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
Espresso Royale @ Grainger 		Permit #
3190
Street Address
1301 W Springfield AVE FL 1
City/State
Urbana, IL 		ZIP Code
61801
Owner/Manager
Aaron Bradley
Purpose of Inspection
Routine
Date 03/03/2024
Time In 11:00 AM
Time Out 02:30 PM
No. of Risk Factor/Intervention Violations:  8 Risk Category
2
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     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    
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 X  
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 X  
23 IN OUT N/A N/O Proper date marking and disposition X X
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    
48 OUT Warewashing facilities: installed, maintained & used; test strips    
49 OUT Non-food contact surfaces clean   X
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    
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: Espresso Royale @ Grainger Permit #: 3190
Water Supply:   Public Private   Waste Water System:   Public Private
Sanitizer Type:: QUAT PPM: Within specified range Heat: NA

CFPM AND HACCP
CFPM Verification (name, expiration date, ID#):
Aaron Bradley
Exp. Date: 06/03/2025
ID #: 3002091
Exp. Date:
ID #:
Exp. Date:
ID #:
Exp. Date:
ID #:
HACCP Topic: Proper Handwashing

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Sweetened Condesed Milk/Counter at the entrance to the kitchen 76.00°F whole Milk/Counter in the front area 50.00°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
13 X 3-101.11: FOOD Condition-Safe/Unadulterated/Honestly Presented
A "Belgioioso" Mascarpone found inside the "Turbo" 2-door cooler under coffee machine had black growth consistent with a mold.
COS: The PIC discarded the item. 		COS
22 X 3-501.16(A) (2): TCS FOODS: Cold Holding 41ºF or Less
1) An opened container of whole milk was stored outside the cooler.
COS: The inspector educated and advised the employee to transfer the container into the cooler.
Note: At the end of the inspection, the same container was seen stored outside the cooler again. The temperature of the milk was 50 degrees F. The inspector again directed the employee to move the milk into the cooler. The employee moved the milk to the cooler before the inspector left the kitchen.
2) A squeeze bottle containing sweetened condensed milk was stored on the counter at the entrance of the service area (not in the cooler). The temperature was between 76 degrees F.
COS: The PIC discarded condensed milk from the squeeze bottle. 		COS
23 X 3-501.18 (A): Date Marking: Disposition
2 containers of "Belgioioso" Mascarpone opened on 02/15 and 02/14 and a Ziplock bag of a chicken bacon ranch mix prepared on 02/21 were found inside the make-table cooler held beyond 7-day use.
COS: The PIC discarded the items. 		COS
1 X 2-101.11 (A): PIC Assignment/Responsibility/Designation
At the start of the inspection, no PIC was present at the facility. 		 
5 X 2-501.11: Vomiting/Diarrhea Clean-up Written Procedures
The facility did not have vomiting/diarrhea clean-up written procedures available for employees.
COS: The inspector provided the vomiting/diarrhea clean-up written procedures. 		COS
23 X X 3-501.17 (B): RTE-TCS FOODs: Commercially Processed: Open & Hold Cold >24 Hours
Opened containers of sweet cream, half & half, soy milk, fat-free milk, mascarpone, ranch dressing, oat milk, almond milk, Caesar dressing, basil pesto, and Dijon mustard, found in different coolers in the facility were not date labeled for 7-day use (R2).
COS: The PIC/employee was unable to pinpoint the opening dates of many of these food items. The PIC discarded the items with no known opening date.

R2: This is the third consecutive routine inspection that this Priority foundation violation has been documented. As a result, a yellow Food Safety Alert placard was posted.
* See inspection comments at the end of the report. 		COS
23 X 3-501.17 (A): RTE-TCS FOODs: On-Premises Preparation & Hold Cold >24 Hours: Date Marking
A pan of sliced tomatoes was found inside the "Atosa" 2-door cooler in the back room was not date labeled for 7-day use.
COS: The PIC stated the tomatoes were cut a day prior and labeled the pan accordingly. 		COS
2 X 2-102.12 (A): PIC shall be a Certified FOOD Protection Manager (CFPM)
The employee present at the facility was not a certified food protection manager. A CFPM/PIC was not available for the initial one hour of the inspection.
VCF issued. Return proof of enrollment in the CFPM course and CFPM coverage during the food operation. 		03/15/2024
39 X 3-305.11 (A) (B) (C): FOOD Storage: Preventing Contamination from the PREMISES
A box of Frazer tea was stored on the tea station. 		NRI
45 X 4-903.11 (C): Protection of SINGLE-SERVICE and SINGLE-USE ARTICLES: Storing
A box of single-service hot drink cups was stored on the floor at the entrance of the kitchen. 		NRI
47 X 4-501.11 (A): EQUIPMENT: Maintain in Good Repair
The outside cover of the vents at the bottom of the "true" 2-door cooler in the back room was in poor repair. 		NRI
 

Person in Charge (Signature)

  Mirielle Shah 		 

Date:

  03/03/2024
 

Environmental Health Specialist (Signature)

  Poonam Chorghade 		 

Follow-up:  Yes   No   Follow-up Date:

Food Establishment Inspection Report
Page 3  of ?????? 
Establishment Name: Espresso Royale @ Grainger Permit #: 3190

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
49 X X 4-601.11(C): Non-FOOD CONTACT SURFACES-EQUIPMENT: Clean
The following were soiled: door seals of 2 "Beverage Air" 2-door coolers in the service area (R1), door seal of the "true" 2-door cooler in the service area (R1), a coffee mill in the service area, shelving racks (Black residue consistent with mold), door seals, interior floor and outside vent covers at the bottom of the "true" 2 door cooler in the back room, door seals and interior of the "true" 1-door freezer in the back room, 		NRI
49 X X 4-601.11(B): Cooking/Baking EQUIPMENT-FOOD CONTACT SURFACES-Free From
The "Simran" sandwich press had a baked-on food debris (R1). 		NRI
Inspection Comments Return a signed violation correction form (VCF) with the proof of enrollment in the CFPM course and coverage of CFPM during food operation by 03/15/2024.

*(R2): A yellow Food Safety Alert placard was provided to the food service because of this repeated violation. A Repeat priority foundation Root Cause Questionnaire was completed during the inspection debriefing, and a follow-up inspection will be conducted to verify the long-term correction of this violation within 5-7 business days.
Contact the inspector with any questions and concerns at pchorghade@c-uphd.org
Thank you!! 		 
 

Person in Charge (Signature)

  Mirielle Shah 		 

Date:

  03/03/2024
 

Environmental Health Specialist (Signature)

  Poonam Chorghade 		 

Follow-up:  Yes   No   Follow-up Date: