WHOLE FOODS MARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND PRODUCTS DISPLAYED AT ROOM TEMPERATURE OF 80 DEGREES (PIZZA AND BREAKFAST SANDWICHES)IN DELI PREP AREA THAT HAS A CDPH APPROVED TIME TEMPERATURE PROCEDURE NOT PROPERLY LABELED AS REQUIRED ACOORDING TO THE APPROVED PROCEDURE. INSTRUCTED TO REMOVE PRODUCT FROM SALE AND TO FOLLOW WRITTEN PROCEDURE. 5LB VALUED AT $50 VOLUNTARILY DISCARDED. 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: OUTER OPENINGS NOT PROTECTED, LARGE GAP(1 INCH) AT THE CENTER BOTTOM SECTION OF ENTRY DOORS. MUST REPAIR MAKING DOORS TIGHT-FITTING TO PREVENT PEST ENTRY. OBSERVED 30 GNATS IN BAKERY REAR PREP AREA ON THE WALL NEAR THE UNUSED EXPOSED HANDSINK, AND AROUND THE FLOOR DRAIN IN BETWEEN PREP TABLES IN SAME AREA. MUST CLEAN ALL AFFECTED, KEEP ALL AREAS DRY (LOT'S OF STANDING WATER FOUND ON FLOORS) AND REQUEST VISIT FROM PEST CONTROL COMPANY. 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: REMOVE ICY BUILD-UP FROM COMPRESSOR INSIDE BAKERY WALK-IN COOLER. REPLACE BROKEN LID ON SALAD CONTAINER IN MAIN WALK-IN COOLER.

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: CLEAN THE FOLLOWING: WHITE ROLLING STORAGE CARTS AND STORAGE SHELVES INSIDE REAR FOOD PREP AREA NEAR ICE MACHINE, INTERIORS OF BREAD DISPLAY CASE AND SHELVES UNDERNEATH, CLEAN THE INTERIORS AND EXTERIORS OF THE PROOFER BOX AND OVEN IN FRONT BAKERY PREP AREA, CLEAN AND/OR REPLACE CUTTING BOARDS IN MAIN REAR FOOD PREP AREA, AND INTERIOR OF ICE MACHINE IN REAR NEAR MAIN WALK-IN COOLER. CLEAN THE INTERIOR OF MICROWAVE OVENS IN EMPLOYEE BREAK ROOM.

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: LARGE PUDDLES OF WATER FOUND ON FLOORS IN ALL PREP, AND DISHWASHING AREAS. INSTRUCTED TO KEEP ALL AREAS DRY. MUST ALSO DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS IN REAR STORAGE AREA OF BAKERY AND MAIN FOOD PREP AREAS UNDERNEATH ALL STORAGE RACKS AND SHELVES ON BACK WALL, AND ALONG THE BASES OF THE THROUGHOUT THE DISHWASHING ROOM(DIRT, DEBRIS AND BUILD-UP).

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: CLEAN AND/OR PAINT ALL WALLS AND DOORS IN PREP AREAS WHERE STAINS, SPILLS, DIRT AND/OR AREAS WHERE SURFACES ARE CHIPPING. CLEAN LIGHT SHIELDS IN HOT FOOD PREP AREA. CLEAN INTERIOR AND EXTERIOR OF HOOD ABOVE DISHWASHING MACHINE.

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: CLEAN AND/OR PAINT ALL WALLS AND DOORS IN PREP AREAS WHERE STAINS, SPILLS, DIRT AND/OR AREAS WHERE SURFACES ARE CHIPPING. CLEAN LIGHT SHIELDS IN HOT FOOD PREP AREA. CLEAN INTERIOR AND EXTERIOR OF HOOD ABOVE DISHWASHING MACHINE.

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.