FAIL
Risk 2 (Medium)
TARGET STORE T-3402 Fails Health Inspection - Chicago Grocery store
June 21, 2021
License
License #2786471
9
Total Violations
6
Critical
3
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on June 21, 2021. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 9 violations during this inspection, including 6 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
9
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE, PRESENTED A EXPIRED CITY OF CHICAGO FOOD SANITATION LICENSE DATED 2/18/2020 AND A SERVSAFE CERTIFICATE DATED, 2/29/20. NO VALID CITY OF CHICAGO FOOD SANITATION LICENSE AVAILABLE. INSTRUCTED TO OBTAIN THE REQUIRED CITY OF CHICAGO LICENSE. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #3
CRITICAL
Violation Details
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO OBTAIN POLICY, EMPLOYEES MUST SIGN & DATE, AND KEEP ONSITE ALL TIMES. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN-UP KIT OR PROCEDURES ONSITE FOR VOMIT/DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND KEEP ONSITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST POST HANDWASHING SIGNAGE AT ALL HAND SINKS IN STARBUCKS FOOD PREP AND STAFF/CUSTOMER TOILET ROOMS. INSTRUCTED TO MAINTAIN.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT WATER IN HAND SINK IN STARBUCKS FOOD PREP AREA, NOT REACHING 100F, HOT WATER REACHED BETWEEN 88F-90F. INSTRUCTED TO CONTACT FACILITIES, HOT WATER MUST MAINTAIN A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: MUST INSTALL THERMOMETERS IN ALL PREP COOLERS IN STARBUCKS AND IN COOLERS THE REAR STORAGE AREA. INSTRUCTED TO MAINTAIN.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOMETER ONSITE DURING THE INSPECTION, IN THE STARBUCKS FOOD PREP AREA. INSTRUCTED TO PROVIDE PROBE THERMOMETER TO MEASURE COLD FOOD ACCURACY. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE OR QUATERNARY TEST STRIPS ONSITE FOR THE 3-COMP IN THE STARBUCKS FOOD PREP AREA. INSTRUCTED TO PROVIDE STRIPS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE OR QUATERNARY TEST STRIPS ONSITE FOR THE 3-COMP IN THE STARBUCKS FOOD PREP AREA. INSTRUCTED TO PROVIDE STRIPS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection