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Whole Foods Market

December 6, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings5
critical findings1

Failed findings

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 THE HIGH TEMPERATURE DISHMACHINE AT THE CHEESE BAR WITH A FINAL RINSE TEMPERATURE OF 156F. UNIT WAS TAGGED HELD FOR INSPECTION. OBSERVED DIRTY KNIVES AND OTHER UTENSILS INSIDE OF THE MACHINE TO BE SANITIZED. MUST REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN THE PREPARED FOODS KITCHEN, PIZZA BAR, SALAD BAR AREA AND DELI AREA. APPROXIMATELY 30 LIVE FLIES WERE OBSERVED ON THE WALLS, CEILING, FACADE, AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
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 CABINETS BELOW THE PIZZA BAR.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THEMEAT WALK-IN COOLER. FLOOR OF THE CHEF'S WALK-IN COOLER HAS A SMALL GAP IN THE FLOOR. MUST SEAL THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
code 34
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 DUST FROM THE CEILING TILES AND WALLS OF THE PREPARED FOOD KITCHEN. REMOVE DEAD INSECTS AND SANITIZE SUPPORTS NEXT TO SALAD BAR AREA WITH DEAD FLIES ON THEM. REPLACE THE MISSING WALL TILES BELOW THE 3 COMPARTMENT SINK IN THE SEAFOOD DEPARTMENT.
code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 11, 2011: 3 findings appeared for the first time. 2 findings recurred. 4 previous findings did not recur.

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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.