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Whole Foods Market

March 18, 2020 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings4
critical findings2

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Multiple dairy products in open air cooler registering a temperature of 48F at temperatures of 44F- 47F. Products to be removed and placed in refrigeration at 41F or below
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Prepackaged hot foods in hot hold well with varying temperatures of 112F-140F. Ensure products are held at 135F or above. Removed and reheated
code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
Cooling Heating and Holding Capacities-Equipment (Pf)

Inspector note: Open air refrigeration in dairy section with a temperature reading of 48F- Call made for repairs at the time of inspection. PIC to monitor and all foods to be removed
code 590.004/4-301.11-PF** · serious findingstatus: Fail
System Maintained in Good Repair (C)

Inspector note: Water at handwash sink in meat area from hot water side is running below 110F. Water was run for severl minutes without change. Make proper repairs. Additional sinks available with water at 110F
code 590.005/5-205.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 19, 2019: 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.