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Whole Foods Market

May 5, 2011 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH TAGS WERE AVAILABLE FOR THE OYSTERS IN THE SEAFOOD DISPLAY CASE. MANAGEMENT INSTRUCTED THAT ALL SHELLFISH TAGS MUST BE KEPT WITH THE PRODUCT UNTIL SOLD AND THEN KEPT FOR 90 DAYS. MANAGEMENT DISCARDED 52 OYSTERS WORTH $78. CRITICAL VIOLATION 7-38-005(B2)
code 1Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED IMPROPER HOT WATER SANITIZING TEMPERATURE AT THE KITCHEN HIGH TEMPERATURE DISHMACHINE. THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 146F. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN FINAL RINSE TEMPERATURE ABOVE 180F. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE UNIT REINSPECTED. CRITICAL VIOLATION 7-38-030.
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR THE HANDLE FOR THE HOT HOLDING CABINET FOR THE ROTISERRIE CHICKEN IN THE DELI AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE WORKING VENTILATION FANS FOR ALL RESTROOMS.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAKING DRAIN LINE BELOW THE 3 COMPARTMENT SINK IN THE KITCHEN AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A THERMOMETER INSIDE OF THE DRY AGED BEEF COOLER IN THE MEAT DEPARTMENT.
code 40

What changed since the previous inspection?

Compared with Pass on October 13, 2010: 8 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.