WHOLE FOODS MARKET - SPECIALTY FOODS

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed establishment holding TCS items longer than 7 days in olive bar. PIC showed EHS reference document from Divina. Document show a range of extended date marking for various products, but does not display any information deeming items non-TCS or TCS with extended shelf life. Establishment is unable to provide documentation. CDI - All items held longer than 7 days were voluntarily discarded. VR Required - Establishment must either change system to 7 day date marking or provide documentation of product extension. Establishment must work with NCDHHS to provide a full product assessment for all items on the olive bar that they consider nonTCS or should have an extension to date marking. This requires a product assessment that includes pH and water activity. For date marking this includes a listeria analysis. This can be completed by contacting the ncvariancecommittee@dhhs.nc.gov 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled artichoke hearts and feta stuffed olives temping above 41F in olive bar. PIC stated that items are covered to be held in unit overnight while being held. CDI- PIC voluntarily discarded items. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas on and around nozzles of 3-comp sink with residue accumulation. Increase cleaning frequency.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linens stored under handsink at the bar. Relocate

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for these types of events. CDI - Provided the PIC with the clean up handout/poster.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed sample cups stored directly behind the handsink unprotected.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the back warewashing handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mozzerella, tellagio cheese, and cows milk cheese holding in reach in case above 41F. The tellagio held overnight discarded the other items moved to walk in for cooling.

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 Tellagio cheese and mozzerella cheese dated for 20 days. PIC was unable to provide information for mozzerella but showed Tellagio has a moisture content of 50% +/-4. CDI tellagio over 7 days discarded and mozzerella will be held for 7 until further notice. Verification required for cheese information.

Not A VIOLATION* 4-603.17 Returnables, Cleaning for Refilling - P. Through conversation with employee learned when refilling growlers the tube used to be placed inside of container sits in sanitizer until the next customer for use. This would be a violation of the rules and allows contamination between growlers. Facility must wash rinse and sanitizer tube after EVERY USE or use disposable tubes for filling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato sauce, vodka sauce, and diablo sauce holding in pasta case between 42-45F. Left to cool in unit. Observed sun dried tomatoes and roasted garlic holding above 45F. CDI - Pulled from stations and cooled rapidly in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls in clean utensil area wet stacked. CDI - Removed for rewash.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect date labels for the product in the display unit such as the pasta. CDI - Educated employees about proper date marking criteria. EHS suggested to begin writing preparation dates on the back of food labels instead of discard dates on a dry erase laminated paper. Facility will choose what to do.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the walkin cooler prep room.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed food employees back pack stored on the speed rack where other products are located. CDI - educated to store employee belongings in designated area. Relocated back pack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one product out of temperature. Refer to temperature chart. CDI - discarded product. Educated to keep product in display case for proper refrigeration air flow, not stored in a plastic contianer in the display case.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed parmesean cheese stored in container in the walkin cooler with linens on top of the cheese. CDI - removed the linens and educated to not store absobent material with product.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed one vent cover in the prep room with dust build up. Advised to keep clean.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta sauce including pasta not date marked. REPEAT VIOLATION. CDI - voluntarily discarded product; educated about date marking criteria. PIC states food employee will be using dry erase board on the back of display case to organize time labels for each individual product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces dirty where single use articles are stored. Single use articles are inverted. Advised to keep nonfood contact surfaces clean.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed broccoli rabe in the reach in cooler dated with an 8 day date marking label (11.3-11.10) The product at 39 F should be labeled 11.3-11.9 CDI - educated about proper date marking; provided proper label to product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the prep area.

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 open pasta sauces not date labeled in cold case. CDI-labeled. 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 several soft cheeses such as tallegio and brie with date label held past 7 days. Facility unable to provide product assessments on pH and water activity to be able to hold product past 7 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips readily available at chemical sanitizing dish machine in bar area. Department obtained strips from Produce department. Check for proper sanitization of dish machine every day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses stored above 45F in display cooler and no proof offered from manufacturer that items may be kept out of refrigeration. Cooler holding warm in one spot where cheeses were located. CDI- cheeses moved to area holding proper temperatures.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned and sanitized glassware being stored in splash zone of hand sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from handsink at dish area. CDI - by providing towels during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in cheese section.

r4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on drainboard of 3-comp sink. ***General Comment: Observed documentation provided for different types of hard cheeses kept out of refrigeration. All of cheese were verified to be non-TCS and shelf stable. If pasta sauce in display case is to be held for 14 days, proper documentation must be provided or date needs to be changed to 7 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not easily accessible for hand sink at growler/beer station. Paper towels are stored in closed cabinet. Provide easy access so clean hands will not be recontaminated by touching cabinet knobs.6-301.14 Post a handwash sign at each handsink. No hand wash sign posted at hand sink at beer station.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed foam koozie for growlers stored in hand sink. CDI-removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several cheeses above 45F in display case due to being stacked too high above cold line. Also observed Cabot Seriously Sharp Cheddar cheese with cranberries on display out of refrigeration. Cheese was cut and portioned by facility and set out for display 4 hours prior. PIC unable to produce any documentation or food analysis to support off refrigeration storage. Website for Cabot cheese stated that all products should be stored refrigerated. CDI-items put into cooler.

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 soft cheeses such as Tallegio and Petit Sornin with 14 day hold time. PIC unable to produce any documentation or food anaylsis to support date marking exemption. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of chemical stored without label. CDI-bottle removed from use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in cheese section.

5-205.15 Maintain a plumbing system in good repair.-P Observed 3 compartment sink leaking and creating puddle of water on floors.