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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE OPEN DISPLAY CASE IN THE PREPARED FOODS AISLE WITH AN AIR TEMPERATURE OF 47.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SOUPS AND DIPS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE OPEN DISPLAY COOLER IN THE PREPARED FOODS AISLE. OBSERVED SPINACH/ARTICHOKE DIP AT 47.1F, UNPASTEURIZED JUICES AT 52.5F, CHICKEN SOUP AT 46.4F, CHILI AT 45.7F, CHICKEN STOCK AT 47.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.

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: THE BULK FOOD CONTAINER LABELS IN THE BREAD PREP AREAS ARE FADED AND NOT VISIBLE. INSTRUCTED TO REMOVE PROVIDE NEW VISIBLE LABELS FOR ALL BULK FOOD STORAGE CONTAINERS ONSITE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE GLASS CASE AND HANDLES TO THE SLIDING DOORS ON THE GLASS CASE AT THE MEAT MARKET TO REMOVE RAW MEAT DEBRIS. INSTRUCTED TO DETAIL CLEAN THE CAN OPENER BLADE IN THE PRODUCTION ROOM TO REMOVE FOOD DEBRIS BUILDUP 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: FOUND MEAT DEBRIS ON THE FLOOR IN THE MEAT FREEZER, OBSERVED EGG AND EGG SHELL DEBRIS ON THE FLOOR IN THE REAR BEHIND THE REACH-IN EGG COOLER, AND ICE ON THE FLOOR IN THE PREPARED FOODS FREEZER. INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS, REMOVE ICE BUILDUP 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE STAINED AND FADED CEILING TILES ABOVE 3-COMPARTMENT SINK IN THE MEAT PACKING DISHROOM AND MAINTAIN.

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: INSTRUCTED TO REPLACE STAINED AND FADED CEILING TILES ABOVE 3-COMPARTMENT SINK IN THE MEAT PACKING DISHROOM AND MAINTAIN.

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.