WHOLE FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: DURING INSPECTION FOUND POOLING STANDING WATER UNDER THE HIGH TEMPERATURE DISH WASHER WITH A SEWAGE LIKE ODOR. MANAGER CALLED PLUMBER AND RESOLVED ISSUE DURING INSPECTION. CDI. MUST ALWAYS HAVE WASTE WATER PROPERLY DRAIN INTO DRAINS AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: DURING INSPECTION OBSERVED WATER LEAKAGE FROM THE CEILING ONTO THE FLOOR NEAR PREPAGED FOOD DISPLAY COOLER AND SHRIMP AND SEAWEED SALAD BUFFET. AREA WAS TAGGED AND FOOD REMOVED. SPLASHES WERE NOTED AT THE BOTTOM SIDE OF THE EQUIPMENT.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE INTERIOR BOTTOM SHELVES AT ALL OF THE FROZEN FOOD FREEZER AND OTHER COOLERS TO REMOVE FOOD CRUMBS AND OTHER DEBRI.

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: MUST CLEAN, MAINTAIN AND DECLUTTER THE PRODUCE BACK STOCK COOLER SO AS TO HAVE ITEMS 6 IINCHES OFF THE FLOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR/REPLACE WALL COVINGS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES IN THE FOLLOWING AREAS: THE BAKING AREA AND IN THE DISH MACHINE AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR/REPLACE WALL COVINGS TO BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES IN THE FOLLOWING AREAS: THE BAKING AREA AND IN THE DISH MACHINE AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.