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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 95.0-95.7F AT SECOND FLOOR NORTHSIDE ALL GENDER HANDWASHING SINK IN WASHROOM NEAR BAR AND HANDWASHING SINK IN SUSHI AREA. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE SAID HANDWASHING SINKS REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED HANDWASHING SINKS IN SECOND FLOOR NORTHSIDE ALL GENDER WASHROOM NEAR BAR AND HANDWASHING SINK IN SUSHI AREA REPAIRED BEFORE CONCLUSION OF INSPECTION. OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 103.8F(SECOND FLOOR ALL GENDER WASHROOM) AND 105.1F(SUSHI AREA) AFTER REPAIR. 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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOOD SALMON HELD AT IMPROPER TEMPERATURE OF 51.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $167 WEIGHING 7LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DAMAGED DATA PLATE ON HIGH TEMPERATURE DISH MACHINE IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED DAMAGED DATA PLATE ON HIGH TEMPERATURE DISH MACHINE IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.