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: UNREFRIGERATED CONTAINERS OF CUBED GOUDA CHEESE AND ALSO BLOCKS OF GOUDA CHEESE ON DISPLAY AND OFFERED FOR SALE IN PRODUCE AREA AT IMPROPER TEMPERATURES RANGING FROM 55.0F-60.2F. LABEL ON PRODUCT STATES "MUST KEEP REFRIGERATED". ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. APPROX 75LBS, $750 VALUE. INSTD TO MAINTAIN PRODCUT AT 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: DRY STORAGE CONTAINERS NOT LABELED OR DATED. INSTD TO PROPERLY LABEL.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN SEAFOOD PREP AREA AND AT DELI SANDWICH PREP AREA IN POOR REPAIR WITH DEEP, DARK, GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING LIGHTSHIELD IN PRODUCE PREP AREA. REPLACE LIGHTSHIELD. LIGHTSHIELDS AND CEILING IN PRODUCE PREP AREA AND LIGHTSHIELDS IN MAIN PREP AREA NOT CLEAN, DUST AND DEBRIS ACCUMULATION. CLEAN AND MAINTAIN SAME.

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: MISSING LIGHTSHIELD IN PRODUCE PREP AREA. REPLACE LIGHTSHIELD. LIGHTSHIELDS AND CEILING IN PRODUCE PREP AREA AND LIGHTSHIELDS IN MAIN PREP AREA NOT CLEAN, DUST AND DEBRIS ACCUMULATION. CLEAN AND MAINTAIN SAME.

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.