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.
