TARGET STORE T-2488

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

6.4(H) - Cleaning of Plumbing Fixtures

Code 6.4(H)

Employees are not following proper rules for reporting or managing illnesses that could spread through food.

Code 2.1(A)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

3.6 - VII. Protection from Contamination - Food: Discarding Unsafe, Adulterated, or Contaminated Food/Embargo

Code 3.6

3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving

Code 3.1(L)

The restaurant was not cleaning surfaces or equipment as often as required.

Code 6.4(B)(1)

4.4(A)(2) - Equipment - Good Repair and Proper Adjustment

Code 4.4(A)(2)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)