TARGET STORE T2781 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT CUSTOMER SELF SERVICE UNIT: HASHBROWNS 117.4F, SAUSAGE, EGG AND CHEESE BREAKFAST SANDWICHES (117.5F-120.2F). ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX $20 VALUE, 5LBS. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK IN PIZZA HUT CAFE PREP AREA. NO SOAP AT EXPOSED HANDSINK IN REAR STARBUCKS/PIZZA HUT PREP AND DISHWASHING AREA. CONTAINER OF ICE CREAM IN BASIN OF SINK AND ALSO NO SOAP PROVIDED AT EXPOSED HANDSINK IN REAR PREP MEAT WRAPPING AREA. INSTD TO MAINTAIN BASINS EMPTY, AND PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTERIOR/INTERIOR OF UTILITY SINK NOT CLEAN, EXCESSIVE DEBRIS BUILD-UP, BLACK IN COLOR. INSTD TO CLEAN AND MAINTAIN.

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: DAIRY WALK IN COOLER FLOOR ALONG WALLBASE NOT CLEAN, EXCESSIVE FOOD DEBRIS. INSTD TO CLEAN 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: ALL VENTS AND SURROUNDING CEILING TILES IN PIZZA HUT CAFE AND IN REAR OF STARBUCKS/PIZZA HUT PRE/DISHWASHING AREA WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. WALL BASE LOOSE AND MISSING TILES BEHIND BEVERAGE SYRUP BOXES AND PIZZA OVEN. INSTD TO REPAIR SAME. WALLS AND SURFACES SURROUNDING TRASH COMPACTOR AND UTILTY SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. WALLS IN DAIRY COOLER NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL VENTS AND SURROUNDING CEILING TILES IN PIZZA HUT CAFE AND IN REAR OF STARBUCKS/PIZZA HUT PRE/DISHWASHING AREA WITH EXCESSIVE DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN. WALL BASE LOOSE AND MISSING TILES BEHIND BEVERAGE SYRUP BOXES AND PIZZA OVEN. INSTD TO REPAIR SAME. WALLS AND SURFACES SURROUNDING TRASH COMPACTOR AND UTILTY SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN. WALLS IN DAIRY COOLER NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN.

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.