Whole Foods Market

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings3
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: The buffalo chicken on top of the pizza prep unit was 54F as it was just prepared and placed above the fill line on the cooler. Provide proper cold holding of 41F or below. (The PIC was able to take corrective action and rapidly cool the chicken)
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Manual Warewashing Equipment Wash Solution Temperature (Pf)
  Inspector note: The three compartment sink in the lower level bakery is setup with over 400 ppm quats. Provide proper sanitizer levels.
  code 590.004/4-501.19-PF** · serious findingstatus: Fail
• ⚠️Miscellaneous Sources of Contamination (C)
  Inspector note: The food prep sink is not properly plumbed there is no air gap to prevent contamination. Properly plumb the sink to preent contamination (they will use a colander to wash all vegetables in the sink)
  code 590.003/3-307.11-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 19, 2023: 3 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.