WHOLE FOODS Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (REACH-IN COOLER BOTTOM UNIT) WITH POTENTIALLY HAZARDOUS FOODS LOCATED IN MEAT PREP SERVING/PREP AREA NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 47.9F. INSTRUCTED MANAGER TO REPAIR. THE SAID COOLER IS TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. INSTRUCTED MANAGEMENT ALL COOLERS MUST MAINTAINING COLD HOLDING TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE REACH-IN COOLER BOTTOM UNIT (LOCATED IN PREP SERVING/PREP AREA). NOTED CHEESE INTERNAL TEMPERATURE OF 47.8F, BACON AT 59.3F AND SLICED MUSHROOM AT 54.F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $80.00, TOTAL WEIGHT 10.00 LBS. CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT AND SIDE ENTRANCE BOTTOM DOOR NOT RODENT PROOF WITH 1/4 INCH GAP OR OPENING. INSTRUCTED TO RODENT PROOF BOTTOM OF THE SAID DOORS. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR CRACKED GASKET AROUND ICE MACHINE DOOR IN SEAFOOD/MEAT AREA.--------MUST CLEAN AND RESEAL AROUND DIPPER WELL IN CAF� AREA.

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 AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER AND BEHIND PANEL WITH EXCESSIVE DEBRIS IN MEAT PREP/SERVING AREA, INTERIOR SURFACES OF ICE MACHINE IN CAF� AREA, INTERIOR SURFACES OF DISH MACHINE IN MAIN DISH ROOM, INTERIOR SURFACES OF HOT HOLDING AND COLD HOLDING STORAGE CABINET IN MIDDLE AISLE, LIGHT SHIELDS WITH FOOD DEBRIS INSIDE SALAD DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK IN BAKERY PREP AREA, STORAGE SHELVES IN MEAT AND SEAFOOD SECTION.

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 AND MAINTAIN FLOOR DRAINS WITH BUILD-UP IN MAIN KITCHEN TO PREVENT PEST HARBORAGE, MUST DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH ICE MACHINE IN CAF� AREA, FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PRODUCE PREP AREA.

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: INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DUST ACCUMULATION AROUND CAF� PREP AREA.---------MUST SEAL HOLES ON WALL AROUND MEAT PREP 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR WATER LEAK UNDERNEATH FIRST AND THIRD COMPARTMENT OF THE 3 COMPARTMENT SINK IN MAIN DISH ROOM, MUST PROVIDE AND AND COLD WATER LINE TO GELATO MACHINE IN CAF� AREA, MUST REPAIR LOOSE FAUCET NECK AT EXPOSED HAND SINK IN MAIN PREP/COOKING AREA. MUST REPAIR STRIPPED COLD FAUCET HANDLE AT PREP SINK IN MEAT PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.