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

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED AT 10:40 AM IMPROPER COOLING METHOD OF APPROXIMATELY 23 LBS COOKED PULLED CHICKEN NOTED AT 50.3F IN A LARGE COVERED PLASTIC CONTAINER STORED ON THE TOP SHELVING INSIDE THE WALK-IN COOLER. PREP DATE NOTED TODAY'S DATE. OPERATION PREP TEMPERATURE LOGS NOTED THE CHICKEN WAS PULLED AT 8AM @ 178F THEN LOGGED AGAIN AT 10 AM @ 38F. REVIEWED PROPER COOLING PROCEDURES OF USING SHALLOW, UNCOVERED CONTAINERS DURING THE COOLING PROCESS. FACILITY HAS A QUICK CHILL MACHINE ON SITE AND WAS USED FOR CORRECTIVE ACTION TO PROPERLY COOL THE CHICKEN. ALSO REVIEWED COOLING TIMES AND TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING THERMOMETER INSIDE THE PRE-PACKAGED DELI MEAT AND CHEESE DISPLAY COOLER. MANAGER PROVIDED DURING THE INSPECTION.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN USE TONGS IMPROPERLY STORED IN THE DELI PREP AREA DIRECTLY NEXT TO AND HANGING OVER THE SPLASH GUARD OF THE HAND WASHING SINK. MANAGER REMOVED TO BE WASHED, RINSED AND SANITIZED.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN STORED MIXING BOWLS IN THE MAIN KITCHEN MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN STORED MIXING BOWLS IN THE MAIN KITCHEN MUST BE STORED INVERTED.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.