WHOLE FOODS MARKET

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED FROM CONTAMINATION/THE PUBLIC. PASTRY DISPLAY CASE OPEN TO THE PUBLIC FOR SELF-SERVE WITH ASSORTED PASTRIES OPEN, UNCOVERED, WITHOUT APPROPRIATE SNEEZE GUARDS OR SHIELDS. MANAGEMENT STATES APPROXIMATELY 64 LBS WITH AN ESTIMATED VALUE OF $529.00 WAS DISCARDED. DISPLAY CASE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPER SHIELDS/GUARDS HAVE BEEN INSTALLED AND C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-005(A).

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: SUMMARY REPORT GIVEN FROM INSPECTION MADE ON 2-25-13 NOT POSTED VISIBLE TO THE PUBLIC. OBSERVED COVERED IN DISPLAY CASE. SERIOUS CITATION ISSUED 7-42-010(B).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN PREPARED FOODS DEPT. MUST BE LABELED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DIRTY LIGHT SHIELDS IN DISH ROOM. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE VENTILATION IN ALL THREE EMPLOYEE WASHROOMS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OLIVE BAR DISPLAY CASE THERMOMETER NOT OPERATIONAL. MUST REPLACE/REPAIR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOODHANDLER AT MEAT PREPARATION AREAS HANDLING RAW MEAT WITHOUT WASHING HANDS. ALSO, OBSERVED FOOD HANDLERS NOT WASHING HANDS AFTER CHANGING GLOVES. CITATION ISSUED.INSTRUCTED MANAGEMENT TO TRAIN FOODHANDLERS GOOD HANDWASHING PRACTICES.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS.MUST STORE INVERTED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND 2 LEAKY PREPARATION SINKS AT MAIN KITCHEN AREAS. LEAKING AT DRAINAGE PIPING.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOODHANDLERS AT MAIN KITCHEN/DELI AREAS NOT PROPERLY WEARING HAIR RESTRAINTS. HAIR STICKING OUT OF RESTRAINTS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR/REPLACE THE BOTTOM OF THE PREPARED FOOD FREEZER DOOR THRESHOLD

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR PEELING PAINT UNDER 3COMP SINK NEAREST TO THE 3COMP SINK AND UNDER PREP TABLE CLOSEST TO SAME LOCATION. MUST DETAIL CLEAN AND MAINTAIN FLOORS DRY UNDER AND AROUND THE FAST CHILLER IN THE REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR CURLED WALL CORNER ABOVE MEAT CUTTING PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST REMOVE EXCESS DUST BUILDUP AT FAN GUARD COVERS AT CEILING INSIDE THE MEAT CUTTING ROOM. MUST CLEAN AND REMOVE EXCESS DUST BUILD-UP FROM FAN GUARD COVERS IN WALK-IN COOLER. MUST REMOVE ICE BUILD UP AT WALL CLOSEST TO THE DUST FAN COVERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE THE FOLLOWING AREAS: REAR DRY GOODS STORAGE AREA AND WINE STORAGE CLOSET. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DURING INSPECTION OBSERVED MORE THAN 20 SMALL FLIES IN REAR PREP AREAS ON CEILING TILES AND CARDBOARD BOXES. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS. RECOMMEND PEST CONTROL PROVIDE SERVICE PRIOR TO 10/24/12.SERIOUS CITATION ISSUED 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR/REPLACE THE BOTTOM OF THE PREPARED FOOD FREEZER DOOR THRESHOLD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPAIR PEELING PAINT UNDER 3COMP SINK NEAREST TO THE 3COMP SINK AND UNDER PREP TABLE CLOSEST TO SAME LOCATION. MUST DETAIL CLEAN AND MAINTAIN FLOORS DRY UNDER AND AROUND THE FAST CHILLER IN THE REAR PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR CURLED WALL CORNER ABOVE MEAT CUTTING PREP AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST REMOVE EXCESS DUST BUILDUP AT FAN GUARD COVERS AT CEILING INSIDE THE MEAT CUTTING ROOM. MUST CLEAN AND REMOVE EXCESS DUST BUILD-UP FROM FAN GUARD COVERS IN WALK-IN COOLER. MUST REMOVE ICE BUILD UP AT WALL CLOSEST TO THE DUST FAN COVERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST DECLUTTER AND BETTER ORGANIZE THE FOLLOWING AREAS: REAR DRY GOODS STORAGE AREA AND WINE STORAGE CLOSET. ALL ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION REMAINS FROM 6/3/10.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: VIOLATION REMAINS FROM 6/3/10.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VIOLATION REMAINS FROM 6/3/10.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. THE HIGH TEMPERATURE DISHMACHINE IN THE KITCHEN DISHWASH AREA WAS NOT PROPERLY SANITIZING EQUIPMENT AND UTENSILS. ALSO, THE WASH AND RINSE TEMPERATURE GAUGES WERE NOT OPERATIONAL. THE MACHINE WAS BEING USED DURING THE INSPECTION TO WASH AND SANITIZE UTENSILS. A MAXIMUM REGISTERING THERMOMETER WAS PLACED INSIDE OF THE DISHMACHINE WITH A TEMPERATURE OF 125.7 F. UNIT TAGGED BY CDPH. MANAGEMENT INSTRUCTED TO REPAIR MACHINE AND GAUGES SO THAT MACHINE SANITIZES UTENSILS ABOVE 180F. FAX REINSPECTION LETTER TO (312) 746-4240. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE SCALE BUILDUP INSIDE OF THE ICE MACHINE AND FOOD DEBRIS BETWEEN THE WIRE STORAGE RACKS IN THE BAKERY WALK-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE CHEESE WALK-IN COOLER, THE BAKERY WALK-IN COOLER AND THE BAKERY FLOOR UNDER THE PREP TABLE IN THE CORNER NEAR THE WALK-IN COOLER, AND FLOOR BELOW EMPLOYEE LOCKERS AND THE STOCKROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED CHIPPED PAINT ON THE BRICK WALL ABOVE THE SINKS IN THE PRODUCE AREA. MUST SCRAPE AND REPAINT THE WALL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE STAINED CUTTING BOARDS IN THE DELI AND MEAT DEPARTMENTS. RECAULK AROUND THE SPLASHGUARD IN THE MEAT CUTTING ROOM AT THE EXPOSED HANDSINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT IN THE MAIN PREP AREA AND WALLS OF SALAD PREP AREA. CAULK THE OPEN SEAMS AROUND THE STAINLESS STEEL WALL OF THE MAIN PREP AREA AND SEAL OPENING BETWEEN SHEETS OF STAINLESS STEEL BEHIND THE COOKING EQUIPMENT. SEAL THE WALL OPENING IN THE SALAD PREP AREA.