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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED AIR TEMPERATURE OF THE PIZZA PREP COOLER AT 47.4F. INSTRUCTED TO REPAIR AND MAINTAIN TEMPERATURE OF 40 OR BELOW. UNIT TAGGED HELD FOR INSPECTION. 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: POTENTIALLY HAZARDOUS FOODS BEING STORED AT IMPROPER TEMPERATURE. OBSERVED INSIDE FRONT DISPLAY COOLER PACKAGED OF BEEF ITALIAN MEAT BALL AND BEEF FAJITAS TEMPERATURE RANGING FROM 47.3F TO 48.8F. OBSERVED INSIDE REACH-IN MEAT COOLER PREPACKAGES OF FOOD ITEMS AT IMPROPER TEMPERTURE NATURE'S RANCHER GROUND BUFFALO, BRAT HANS CHICKEN MAPLE BREAKFAST LINK, HARBEST APPLE CHICKEN SAUSAGES, AND MAPLE CHICKEN MINI LINKS AT TEMPERATURE RANGING FROM 47.6F TO 51.3F. ALSO ALSO OBSERVED INSIDE PIZZA DECK COOLER FOOD ITEMS AT IMPROPER TEMPERATURE, SAUSAGE, FETA CHEESE,SAUCE, MARINATED FETA, BACON, SPINACH, MUSHROOMS, VEGGIES AT TEMPERATURE RANGING FROM 49.8F TO 59.4F. MANAGER IMMEDIATELLY AND VOLUNTARILY DISCARDED FOOD ITEMS APPROXIMATELLY 71.9LBS TOTAL COST $528.59 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ICE BUILD ON CONDENSERS INSIDE DISPLAY FREEZERS BY POTATOES SECTION. MUST REMOVE ALL ICE BUILD UP 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 DIRT BUILDUP INSIDE ICE MACHINE PANELS. MUST CLEAN AND MAINTAIN. OBSERVED GREASE AND FOOD DEBRIS ON SIDE OF COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN. DETAIL CLEAN EXTERIOR OF FOOD STORAGE CONTAINERS IN REAR FOOD PREP AREA.

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: DETAIL CLEAN FLOOR INSIDE WALK-IN COOLERS ESPECIALLY UNDERNEATH SHELVING. REMOVE DIRT AND DEBRIS. MUST MAINTAIN FLOOR DRY INSIDE WALK-IN PRODUCE COOLER AT ALL TIMES.

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: DETAIL CLEAN FLOOR INSIDE WALK-IN COOLERS ESPECIALLY UNDERNEATH SHELVING. REMOVE DIRT AND DEBRIS. MUST MAINTAIN FLOOR DRY INSIDE WALK-IN PRODUCE COOLER AT ALL TIMES.

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.