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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: BREAKFAST PIZZAS ON DISPLAY AND OFFERED FOR SALE AT IMPROPER TEMPERATURES, 80F. NO CURRENT AVAILABLE TIME/TEMPERATURE LOGS IN PLACE. ALL DISCARDED AND DENATURED AT THIS TIME (APPROX. 5 LBS, $50). CRITICAL CITATION ISSUED: 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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE CURRENTLY IN USE, UNABLE TO SANITIZE PROPERLY, 138F AT FINAL RINSE. INSTRUCTED TO REPAIR THE MACHINE TO PROVIDE AT LEAST 180 F FOR THE SANITIZING CYCLE AND TO USE THE THREE COMPARTMENT SINK WITH A CHEMICAL SANITIZER UNTIL THE MACHINE IS REPAIRED. UNIT TAGGED AT THIS TIME. CRITICAL CITATION ISSUED: 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BAR DISH MACHINE PROVIDING 0 PPM OF CHLORINE DURING SANITIZE CYCLE WHEN TESTED BUT WAS NOT IN USE AT TIME OF INSPECTION. UNIT TAGGED AT THIS TIME. INSTRUCTED TO REPAIR THE UNIT TO PROPERLY SANITIZE AND TO USE THE THREE COMPARTMENT SINK UNTIL REPAIRED. CRITICAL VIOLATION: 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED EXPOSED HANDSINK IN RAW MEAT PREP ROOM WITHOUT SOAP OR SANITARY HAND DRYING DEVICE. INSTRUCTED TO MAINTAIN A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT EACH HANDSINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN BLACK MOLDED SUBSTANCE NOTED ON CAULKING AT BASE OF THREE COMPARTMENT SINK AND WALL IN THE MEAT DEPARTMENT AND THE MAIN DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN. CUTTING BOARDS IN THE MAIN KITCHEN ARE IN POOR REPAIR AND STAINED WITH DEEP, DARK GROOVES. INSTRUCTED TO REPAIR/REPLACE THE CUTTING BOARDS. CONDENSER PAN DRIPPING IN DELI PREP COOLER. INSTRUCTED TO REPAIR THE LEAK AND CLEAN THE AFFECTED 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: OBSERVED ACCUMULATION OF DUST ON FAN COVERS IN THE WALK IN MEAT COOLER. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED ACCUMULATION OF DUST IN LIGHT SHIELDS THROUGHOUT THE MAIN FOOD PREP KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED ACCUMULATION OF DUST IN LIGHT SHIELDS THROUGHOUT THE MAIN FOOD PREP KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.

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.