WHOLE FOODS MARKET
PASSTuesday, May 22, 2018 at 3:14 PM
Violations Cited
03-3-501.16
Hot Holding
The hot holding chicken is double stacked but only the bottom of the unit is heated; chicken on the bottom is 143F and chicken on top is 132F. Provide proper hot holding of 140F 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
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The greek orzo salad made earlier in the day and cooling in covered stacked plastic containers is 52F after 12 minutes there was no change in temperature. Provide proper cooling methods to be sure items cool from 140F to 70F in two hours and then from 70F to 41F in four more hours.
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.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
There are cracked tiles at the wall in the meat area. Resurface to provide a smooth cleanable durable surface.
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