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Whole Foods Market

November 25, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeRetail Food
failed findings4
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: There is cut butternut squash stored at room temperature 51F the labels for the packaged food states "keep refrigerated". Provide proper cold holding of 41F or below. (The manager discarded the squash and will store it in a refrigerated section from now on)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Thawing (C)

Inspector note: They are thawing ROP fish in the seafood cooler in the ROP packaging. Thaw properly.
code 590.003/3-501.13-C* · lower-severity findingstatus: Fail
Nonfood-Contact Surfaces (C)

Inspector note: There is some carbon buildup on the exteriors of the panini presses and the rotisserie oven. Clean to remove.
code 590.004/4-101.19-C* · lower-severity findingstatus: Fail
System Maintained in Good Repair (C)

Inspector note: The corner handsink in the kitchen is blocked they have established procedures for employees to wash their hands at other accessible handsinks in the area. Repair sink.
code 590.005/5-205.15-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 10, 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.