WHOLE FOODS Fails Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES CHANGING GLOVES AND NOT WASHING HANDS AT THE MEAT PREP AREA WHILE SERVING CUSTOMERS. ALSO NOTED EMPLOYEE AT THE REAR PRODUCE PREP AREA DUMP GARBAGE INSIDE GARBAGE CONTAINER AND WITHOUT WASHING HANDS PUT ON NEW GLOVES THEN PROCEEDED TO CLEAN FRUITS AND PUT IN INDIVIDUAL CONTAINERS TO BE DISPLAYED LATER FOR SALE. INSTRUCTED TO ALWAYS WASH HANDS WHILE PREPPING FOODS ESPECIALLY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIDS AND DRIPPING DOWN THE SIDES ONTO THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED ICE BUILD UP FROM THE CONDENSING UNIT DRIPPING ONTO BOXES AND CONTAINERS OF FOOD INSIDE THE BAKERY.(FOODS ITEMS WERE INSIDE COVERED BOXES AND CONTAINERS). INSTRUCTED TO REPAIR THE CONDENSING UNIT. ALSO CONDENSING UNIT INSIDE FREEZER SHARED WITH KIKKA SUSHI.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN SHELVES THROUGH OUT THE DAIRY DISPLAY COOLER, SHELVES INSIDE THE SEAFOOD DISPLAY FREEZER AND BOTTOM CABINETS AT THE OLIVE DISPLAY COUNTER. MUST MAINTAIN FREE OF SPILLS AND DEBRIS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN ALL FLOOR DRAINS, FLOORS INSIDE WALK IN FREEZER (WITH ICE ACCUMULATION ON THE FLOOR), FLOORS BEHIND COOKING STOVE AT THE MAIN KITCHEN, FLOORS ALONG WALL BASE BEHIND THE DRY STORAGE BY THE KITCHEN AND FLOORS AT THE PRODUCE STORAGE COOLER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHT SHIELDS O BULBS AT THE HOT FOOD SERVICE AT THE DI PLAY AREA. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED NO LIGHT SHIELDS O BULBS AT THE HOT FOOD SERVICE AT THE DI PLAY AREA. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.