WHOLE FOODS MARKET - SPECIALITY FOODS

5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) gender neutral employee rest room without a covered trash can. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; per conversation with PIC, since previous inspection, employee restrooms have been reassigned from male and female to two gender neutral restroom facilities. One of two (formerly the female restroom) has a covered trash bin. Provide covered waste bins to ALL female or gender neutral restrooms.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee rest room without a covered trash can.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tapenade and feta cubes and olive mix on olive bar cold holding above 41F. Per PIC, departments believes tapenade is non-TCS. VR no later than 06/24/2025 to ensure product is properly cold holding or documentation has been obtained from provider stating product is exempt from cold holding. REPEAT - Points not escalated as facility showed EHS a list of non-TCS products that needs verification from provider. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several soft cheeses, hard cheeses, and blue cheese stuffed olives above 41F. A VR will occur within 3 days to ensure TCS foods are kept at 41F and below. PIC moved all items to walk in cooler to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed several grab n go cheeses above 41F. See temp chart. CDI- PIC voluntarily discarded the items. REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut blue cheese (8), gigande beans, and feta cheese above 41F. CDI- PIC voluntarily discarded gigande beans and feta cheese. Cut cheese were placed in wic to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed feta cheese, artichokes, and gigande beans without a date. PIC stated items can be held for 14 days. Facility has no documentation to provide that allows this. CDI-PIC voluntarily discarded the items above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.17 Provide a covered waste bin in female restrooms. -REPEAT- Observed shared employee rest room without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed trash compactor outside service door open and not in use.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed PIC fill ice bath cup at handsink. CDI- Education was provided on to only use hand sink to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed minor food and sticker residue on knives. NOTE: Point deduction is half for this violation since improvements have been noted from last inspection.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed a cheese knife with chipping and pealing residue from metal on knife. CDI- PIC voluntarily discarded the knife.

5-501.17 Provide a covered waste bin in female restrooms. -REPEAT- Observed shared employee rest room without a covered trash can.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - REPEAT- Observed dish machine functioning at 0-10 ppm Cl. During the inspection PIC called maintenance to fix later tonight. PIC stated the three comp sink will be used to properly wash all food contact surfaces. A VR will occur within three days to ensure dish machine is functioning properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed electric cheese grater and several metal pans stored clean according to PIC with food and dirt debris build up on them. CDI- PIC had an employee re wash items at the three comp sink.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee rest room without a covered trash can.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor wall junction (baseboard absent) at door jam near dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer bottle recorded at 0ppm Quat. CDI- Emptied and re filled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some cheese over stacked in display and holding above 41F (see chart). CDI- Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. CDI- Provided.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in bar sink area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of dish storage room. Ensure that facility has proper protocols in place to rid facilities of pests. - 1 point.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged flooring in preparation area of the cheese department. Floors, walls and ceilings shall be easily cleanable, smooth and in good repair -.5 points. General Comment: The facility was able to provide adequate documentation for justifying the water activity of the cheeses that are being stored passed 7 days. Facility is no longer under intent to suspend. (W status)

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee put gloves on to prep cheese samples for customer without washing hands first. CDI- hands were washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Ricotta cheese, mozzarella, Colby jack and several other cheeses dated for greater than 7 days without moisture content information to support greater than 7 day hold time. These cheeses are not exempted from date marking. Will supply cheese date mark exemption list for facility to have as a reference. 10 day verification required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility used thermometer that takes ambient air temperature. Will return in 10 days to ensure that a metal stem thermometer is placed in this department. CDI-PIC used thermometer from a different department until new a thermometer is purchased.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tallegio, quadrello di bufala, sottocenere, ricotta salata, drunken goat, and grayson cheeses dated for greater than 7 days without moisture content information to support greater than 7 day hold time. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy cooler in need of replacement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Brie in low boy opened and not labeled. Observed Saint Andre triple cream cheese date marked for greater than 7 days . This product to be discarded. Observed mozzarella cheese labeled for more than 7 days in display case. Observed numerous cheeses that appear to be soft cheese with no information as to moisture content available More information required for cheeses such as tellagio, Quadella bufata, mahon, sotocenere, drunken goat, naked goat, wensleydale, chocolate lab, applalachian, mozzarella. This is a repeated problem for this facility.

4-501.11 Maintain equipment in good repair. Observed 3 torn gaskets on low boy prep unit . Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed cheeses on display over the fill line reading 47-53F. CDI - CDI - Since PIC is monitoring unit with logs at 7 am product was able to be cooled down properly. Recommend assessing unit for defrost and fill lines.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed mozzarella cheese being dated for 8 and 10 days. Observed the sauces on the pasta line not labeled in any way. Observed some cheeses in question (capricho de cabra, meadow creek dairy grayson, bucheron among others) due to date marking past the 7 days but may be soft. The moisture information should be provided for all cheeses not on the exempt list. Information has been requested before and not received. Verification required for all product.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed a moderate number of gnats in 3 compartment sink area.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed three torn gaskets.

6-301.12 Hand Drying Provision - PF - Observed no Paper towels at hand sink. CDI- Provided by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Cheese grader observed soiled on dispensing side. Main side has been properly cleaned but a new way of cleaning the under side must be developed. CDI- Placed at 3 comp sink for cleaning. Observed significant improvement in cleaning procedure. Continue to work on procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Feta cheese olives read 48-50F. CDI- Product was chilled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Note: Cheese information is being requested for certain cheeses that appear to be borderline and for charcuterie. Verification required. / Feta cheeses with olives and all other soft cheeses in brine are being labeled for more than 7 days. Unless proven by manufacturer that cheeses are non-TCS all soft cheeses shall be dated for 7 days. CDI- Dates were changed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts - Fruit fly liquid stored in hand sink. Do not store any items in hand sink. CDI- Item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed several pans used for olives soiled. Cheese grader had cheese residue. CDI- PIC will wash, rinse, and sanitize items. Ensure that cheese grader is being washed, rinsed, and sanitized after each use or every 4 hours. Wash, rinse, and sanitize containers holding olives. If containers are no longer used, remove from establishment or place in location where items will not become soiled. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at 3 compartment sink read 0 ppm. CDI- Sanitizer container was empty. New bucket installed read 200 ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts - Some soft cheeses are being dated with date of prep and date of discard. Date of discard is on the eighth day. Strongly recommend to change procedure to show a date of 7 days. CDI- PIC states he will manually change all cheeses. Scales are set in this way and may be changed at corporate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several pans used for olives soiled. Cheese grader had cheese residue. CDI- PIC will wash, rinse, and sanitize items. Ensure that cheese grader is being washed, rinsed, and sanitized after each use or every 4 hours. Wash, rinse, and sanitize containers holding olives. If containers are no longer used, remove from establishment or place in location where items will not become soiled.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the wine area's handsink. CDI- Handsink stocked with a container of soap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw chicken stored on the shelf in the cheese cooler with ready to eat foods (olives). CDI PIC removed package of chicken from cooler.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a dusty ceiling air vent in the dishwashing area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed feta and white beans on olive bar at 50 F and cut soft cheese at 48 F in display case.CDI- removed to cool; feta and white beans will not be held on bar any more but packaged and held in case