WHOLE FOODS MARKET

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR LEDGES OF THE COOLERS IN THE SEAFOOD AREA WITH BUILD-UP OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: FRESH MEAT PREP AREA AND WALK IN COOLER, BAKERY, LIQUOR STORAGE ROOM, WALK IN DAIRY COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED THE COUNTER TOP DIRTY AT THE COFFEE BAR STATION AT THE FRONT OF THE STORE. MUST CLEAN TO REMOVE DEBRIS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: FRESH MEAT PREP AREA AND WALK IN COOLER, BAKERY, LIQUOR STORAGE ROOM, WALK IN DAIRY COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE FOLLOWING AREAS TO REMOVE SPILLS AND/OR DEBRIS: FRESH MEAT PREP AREA, FRONT COFFEE BAR STATION, BAKERY AND WALK THROUGH PREP COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED THE LIGHT SHIELD ABOVE THE ROTISSERIE OVEN DIRTY. MUST DETAIL CLEAN OR REPLACE AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COLD HOLDING UNITS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE OPEN DISPLAY CASE IN THE PREPARED FOODS AISLE WITH AN AIR TEMPERATURE OF 47.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS SOUPS AND DIPS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE OPEN DISPLAY COOLER IN THE PREPARED FOODS AISLE. OBSERVED SPINACH/ARTICHOKE DIP AT 47.1F, UNPASTEURIZED JUICES AT 52.5F, CHICKEN SOUP AT 46.4F, CHILI AT 45.7F, CHICKEN STOCK AT 47.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE BULK FOOD CONTAINER LABELS IN THE BREAD PREP AREAS ARE FADED AND NOT VISIBLE. INSTRUCTED TO REMOVE PROVIDE NEW VISIBLE LABELS FOR ALL BULK FOOD STORAGE CONTAINERS ONSITE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE GLASS CASE AND HANDLES TO THE SLIDING DOORS ON THE GLASS CASE AT THE MEAT MARKET TO REMOVE RAW MEAT DEBRIS. INSTRUCTED TO DETAIL CLEAN THE CAN OPENER BLADE IN THE PRODUCTION ROOM TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND MEAT DEBRIS ON THE FLOOR IN THE MEAT FREEZER, OBSERVED EGG AND EGG SHELL DEBRIS ON THE FLOOR IN THE REAR BEHIND THE REACH-IN EGG COOLER, AND ICE ON THE FLOOR IN THE PREPARED FOODS FREEZER. INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS, REMOVE ICE BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE STAINED AND FADED CEILING TILES ABOVE 3-COMPARTMENT SINK IN THE MEAT PACKING DISHROOM AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS UNDER THE HIGH TEMPERATURE DISH MACHINE THAT WAS TAGGED IN THE PRODUCTION ROOM TO REMOVE GRIME BUILDUP AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE: FINAL RINSE TEMPERATURE ONLY REACHED A TEMPERATURE OF 100F AND THE WASH TEMERATURE ONLY REACHED A TEMP. OF 70F. INSTRUCTED MANAGER THAT THE HIGH TEMPERATURE DISH MACHINE MUST MAINTAIN A HOT WATER TEMPERATURE OF 180F AT ALL TIMES. MACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH AFTER MACHINE MAINTAINS PROPER WASH AND RINSE TEMPERATURE REQUIREMENTS. CRITICAL VIOLATION 7-38-030

