Whole Foods Market Closed by Health Department

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

WITHIN 30 DAYS: SECURE the ice machine drain line to a rigid pipe/structure to ensure it dispenses all liquid waste generated by the ice machine through an air gap (minimum 1 inch) into the floor sink below the sink in the meat/seafood section that was observed to be dripping onto the floor on this date out of a flexible line. Send a photo to verify repair to Katie.dea@sfdph.org.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

ENSURE sanitizer spray bottles are tested to be 200ppm quaternary ammonia prior to use and change out every 4 hours or more as needed. - Observed sanitizer spray bottle in the deli at ~0ppm quaternary ammonia. Sanitizer solution was available in this area but not in the spray bottle tested. COS - sanitizer solution remade at time of inspection and measured at 200ppm quaternary ammonia

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1) WITHIN 7 DAYS: SEND photo/documentation to verify that the dishwasher in the main preparation kitchen has been repaired to Katie.dea@sfdph.org. MANUALLY wash-rinse-sanitize-air dry all food contact surfaces until the dishwasher is repaired. - At time of inspection, dishwasher was not in use, pending repairs (a work order has been placed), and manual warewashing was set up with 200ppm quaternary ammonia in the sanitizer compartment. 2) CLEAN the debris buildup inside of the condenser panel of the prep cooler in the main preparation kitchen that was observed on this date. 3) WITHIN 30 DAYS: SEND a photo to Katie.dea@sfdph.org showing that a metal splash guard (at least 6 inches high, corners to be rounded, that extends the length of the sink) has been installed at the hand wash sink in the upstairs bakery (recently re-installed as required earlier this year). Relocate the soap and paper towel dispensers in this area to a location closer to the hand sink. 4) RELOCATE fly-light (observed above warewash sink in main preparation kitchen) to an area that is not above food or food-related/utensil-washing areas. 5) SEND a specification sheet for the new small ice machine that was installed in the meat/seafood section for review and approval to katie.dea@sfdph.org.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1) WITHIN 7 DAYS: SEND photo/documentation to verify that the dishwasher in the main preparation kitchen has been repaired to Katie.dea@sfdph.org. MANUALLY wash-rinse-sanitize-air dry all food contact surfaces until the dishwasher is repaired. - At time of inspection, dishwasher was not in use, pending repairs (a work order has been placed), and manual warewashing was set up with 200ppm quaternary ammonia in the sanitizer compartment. 2) CLEAN the debris buildup inside of the condenser panel of the prep cooler in the main preparation kitchen that was observed on this date. 3) WITHIN 30 DAYS: SEND a photo to Katie.dea@sfdph.org showing that a metal splash guard (at least 6 inches high, corners to be rounded, that extends the length of the sink) has been installed at the hand wash sink in the upstairs bakery (recently re-installed as required earlier this year). Relocate the soap and paper towel dispensers in this area to a location closer to the hand sink. 4) RELOCATE fly-light (observed above warewash sink in main preparation kitchen) to an area that is not above food or food-related/utensil-washing areas. 5) SEND a specification sheet for the new small ice machine that was installed in the meat/seafood section for review and approval to katie.dea@sfdph.org.