WHOLE FOODS MARKET
PASS W/ CONDITIONSFriday, November 21, 2014 at 3:31 PM
Violations Cited
03-3-501.16
Hot Holding
Multiple products on hot line at self service at 118F-122F. Ensure products are at 140F or above. Removed by PIC and reheated to 165F or above
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
15-4-202.16
Non-Food Contact Surfaces
Products at left side of hot hold table not maintaining temperatures of 140F or above- Service unit to unsure proper holding temp of 140F or above
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.
36-6-201.11
Floors Designed Constructed Installed
Floor of seafood cooler cracked and damaged- Repair to make smooth durabla and cleanable.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean