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Business Info

Restaurant: Whole Foods Market
Address: 1101 S Canal St, Chicago, IL 60607
Type: Grocery Store
Total inspections: 12
Last inspection: Dec 7, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The produce prep ice machine is rusty around the door interior and the fish dept crushed ice machine has some buildup starting in the chute area, have the machines serviced and sanitized.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The packaged fish display cooler has an ambient air temperature of 49???f and the packaged smoked meat display was holding ham hocks and turkey wings at 50???f. U.S. Refrigeration repaired the coolers to hold food at 40???f at this time, tags not issued.
All cold food shall be stored at a temperature of 40F or less. The packaged fish cooler is holding schucked oysters at 48.3???f and stuffed salmon fillets at 49.1???f. The packaged smoked meat display is holding ham hocks at 50???f and turkey wings at 47.3???f. 73.3 pounds of product valued $655.38 at was dumped and denatured.
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. The ice tools are stored close enough to touch the floor squeegy. The tools were taken down, sanitized and the tool hangers moved further apart.
The walls and ceilings shall be in good repair and easily cleaned. The ceiling above the main dishmachine is dirty, have the ceiling cleaned or the tiles replaced.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and sanitize the floors in the cheese prep room, cheese prep cooler and under the cheese display area dishmachine.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. The ladles have a dirty film inside which needs to be scrubbed out prior to sanitizing.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The fish walk-in cooler has a heavy buildup of ice on the coil, the refrigeration company is on the way, tempereatures are 39f at this time. Wash, rinse and sanitize the fish station paper racks and the blast chiller interior of food buildup/film on the surfaces and in the frames.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor at the north end of the butcher counter has a sealed drain which collects 1/2 inch of water, repair so it drains or is smooth and sanitary. The butcher shop front area, 'box car' station and the cheese prep areas (front and back) have food buildup under the counters and next to the dish machines. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
The walls and ceilings shall be in good repair and easily cleaned. Clean the butcher and deli areas in detail.
Leaking potable water from the butcher handsinks was corrected at this time. The drain line from the blast chiller does not reach the drain and needs to be properly plumbed.

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All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Protect the ready to eat salads in the deli from the unsanitary metal joint in front of the sliding door. Repair or replace the unsanitary butcher door push-plates. Remove rust from the ice machine doors and framing.
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. Move the ice tools that are next to the cleaning brush rack.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Reseal the butcher walk in cooler floors so they are smooth, sanitary and easy to maintain.
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Repair the steamer drain line.

Protect the ready to eat salads in the deli from the unsanitary metal joint in front of the sliding door. Repair or replace the unsanitary butcher door push-plates. Remove rust from the ice machine doors and framing.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Reseal the butcher walk in cooler floors so they are smooth, sanitary and easy to maintain.
Install a sanitary hook or holder for the crushed ice shovel.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THE DELI COOLER IS MISSING AN EASY TO READ THERMOMETER, INSTALL AN EASY TO READ THERMOMETER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FISH DEPT PLASTIC ICE BIN HAS A BUILDUP OF LIME THAT NEEDS TO BE REMOVED. THE GROCERY FREEZER HAS A DAMAGED DOOR WITH EXPOSED INSULATION AND ICE BUILDUP ON THE FAR SIDE COIL, REPAIR THE DOOR TO COVER THE INSULATION AND REMOVE EXCESS ICE. THE DAIRY WALK IN COOLER INTERIOR SLIDING DOORS HAVE A MOLDY BUILDUP IN THE DOOR TRACKS AND AIR VENTS, WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN. THE POULTRY COOLER HAS A RUSTY SHELVING UNIT, REPLACE THE UNSANITARY SHELF.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE ICE MACHINE HAS SOME BUILDUP ON THE CHUTE AREA; WASH, RINSE AND SANITIZE THE ICE MACHINE.
THE BASEMENT GARBAGE AREA FLOOR DRAIN IS CAKED WITH BUILDUP AND THE DRAIN IN THE BAKERY IS MISSING A COVER, CLEAN DRAINS AND REPLACE THE COVER. THE DISHMACHINE RPZ VALVE LEAKS POTABLE WATER, REPAIR THE VALVE AND REMOVE THE GREEN BUILDUP ON THE COPPER. THE FRONT MOP SINK IS OUT OF ORDER, REPAIR THE FRONT MOP SINK.
The walls and ceilings shall be in good repair and easily cleaned. THE WALLS IN THE SMOKE HOUSE AND THE CEILINGS IN THE DISHROOM ARE DIRTY, CLEAN AND MAINTAIN THE WALLS AND CEILINGS SO THEY ARE SMOOTH AND SANITARY FROM TOP TO BOTTOM.

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All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN INTERIOR BOTTOMSHELF OF REAR FISH PREP TABLE CABINET TO REMOVE FOOD DEBRI. MUST DEFROST INTERIOR OF FISH FREEZER.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE WORN OUT CUTTING BOARDS AT HSH STATION.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT MAIN HOT FOOD COOKING AREA UNDER AND AROUND ALL KITCHEN EQUIPMENT.MUST DETAIL CLEAN ALL FLOORS THROUGHOUT PREMISES.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE CRACKED AND WATER DAMAGED CEILING TILES AS WELL AS CLEAN VENT COVERS TO REMOVE DUST AT WOMEN'S RESTROOM.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS AT ALL REFRIGERATORS, COLD HOLDING UNITS AND COOLERS AT ALL TIMES AND AT HSH STATION.

UPON INSPECTION FOUND ONE POUND OF CUT WATERMELON AND PINEAPPLE CHUNKS INPROPERLY SET UP IN BETWEEN HOTWELLS AT THE HOT BAR AT 50.6F. ALSO FOUND EGG,CHEESE AND BACON BREAKFAST SANDWICHES AT THE PIZZA HEAT LAMP AREA HOT HOLDING AT 127F, 118F, 119.2F RESPECTIVELY. ALL PRODUCT WAS VOLUNTARILY DISCARDED BY MANAGEMENT. 7-38-005(A) CRITICAL VIOLATION ISSUED.
MUST RECAULK EXPOSED HAND SINK IN THE BAKERY AREA. MUST REPAIR LEAKY FAUCET IN THE REAR SEAFOOD 3COMP SINK.
MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT THE ENTIRE PREMISES. MUST MAINTAIN FLOORS DRY IN THE REAR BAKERY AREA.
MUST PROPERLY STORE THE SAMPLING FORKS WITH THE HANDLES UP TO PREVENT FROM CONTAMINATION UNTIL USED AT THE PREPARED FOODS BEHIND CHEF'S CASE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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