WHOLE FOODS MARKET(415 Centre St.)
FAILWednesday, November 8, 2023 at 4:41 PM
Violations Cited
590.003/3-306.13-P
(A) Consumer Self-Service Operations (P)
Bags of mussels stored in open display for customer self service. Discontinue.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Pizza toppings stored above 41F- Sausage crumbles 50F sliced tomatoes 47F cooked chicken 46-52F cut vegetables 47F stored in unit of 50F for one hour. Removed by PIC and returned to chill.
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.
590.004/4-203.12-PF
Temperature Measuring Devices Ambient Air and Water-Accuracy (Pf)
Dishmachine wash temp gauge registers 45F. Actual temperature was 158F. Final rinse 185F at the plate. Ensure unit does not exceed 194F (fluctuates 194F-195F) Repair.
Why This Matters
This violation supports conditions that may lead to foodborne illness
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.
590.004/4-301.11-PF
Cooling Heating and Holding Capacities-Equipment (Pf)
Hot holding cabinet for rotisserie chickens registers 86F. Three heating bulbs not working. Ensure unit maintains chickens at or above 135F. Not in use during compliance inspection.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Curtains in dishmachine in disrepair. Replace.
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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Green cutting board at deli heavily scored. Resurface or replace.
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.
L1
No approval posted. Provide documentation of Division of Marine Fisheries permit that includes permission for eviscerating fish at retail.
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements