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 COOKED POTENTIALLY HAZARDOUS AT IMPROPER TEMPERATURE.FOOD WAS INSIDE PANS STORED ON METAL SHELVES IN THE KITCHEN: SLICED TURKEY AT TEMP OF 47.5F;WHOLE BREAST TURKEY AT TEMP OF AT TEMP OF 48F; PULLED CHICKEN AT TEMP OF 49.6F; SLICED CHICKEN AT TEMP OF 49F TO 50F;CHICKEN NUGGET AT TEMP OF 49.7F;SLICED PORK AT TEMP OF 44.6F; 45.5F TO 46. COOKED SPINACH EMPANADA AT TEMP OF 45.5F TO 46.2F. FOUND COOKED FOOD BLACKEN CHICKEN AT TEMP OF 45.7F TO 46F AND CURRY CHICKEN AT TEMP OF 47.5F TO 50F; BOTH PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER.FOOD WAS COOKED BETWEEN 1-3- AND 1-4 2017. FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 78.9,VALUE AT 521.40. 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: MECHANICAL DRAINS AT THREE COMPARTMENT SINK IN PREP BUTCHER'S AREA BROKEN.EMPLOYEE RELEASE WATER WITH A SCREW DRIVE. INSTRUCTED TO REPAIR AND MAINTAIN.NO LID PROVIDED FOR THE ICE BIN AT BAR AREA,INSTRUCTED TO PROVIDE.

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: FOOD DEBRIS INSIDE THE MICROWAVE AT STAFF LUNCH ROOM,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: DEBRIS ON FLOORS UNDER THE EQUIPMENTS AT DELI DEPARTMENT/INSIDE THE WALK-IN COOLER AND BAR AREA. NEED TO CLEAN AND MAINTAIN.FLOOR DRAINS UNDER THE THREE COMPARTMENT SINKS WITH GRIME BUILD-UPS.NEED TO CLEAN 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: DEBRIS ON FLOORS UNDER THE EQUIPMENTS AT DELI DEPARTMENT/INSIDE THE WALK-IN COOLER AND BAR AREA. NEED TO CLEAN AND MAINTAIN.FLOOR DRAINS UNDER THE THREE COMPARTMENT SINKS WITH GRIME BUILD-UPS.NEED TO CLEAN 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.