WHOLE FOODS MARKET

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REMOVE ICE BUILD UP IN SEAFOOD AND BAKERY WALK-IN FREEZER.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN FLOORS UNDER SHELVING AT BACK OF THE HOUSE AND ALONG WALL BEHIND AND AROUND DEEP FRYER OF FOOD SPILLS IN PREPARED FOOD AREA.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.112 OBSERVD HIGH TEMPERATURE WARE WASHING MACHINE HOT WATER FINALE RINSE TEMPERATURE BELOW 180 DEGREES F MACHINE READING AT 151.1-154.4 DEGREES F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN WARE WASHING MACHINE. TAGGED MACHINE. PERSON IN CHARGE CALLED CSI FOR REPAIR OF MACHINE, FINAL RINSE AT 180 AT TIME OF INSPECTION AFTER REPAIR COMPLETED, TAG REMOVED.PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY TO EAT FOOD (CHICKEN) NOT DATED WITH PERPARATION DATE OR DISCARD DATE ON ITEMS. MUST LABEL ALL COOKED READY TO EAT FOOD WITH DATE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REACH IN COOLER DOOR IN DISREPAIR IN FOOD PREP AREA(OASIS).MUST REPAIR AND MAINTAIN.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-203.12 OBSERVED FACILITY MISSING THERMOMETERS FOR REACH IN COOLERS/FREEZER AND WALK IN COOLERS/FREEZER FOR FACILITY OR IN DISREPAIR. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN THERMOMETERS FOR UNITS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 (A) OBSERVED FACILITY WITHOUT THERMOMETERS PROVIDED FOR MEASURING COOKED FOOD TEMPERATURE. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005.NO CITATION ISSUED

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED FOOD NOT IN ORIGINAL CONTAINER NOT LABELED WITH FOOD PRODUCT NAME. MUST LABEL AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-204.120 OBSERVED INSIDE OF REACH IN FREEZER AND WALK IN FREEZERS WITH ACCUMULATION OF ICE BUILD UP INSIDE. MUST DETAIL CLEAN, DEFROST AND MAINTAIN.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED HIGH TEMPERATURE WARE WASHING MACHINE THAT UTILIZE HOT WATER FOR SANITIZING NOT REACHING 160 DEGREES F OR PROPER WASHING TEMPRERATURES WASH WATERE TEMP AT 151.1 DEGREES F. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN FOR PROPER WASHING TEMPERATURE AND SANITIZING. PRIORITY FOUNDATION VIOLATION 7-38-025. CITATION ISSUED CSI REPAIRED MACHINE AT TIME OF INSPECTION

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED VENTS ABOVE FOOD PREP AREA THROUGHOUT PREP KITCHEN AND MOP SINK AREA WITH ACCUMULATION OF DUST BUILD. FACILITY MUST CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED ONE COMPARTMENT SINK IN BAKERY IN DISREPAIR, SPRAK NOZZLE HANGS BELOW RIM OF SINK. MUST REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 (B) OBSERVED ONE OF MUTILABLE HAND SINKS IN FACILITY PREP KITCHEN IN DISREPAIR NEAR SUSHI AND SALAD BAR. MUST REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL COOKED FOOD (GREENS, CHICKEN, ETC) INSIDE WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF CABINETS UNDER SELF SERVICE STEAM TABLE AND SALAD BAR, ROLLING CARTS IN BAKERY, CHIP DISPLAY SHELVES IN SALES AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN ALL FLOOR DRAINS UNDER SINKS IN ALL PREP AREAS. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN MEAT, BAKERY, DELI, COFFEE PREP, AND REAR STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED TWO EMPLOYEES NOT WEARING HAIR RESTRAINTS IN COFFEE AND HOT FOOD PREP AREAS. ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT IN THE PREPARED FOODS AREA. DETAIL CLEAN BULK FOOD ITEM CONTAINERS IN THE BAKERY AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN THE DISH MACHINE ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BLOWN LIGHT BULBS IN THE FRESH MEAT WALK IN COOLERS AS NEEDED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED REACH IN COOLER STORING RAW SHRIMP OFFERED FOR SALE UNPLUGGED AND AT 72 DEGREES(ROOM TEMPERATURE). ADVISED MANAGER THAT ALL REFRIGERATED FOOD STORAGE FACILITIES SHOULD BE ON AND OPERATING AT 40 DEGREES F AND BELOW PRIOR TO STORING POTENTIALLY HAZARDOUS FOODS. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 4LBS OF RAW SHRIMP AT 68 DEGREES F, 12LBS OF COOKED CHICKEN AT 50-57 DEGREES F AND 5LBS OF CUCUMBER AND TOMATO SALAD AT 46-49 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT IN THE PREPARED FOODS AREA. DETAIL CLEAN BULK FOOD ITEM CONTAINERS IN THE BAKERY AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS IN THE DISH MACHINE ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BLOWN LIGHT BULBS IN THE FRESH MEAT WALK IN COOLERS AS NEEDED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROPERLY COVER/ENCASE CONDENSER DRAIN LINE ALONG THE REAR WALL IN THE PRODUCE PREP ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ITEMS IN THE REAR MOP SINK CLOSET MUST BE STORED 6 INCHES OFF THE FLOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROPERLY INSTALL HOT AND COLD WATER ABOVE THE GELATO MACHINE. PROPERLY COVER/ENCASE CONDENSER DRAIN LINE ALONG THE REAR WALL IN THE PRODUCE PREP ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL ITEMS IN THE REAR MOP SINK CLOSET MUST BE STORED 6 INCHES OFF THE FLOOR.