Cooked?✕
Whole Foods Market
October 25, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeRetail Food
- failed findings24
- critical findings9
Failed findings
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Labeling of IngredientscriticalInspector note: The ingredients within the sweet onion dry mix were not properly carried over to the tag of the raw sweet onion burger. The sulfites were omitted. Verify and correct all tags.
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Separation Segregation Cross ContaminationcriticalInspector note: An alcohol swab was used to swipe the surface of a strainer within the basement bakery. The swab was visually soiled after swabbing the strainer. The bulk gray containers used to prepare quacamole were stored on a soiled shelf. The bottom lide was covering a container of spices and other goods. Food containers should be stored clean. The storage areas must also be clean. Non-essential equipment must not be stored or stockpiled on food preparation surfaces. Calculators radios pens pencils notebooks parts and tape were observed on the table and shelving behind the fish display. Several of the food preparation sinks were observed to be soiled. Visual contamination was observed on an alcohol swab. The sinks should be cleaned and sanitized after each use. The hand sink in the prepared foods area is immediately adjacent to the food preparation sink. According to the manager some foods are cleaned and rinsed in the sink. However the majority are cleaned and rinsed in another sink. The sink is subject to cross contamination from the hand sink. Install a barrier to eliminate the risk for cross contamination. Gloved hands are a utensil. One staff member was observed touching his face in the produce area with a gloved hand. The staff member returned to food preparation. After any facial contact the gloves should be removed the hands washed and new gloves placed on. A pen was observed on deli paper within the fish area. Clean and sanitized food storage containers were observed on soiled shelving.
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Adequate Handwashing/Where/When/HowcriticalInspector note: As previously stated a produce employee touched his face with a gloved hand and failed to remove his glove and wash his hands. Review proper hand washing.
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Food Contact Surfaces CleancriticalInspector note: Once an unsanitized item (food storage container box or soiled utensil is placed onto a clean and sanitized surface the food preparation surface must be cleaned and sanitized. Soiled strawberry containers were observed on a cutting board.
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Location AccessiblecriticalInspector note: In the bakery the staff were observed to side-step around a trash container placed in front of the hand sink. The hand sinks should be free from obstruction.
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Toxic Items: Original ContainercriticalInspector note: One can of WD-40 was observed on a table at the end of the butcher area. Toxic chemicals should not be stored within a food preparation area.
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Separation/Sanitizer CriteriacriticalInspector note: The sanitizer concentrations within all but two of the food production areas exceeded the manufacturers acceptable range of 200 to 400 ppm. A review of the sanitizer logs indicated that an acceptable concentration of 200 ppm had been marked. In another case (produce area) the log had been completed for the week dated 10/25 through 11/1. The inspection was completed on 10/25 yet the log had been completed for the week suggesting that the staff were not verifying that the concentration was correct. The staff should be trained and/or the equipment properly calibrated.
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PIC KnowledgecriticalInspector note: The PIC should be certified with knowledge of each food production area. No certified or knowledgeable staff were present for the produce or cheese areas.
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PIC Performing DutiescriticalInspector note: The PIC must actively manage and educate the staff within each area of the establishment. Critical violations and risk factors must be identified and corrected once identified. The PIC must confirm conformance to corporate SOPs and regulatory protocols.
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Insects Rodents AnimalsInspector note: Drain or fruit flies were observed in the bakery near a slop sink in the basement within the men's restroom the produce area and within the seafood area. An Integrated Pest Management plan should be produced and provided for review. The Health Division will review its effectiveness once it is implemented.
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Washing fruits and veg's.Inspector note: Berrys utilized within the bakery desserts were not properly washed prior to use. Provide proper washing. It is also unclear whether all cut produce is being properly washed before it is cut in the produce preparation area.
