Inspection Report
Whole Foods Market
4701 N 20TH ST PHOENIX AZ 85016
FD-28019
Food Establishment - Eating & Drinking
Food Routine Inspection
2/5/2024
Not Participating
3
Completed
Violations
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed employee in produce prep area of deli kitchen actively sanitize: knife and cutting boards by splashing for less then 5 seconds sanitizer on cutting board/knife before storing as clean. Employee did not wash or rinse cutting board/knife before sanitizing. Discussed proper sanitizing techniques with the PIC. Quat sanitizer requires a contact time of at least 60 seconds to effectively sanitize and food contact surfaces must be washed/rinsed prior to sanitizing. PIC had cutting boards/knife washed, rinsed, and sanitized at time of inspection at the time of inspection.
Correct By: Corrected At Time Of Inspection
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.-----Observed cooked bacon maintaining flexibility at 58-62'F by front deli counter at ambient air temperature, deli turkey portioned/wrapped above fill line in front deli prep cooler at 45-46'F, and swiss cheese at 49-50'F above fill line in front deli prep cooler. Per PIC, all items were placed out less then 4 hours prior to inspection. All items were relocated to walk-in cooler for rapid cooling. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Observed garlic and oil tofu sauce with prep date of 1/29/2024 in prep cooler in back of house (BOH), garlic and oil pesto with prep date of 1/29/2024 in walk-in cooler, and cooked chicken salad prepared onsite with prep date of 1/28/2024 in walk-in cooler. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made as day 1).
Correct By: Corrected At Time Of Inspection
Comments/Details
No County legal action will result from this inspection.
Report emailed.
Inspection conducted with RS# 1197.
OF NOTE: Discussed promotional sampling requirements with PIC. Locations handling open food must be near a conveniently located, unobstructed hand wash sink available for hand washing. Discussed that open food handling must be completed within 25 feet of a visible, unobstructed hand wash sink. Discussed options including ANSI/NSF portable hand sink or prepping and portioning foods in BOH before bringing to sales floor for sampling.
if handling food near enclosed room near walk-in cooler (such as prepping raw chicken), a hand sink would be necessary to allow for proper hand washing. Discussed monitoring produce chemical wash levels, time as a control procedures and adjusting policy to accurately reflect current procedures, and repairing plumbing.
This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We
need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
Contact your inspector using the phone number or email on your last inspection report to review, or
Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at
the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181
Award: Not Participating,Email Sent: CHECKED,Embargo Lbs: 6,Request Notes: On Hold,Request Review: CHECKED,Review Complete: CHECKED,Signer: Germain Coquet
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.