KIKKA @ WHOLE FOODS INK BLOCK
PASS W/ CONDITIONSWednesday, August 18, 2021 at 4:12 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
At the time of the re-inspection cooked chicken in the front steam table only reaching a temperature of 111F. Discontinue and ensure all TCS foods are being maintained at 135F and above. Chicken to be reheated to 165F to ensure no bacterial growth.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(C)/2-102.12-C
(A) Certified Food Protection Manager (C)
No one on site with a current Food Allergen Certification. Provide for the re-inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(C). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Lower shelf of the preparation room 2 door deli cooler is loose and retaining excess moisture. Address and make any necessary repairs. Single bay sink in the back preparation room is not securely fastened and loose casuing the drainage pipe to not operate properly. Address and make any necessary repairs. Excess ice buid-up on what appears to be a drainage pipe of the shared walk-in freezer. Address and defrost to remove. Technician was on site at the time of the re-inspection making all necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.