image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation and Licensing Administration  •  Food Safety & Hygiene Inspection Services Division  •  899 North Capitol Street, NE •  Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  WHOLE FOODS MARKET
Address  3368 6TH ST SE APT 202
City/State/Zip Code  WASHINGTON, DC 20032
Telephone
 (202) 333-5393
 E-mail address  Keith.gross@wholefoods.com
Date of Inspection
 02
/
 08
/
 2017
    Time In
 01
:
 15
PM     Time Out
 03
:
 30
PM  
License Holder  Whole Foods Market Group Inc
License/Customer No.  09313xxxx-39701676
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  2
Priority Foundation Violations  3 COS  0 R  0
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
 MOHAMED KAMARA 
CFPM #:  FS-71954 

CFPM Expiration Date:   07/14/2019  
D.C. licensed trash or solid waste contractor:
 APPLE VALLEY 
D.C. licensed sewage & liquid waste transport contractor:
 STORM OIL 
D.C. licensed pesticide operator/contractor:
 STERITECH 
D.C. licensed ventilation hood system cleaning contractor:
 NELBUD 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  WHOLE FOODS MARKET    Establishment Address  3368 6TH ST SE APT 202
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - Several cutting boards in the food prep area were in poor repair at visit. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - All cold food items on the salad bar must be maintained at 41.0 degree or below at all times. The beans and chic peas were not in compliance at visit. Items were removed and placed in the walk in unit in order to obtain temperature compliance. (Corrected On Site)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
22. - Pizza prep unit was not in compliance at visit. This is repeat violation from last visit. All potentially hazardous foods in this unit were discarded. This unit must be repaired prior to using or all items must be placed on ice in order to maintain temperature compliance. (Corrected On Site)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
38. - No evidence of rodents was observed in any of the food prep areas at visit. All traps observed had no activity.  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
52. - Garbage disposal was not in place at time of visit. Manager has expedited installation of the garbage disposal.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2607.2 Each food establishment served by a sanitary sewer and conducting any activity or activities which generate food wastes shall have and use one (1) or more commercial food waste grinders that are conveniently located near each such activity and which have adequate capacity to dispose of all readily grindable food waste produced. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - deli display) (Cold Holding) 39.1F (Refrigerator - sushi display) (Cold Holding) 37.8F Mashed potatoes (Hot Buffet) (Hot Holding) 150.0F BBQ Chicken (Hot Buffet) (Hot Holding) 135.6F
Chicken Rotisserie (Hot Holding Unit) (Hot Holding) 135.9F (Refrigerator - walk-in bakery) (Cold Holding) 38.6F Hot Water (Handwashing Sink) 105.2F Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) 48.9F
Chicken (Refrigerator - pizza prep unit) (Cold Holding) 50.0F Tomato Soup (Soup Warmer) (Hot Holding) 136.0F Minestrone (Soup Warmer) (Hot Holding) 135.5F Steak raw (Refrigerator - display) (Cold Holding) 36.2F
Beans (Salad Bar) (Cold Holding) 43.6F Black Beans (Salad Bar) (Cold Holding) 44.8F Chick Peas (Salad Bar) (Cold Holding) 45.2F Vegetables - cut (Refrigerator - deli display) (Cold Holding) 36.3F
(Walk-in Freezer) (Cold Holding) 9.9F (Walk-in Freezer) (Cold Holding) 0.4F Calamari (Refrigerator - seafood display) (Cold Holding) 33.1F Oysters (Refrigerator - seafood display) (Cold Holding) 29.1F
Shrimp raw (Refrigerator - seafood display) (Cold Holding) 35.2F (Refrigerator - walk-in) (Cold Holding) 37.1F (Refrigerator - walk-in meat) (Cold Holding) 41.2F (Refrigerator - reach-in) (Cold Holding) 35.9F
               
Inspector Comments:
Correct stated items within three days.
If you have any questions you may contact the health department at food.safety@dc.gov.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  DEREK GRUBER 02/08/2017
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  02/08/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3