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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: GREEK PASTA(TORTELLINI WITH CHEESE) SALAD AT TEMP OF 46.6F STORED ON TOP PREP TABLE AT FRONT SERVING AREA,FOOD WAS MIXED IN THE MORNING PER MANAGER STATEMENT;COOKED CHICKEN NUGGETS AT TEMP OF 44.4F TO 48.6F, REPACKED COOKED (CHICKEN)POT STICKERS AT TEMP OF 51F,BOTH PRODUCTS STORED ON TOP REAR PREP TABLE/REPACKING AREA. FOOD COOKED ON 4-15-18.COOKED PULLED CHICKEN IN A LARGE CONTAINER STORED INSIDE THE WALK-IN COOLER AT TEMP OF 50.3F. FOOD WAS COOKED ON 4-15-18.WALK-IN COOLER MAINTAIN TEMP OF 38F.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 59.3,VALUE 549.61CRITICAL 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REMOVE DEBRIS BEHIND COOKING EQUIPMENT IN THE KITCHEN,UNDER HIGH TEMP DISH MACHINE IN DISH ROOM AND BEHIND COOLER, DUMP SINK AT HIGH TEMP DISH MACHINE AT COFFEE/BAR AREA. NEED TO CLEAN AND MAINTAIN.DEBRIS UNDER SHELVES IN SELLING AREA,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: REMOVE DEBRIS BEHIND COOKING EQUIPMENT IN THE KITCHEN,UNDER HIGH TEMP DISH MACHINE IN DISH ROOM AND BEHIND COOLER, DUMP SINK AT HIGH TEMP DISH MACHINE AT COFFEE/BAR AREA. NEED TO CLEAN AND MAINTAIN.DEBRIS UNDER SHELVES IN SELLING AREA,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.