TARGET STORE # T-2079 Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO HOT RUNNING WATER IN THE FAMILY WASHROOM, IN THE STORAGE WASHROOM AND FITTING ROOM WASHROOM. TEMPERATURE AT 79F. INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER UNDER CITY PRESURE AT LEAST 110F. CITATION ISSUED SERIOUS.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS SUMMARY REPORT POSTED ON SITE IN PLAIN VIEW FOR THE CUSTOMER. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED AND VISIBLE FOR THE CUSTOMER. CITATION ISSUED SERIOUS.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL RAW WOODS ON THE WALLS IN THE STORAGE AREAS MUST BE SEAL OR PAINTED. MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PIZZA AND STARBUCKS AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL THE INTERIPOR OF THE MICROWAVE AND COOLERS INSIDE THE EMPLOYEE'S LUNCH ROOM.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR THROUGHOUT THE STORAGE AREAS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL THE GAP/CREVICES ALONG THE CELING AND WALLS INSIDE THE MEN'S WASHROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHT BULBS INSIDE THE PRODUCE WALK IN COOLER AND THE PIZZA PREP AREA. MUST REPLACE AND MAINTAIN. CRACKED LIGHT SHIELD INSIDE THE MEAT WALK IN COOLER. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNED OUT LIGHT BULBS INSIDE THE PRODUCE WALK IN COOLER AND THE PIZZA PREP AREA. MUST REPLACE AND MAINTAIN. CRACKED LIGHT SHIELD INSIDE THE MEAT WALK IN COOLER. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.