The Champaign-Urbana Public Health District issued four campus restaurants yellow food safety alerts, according to recent inspection reports.
Inspectors post yellow placards indicating a “conditional pass” when they identify risk factor violations that require immediate correction to prevent the risk of foodborne illness. All four restaurants had prior violations of the same types, prompting inspectors to issue repeat citations.
Szechuan Taste
Inspectors found 10 violations, including repeated issues concerning unclean utensils and unsafe food cooling practices.
Twelve cooked ducks had been left out in the kitchen overnight at temperatures between 72–74°F, instead of being cooled in a walk-in refrigerator. Two containers of pigs’ feet were also discarded for improper cooling.
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Inspectors found knives with dried meat debris from the previous day stored between clean ones. Staff also used the knives without washing them. Additionally, an open oven cleaner sprayer was stored next to clean dishes, and the mop sink’s backflow device failed to meet code for the third consecutive inspection.
Pho Noodle Station
Pho Noodle Station received six violations, including its third consecutive citation for improper cold food storage.
Inspectors found raw shrimp and meats stored at above safe temperatures, and noted that staff cooled stock pots of broth improperly. Additionally, staff labeled cooked noodles with discard times under a procedure the restaurant hadn’t received approval to use. All items were discarded, and inspectors instructed the staff to cease the practice.
Bab Plus Korean Restaurant
Inspectors cited Bab Plus for six violations, including repeated unsafe storage of cleaning chemicals. Inspectors found chemical spray bottles near a bag of pepper powder, aluminum foil and plastic wrap on a prep cart.
Improper cooling was also noted: Breaded fish sat in deep containers at up to 48.4°F. The food was discarded. Staff improperly stored raw meats above uncovered noodles and vegetables, and left chemical spray bottles unlabeled.
Signature Grill
Signature Grill received six violations involving repeated failures to maintain cold food at safe temperatures.
Inspectors found rice at 45°F sitting on a prep table, a container of half-and-half at 60°F and potatoes stored at 48°F. The violations marked the restaurant’s third consecutive failure to meet cold-holding requirements, prompting the yellow alert.
