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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND IMPROPER HOT WATER TEMPERATURE AT TWO HANDWASHING SINKS IN THE BAKERY PREP AREA RANGING FROM 44.4F-77.8F. FOUND HOT WATER AT HANDWASHING SINK IN ROTISSERIE CHICKEN PREP AREA AT 88.9F. FOUND HOT WATER AT HANDWASHING SINK IN SEAFOOD COUNTER AT 84F. INSTRUCTED HOT WATER AT HANDWASHING SINKS MUST BE 100F-120F. PLUMBER ON SITE DURING INSPECTION AND COS. ALL HANDWASHING SINKS AT 100F-106F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING SIGN AT THE PREVIOUS JUICE BAR HANDWASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO THERMOMETER INSIDE BAKERY WALK-IN COOLER, AND TEMPERATURE GAUGE IN POOR REPAIR. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PERSONAL CLEANLINESS - Comments: OBSERVED ONE STAFF AT THE CHEESE COUNTER HANDLING FOOD WITHOUT HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: FOUND SOILED WIPING CLOTHS ON COOKING EQUIPMENT IN THE DELI PREP AREA OF THE KITCHEN. INSTRUCTED TO STORE IN SANITIZING SOLUTION, AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND HOT WATER FAUCET OF HANDWASHING SINK IN WOMEN'S RESTROOM OF ROTISSERIE CHICKEN AREA IN POOR REPAIR. FOUND LEAK AT PIPE UNDER 2-COMPARTMENT SINK IN SUSHI PREP AREA. THE PLUMBER WAS ON SITE AND ABLE TO REPAIR ALL OF THE ABOVE-COS.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND MISSING HANDLE ON BREAD CONTAINER ON SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND MISSING HANDLE ON BREAD CONTAINER ON SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.