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: THE BULK FOOD CONTAINER LABELS IN THE BREAD PREP AREAS ARE FADED AND NOT VISIBLE. INSTRUCTED TO REMOVE PROVIDE NEW VISIBLE LABELS FOR ALL BULK FOOD STORAGE CONTAINERS ONSITE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE CAN OPENER BLADE IN THE PRODUCTION ROOM TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE GLASS CASE AND HANDLES TO THE SLIDING DOORS ON THE GLASS CASE AT THE MEAT MARKET TO REMOVE RAW MEAT DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND MEAT DEBRIS ON THE FLOOR IN THE MEAT FREEZER, OBSERVED EGG AND EGG SHELL DEBRIS ON THE FLOOR IN THE REAR BEHIND THE REACH-IN EGG COOLER, AND ICE ON THE FLOOR IN THE PREPARED FOODS FREEZER. INSTRUCTED TO DETAIL CLEAN FOOD DEBRIS, REMOVE ICE BUILDUP AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE STAINED AND FADED CEILING TILES ABOVE 3-COMPARTMENT SINK IN THE MEAT PACKING DISHROOM AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS UNDER THE HIGH TEMPERATURE DISH MACHINE THAT WAS TAGGED IN THE PRODUCTION ROOM TO REMOVE GRIME BUILDUP AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN THE FOLLOWING AREAS ALONG THE WALL BASE AND IN CORNER TO REMOVE SPILLS,LITTER AND/OR DEBRIS: INSIDE THE REAR RECEIVING COOLER, THE LIQUOR STORAGE ROOM AND IN THE BAKERY STORAGE COOLER AND PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS IN THE FRONT PREP AREAS, CLEAN THE INTERIOR OF THE ICE MACHINES IN THE FRONT COFFEE PREP AREA AND THE BREAKFAST/LUNCH COUNTER. ALSO, CLEAN THE STORAGE RACKS IN THE PREP AREA WHERE THE UTENSILS ARE STORED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS INSIDE THE WALK IN COOLERS/FREEZERS, IN THE CORNERS AND ALONG THE WALLBASES IN THE REAR DOCK/STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS BEHIND THE SINKS AND COOKING EQUIPMENT. MUST ALSO, CLEAN THE CEILING TILES IN THE REAR BAKERY AREA, REMOVE DIRT/DUST BUILD UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO FIX THE BROKEN LIGHT SHIELD ABOVE THE MOP SINK IN THE REAR BAKERY PREP AREA. MUST PROVIDED SHIELDS TO THE LIGHTS IN THE FRONT JUICING PREP AREA OR USE SHATTER PROOF BULBS (PROVIDE PROOF IF USING SHATTER PROOF BULBS). MAINTAIN SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE SPRAYER ON THE 3-COMPARTMENT SINK IN THE FRONT JUICE BAR. MAINTAIN SAME

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ASIAN FRONT PREP AREA AT IMPROPER TEMPERATURES. HAM (42.1F), ROAST BEEF (45.4F), CHICKEN (43.4F), PASTRAMI (43.6F), CORNED BEEF (46.4F) AND RAMEN EGGS (50.2F). A COMBINED WEIGHT OF 28.7LBS. VALUED AT $67.00 WERE VOLUNTARILY DISCARDED OF BY THE MANAGER. INSTRUCTED TO KEEP COLD FOODS AT 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVE A FOOD HANDLER LEAVE THE ASIAN PREP AREA TO GET A BEARD RESTRAINT. HE RETURNED TO THE PREP AREA ADJUSTING HIS BEARD RESTRAINT AND THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. INSTRUCTED TO WASH HANDS WHEN TOUCHING BODY, MULTI-TASKING, ENTERING PREP AREA, ETC. CRITICAL VIOLATION 7-38-010(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE DEEP FRYERS IN THE FRONT PREP AREAS, CLEAN THE INTERIOR OF THE ICE MACHINES IN THE FRONT COFFEE PREP AREA AND THE BREAKFAST/LUNCH COUNTER. ALSO, CLEAN THE STORAGE RACKS IN THE PREP AREA WHERE THE UTENSILS ARE STORED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS INSIDE THE WALK IN COOLERS/FREEZERS, IN THE CORNERS AND ALONG THE WALLBASES IN THE REAR DOCK/STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS BEHIND THE SINKS AND COOKING EQUIPMENT. MUST ALSO, CLEAN THE CEILING TILES IN THE REAR BAKERY AREA, REMOVE DIRT/DUST BUILD UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO FIX THE BROKEN LIGHT SHIELD ABOVE THE MOP SINK IN THE REAR BAKERY PREP AREA. MUST PROVIDED SHIELDS TO THE LIGHTS IN THE FRONT JUICING PREP AREA OR USE SHATTER PROOF BULBS (PROVIDE PROOF IF USING SHATTER PROOF BULBS). MAINTAIN SAME.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE LEAK AT THE BASE OF THE SPRAYER ON THE 3-COMPARTMENT SINK IN THE FRONT JUICE BAR. MAINTAIN SAME.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE BAKERY FOOD PREPARATION AREAS ON THE WALLS AND CEILING. OBSERVED 18 LIVE FRUIT FLIES IN THESE AREAS. MANAGEMENT INSTRUCTED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY IN THESE AREAS. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE TORN DOOR GASKET INSIDE OF THE DOOR TO THE PASTA PREP COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE EXTERIOR OF THE HIGH TEMPERATURE DISHMACHINE IN THE PREPARED FOODS DISHROOM. CLEAN THE CABINETS BELOW THE COUNTERTOP IN THE BAKERY PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR DRAINS IN THE BAKERY PREP AREAS TO ELIMINATE PEST HARBORAGE CONDITIONS. MAINTAIN THE FLOOR DRY UNDER THE ICE MACHINE AT THE COFFEE BAR. OBSERVED GAPS IN THE FLOOR SEAMS IN THE DINER PREP AREA AND DELI/SMOKEHOUSE PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND SEAL THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED RUST ON THE CEILING TRACKS IN THE PREPARED FOODS DISHROOM. MANAGEMENT INSTRUCTED TO REPLACE OR SCRAPE AND REPAINT. REPLACE THE CEILING TILE NEXT TO THE VENTILATION HOOD IN THE PREPARED FOODS DISHROOM.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED A BROKEN THERMOMETER IN THE BAKERY WALK-IN COOLER AND MEAT DISPLAY CASE. MANAGEMENT INSTRUCTED TO PROVIDE WORKING THEMOMETERS INSIDE OF ALL COOLERS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A COLD HOLDING UNIT WITH POTENTIALLY HAZARDOUS FOODS AT 53.1F LOCATED IN THE SEAFOOD DEPARTMENT. THE TEMPERATURE ON THE UNIT WAS ADJUSTED DURING INSPECTION AND UNIT WAS AT 37F AT THE END OF THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 4OF OR BELOW. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. SHRIMP COCKTAIL 8LBS AT 61.4F VALUED AT $127.92, SHRIMP COCKTAIL 8LBS AT 60.8F VALUED AT $127.92, OCTOPUS COCKTAIL 8LBS AT 58.8 VALUED AT $127.92, AND SEAWEED COCKTAIL 9.5LBS AT 65.7F VALUED AT $151.91. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BAGS TO BREW ICE TEA AND COFFEE NAMED TODDY BAGS NOT BEING SANITIZED PROPERLY DUE TO MANUFACTOR SOP TO SOAK, RINSE THOROUGHLY, SANITIZED AND ALLOWED TO AIR DRY. INSTRUCTED MANAGER ON PROPER SANITATION FOR SAID BREW BAGS. SERIOUS VIOLATION 7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 FRUIT FLIES AND HOUSE FLIES THROUGHOUT SERVICE AREAS AND AROUND OPEN FOOD DISPLAY AREAS. FOUND FRONT ENTRANCE DOORS NOT RODENT PROOFED. 1/4 GAP AT BOTTOM. INSTRUCTED TO CORRECT AND MAINTAIN. INSTRUCTED TO CONTACT PEST CONTROL. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED ALL CUTTING BOARDS THROUGHOUT THE FACILITY WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE ALL CUTTING BOARDS. OBSERVED BAKERY SELF SERVICE DOOR MAGNETS IN NEED OF REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED RUST ON ROLL CARTS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED TOPS FOR DRY FOOD STORAGE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS ON THE FLOORS OF THE WALK IN COOLERS, PRODUCE STORAGE AREA, BEHIND FOOD SERVICE AREAS AND IN THE MEAT DELI AREA. INSTRUCTED TO CLEAN FOOD DEBRIS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLATTER ON THE CEILING AND WALLS OF THE BBQ HOT FOOD AREA. INSTRUCTED TO CLEAN AND MAINTAIN.