Food Safety Alert: Five Champaign County Establishments Flagged for Health Violations
In a recent wave of health inspections, five establishments in Champaign County have been slapped with either a red or yellow placard, raising concerns about food safety practices. But here's where it gets controversial: are these violations a one-time slip-up or a symptom of deeper systemic issues in local food handling?
Tenkyu: A Recipe for Concern?
Let’s start with Tenkyu, located at 301 N. Neil St. in Champaign. During a routine inspection on October 16, the establishment racked up eight risk factor violations and one repeat violation. The result? A yellow placard. But what’s truly alarming is the nature of these violations. For instance, an employee was observed rinsing their hands for less than five seconds without using soap—a basic hygiene practice that shouldn’t be overlooked. Additionally, foods like curry sauce and raw meat were stored at temperatures far above safe limits, posing a potential risk for foodborne illnesses. And this is the part most people miss: poisonous materials, such as degreaser and air freshener, were stored improperly, with spray nozzles pointing directly at boxes of tissues. Tenkyu now has until October 30 to submit a Food Safety Management System addressing these issues. If they fail, a red placard and closure could follow.
Hotel Royer: A Rollercoaster of Compliance
Next up is Hotel Royer at 210 S Race St. in Urbana. This establishment has been on a compliance rollercoaster. After receiving a yellow placard on September 24 for over 10 violations, they were reinspected on October 9 and slapped with a red placard due to issues like improper food storage temperatures and mislabeled compound butter. However, during their most recent inspection on October 17, all previous violations were corrected, earning them a downgrade to a yellow placard. But the question remains: how sustainable is this compliance, and what’s preventing consistent adherence to health codes?
Qdoba of Campustown: When Convenience Meets Oversight
Qdoba of Campustown, situated at 711 S Wright St. in Champaign, received a yellow placard after an inspection on October 20. Among the 12 violations were improper handwashing practices, such as an employee handling cash and then scooping rice without changing gloves or washing hands. Improper food storage and thawing practices were also noted, including thawed chicken sitting in stagnant water. Qdoba must provide proof of certified food protection manager certificates by November 3, or face potential closure. This raises a thought-provoking question: are fast-paced environments like Qdoba’s more prone to oversight, and if so, what measures can be implemented to ensure safety without sacrificing efficiency?
Newman Hall by Upper Crust: A Red Flag for Student Dining
Newman Hall by Upper Crust, a U of I residence hall at 604 E Armory Ave. in Champaign, received a red placard after a reinspection on October 20. This followed a yellow placard issued on October 1 for over 10 priority violations. Issues included improper handwashing, incorrect food temperatures, and mislabeled food items. The repeated violations led to the suspension of their health permit and closure of the dining area. For students relying on this facility, this is more than just a health concern—it’s a disruption to their daily lives. How can institutions like Newman Hall ensure that safety standards are not just met but consistently maintained?
Kajiken / Kyo Matcha: When Tradition Meets Modern Regulation
Finally, Kajiken / Kyo Matcha at 617 E Green St. in Champaign received a yellow placard after an inspection on October 21. Violations included improper handwashing, potential cross-contamination (raw chicken stored above raw pork), and incorrect food temperatures. Additionally, poisonous materials like stainless steel cleaner were stored near food preparation equipment. The establishment must submit a Food Safety Management System by November 4 to avoid further penalties. This situation prompts a broader discussion: how can traditional food practices be reconciled with modern health regulations without compromising either?
Final Thoughts and a Call to Action
These inspections highlight a critical issue: food safety is non-negotiable. While some establishments have taken steps to correct violations, the recurrence of issues like improper handwashing and food storage suggests a need for systemic change. But here’s the controversial part: should consumers bear the responsibility of verifying health inspections before dining out, or should stricter penalties be imposed on repeat offenders? We’d love to hear your thoughts in the comments. After all, food safety is everyone’s business.