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Food ProtectionInspector note: Once bulk food containers have been opened (flour grains and other items utilized by the bakery kitchen etc.) they must be stored securely in bins or other secure containers. Open bags of flour and bakery ingredients were observed within the basement. Some food products were observed below waste lines/plumbing within the basement. No food products or packaging should be stored beneath waste lines. Packaging and the storage shelving for food packaging were observed to be soiled. Clean all shelving and discard soiled packaging. Staff should routinely monitor self service areas to remove soiled packaging. Soiled cups and lids were observed beneath the soup service area.
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Food Utensil StorageInspector note: Several of the shelves used to store in use equipment were observed to be soiled. Several items within the dish room and fish preparation room had been soiled by floor splatter or other contamination (soiled container placed onto clean one). The shelving should be cleaned. Soiled containers should be removed from the shelving and cleaned.
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Food Contact Surfaces DesignInspector note: Remove all cracked pitted and scored plastic containers. The establishment is recycling plastic food packaging that is not designed to withstand frequent high temperature and / or chemical washing. Fish containers may only be utilized for other food storage when they are purchased new having not previously contained fish. The garden hose in the produce food preparation area is not constructed of food grade material or designed for food production. Remove.
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Dishwashng FacilitiesInspector note: Soiled goods were stored in both the rinse and wash sinks of two of the three-basin sinks in the establishment. If the drain boards and wash basins do not provide adequate storage space then the soiled goods should be stored on carts or shelving not within the rinse basin. • The equipment thermometers to the dish machine do not appear to be operating properly. The rinse thermometer was not reaching 180 F during the rinse cycle. The plate surface temperature was confirmed by test strip and confirmed to be acceptable.
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Equipment ThermometersInspector note: Internal thermometers are required in each walk-in and reach in refrigerator. Thermometers were missing from most of the walk-in refrigerators the refrigerated cold rooms and the reach in units. Provide.
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Wiping Cloths Clean SanitizeInspector note: Three soiled wiping cloths were observed in a sink within the kitchen. Wiping cloths should be stored in sanitizer when not in use.
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Non-Food Contact Surfaces CleanInspector note: Soiled shelving was observed within several of the walk-in refrigerators. The undercounter shelving within each food production area the utensil storage racks the portable carts the portable carts for the trash bins the exposed piping from the grease traps the exterior doors within the meat case and the counters above the cheese area's dish machine were observed to be soiled and should be properly cleaned and sanitized. Rusted surfaces including some of the storage racks and the grease traps should be resurfaced to promote proper cleaning.
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Clean Equipment & Utensils StorageInspector note: Alcohol swabs were used to swab clean utensils within the bakery produce area and main kitchen. The swabs were soiled after swiping several items within each area. The equipment must be properly cleaned and sanitized before storage.
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Improper Cleaning of ReceptaclesInspector note: Many of the trash receptacles within the food production areas were soiled. The containers must be routinely washed to remove visible food soil.
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Improper Maintenance of FloorsInspector note: The floors within the produce area are pitted and difficult to clean. It appears that the floor was previously tiled. The floor should be repaired to render it smooth durable non-absorbent and readily cleanable. The floors rubber mats and drain covers to the produce area fish area and butcher area should be cleaned to remove the soil where present. The floors within the butcher shop (food preparation area and walk-ins) were acceptable. Loose or missing floor tiles were observed within the bakery. The floors beneath the three basin sink need to be cleaned.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Mold (black or orange) or food soil was observed on the wall and/or ceiling areas in the following areas: produce area produce preparation area butcher shop behind the two and three-basin sinks where present the walk-in refrigerators the kitchen food preparation area and the women's locker/restroom. The mold and food soil should be removed where present. Scored wall surfaces should be repaired and sealed where present within the food preparation and storage areas.
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Fixture's not properly shieldedInspector note: One light fixture within the produce area was not properly shielded. All bulbs should be properly shielded.
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Premises MaintainedInspector note: Food preparation tables areas and surfaces should be maintained free from non-essential items.
What changed since the previous inspection?
Compared with Pass on June 15, 2010: 24 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.