WHOLE FOODS MARKET, 1440 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 09, 2014 | Follow-up | 0 | 3 | Details / Comments |
|
Aug 26, 2014 | Complaint | 3 | 12 | Details / Comments |
|
Apr 24, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 17, 2014 | Complaint | 2 | 1 | Details / Comments |
|
Jan 24, 2014 | Routine | 9 | 22 | Details / Comments |
|
Sep 13, 2013 | Follow-up | 4 | 1 | Details / Comments |
|
Sep 03, 2013 | Complaint | 4 | 5 | Details / Comments |
|
Sep 20, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Aug 23, 2012 | Complaint | 4 | 6 | Details / Comments |
|
Feb 16, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Jan 27, 2012 | Routine | 2 | 4 | Details / Comments |
Sep 09, 2014 (Follow-up)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
The deli walk-in appears to be inadequate for both cooling and maintaining adequate temperatures. I recommended air curtains and lowering the temperature of the unit to achieve adequate cooling and cold holding. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Items are stored on the floor of a closet. (PENDING 45 DAY NOTICE FROM 8/26/14) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The pizza oven is immovable due to a lack of wheels resulting in dirty hoods. Wheels must be installed to allow for adequate cleaning. (PENDING 45 DAY NOTICE FROM 8/26/2014)
CORRECT ITEMS STATED WITHIN 45-DAYS
ITEMS ABATED FROM PREVIOUS INSPECTION: DCMR 25: 500.2, 404.1, 2414.1, 1900.1, 2910.2, 3210.1(c), 3210.1 (d), 2912.1, 502.1, 1801.1, 2715.1, 3008.1(b), 3203.1
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Salmon (Walk-in Refrigerator) (Cooling) | 46.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 47.0F |
Aug 26, 2014 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
There was an uncovered beverage in the coffee station. Beverage discarded. (Corrected On Site) - Hands clean and properly washed
The cheese service area sink is a preparation sink but stocked with sign, paper towels, and soap. Items need to be removed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink was obstructed in the coffee, produce, and sushi areas. Obstructions removed. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Reach-in interiors in the coffee and deli production areas are dirty. Mold observed on ice machine's ice chute. Walk-in air vents in the meat department have dust buildup. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Insect control devices in multiple areas are located above tables for food preparation or hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There was evidence of mice present at hot bar. There were roaches present at steam table, prepared foods dishwashing area, and bakery preparation area. Fruit flies were present in bakery preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is wet cardboard in the seafood area. Previously wet ceiling tiles from a leak, cardboard lined shelves, dirty drains, and food debris on equipment and floors in the bakery preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There are holes in the walls in several areas. Review pest service reports and take action to fill openings as stated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food was stored on the floor in a closet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee not wearing a hair restraint in coffee area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The pizza oven is immovable due to a lack of wheels resulting in dirty hoods. Wheels must be installed to allow for adequate cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were deeply scored. Cutting boards were discarded. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
The trash area has food debris present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The hoods above the pizza oven are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Establishment has just increased pest service to 3 times per week to address pest issues and has a contract through Feb 2015. Sighting logs are maintained.
Establishment uses time as a health control for pizza and logs were in place.
