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Whole Foods Market

August 23, 2016 · Pass w/ Conditions
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  • official resultPass w/ Conditions
  • resultPass w/ Conditions
  • inspection typeComplaint
  • failed findings2
  • critical findings1

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Failed findings

  • sick-employee policy not followedcritical
    Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
    Inspector note: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNIT- EGGS HELD AT 122.0 F, OATMEAL AT 118.0 F AND SAUSAGE LINKS. INSTRUCTED MANAGER FOODS MUST BE HELD 140 F OR ABOVE IF HELD HOT. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILL DISCARDED AT THIS TIME. MANAGER ABLE TO INCREASE TEMPERATURE AT SAID HOT HOLDING UNIT TO 180 F AT HIS TIME. CRITICAL VIOLATION 7-38-005(A). CITATION ISSUED.
    code 3Priority
  • pests in the house
    Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
    Inspector note: PRODUCE PREP AREA 3-COMPARTMENT ORGANIC SINK LEFT SIDE FAUCET HOT WATER VALVE TURNED OFF. MUST TURN ON HOT WATER VALVE.
    code 38

What changed since the previous inspection?

Compared with Pass on June 9, 2016: 2 findings appeared for the first time.

Browse this restaurant's inspections

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.

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