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: Observed potentially hazardous food, at improper temperature at hot food bar, south west corner: 119.3f, 2.5lbs of Sauteed Zucchini, at a value of $20.00 118.4f, 4.5lbs of Pasta in mushroom marsala sauce, at a value of $50.00 119.7f, 2lbs of Vesuvio potatoes, at a value of $25.00 Manager voluntarily discarded and denatured a total weight of 9lbs at a total value of $95.00 Informed the manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed dried scale deposits and mineral deposits on interior surfaces of drip well, at ice o matic water machine, at bar beverage station. Instructed manager to detail clean and maintain at all times.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed excessive dust build up wall near electrical panels, near pastry dry storage hallway. Instructed manager to detail clean and maintain at all times.

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: Observed excessive dust build up wall near electrical panels, near pastry dry storage hallway. Instructed manager to detail clean and maintain at all times.

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.