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  3368 6TH ST SE APT 202
City/State/Zip Code  WASHINGTON, DC 20032
 (202) 333-5393
 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:  Restaurant Total
    Risk Category 1
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-71954 

CFPM Expiration Date:   07/14/2019  
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    Establishment Address  3368 6TH ST SE APT 202
15. - Sneeze guards in the pastry area are not adequate to protect food from contamination.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - The following food contact surfaces were not in compliance at visit. 1)Base of can opener. 2) Cutting boards in several areas were in poor repair. Cutting boards must have a smooth surface and be free of stains in order to prevent bacterial growth and cross contamination. 3) Exterior door of ice machine in the produce area. 4)Interior of reach in units in several areas contained food particles and debris.  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - All hot foods must be maintained at 135.0 degrees or above at all times. Pizza was not in compliance at visit. Establishment may use time as a public health control. If time is used temperatures logs must be maintained and available for review.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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. P  
22. - All cold food items must be maintained at 41.0 degrees or below at all times. Several items on the salad bar were not in compliance at visit. The pizza prep unit and cold food items stored in the unit also were not in compliance. Items were removed from these units.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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  
32. - The variance was expired at visit. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.2 A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
38. - Establishment had evidence of mice at visit, droppings were observed in the bakery area and back hallway. Manager is working with the pest control company to correct this issue as well as doing extensive cleaning in the establishment. (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  
51. - The three compartment sink in the dish washing area behind the food prep kitchen was leaking at visit.(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  
52. - There was no garbage disposal in the food prep area. Establishment must have a garbage disposal in order to dispose of food waste.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2607.1 Sewage shall be disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, maintained, and operated 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 contained grease build up, dirt and debris.(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.  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Fish - Rock Fish (Refrigerator - seafood display) (Cold Holding) 33.2F Clams (Refrigerator - seafood display) (Cold Holding) 36.6F Mussels (Refrigerator - seafood display) (Cold Holding) 38.2F (Refrigerator - walk-in seafood) (Cold Holding) 35.9F
Chicken fried (Hot Buffet) (Hot Holding) 143.4F Beans (Salad Bar) (Cold Holding) 44.0F Black Beans (Salad Bar) (Cold Holding) 45.0F Beets (Salad Bar) (Cold Holding) 41.2F
Macaroni and cheese (Hot Buffet) (Hot Holding) 145.1F Chicken (Hot Buffet) (Hot Holding) 149.1F Fried Rice (Hot Buffet) (Hot Holding) 136.4F Beef and Broccoli (Hot Buffet) (Hot Holding) 145.1F
(Refrigerator - sushi display) (Cold Holding) 33.9F Shrimp raw (Freezer) (Cold Holding) 3.3F Seafood/Fish (Ice) (Cold Holding) 28.2F Chicken Rotisserie (Hot Holding Display Unit) (Hot Holding) 146.0F
(Refrigerator - deli display) (Cold Holding) 36.6F (Refrigerator - deli display) (Cold Holding) 37.6F (Walk-in Freezer) (Cold Holding) 0.4F Pizza - Pepperoni (Heat Lamp Display) (Hot Holding) 138.8F
Pizza - Veggie (Heat Lamp Display) (Hot Holding) 131.2F Pizza - Cheese (Heat Lamp Display) (Hot Holding) 129.6F (Refrigerator - walk-in bakery) (Cold Holding) 38.6F Hot Water (Handwashing Sink) 105.2F
Beef Stew (Soup Warmer) (Hot Holding) 145.2F Salmon (Refrigerator - seafood display) (Cold Holding) 41.2F Shrimp raw (Refrigerator - seafood display) (Cold Holding) 33.4F Crab cake (Refrigerator - seafood display) (Cold Holding) 33.2F
(Refrigerator - walk-in) (Cold Holding) 40.2F Gumbo (Soup Warmer) (Hot Holding) 138.6F (Refrigerator - walk-in meat) (Cold Holding) 33.6F (Refrigerator - walk-in meat) (Cold Holding) 41.2F
Inspector Comments:
Correct stated items within three or fourteen days.
If you 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:
  KEITH GROSS 01/25/2017
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  01/25/2017 
  Inspector (Signature) (Print) Badge # Date