Name: TARGET STORE T-1768
Type: Other food service establishment
Sub type: Full Service
Address: 1030 Blairs Ferry Rd Ne, Cedar Rapids, IA 52402
Owner and phone: TARGET CORPORATION
Total inspections: 9
Last inspection: 4/23/2009
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) Box containing cake boxes stored on floor in bakery area. Need to store any food contact surface containers off floor at least six inches.
Approved Source/Sound Condition (Package integrity 3-202.15, p 54) Six cans of Good Start Formula was found outdated in March, 2009. Formula was removed from display shelves and will be discarded. CORRECTED.
Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173) A few of the handwashing sinks throughout store need to have "Employees Must Wash Hands" signs posted per 2005 food code. Manager is ordering signs from corporate and will post on handsinks when received.
Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104)
Approved Source/Sound Condition (Approved source: variance for curing, vac packaging, acidified food 3-502.11, p 88) Rice is maintained at room temperature and vinegar is added to acidify rice when making sushi. Require a variance for acidifying rice. Request for variance has been sent to Iowa DIA for approval by AFC Suchi Corporation.
Food Protection (Storage, clean, off-the-floor 3-305.11, p 68) Rack containing Sushi Products in large walk-in freezer has lower shelf resting on floor of freezer. Need to raise bottom shelf so that it is 6 inches off floor to allow cleaning under rack.
Mechanical washing/sanitizing (Hot water used as sanitizer: stationary rack 165° F, other units 180 F 4-501.112, p 126) Mechanical dishwasher at 159.1 degrees at dish level after 3 cycles. Should be at 165-180 degrees for proper sanitation per date-plate. Recommend monitoring rinse cycle with thermometer to make sure temperature at dish level is above 160, and preferably 165 degrees May need to service machine if proper temperature cannot be maintained.
Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129) 1) Plastic knives on front service counter at Food Avenue stored so that handles are not all facing same way. Should store so that handles face toward customer to prevent contamination of food contact surface. CORRECTED during inspection. 2) Lid of crushed ice bin in produce department has some build-up around rim. CORRECTED, cleaned during inspection. 3) Large mixer bowl in bakery has some residue and should be cleaned more thoroughly. Outside of mixer has some build-up and should be cleaned.
Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
Non-food contact surfaces (Nonfood-contact surfaces exposed to food: cleanable, nonabsorbent 4-101.19, p 104) Rack next to computer in bakery housing frosting containers has particle board on lower shelf. Recommend coating shelf with two coats of varnish or paint to make non-absorbant, smooth and cleanable.
Adequate pest control (Outer openings, protected 6-202.15, p 170) There is a light gap under vendor receiving doors in back of store. Need to seal so that no light is showing through. Parts for door on order.
No violation noted during this evaluation.
Approved Source/Sound Condition (Fluid milk & milk products 3-201.13, p 49) 2 cans of baby formula found on shelves outdated. Perform more thorough audits of baby formulas.
Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
Food Temperature/Time Control
Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82) Temperature out for 15 minutes daily for defrost cycle. Product rotation is such it prevents public health risk. Monitor closely the front display products. Non Critical.
Food Protection (Misc. sources of contamination 3-307.11, p 72) Produce Section - inspect product more frequently in storage to avoid decomposition of product, green produce used for salsa.
Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5) Label white powder (salt) in food avenue area.
Back flow/back siphonage protection (Air gap, design: 1" minimum or 2 X supply inlet, whichever is greater 5-202.13, p 149) Mop sink - cut hose off 1 inch above top lip of sink to prevent backflow.
Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129) Food Ave - running dipper well should be operating and water should be flowing. Replace cutting board. Starbucks - increase splash guard at hand sink or move cups and other food contact surfaces to protect from contamination. Deli - clean and sanitize large ice machine, build up of residue on interior lip.
Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66) Bucket with wiping cloths should be used for single use. Do not store utensils in sanitizer bucket with wiping cloths.
Adequate pest control (Outer openings, protected 6-202.15, p 170) Dock door damaged and visible light can be seen around edges. Repair to prevent rodent entry.
Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187) Food Ave - do not store chemical spray bottle on food prep surface. Sanitizer buckets should not be stored on food contact surfaces such as counters.
Refuse, recyclables, returnables (Waste receptacles not provided where needed (handsink, etc) 5-501.16 (B&C), p 160, 6-301.20, p 173) Meat dept - provide waste receptacle adjacent to hand sink in meat dept.
Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187) Food Ave - personal items should be stored in designated areas.