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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND COOLER UNIT AT IMPROPER TEMPERATURE(AIR TEMP OF 48.9F TO 50.3F),STORED BETWEEN THE MAIN DOOR AND SECONDARY DOOR OF THE STORE.POTENTIALLY HAZARDOUS PRE-PACKAGED RAW FISH WERE STORED INSIDE THE SAID COOLER.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.COOLER MUST MAINTAIN TEMP IF 40F AND BELOW. 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: FOUND 26 PRE-PACKAGED RAW FISH FILLET STORED INSIDE THE ABOVE MENTIONED UNIT AT TEMP OF: 45.1F,48.7F TO 50F. PER MANAGER STATEMENT FOOD WAS DISCARDED AND DENATURED. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.POUNDS 21.74,VALUE 162.83 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR BEHIND THE PRINTER AT WEST WALL OF THE MAIN KITCHEN.FLOOR DRAIN INSIDE THE PRODUCE PREP AREA,NOT DRAINING.

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 FLOOR BEHIND THE PRINTER AT WEST WALL OF THE MAIN KITCHEN.FLOOR DRAIN INSIDE THE PRODUCE PREP AREA,NOT DRAINING.

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.