image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  2201 I ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 
 E-mail address  (202) 296-1660
Date of Inspection
 02
/
 09
/
 2018
    Time In
 01
:
 20
PM     Time Out
 03
:
 20
PM  
License Holder  Whole Foods Market Group Inc
License/Customer No.  09313xxxx-11003514
License Period
 08 
/
 01 
/
 2017 
 - 
 07 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  2 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ANDREW COON 
CFPM #:  FS-82419 

CFPM Expiration Date:   04/11/2021  
D.C. licensed trash or solid waste contractor:
 APPLE VALLEY 
D.C. licensed sewage & liquid waste transport contractor:
 FILTA 
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  2201 I ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is not hot water (at least 100 degrees Fahrenheit)at hand washing sinks (temperature ranges from 81 to 97 degrees)thru out. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. PfA handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
16. - Observed edges of ice machine unclean interior to lid area in kitchen in downstairs. Ice machine cleaned at time of inspection. (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. PfEquipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - Temperature control for safety foods temp below 135 degrees F, at hot bar and salad bar. Food items was removed from hot bar. (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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. PExcept 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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
22. - Temperature control for safety foods temp above 41 degrees F at salad bar. Food items was removed from cold food bar. (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. PExcept 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  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked at pizza station refrigerator (tomato sauce). (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
36. - There is no visible thermometer in the reach-in refrigerator located at the meat department display meat display case, and walk in cooler for cheese in the kitchen downstairs. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
37. - Plastic squeeze bottles are not labeled as to its contents at the burger station. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
49. - Observed unclean exterior of dry food/working containers in dry food storage area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
50. - There is no hot water (at least 110 degrees Fahrenheit) at the (3)compartment sink. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2305.1 The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. PfThe water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - walk-in produce) 37.0F Hot Water (Handwashing Sink - kitchen) 87.0F (Refrigerator - walk-in meat) 39.0F (Refrigerator - walk-in) 33.0F
(Refrigerator - walk-in) 30.0F Cheese (Refrigerator - walk-in) 38.0F (Refrigerator - walk-in) 33.0F Cheese (Refrigerator) 34.0F
Dairy Products (Refrigerator) 35.0F (Refrigerator) 41.0F (Refrigerator) 40.0F (Refrigerator) 40.0F
(Refrigerator - walk-in deli) 31.0F Potatoes (Cold Buffet) 46.0F Lettuce (Cold Buffet) 45.0F Eggplant (Cold Buffet) 43.0F
Squash (Cold Buffet) 41.0F Salad (Cold Buffet) 40.0F Chicken salad (Cold Buffet) 39.0F Feta Cheese (Cold Buffet) 36.0F
Pad Thai (Cold Buffet) 40.0F Salmon (Cold Buffet) 42.0F Mashed potatoes (Hot Buffet) 170.0F Pasta/Noodles (Hot Buffet) 138.0F
Fish - Cod (Hot Buffet) 145.0F Chicken (Hot Buffet) 144.0F Veal (Hot Buffet) 150.0F Chicken Teriyaki (Hot Buffet) 101.0F
Macaroni and cheese (Hot Buffet) 136.0F Wheat/Oat/Grain/Rice (Hot Buffet) 142.0F Pork (Hot Buffet) 165.0F Hot Water (Handwashing sink - deli section) 90.0F
(Hot Holding Unit) 200.0F (Refrigerator - walk-in bakery) 33.0F Sausage (Refrigerator - drawer) 37.0F Hot Water (Handwashing Sink) 84.0F
Hot Water (Handwashing Sink) 81.0F Hot Water (Handwashing Sink) 97.0F Hot Dog (Handwashing Sink) 100.0F (Refrigerator - pizza prep unit) 39.0F
Hot Water (Prep sink) 110.0F Hot Water (3-compartment sink) 95.0F Seafood (Refrigerator - display) 31.0F Seafood/Fish (Refrigerator - display) 35.0F
Crab cake (Refrigerator - display) 43.0F Shrimp raw (Refrigerator - display) 40.0F Salmon (Refrigerator - display) 42.0F Scallops (Refrigerator - display) 40.0F
Tuna (Refrigerator - display) 38.0F (Refrigerator - display) 37.0F Steak raw (Refrigerator - display) 36.0F Chicken (Refrigerator - display) 39.0F
(Refrigerator - display) 29.0F (Refrigerator - display) 30.0F Meat (Display Refrigerator) 42.0F Sausage (Cold Holding) 40.0F
Ribs (Cold Holding) 40.0F Roast Beef (Cold Holding) 41.0F Steak raw (Cold Holding) 40.0F Bacon (Cold Holding) 40.0F
Hot Water 83.0F Lettuce (Cold Holding) 40.0F Chicken (Hot Holding) 188.0F Beef (Hot Holding) 179.0F
Pork (Hot Holding) 166.0F Wheat/Oat/Grain/Rice (Hot Holding) 161.0F Black Beans (Hot Holding) 150.0F Macaroni and cheese (Hot Holding) 141.0F
Mushrooms (Hot Holding) 145.0F Onions cooked (Hot Holding) 165.0F Chili (Hot Holding) 162.0F Tomatoes sliced (Cold Holding) 39.0F
Cheese (Cold Holding) 41.0F Salad (Cold Holding) 31.0F Red Peppers Roasted (Cold Holding) 39.0F Cheese (Cold Holding) 37.0F
Pizza - Pepperoni (Hot Holding) 177.0F Ground Beef (Cold Holding) 40.0F Chicken (Hot Holding) 151.0F    
Inspector Comments:
Correct violations cited within time frame stated.
If you have any questions, please email food.safety@dc.gov
Note: Contractors at premise working was installing part for increasing hot water.
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.
  Andrew Coon 02/09/2018
 Person-in-Charge (Signature) (Print) Date
    Carolene Bailey 107  02/09/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3