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Whole Foods Market

July 30, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings4
critical findings1

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Failed findings

Cold Holdingcritical

Inspector note: Stuffed Crab 45F Crab Rangoon 48F in display case in seafood department. Cut chicken in pizza unit at 56F Ensure foods are cold held at 41F or below All Foods removed and placed in walkin to 41F or below
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Non-Food Contact Surfaces

Inspector note: Support brackets for shelving over 3 bay sink in meat dept heavily rusted- Replace
code 15-4-202.16* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floors in back prep walkin with water buildup- Clean properly
code 36-6-501.11-.12* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Walls behind 3 bay sink in produce prep room and meat department back area with heavy black moldlike buildup- Clean with proper frequency Hood vents above cookline in back prep with heavy buildup- Clean
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on February 11, 2015: 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.