WHOLE FOODS MARKET
FAILFriday, September 20, 2024 at 4:18 PM
Violations Cited
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Hose used at a sink in the lower level for cleaning purposes is damaged and has been repaired with tape- Replace Hose Sink has proper backflow prevention
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-603.12-C
Preclearing (C)
Employees are placing heavily soiled equipment in the wash water at the 3 bay sink at the entree station- Scrape excess food out of equipment to reducesoils in wash water Heavily soiled wash water was drained and rinsed in the wash bay of the 3 bay sink at the time of the inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
Large gap noted at the bottom of the rear exterior door- Repair to seal
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Areas below cabinets at food service departments with clutter and unused equipment- Clean
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.