WHOLE FOODS MARKET

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 DUST FROM THE CEILING TILES AND WALLS OF THE PREPARED FOOD KITCHEN AND DELI.

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. OBSERVED THE HIGH TEMPERATURE DISHMACHINE AT THE CHEESE BAR WITH A FINAL RINSE TEMPERATURE OF 156F. UNIT WAS TAGGED HELD FOR INSPECTION. OBSERVED DIRTY KNIVES AND OTHER UTENSILS INSIDE OF THE MACHINE TO BE SANITIZED. MUST REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN THE PREPARED FOODS KITCHEN, PIZZA BAR, SALAD BAR AREA AND DELI AREA. APPROXIMATELY 30 LIVE FLIES WERE OBSERVED ON THE WALLS, CEILING, FACADE, AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

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 CABINETS BELOW THE PIZZA BAR.

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 OF THEMEAT WALK-IN COOLER. FLOOR OF THE CHEF'S WALK-IN COOLER HAS A SMALL GAP IN THE FLOOR. MUST SEAL THE FLOOR SO THAT IT IS SMOOTH AND EASILY CLEANABLE.

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 DUST FROM THE CEILING TILES AND WALLS OF THE PREPARED FOOD KITCHEN. REMOVE DEAD INSECTS AND SANITIZE SUPPORTS NEXT TO SALAD BAR AREA WITH DEAD FLIES ON THEM. REPLACE THE MISSING WALL TILES BELOW THE 3 COMPARTMENT SINK IN THE SEAFOOD DEPARTMENT.

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. MUST REPAIR THE HANDLE FOR THE HOT HOLDING CABINET FOR THE ROTISERRIE CHICKEN IN THE DELI AREA.

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 WIRE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER.

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 WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE WORKING VENTILATION FANS FOR ALL RESTROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKING DRAIN LINE BELOW THE 3 COMPARTMENT SINK IN THE KITCHEN AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A THERMOMETER INSIDE OF THE DRY AGED BEEF COOLER IN THE MEAT DEPARTMENT.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH TAGS WERE AVAILABLE FOR THE OYSTERS IN THE SEAFOOD DISPLAY CASE. MANAGEMENT INSTRUCTED THAT ALL SHELLFISH TAGS MUST BE KEPT WITH THE PRODUCT UNTIL SOLD AND THEN KEPT FOR 90 DAYS. MANAGEMENT DISCARDED 52 OYSTERS WORTH $78. CRITICAL VIOLATION 7-38-005(B2)

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. OBSERVED IMPROPER HOT WATER SANITIZING TEMPERATURE AT THE KITCHEN HIGH TEMPERATURE DISHMACHINE. THE DISHMACHINE FINAL RINSE TEMPERATURE WAS AT 146F. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN FINAL RINSE TEMPERATURE ABOVE 180F. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE UNIT REINSPECTED. CRITICAL VIOLATION 7-38-030.

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. MUST REPAIR THE HANDLE FOR THE HOT HOLDING CABINET FOR THE ROTISERRIE CHICKEN IN THE DELI AREA.

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 WIRE STORAGE RACKS IN THE KITCHEN WALK-IN COOLER.

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 WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE KITCHEN AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. PROVIDE WORKING VENTILATION FANS FOR ALL RESTROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKING DRAIN LINE BELOW THE 3 COMPARTMENT SINK IN THE KITCHEN AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A THERMOMETER INSIDE OF THE DRY AGED BEEF COOLER IN THE MEAT DEPARTMENT.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED OVER 20 LIVE SMALL FLIES ON WALLS AND CEILING AT JAMBA ROOM AND SALAD PREP AREA. INSTRUCTED MANAGER TO REMOVE INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. TICKT #HOOOO63336 14.

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. CHEESE STATION REACH IN COOLER DOOR RUBBER GASKET IN POOR REPAIR. MUST REPAIR OR REPLACE DAMAGED COOLER GASKET.

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. OBSERVED DUST BUILD UP ON MEAT WALK IN COOLER COMPRESSOR (REAR OF COMPRESSOR). MUST CLEAN AND MAINTAIN.

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 MISSING WALL TILES UNDER SEAFOOD PREP AREA 3-COMPARTMENT SINK AND ACCUMULATED DUST BUILD UP ON CEILING TILES AROUND VENTILATION AT BAKERY. MUST REPAIR DAMAGED WALL TILES, CLEAN BAKERY CEILING TILES AND CLEAN/SANITIZE ALL UNCLEAN WALLS AT SALAD PREP AND JAMBA ROOM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. Must label all bulk containers adjacent to produce walk in cooler.

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. Observed food build up inside reach in cooler gaskets at Pizza Prep area. Must clean and maintain gaskets.

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. Must clean/sanitize walls around Fresh Pack and maintain.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Meat walk in freezer lights burned out. Must replace light bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Jamba Room 3-compartment sink dispenser line leaking, Produce prep area 1-compartment sink faucet leaking and 1-compartment sink cold water off at cheese prep area. Must repair and maintain sinks.

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. High temperature dishmachine not sanitizing while in use, 140 F at Final rinse. Instructed manager to repair machine, Final rinse temperature must be 180 F or above. Citation issued, ticket #H000057372 17.

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. Deli prep area walk in coolers door gaskets in poor repair and stand up reach in cooler in Jamba Room door gaskets damaged. Instructed manager to repair/replace damaged cooler door gaskets.

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. Instructed manager to clean and maintain interior of all unclean lockers.

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. Observed accumilated debris on floor under and around equipment at Wine storage room. Must detail clean floor throughout Wine storage.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Must repair rear mop sink back flow prevention device.