Sushi rice pH was 4.0 and process demonstrated by sushi chef.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator) (Cold Holding) | 33.0F |
| (Refrigerator) (Cold Holding) | 32.0F |
| (Refrigerator) (Cold Holding) | 36.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator) (Cold Holding) | 33.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 105.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Salmon (Display Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Display Refrigerator) (Cold Holding) | 41.0F |
| Scallops (Display Refrigerator) (Cold Holding) | 41.0F |
| Beef raw/ground (Display Refrigerator) (Cold Holding) | 40.0F |
| Steak raw (Display Refrigerator) (Cold Holding) | 41.0F |
| Pork Chop (Display Refrigerator) (Cold Holding) | 39.0F |
| Lamb (Display Refrigerator) (Cold Holding) | 39.0F |
| Sausage (Display Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 41.0F |
| Chicken roasted (Walk-in Refrigerator) (Cold Holding) | 54.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 57.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator) (Cold Holding) | 36.0F |
| (Refrigerator) (Cold Holding) | 34.0F |
| (Warewashing Machine - Rinse Cycle) | 125.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Turkey Roasted (Display Refrigerator) (Cold Holding) | 40.0F |
| Turkey Roasted (Display Refrigerator) (Cold Holding) | 41.0F |
| Chicken roasted (Bain-marie) (Hot Holding) | 155.0F |
| Tomatoes sliced (Display Refrigerator) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 36.0F |
| Soup (Hot Bar) (Hot Holding) | 140.0F |
| Eggs boiled (Cold Buffet) (Cold Holding) | 41.0F |
| Fish baked (Hot Bar) (Hot Holding) | 139.0F |
| Rice (Hot Bar) (Hot Holding) | 138.0F |
Apr 24, 2014 (Follow-up)
Violations:
- Food separated and protected
SEVERAL PACKS OF CHICKEN WINGS CONTAINED BRUISED WINGS AT VISIT. THESE PACKAGES WERE REMOVED FROM THE DISPLAY CASE. (Corrected On Site) - Food separated and protected
THE SNEEZE GUARD IN THE BAKERY AREA IS NOT ADAQUATE TO PROTECT THE FOOD FROM CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
STATED ITEMS MUST BE CORRECTED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.3F |
| (Refrigerator - open display) (Cold Holding) | 36.1F |
| (Refrigerator - open display) (Cold Holding) | 39.1F |
| (Refrigerator - open display) (Cold Holding) | 38.2F |
Apr 17, 2014 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).prepared food salads in the display case above 41 - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Live roach activity cited underneath cabinets in the bakery section - Physical facilities: installed, maintained, & clean
Floors inside of the freezer contain food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Oatmeal (Hot Bar) (Hot Holding) | 155.0F |
| Eggs (Hot Bar) (Hot Holding) | 148.0F |
| Grits (Hot Bar) (Hot Holding) | 167.0F |
| Rice Pudding (Hot Bar) (Hot Holding) | 149.0F |
| Potatoes (Hot Bar) (Hot Holding) | 155.0F |
| Sausage (Hot Bar) (Hot Holding) | 140.0F |
| Plantains (Hot Bar) (Hot Holding) | 141.0F |
| Refried Beans (Hot Bar) (Hot Holding) | 178.0F |
| South West Chicken salad (Salad Bar) (Cold Holding) | 37.0F |
| Brocolli and chicken Salad (Salad Bar) (Cold Holding) | 37.4F |
| calamari Salad (Salad Bar) (Cold Holding) | 33.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 37.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 38.0F |
| Southwest Steak Salad (Salad Bar) (Cold Holding) | 38.0F |
| Pasta Seafood (Salad Bar) (Cold Holding) | 38.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 36.4F |
| Bean Salad (Salad Bar) (Cold Holding) | 33.0F |
| Minestrone (Soup Warmer) (Hot Holding) | 155.0F |
| Organic Black Bean (Soup Warmer) (Hot Holding) | 157.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Butternut Collard Posole (Soup Warmer) (Hot Holding) | 155.0F |
| sweet Potato Kale (Soup Warmer) (Hot Holding) | 156.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 145.0F |
| Chicken Rotisserie (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Hot Water (Handwashing sink - bakery) | 112.0F |
| Hot Water (Handwashing sink - deli section) | 109.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 108.0F |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Rice - Sushi (Rice Steamer) (Time As Public Health Control) | 109.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 37.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 38.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 36.0F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 38.5F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 48.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Egg Salad (Refrigerator - deli display) (Cold Holding) | 37.0F |
| Brisket (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Sausage Strimbolli (Table) (Time As Public Health Control) | 116.0F |
| Pizza - Sausage (Table) (Time As Public Health Control) | 117.0F |
| Liver Pate (Refrigerator - deli display) (Cold Holding) | 37.0F |
Jan 24, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Employee in orange juice prep area observed touching lid and rim around bottle top with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink is blocked by utensils in cheese department. An handsink not observed for use in guacamole and orange juice prep areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sign not present at sink in meat area. (Corrected On Site) - Food separated and protected
Ready to eat ingredients are stored below raw meats in meat walk in cooler. (Corrected On Site) - Food separated and protected
Food items in deli prep-refrigerator, pizza display, guacamole prep area in produce area, orange and cake displays are not protected from environmental contamination. Uncovered guacamole and chip on display at front door. Orange displays not covered in manner to prevent contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice machine in seafood area has mold growth. Ice machine in hallway of back of house has mold present. Knives hung dirty in triple sink area of meat room. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Shelving of cheese display has dust buildup. Mold growth present on shelves of walk in seafood cooler. Floors of walk in freezer have heavy trash buildup.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cooked potatoes on salad bar temp 49 degrees. (Corrected On Site) - Proper cold holding temperatures
Acovados at room temperature are used to prepare fresh guacamole on site at customer's request. Avocados are not kept at proper temperature.. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Under counter refrigerator located in cheese department temperature observed 56 oF. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in prep-refrigerators located at deli area and cheese department and in reach-in freezer units in retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed at sushi bar. (Corrected On Site) - Food properly labeled; original container
Ingredients labels not observed on salsas and mixed vegetable containers in refrigeration units in retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Heavy amount of mouse droppings observed in corners and floor/wall junctures in back of house area by dock. Hole in wall noted in same area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Bread, peas, rice in walk in cooler are not stored with covers to protect from contamination. Box of ham stored on floor in meat walk in. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Shelf housing food in prepared foods walk in cooler in back of house is installed less than 6 in from the floor. Cases of turkey are stored directly on the floor in the walk in freezer. - Personal cleanliness
Food handler working in meat area is wearing insufficient hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth stored on counter and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Separate spoons for every spice/sugar/condiment for consumer self service are in retail section are not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Scoop for shrimp self service is stored in dirty scoop holder. Toothpick in orange customer dispensing area and tongs in orange juice prep area not properly stored. Tongs at apple cake display observed stored inside display. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic, unwrapped knives are not stored with handles up in consumer cafe area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Containers and lids for guacamole and brown box containers on hot food line not stored in manner to prevent from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Two cutting boards in meat area have heavy ware and scratching. Cutting boards in deli are heavily worn.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Debris observed on shelving in retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Several hand sinks and prep sinks have water that does not reach 110 degrees farenheit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage Disposal is not functional. Two pipes leading from hand sinks in Seafood and Meat area are leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hole present in wall in back of house by back dock. Condensing unit of walk in prep cooler in meat room is leaking.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Debris observed on floor under shelving in retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor beneath ice machine in seafood area is dirty. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors in back of house storage area, particularly in corners by walls and at floor/wall junctures have debris buildup and fallen food products. Floors beneath retail equipment have dirt/debris buildup. Fan guards in seafood cooler have dust buildup. Back splash of triple sink in seafood area has mold growth. - Adequate ventilation & lighting; designated areas used
Two lights over triple sink and prep stations in meat area are not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights burnt out in reach in freezers in retail area. Lights over steamer on hoods in seafood area are burnt out.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Establishment recent pest exterminator invoice date 01/23/2014.
Correct item stated within 5-Days
Correct item stated with in 45-Days
A member of the Heallh Department who specializes in HACCP procedures will visit in the next 5 days to discuss bottling of juice.
If you have any questions please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Display Freezer) (Cold Holding) | -48.0F |
| (Display Freezer) (Cold Holding) | -23.0F |
| (Display Freezer) (Cold Holding) | -0.8F |
| (Display Refrigerator) (Cold Holding) | 32.9F |
| (Display Refrigerator) (Cold Holding) | 28.0F |
| Salmon (Display Refrigerator) (Cold Holding) | 35.0F |
| Tuna (Display Refrigerator) (Cold Holding) | 35.0F |
| (Walk-in Refrigerator) | 45.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 38.4F |
| (Display Refrigerator) (Cold Holding) | 34.6F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 38.4F |
| (Walk-in Freezer) (Cold Holding) | 9.0F |
| (Walk-in Freezer) (Cold Holding) | 0.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 38.6F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 22.0F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 38.4F |
| (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Potato Chowder (Hot Buffet) (Hot Holding) | 189.0F |
| Lettuce (Cold Buffet) (Cold Holding) | 43.0F |
| Potatoes (Cold Buffet) (Cold Holding) | 48.9F |
| Rice (Cold Buffet) (Cold Holding) | 45.0F |
| Mushrooms (Cold Buffet) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (Handwashing Sink - seafood section) | 83.0F |
| Hot Water (Handwashing Sink) | 106.0F |
| Hot Water (Prep sink) | 110.0F |
| Hot Water (Handwashing sink - deli section) | 90.0F |
| Hot Water (Handwashing sink - bakery) | 86.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 56.0F |
| (Refrigerator - display) (Cold Holding) | 41.0F |
| Potato salad (Refrigerator - display) (Cold Holding) | 38.0F |
| Macaroni and cheese (Refrigerator - display) (Cold Holding) | 38.4F |
| Tuna Salad (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in deli) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 20.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| Mashed potatoes (Hot Buffet) (Hot Holding) | 180.0F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 148.0F |
| Macaroni and cheese (Hot Buffet) (Hot Holding) | 176.0F |
| Guacamole (Prep Table) (Preparation) | 57.0F |
| oranges | 37.0F |
Sep 13, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETERS FOUND AT THE REACH-IN COOLERS DISPLAY IN THE PRODUCE SECTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
the cutting boards are not smooth and have numerous grooves (Corrected On Site) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT THE SINKS IN MEAT DEPRT(CORRECT VIOLATION WITHIN 24HRS)
The Business has written employee's health policy for food-borne illness.
CFPM NICHOLAS MIANO FS-57292 EXP. 07/12/2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - seafood section) | 112.0F |
| Hot Water (Handwashing Sink) | 103.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 46.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Sep 03, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Foods not protected from contamination. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Insects, rodents, & animals not present
Provide professional extermination for fruit flies/nets.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Molding at bottom near floor is defective where floor mixer is located in bakery. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination in bakery area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean food contact surfaces in bakery area including storage containers,(possible an attraction for roaches). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floors in prep area, bakery, dish area, deli, hot food area. (spillage and debris is an attraction for roaches/pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Nicholas Miano FS#57292 expire 7-12-16.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Salmon | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Cold Holding) | 33.0F |
| (Cold Holding) | 38.0F |
| Meat (Refrigerator - display) | 37.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Hot Holding Unit) | 180.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| Pasta | 48.0F |
| Ribs | 123.0F |
| Chicken | 140.0F |
| Eggplant | 120.0F |
| Beans | 152.0F |
| Pasta | 61.0F |
| Rice | 146.0F |
| Chili | 142.0F |
Sep 20, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves. (Corrected On Site) - Hot & cold water available; adequate pressure
Some sinks have no hot water at 110 degrees F(CORRECT VIOLATION WITHIN 24hrs)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 09/10/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 108.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 113.0F |
| Hot Water (Handwashing Sink - seafood section) | 87.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in deli) | 40.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Cabbage (Steam Table) (Hot Holding) | 147.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 166.0F |
| Beans (Steam Table) (Hot Holding) | 148.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 155.0F |
| Green Beans (Steam Table) (Hot Holding) | 165.0F |
| Turkey (Steam Table) (Hot Holding) | 165.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 43.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
Aug 23, 2012 (Complaint)
Violations:
- Food separated and protected
UNCOVERED FOOD FOUND IN THE REACH-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
REACH-IN AND WALK-IN COOLERS ARE UNCLEANED WITH FOOD DEBRIS AND RESIDUES, FLOOR AND WALLS, THE WALK-IN REFRIGERATORS 'S COMPRESOR FAN GUARDS ARE DUST COVERED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
THE SUSHI RICE WAS HELD AT 100.7DEGREES f, COLD FOOD ITEMS IN THE DELI UNDER COUNTER REFRIGERATOR ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATIONS WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
THERE ARE UNLABELED FOOD BINS THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
CASES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER, IN THE BAKERY DEPARTMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME EMPLOYEES, BY THE FOOD PREP AREA(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES WEAR JEWLERIES, WATCHES AND BRACELETS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE RESURFACED OR REPLACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS FOUND AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THERE IS SUDS AND FOOD RESIDUES IN THE RINSE WATER AND SANITIZING SOLUTION, IN THE MEAT CUTTING ROOM(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Complaint Notes: Discussed with the the Whole foods grocery store manager about the sanitation protocols, when it comes to outdated food and molded food in their establishment, I went through each aisle to check their food rotations protocols, check all food delivery invoices, the trash, query on Pest Control/rodents activity,and I suggested to rotate food contantly when working on respective aisles, while filling products, they have to make sure that the food dates are current and check on the condition of the prepacked food. No outdated molded was found.
