WHOLE FOODS MARKET
FAILMonday, October 25, 2010 at 7:03 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
The ingredients within the sweet onion dry mix were not properly carried over to the tag of the raw sweet onion burger. The sulfites were omitted. Verify and correct all tags.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
An alcohol swab was used to swipe the surface of a strainer within the basement bakery. The swab was visually soiled after swabbing the strainer. The bulk gray containers used to prepare quacamole were stored on a soiled shelf. The bottom lide was covering a container of spices and other goods. Food containers should be stored clean. The storage areas must also be clean. Non-essential equipment must not be stored or stockpiled on food preparation surfaces. Calculators radios pens pencils notebooks parts and tape were observed on the table and shelving behind the fish display. Several of the food preparation sinks were observed to be soiled. Visual contamination was observed on an alcohol swab. The sinks should be cleaned and sanitized after each use. The hand sink in the prepared foods area is immediately adjacent to the food preparation sink. According to the manager some foods are cleaned and rinsed in the sink. However the majority are cleaned and rinsed in another sink. The sink is subject to cross contamination from the hand sink. Install a barrier to eliminate the risk for cross contamination. Gloved hands are a utensil. One staff member was observed touching his face in the produce area with a gloved hand. The staff member returned to food preparation. After any facial contact the gloves should be removed the hands washed and new gloves placed on. A pen was observed on deli paper within the fish area. Clean and sanitized food storage containers were observed on soiled shelving.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
As previously stated a produce employee touched his face with a gloved hand and failed to remove his glove and wash his hands. Review proper hand washing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
Once an unsanitized item (food storage container box or soiled utensil is placed onto a clean and sanitized surface the food preparation surface must be cleaned and sanitized. Soiled strawberry containers were observed on a cutting board.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
31-5-204/05.11
Location Accessible
In the bakery the staff were observed to side-step around a trash container placed in front of the hand sink. The hand sinks should be free from obstruction.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-101.11
Toxic Items: Original Container
One can of WD-40 was observed on a table at the end of the butcher area. Toxic chemicals should not be stored within a food preparation area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-201/04.11
Separation/Sanitizer Criteria
The sanitizer concentrations within all but two of the food production areas exceeded the manufacturers acceptable range of 200 to 400 ppm. A review of the sanitizer logs indicated that an acceptable concentration of 200 ppm had been marked. In another case (produce area) the log had been completed for the week dated 10/25 through 11/1. The inspection was completed on 10/25 yet the log had been completed for the week suggesting that the staff were not verifying that the concentration was correct. The staff should be trained and/or the equipment properly calibrated.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
The PIC should be certified with knowledge of each food production area. No certified or knowledgeable staff were present for the produce or cheese areas.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The PIC must actively manage and educate the staff within each area of the establishment. Critical violations and risk factors must be identified and corrected once identified. The PIC must confirm conformance to corporate SOPs and regulatory protocols.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
35-6-501.111/.115
Insects Rodents Animals
Drain or fruit flies were observed in the bakery near a slop sink in the basement within the men's restroom the produce area and within the seafood area. An Integrated Pest Management plan should be produced and provided for review. The Health Division will review its effectiveness once it is implemented.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
08-3-302.15
Washing fruits and veg's.
Berrys utilized within the bakery desserts were not properly washed prior to use. Provide proper washing. It is also unclear whether all cut produce is being properly washed before it is cut in the produce preparation area.
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
Once bulk food containers have been opened (flour grains and other items utilized by the bakery kitchen etc.) they must be stored securely in bins or other secure containers. Open bags of flour and bakery ingredients were observed within the basement. Some food products were observed below waste lines/plumbing within the basement. No food products or packaging should be stored beneath waste lines. Packaging and the storage shelving for food packaging were observed to be soiled. Clean all shelving and discard soiled packaging. Staff should routinely monitor self service areas to remove soiled packaging. Soiled cups and lids were observed beneath the soup service area.
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.
10-3-304.12
Food Utensil Storage
Several of the shelves used to store in use equipment were observed to be soiled. Several items within the dish room and fish preparation room had been soiled by floor splatter or other contamination (soiled container placed onto clean one). The shelving should be cleaned. Soiled containers should be removed from the shelving and cleaned.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Remove all cracked pitted and scored plastic containers. The establishment is recycling plastic food packaging that is not designed to withstand frequent high temperature and / or chemical washing. Fish containers may only be utilized for other food storage when they are purchased new having not previously contained fish. The garden hose in the produce food preparation area is not constructed of food grade material or designed for food production. Remove.
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.
16-4-501.11/.15
Dishwashng Facilities
Soiled goods were stored in both the rinse and wash sinks of two of the three-basin sinks in the establishment. If the drain boards and wash basins do not provide adequate storage space then the soiled goods should be stored on carts or shelving not within the rinse basin.
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.
16-4-501.11/.15
Dishwashng Facilities
The equipment thermometers to the dish machine do not appear to be operating properly. The rinse thermometer was not reaching 180 F during the rinse cycle. The plate surface temperature was confirmed by test strip and confirmed to be acceptable.
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.
17-4-204.112/.115
Equipment Thermometers
Internal thermometers are required in each walk-in and reach in refrigerator. Thermometers were missing from most of the walk-in refrigerators the refrigerated cold rooms and the reach in units. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Three soiled wiping cloths were observed in a sink within the kitchen. Wiping cloths should be stored in sanitizer when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Soiled shelving was observed within several of the walk-in refrigerators. The undercounter shelving within each food production area the utensil storage racks the portable carts the portable carts for the trash bins the exposed piping from the grease traps the exterior doors within the meat case and the counters above the cheese area's dish machine were observed to be soiled and should be properly cleaned and sanitized. Rusted surfaces including some of the storage racks and the grease traps should be resurfaced to promote proper cleaning.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
24-4-903.11
Clean Equipment & Utensils Storage
Alcohol swabs were used to swab clean utensils within the bakery produce area and main kitchen. The swabs were soiled after swiping several items within each area. The equipment must be properly cleaned and sanitized before storage.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
33-5-501.116
Improper Cleaning of Receptacles
Many of the trash receptacles within the food production areas were soiled. The containers must be routinely washed to remove visible food soil.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
The floors within the produce area are pitted and difficult to clean. It appears that the floor was previously tiled. The floor should be repaired to render it smooth durable non-absorbent and readily cleanable. The floors rubber mats and drain covers to the produce area fish area and butcher area should be cleaned to remove the soil where present. The floors within the butcher shop (food preparation area and walk-ins) were acceptable. Loose or missing floor tiles were observed within the bakery. The floors beneath the three basin sink need to be cleaned.
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
Mold (black or orange) or food soil was observed on the wall and/or ceiling areas in the following areas: produce area produce preparation area butcher shop behind the two and three-basin sinks where present the walk-in refrigerators the kitchen food preparation area and the women's locker/restroom. The mold and food soil should be removed where present. Scored wall surfaces should be repaired and sealed where present within the food preparation and storage areas.
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
38-6-202.11
Fixture's not properly shielded
One light fixture within the produce area was not properly shielded. All bulbs should be properly shielded.
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.
42-6-501.113/.114
Premises Maintained
Food preparation tables areas and surfaces should be maintained free from non-essential items.
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.