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Whole Foods Market

September 21, 2011 · Fail

😬mid

official resultFail
resultFail
inspection typeRetail Food
failed findings7
critical findings0

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Failed findings

Food Contact Surfaces Design

Inspector note: resurface/replace all worn cutting boards
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: ice machine/replace worn gasket
code 15-4-202.16* · lower-severity findingstatus: Fail
Dishwashng Facilities

Inspector note: all 3 bay sink/post instructions
code 16-4-501.11/.15* · lower-severity findingstatus: Fail
Adequate Number Frequency Vermin Proof

Inspector note: properly cover all dumpsters
code 33-5-501.13-.17* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: kitchen/clean interior of hood/repair light at hood with water build up in light shield replace stained ceiling tiles in dishroom dishroom/repair white wall clean/resurface rusted ceiling vents/and dirty light shields
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Fixture's not properly shielded

Inspector note: produce prep/provide proper light shields
code 38-6-202.11* · lower-severity findingstatus: Fail
Inadequate Lighting

Inspector note: hot line/replace burnt out lights kitchen/replace burnt out lights
code 38-6-303.11* · lower-severity findingstatus: Fail

Checks marked passed

Cold Holdingcritical

Inspector note: salad bar/pasta salad/53 degrees/medley salad 55 degrees/provide proper temperature of 41 degrees or below/all items removed chicken salad/45 degrees/provide proper temperature of 41 degrees or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: remove evidence of flies from small compactor room
code 35-6-501.111/.115** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: repair salad bar to operate at 41 degrees or below
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Food Protection

Inspector note: remove produce from 3 bay sink/use food prep sink produce area/remove trays from storage on top of trash barrel reach in ice cream freezers/remove ice build up from food products
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Equipment Thermometers

Inspector note: deli cases/provide accurate thermometers to all units bacon/sausage/display/provide accurate internal thermometer hummus display case/provide accurate internal thermometer
code 17-4-204.112/.115* · lower-severity findingstatus: Pass
Wiping Cloths Clean Sanitize

Inspector note: produce prep/provide proper sanitizer bottle
code 21-3-304.14* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: meat room/clean lower silver shelving
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: seafood 3 bay sink/repair leak to faucet
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: mens restroom/provide refill of paper towels produce prep room handsink/provide refill of paper towels front restrooms/meat room/provide employee must wash hands signage meat room/provide proper handwash signage
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 30, 2011: 7 findings recurred. 9 previous findings did not recur.

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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.