WHOLE FOODS MARKET
FAILTuesday, December 27, 2016 at 5:14 PM
Violations Cited
14-4-202.11
Food Contact Surfaces Design
At the sandwich prep station resurface or replace scoured and stained cutting boards.
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
Provide thermometers for walk in cooler in the basmeent.
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
In the bakery kitchen keep all in use wiping cloths in a sanitizing solution when no 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
In the bakery production kitchen clean bottom shelf to the 2 door freezer and clean floor aound the 2 door freezer. Clean out the eye wash station. Clean eye wash equipment and clean drum below the station. Clean all cooking equipment in the prepared foods kitchen.
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
36-6-201.11
Floors Designed Constructed Installed
In the basement keep all supplies 6 inche4s off the floor. Clean floor of basement walk in freezer. Clean floor around under and behind the floor mixer in the bakery kitchen.
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
clean or replace stained and soiled ceikling tiles on ceiling of the bakery kitchen. In the prepared foods kitchen clean hood above cooking equioment. Remove grease buildup. Clean walls throughout the prepared foods kitchen.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
37-6-201.11
Walls/Ceilings Designed Constructed Installed
reseal floor in the prepared foods kitchen. Replace damaged floor and wall tiles in the kitchen also.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition