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Whole Foods Market

January 5, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: OBSERVED EXPOSED HANDSINK IN RAW MEAT PREP ROOM WITHOUT SOAP OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO MAINTAIN A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT EACH HANDSINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: BREAKFAST PIZZAS ON DISPLAY AND OFFERED FOR SALE AT IMPROPER TEMPERATURES, 80F. NO CURRENT AVAILABLE TIME/TEMPERATURE LOGS IN PLACE. ALL DISCARDED AND DENATURED AT THIS TIME (APPROX. 5 LBS, $50). CRITICAL CITATION ISSUED: 7-38-005 (A).
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: HIGH TEMPERATURE DISH MACHINE CURRENTLY IN USE, UNABLE TO SANITIZE PROPERLY, 138F AT FINAL RINSE. INSTRUCTED TO REPAIR THE MACHINE TO PROVIDE AT LEAST 180 F FOR THE SANITIZING CYCLE AND TO USE THE THREE COMPARTMENT SINK WITH A CHEMICAL SANITIZER UNTIL THE MACHINE IS REPAIRED. UNIT TAGGED AT THIS TIME. CRITICAL CITATION ISSUED: 7-38-030. • BAR DISH MACHINE PROVIDING 0 PPM OF CHLORINE DURING SANITIZE CYCLE WHEN TESTED BUT WAS NOT IN USE AT TIME OF INSPECTION. UNIT TAGGED AT THIS TIME. INSTRUCTED TO REPAIR THE UNIT TO PROPERLY SANITIZE AND TO USE THE THREE COMPARTMENT SINK UNTIL REPAIRED. CRITICAL VIOLATION: 7-38-030.
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: WORN BLACK MOLDED SUBSTANCE NOTED ON CAULKING AT BASE OF THREE COMPARTMENT SINK AND WALL IN THE MEAT DEPARTMENT AND THE MAIN DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN. CUTTING BOARDS IN THE MAIN KITCHEN ARE IN POOR REPAIR AND STAINED WITH DEEP, DARK GROOVES. INSTRUCTED TO REPAIR/REPLACE THE CUTTING BOARDS. CONDENSER PAN DRIPPING IN DELI PREP COOLER. INSTRUCTED TO REPAIR THE LEAK AND CLEAN THE AFFECTED AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED ACCUMULATION OF DUST ON FAN COVERS IN THE WALK IN MEAT COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED ACCUMULATION OF DUST IN LIGHT SHIELDS THROUGHOUT THE MAIN FOOD PREP KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: SOILED WIPING CLOTHS STORED ON FOOD PREP COUNTER IN MAIN KITCHEN. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USES.
code 43

What changed since the previous inspection?

Compared with Pass on December 18, 2015: 7 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.