Whole Foods Market

• official resultFail
• resultFail
• inspection typeRetail Food
• failed findings1
• critical findings0

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Failed findings

• ⚠️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 prevent contamination (they will use a colander to wash all vegetables in the sink) 8.8.23 There was a miscommunication about the air gap from the sewer not form the faucet. The food safety specialist and plumber were on site and they understand that needs to happen to put in the air gap or backflow. The plumber was going to get started on it.
  code 590.003/3-307.11-C* · lower-severity findingstatus: Fail

Checks marked passed

• ✓(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: Pass
• ✓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. 8.8.23 Sanitizer setup to 200 ppm
  code 590.004/4-501.19-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on July 31, 2023: 1 finding recurred. 2 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.