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Whole Foods Market(Cambridge St.)

July 19, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings4
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: chicken salad: 48 degrees. Tuna Salad: 48 degrees. Egg Salad: 50 Degrees. All products were removed from cold bar and brought down to 41 degrees. Maintain a temperature of 41 degrees or below at all times during cold holding. Salmon:50 degrees-provide temperature of 41 or below while cold holding.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces Clean

Inspector note: In produce cooler clean product storage racks.
code 23-4-602.13* · lower-severity findingstatus: Fail
Floors Designed Constructed Installed

Inspector note: Repair floor at seafood service area. Floor is in need of repair.
code 36-6-201.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Clean floor under storage racks at dairy cooler. Clean freezer floor.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 7, 2010: 4 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.