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Whole Foods Market

May 15, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings3
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: The hot holding chicken is double stacked but only the bottom of the unit is heated; chicken on the bottom is 143F and chicken on top is 132F. Provide proper hot holding of 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: The greek orzo salad made earlier in the day and cooling in covered stacked plastic containers is 52F after 12 minutes there was no change in temperature. Provide proper cooling methods to be sure items cool from 140F to 70F in two hours and then from 70F to 41F in four more hours.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: There are cracked tiles at the wall in the meat area. Resurface to provide a smooth cleanable durable surface.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on January 11, 2018: 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.