The Business has a written employee's health policy for food-borne illness.
CFPM KEVIN CALENDER FS- 44645 Exp. 08-26-2012
Most recent pest control service date: 07/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink - seafood section) | 121.0F |
| Hot Water (3-compartment sink) | 131.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef (Steam Table) (Hot Holding) | 167.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 160.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Grape Juice (Refrigerator - open display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 16, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Odir G Sandoval FS-44646 Exp. 08/26/2012
Consumer advisory notice printed and posted
Most recent pest control service date: 2/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 111.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing sink - deli section) | 127.0F |
| Hot Water (Handwashing sink - bakery) | 132.0F |
| Hot Water (Handwashing Sink - seafood section) | 129.0F |
| Hot Water (Handwashing Sink - produce section) | 131.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in deli) | 40.0F |
| (Refrigerator - walk-in seafood) | 41.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| Beef (Steam Table) (Hot Holding) | 169.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Stew - Beef (Steam Table) (Hot Holding) | 168.0F |
| Spinach (Steam Table) (Hot Holding) | 171.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hamburger patty (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 43.0F |
Jan 27, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting boards need re-surfacing and sanitized.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods on the floor at the service area, inside the walk in box and inside the walk in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Display shelves need cleaning at the can food area,(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leaking pipe under the sink at the sea food area,meat area and the sprinkler at the meat area leaking(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor at the utility room, inside the walk in box and the grease area dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Missing ceiling at the bakery area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS.
CFPM ODIR G ODSANDOVAL NUMBER FS-44646 EXPIRING 8/6/12.
IF YOU HAVE ANY QUESTIONS CALL THE AREA SUPRVISOR MR RONNIIE TAYLOR AT (202)442-9037 OR (202)535-2180.
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 0.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pepperoni (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Lasagna (Refrigerator - display) (Cold Holding) | 38.0F |
| Kale (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Rice (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - deli display) (Cold Holding) | 37.0F |
| Tuna (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Clam Chowder (Holding Oven) (Hot Holding) | 147.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Pasta Seafood (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Chicken and Pasta (Refrigerator - deli display) (Hot Holding) | 146.0F |
| Chicken Soup (Refrigerator - deli display) (Hot Holding) | 170.0F |
| Black Beans (Kettle) (Hot Holding) | 143.0F |
| Tofu (Holding Oven) (Cooking) | 178.0F |
| Beef (Refrigerator - deli display) (Hot Holding) | 170.0F |
| Chicken Noodle Soup (Kettle) (Hot Holding) | 170.0F |
| Broccoli (Refrigerator - display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - display) (Cold Holding) | 41.0F |
| Pork (Steam Table) (Hot Holding) | 190.0F |
| Salmon (Refrigerator - display) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - display) (Cold Holding) | 39.0F |
| Ground Beef (Refrigerator - display) (Cold Holding) | 40.0F |
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