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:
Address  4530 40TH ST NW
City/State/Zip Code  WASHINGTON, DC 20016
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Whole Foods Market Group Inc
License/Customer No.  09313xxxx-39701754
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-67575 

CFPM Expiration Date:   05/27/2018  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
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 - TENLEYTOWN    Establishment Address  4530 40TH ST NW
6. - Employee was observed eating while preparing food in the bakery area at time of visit. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
15. - Food was not protected from contamination at visit. sneeze guards were not adequate. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  822.2 Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. PfConsumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Pf  
38. - Establishment had evidence of flies, fruit flies, roaches and rodent droppings at visit. Flies and rodent droppings were located in the bakery area. A current report from the pest control company must be presented at next visit. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
44. - working containers (large white storage bins) were unclean at visit. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2203.1 Cleaned equipment and utensils, laundered linens, and single-service and single-use articles, except as specified in Section 2203.4, shall be stored: (a) In a clean, dry location; (b) Where they are not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
50. - The hot water pressure at the hand sink in the bar area was not adequate at visit. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2305.2 Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Pf  
51. - Leak under the three compartment sink in the bar area. Leak at the hand sink in the bakery area.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2401.1 A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
55. - Floors under an behind equipment throughout the food prep area were unclean at visit. Contained dirt, food particles and debris. floors must be kept clean in or to prevent attraction of pest.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2900.1 Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  
Sanitizer: HEAT, 00 ppm, 0.0 pH, 180.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - reach-in) (Cold Holding) 33.3F (Refrigerator - walk-in) (Cold Holding) 41.2F (Refrigerator - walk-in) (Cold Holding) 8.3F Ribs (Refrigerator) (Cold Holding) 35.6F
(Walk-in Freezer) (Cold Holding) 8.6F Turkey (Refrigerator - sandwich prep unit) (Cold Holding) 40.0F Tuna (Refrigerator - sandwich prep unit) (Cold Holding) 41.8F Sweet Potatoes (Refrigerator - deli display) (Cold Holding) 39.7F
Chicken fried (Refrigerator - deli display) (Cold Holding) 38.2F Pasta/Noodles (Refrigerator - deli display) (Cold Holding) 36.2F Wheat/Oat/Grain/Rice (Refrigerator - deli display) (Cold Holding) 41.4F Lasagna (Refrigerator - deli display) (Cold Holding) 38.1F
Salmon (Refrigerator - deli display) (Cold Holding) 41.8F Fish - Trout (Ice) (Cold Holding) 38.3F Shrimp raw (Ice) (Cold Holding) 40.0F Fish - Snapper (Ice) (Cold Holding) 39.2F
(Refrigerator - sushi display) (Cold Holding) 36.5F Chicken baked (Hot Holding Unit) (Hot Holding) 163.2F Potatoes (Hot Holding Unit) (Hot Holding) 163.2F Turkey (Refrigerator - drawer) (Cold Holding) 37.7F
Chicken (Refrigerator - drawer) (Cold Holding) 37.3F Pork (Refrigerator - drawer) (Cold Holding) 38.2F Hot Water (Handwashing Sink) 112.9F (Blast chiller) (Cold Holding) 39.2F
(Refrigerator - pizza prep unit) (Cold Holding) 55.2F Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) 51.2F Sausage (Refrigerator - pizza prep unit) (Cold Holding) 62.9F Cheese (Refrigerator - sandwich prep unit) (Cold Holding) 39.2F
Hamburger Patty Raw (Refrigerator) (Cold Holding) 38.3F Pork Chop (Refrigerator) (Cold Holding) 41.2F Chicken Kabob (Refrigerator) (Cold Holding) 36.2F (Refrigerator - walk-in) (Cold Holding) 36.7F
Inspector Comments:
Correct state items within three or fourteen days.
HACCP plan was verified and process for acidified rice was demonstrated properly. HACCP plan renewal information my be obtained by emailing Victoria Grover-Fletcher at
If you have any questions you may contact the health department at
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:
  ANDREW COON 10/21/2016
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  10/21/2016 
  Inspector (Signature) (Print) Badge # Date