WHOLE FOODS MARKET
FAILMonday, July 31, 2023 at 5:38 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
The buffalo chicken on top of the pizza prep unit was 54F as it was just prepared and placed above the fill line on the cooler. Provide proper cold holding of 41F or below. (The PIC was able to take corrective action and rapidly cool the chicken)
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-501.19-PF
Manual Warewashing Equipment Wash Solution Temperature (Pf)
The three compartment sink in the lower level bakery is setup with over 400 ppm quats. Provide proper sanitizer levels.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
The food prep sink is not properly plumbed there is no air gap to prevent contamination. Properly plumb the sink to preent contamination (they will use a colander to wash all vegetables in the sink)
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.