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: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ASIAN FRONT PREP AREA AT IMPROPER TEMPERATURES. HAM (42.1F), ROAST BEEF (45.4F), CHICKEN (43.4F), PASTRAMI (43.6F), CORNED BEEF (46.4F) AND RAMEN EGGS (50.2F). A COMBINED WEIGHT OF 28.7LBS. VALUED AT $67.00 WERE VOLUNTARILY DISCARDED OF BY THE MANAGER. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVE A FOOD HANDLER LEAVE THE ASIAN PREP AREA TO GET A BEARD RESTRAINT. HE RETURNED TO THE PREP AREA ADJUSTING HIS BEARD RESTRAINT AND THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. INSTRUCTED TO WASH HANDS WHEN TOUCHING BODY, MULTI-TASKING, ENTERING PREP AREA, ETC. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS IN THE FRONT PREP AREAS, CLEAN THE INTERIOR OF THE ICE MACHINES IN THE FRONT COFFEE PREP AREA AND THE BREAKFAST/LUNCH COUNTER. ALSO, CLEAN THE STORAGE RACKS IN THE PREP AREA WHERE THE UTENSILS ARE STORED.

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 CLEAN AND MAINTAIN THE FLOORS INSIDE THE WALK IN COOLERS/FREEZERS, IN THE CORNERS AND ALONG THE WALLBASES IN THE REAR DOCK/STORAGE AREAS.

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 THE WALLS BEHIND THE SINKS AND COOKING EQUIPMENT. MUST ALSO, CLEAN THE CEILING TILES IN THE REAR BAKERY AREA, REMOVE DIRT/DUST BUILD UP.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO FIX THE BROKEN LIGHT SHIELD ABOVE THE MOP SINK IN THE REAR BAKERY PREP AREA. MUST PROVIDED SHIELDS TO THE LIGHTS IN THE FRONT JUICING PREP AREA OR USE SHATTER PROOF BULBS (PROVIDE PROOF IF USING SHATTER PROOF BULBS). MAINTAIN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO FIX THE BROKEN LIGHT SHIELD ABOVE THE MOP SINK IN THE REAR BAKERY PREP AREA. MUST PROVIDED SHIELDS TO THE LIGHTS IN THE FRONT JUICING PREP AREA OR USE SHATTER PROOF BULBS (PROVIDE PROOF IF USING SHATTER PROOF BULBS). MAINTAIN SAME.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.