WHOLE FOODS MARKET
PASS W/ CONDITIONSThursday, April 15, 2010 at 4:16 PM
Violations Cited
08-3-302.15
Washing fruits and veg's.
During the inspection staff within the basement pastry department were preparing fruit to top certain pastry varieties. The strawberries to be utilized had yet to be washed. Labeling on the strawberry container recommended washing of the strawberries before use. The strawberries that had been prepared were returned to the fruit area for washing. Management will review proper policies and procedures with all staff.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Two different brands of oysters were observed within the same shellfish storage bin. The oyster brands should be kept separate to eliminate the potential for cross contamination between species. Within the fish display fish of different species were observed to be touching/overlapping. Fish of different species should be kept separate to eliminate the potential for cross contamination between species.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
The wash temperature guage to the dish machine within the cheese shop is not working and should be repaired. Management noted that cheese shop utensils are first washed with detergent rinsed and then placed in the dish machine for sanitization.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
The walk-in floor within the prepared food section should be swept.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Management stated that the wall surfaces within the butcher shop are to be replaced or refinished. Once completed the surfaces should be smooth readily cleanable durable and non-absorbent. Mold growth on the wall to the right of the entrance to the produce storage area should be removed.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones