image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  WHOLE FOODS MARKET
Address  2323 WISCONSIN AVE NW
City/State/Zip Code  WASHINGTON, DC 20007
 (202) 747-5570
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Whole Foods Market Group, Inc
License/Customer No.  09313xxxx-39701676
License Period
 Type of Inspection
Establishment Type:  Grocery Store
    Risk Category 1
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-99319 

CFPM Expiration Date:   08/19/2025  
D.C. licensed trash or solid waste contractor:
 Apple Valley Waste 
D.C. licensed sewage & liquid waste transport contractor:
 Filter Environmental Kitchen Solutions 
D.C. licensed pesticide operator/contractor:
D.C. licensed ventilation hood system cleaning contractor:
  Compliance Status COS R
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
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
  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  2323 WISCONSIN AVE NW
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance (too hot). Employee emptied sanitizer in 3 compartment sink and added new sanitizer with proper water temperature at time of inspection. (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
40. - Observed several employees handling open food and wearing wrist watches and hooped earrings. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
48. - Curtains inside of high temperature dishwasher has food build up. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1803.1 A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified in Section 1602 shall be cleaned: (a) Before use; (b) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (c) If used, at least every twenty-four (24) hours.  
55. - Grease and food build up observed underneath smokers in prep kitchen. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 98.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 74.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 72.0°F 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 74.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Mozzarella Cheese (Refrigerator - pizza prep unit) (Cold Holding) 38.0F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 37.0F Peppers (Refrigerator - pizza prep unit) (Cold Holding) 39.0F Cheddar Cheese (Refrigerator - pizza prep unit) (Cold Holding) 39.0F
Mushrooms (Hot Bar) (Hot Holding) 150.0F Carrots (Hot Bar) (Hot Holding) 155.0F Rice (Hot Bar) (Hot Holding) 145.0F Green Beans (Hot Bar) (Hot Holding) 158.0F
Chicken salad (Cold Bar) (Cold Holding) 39.0F Tuna Salad (Cold Bar) (Cold Holding) 37.0F Spinach Salad (Cold Bar) (Cold Holding) 37.0F Turmeric Tuna Salad (Cold Bar) (Cold Holding) 36.0F
Quinoa Salad (Cold Bar) (Cold Holding) 38.0F Brown Rice (Rice Steamer) (Hot Holding) 165.0F Quinoa (Rice Steamer) (Hot Holding) 166.0F Grilled Chicken (Blast chiller) (Cold Holding) 38.0F
Potatoes (Blast chiller) (Cold Holding) 37.0F Chicken (Blast chiller) (Cold Holding) 37.0F Sweet Potatoes (Walk-in Refrigerator) (Cold Holding) 38.0F Grilled Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F Strawberries (Walk-in Refrigerator) (Cold Holding) 39.0F Blueberries (Walk-in Refrigerator) (Cold Holding) 38.0F Raw Beef (Deli display) (Cold Holding) 38.0F
Raw Chicken (Deli display) (Cold Holding) 37.0F Lamb Kabobs (Deli display) (Cold Holding) 36.0F Ground Beef (Walk-in Refrigerator) (Cold Holding) 38.0F Raw Beef (Walk-in Refrigerator) (Cold Holding) 37.0F
Salmon (Deli display) (Cold Holding) 34.0F Shrimp cooked (Deli display) (Cold Holding) 34.0F Tuna (Deli display) (Cold Holding) 33.0F Salmon (Deli display) (Cold Holding) 35.0F
Sushi - Tuna (Sushi Bar) (Cold Holding) 39.0F Sushi - Salmon (Sushi Bar) (Cold Holding) 38.0F Ginger (Sushi Bar) (Cold Holding) 34.0F Hot Water (Final Rinse Cycle - Warewashing Machine) 181.0F
Hot Water (3-compartment sink) 125.0F Hot Water (3-compartment sink) 125.0F Hot Water (Handwashing Sink) 119.0F Hot Water (Handwashing Sink) 122.0F
Hot Water (Handwashing Sink) 120.0F Hot Water (Handwashing Sink) 118.0F Catfish (Walk-in Refrigerator) (Cold Holding) 35.0F Fish - Cod (Walk-in Refrigerator) (Cold Holding) 37.0F
(Open Display Freezer) 0.0F (Open Display Refrigerator) 33.0F (Open Display Refrigerator) 34.0F (Open Display Refrigerator) 35.0F
(Ice Cream Freezer) -2.0F (Reach-in Freezer) 0.0F (Reach-in Freezer) 4.0F (Walk-in Freezer) -4.0F
Inspector Comments:
Correct cited items within 14 calendar days.

Sushi Chef was not present at time of inspection.
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:
  Alton Murphy 08/05/2022
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  08/05/2022 
  Inspector (Signature) (Print) Badge # Date