI
49 X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The 2-door cooler (front service area) had soiled door seals. The caulk to the right of the food prep sink was soiled. 		NRI
 

Person in Charge (Signature)

  Durga Prasad Madu, CFPM 		 

Date:

  03/19/2025
 

Environmental Health Specialist (Signature)

  Rami Wilson 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Signature Grill Permit #: 3450

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 caulk at the front-hand sink was in poor repair (R5). The floor was in poor repair (front service area)(R5). 		NRI
Inspection Comments *(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 VCF was issued and must be

submitted within 3 business days. A follow-up inspection will be conducted to verify the long-term correction of this violation in 5-7 business days.

Please contact me with any questions or concerns at rwilson@c-uphd.org 		 
 

Person in Charge (Signature)

  Durga Prasad Madu, CFPM 		 

Date:

  03/19/2025
 

Environmental Health Specialist (Signature)

  Rami Wilson 		 

Follow-up:  Yes   No   Follow-up Date: