WHOLE FOODS MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUS FOODS AT 53.1F LOCATED IN THE SEAFOOD DEPARTMENT. THE TEMPERATURE ON THE UNIT WAS ADJUSTED DURING INSPECTION AND UNIT WAS AT 37F AT THE END OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 4OF 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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. SHRIMP COCKTAIL 8LBS AT 61.4F VALUED AT $127.92, SHRIMP COCKTAIL 8LBS AT 60.8F VALUED AT $127.92, OCTOPUS COCKTAIL 8LBS AT 58.8 VALUED AT $127.92, AND SEAWEED COCKTAIL 9.5LBS AT 65.7F VALUED AT $151.91. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW. 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BAGS TO BREW ICE TEA AND COFFEE NAMED TODDY BAGS NOT BEING SANITIZED PROPERLY DUE TO MANUFACTOR SOP TO SOAK, RINSE THOROUGHLY, SANITIZED AND ALLOWED TO AIR DRY. INSTRUCTED MANAGER ON PROPER SANITATION FOR SAID BREW BAGS. SERIOUS VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 FRUIT FLIES AND HOUSE FLIES THROUGHOUT SERVICE AREAS AND AROUND OPEN FOOD DISPLAY AREAS. FOUND FRONT ENTRANCE DOORS NOT RODENT PROOFED. 1/4 GAP AT BOTTOM. INSTRUCTED TO CORRECT AND MAINTAIN. INSTRUCTED TO CONTACT PEST CONTROL. 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: OBSERVED ALL CUTTING BOARDS THROUGHOUT THE FACILITY WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE ALL CUTTING BOARDS. OBSERVED BAKERY SELF SERVICE DOOR MAGNETS IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED RUST ON ROLL CARTS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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: OBSERVED TOPS FOR DRY FOOD STORAGE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED FOOD DEBRIS ON THE FLOORS OF THE WALK IN COOLERS, PRODUCE STORAGE AREA, BEHIND FOOD SERVICE AREAS AND IN THE MEAT DELI AREA. INSTRUCTED TO CLEAN FOOD DEBRIS AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS ON THE FLOORS OF THE WALK IN COOLERS, PRODUCE STORAGE AREA, BEHIND FOOD SERVICE AREAS AND IN THE MEAT DELI AREA. INSTRUCTED TO CLEAN FOOD DEBRIS AND MAINTAIN.

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.