WHOLE FOODS MARKET - PRODUCE

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 multiple (approximately five (5)) cutting mats stored hanging over lip of three compartment sink, between back if sink and wall. CDI - PIC removed mats and rotated to available clean storage (hanging via magnetic hooks.)

5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) of two gender neutral restrooms without covered waste receptacle. Per conversation with PIC, receptacle was removed by waste contractor and is awaiting replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab n go cut melons and guacamole with cut tomatoes holding above 41F. Items were temp checked less than 4 hours prior. PIC facilitated items being brought back to WIC. VR required. Repeat 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 Observed cut melons cold holding above 41 in display case. VR no later than 06/24/2025 to ensure all TCS foods are properly cold holding and to verify where product lost temperature between prep room and display. -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 .

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. 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. - EHS observed floor leading into walk in cooler damaged with exposed absorbent wood.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut watermelon, Cut cantaloupe, Cut honeydew, and mixed cut melons above 41F. *CDI - PIC removed all cut melons from grab n go and placed items in walk in cooler to begin rapid cooling. 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 - REPEAT- Observed 10-20 containers of watermelon and cantaloupe at 58F in grab and go area. PIC stated items were labeled and placed in display at 8:45-8:50 AM. CDI- PIC was able to place items in walk in cooler uncovered 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed several wet cloths wet and underneath plastic container of cut cantaloupe. CDI- PIC removed the rags and placed a cutting board mat down.

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 wic vent covers in need of cleaning due to dirt debris build up.

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. - Observed front soup dispenser broken in front of store mens restroom. EHS observed hand soap dispenser less than 8 ft from other.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut cantaloupe and cut watermelon above 41F in the grab n go display cooler. CDI- PIC moved all items to the walk in cooler 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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. - Observed two quarter cut watermelon at 43F-44F. CDI- PIC voluntarily discarded the items.

4-501.11 Maintain equipment in good repair. - Observed prep room condenser leaking.

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 produce cold holding equipment and sprayers on display floor with white residue build up.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Observed watermelon at 43F at the start of the inspection attempting to cool covered in the wic. 60 mins after the first temp taken the item was still at 43F. No cooling occurred. CDI- PIC had an employee remove the lid so item could cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - REPEAT- Observed several containers of cut cantaloupe covered and attempting to cool. EHS observed watermelon not meet proper cooling rate during the inspection. CDI- All TCS/RTE foods were uncovered by an employee to quickly cool.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed ice scoops near six door ice chest stored on yellow safety poles.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed in use wash water at 58F. CDI- An employee provided wash water at 118F.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed large trash cans stored in front of the hand sink. CDI- employee moved large trash cans away from hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee washing produce with a cut on rubber glove. CDI- Employee voluntarily discarded the glove before EHS made comments on violation.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. - REPEAT- Observed one large bowl of cut watermelon and two small containers of watermelon above 41F in grab in go cooler covered and attempting to cool. CDI- PIC moved items to walk in cooler uncovered to quickly cool.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed bell type back flow prevention device with hose and nozzle attached to hose bib. This bell type back flow prevention device is not rated for consistent pressure. CDI- PIC removed nozzle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observe cut melons cooling in display units. CDI- Brought to cool in WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting celery with no hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS lemons (watermelon, honeydew, cantelope) recorded above 41F (see chart). After discussion with PIC, cooling issues suspected. VR. REPEAT. Third cold holding violation in a row.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of tubs observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal glasses store on lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife blade soiled. CDI- Brought to 3 comp. sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items not holding temp. Suspected cooling issues but could not definitivley confirm. CDI- Items were unpackaged and cooled down to 38F in WIF. Discussed cooling parameters and guidlines with PIC. VR to assure good practice. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut watermelons were cold holding in display cooler >41 degrees(see temp grid above). CDI- these foods were placed in the walk in cooler to cool. Cooling temps were staying stagnant for the cooling watermelon so food employee moved them to the freezer to aggressively cool. -1.5 points

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut melons were cooling in the produce walk in cooler with lid still on. CDI- PIC removed lid so that better air flow is achieved during cooling. REPEAT. Adjust violation or risk losing double points moving forward. -.5 points.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in water <110 degrees. CDI- Employee added hot water to dish water for correction. -.5 points. General Comment: Remove stand still water from walk in cooler floor to avoid possible trip hazard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 comp sink was over 400 ppm. Quat sanitizer dispenser was dispensing sanitizer at over 400 ppm when checked. CDI- PIC diluted sanitizer so that it is between 20--400 ppm. Recommend contacting chemical provider to calibrate chemical dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons in the cold hold display area cold holding above 45 degrees. TCS foods that were out of temp and stated to of been cold holding since last night was voluntarily discarded. Other TCS foods were cooled.

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 prepped gucaomole and pico in walk in cooler without a date mark. Ensure that all foods left overnight have a discard or prep date. CDI-foods were date marked during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bagged, cut melons cooling in market room prep area. CDI-Cut melons were un-bagged and moved in the walk in freezer for more aggressive cooling/some melons were voluntarily discarded. REPEAT

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer in wiping cloth bucket weak. CDI- PIC remixed quat sanitizer so that it was 200-400 ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed watermelon cooling covered and in too great of volume . CdI vented to properly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in produce area upstairs in need of replacement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink less than 100 ppm QAC CdI sanitizer changed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets where towels were stored less than 100 ppm QAC . CdI changed sanitizer buckets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in use in need of resurfacing or replacement.

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. Observed floor damaged in front of sliceer exposing plywood underneath.

3-202.110 Juice Treated-Commercially Processed - P,PF - Juices packaged in establishment did not bare the warning label as they are un pasteurized. CDI - Product removed from area and is not to be sold until it bares warning label. Verification required for placement of warning label before it is placed on customer display by 10/6

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Juicer blade observed soiled last used 9/29. CDI - Item to be cleaned. Ensure proper cleaning occurs to ensure compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Several containers of melons placed in customer grab and go reading 50F cut today. Product must be properly cooled before it is placed for customers. Product must be cooled under rapid refrigeration, vented, or any other combination listed above. CDI - Placed back in walk in cooler.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - 0pts - Observed sanitizing solution soiled with food debris. Sanitizing solution must be maintained clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed in exterior of juicing machine, inside storage cabinets, and lower portions of prep tables.

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. - Floors: Cleaning needed in walk in cooler and in prep area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - 0pts - PIC did not have CFPM certification. PIC demonstrated knowledge but must be a CFPM.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Observed employee enter kitchen after taking a break and donning gloves. CDI- Employee rewashed hands.

3-302.15 Wash fruits and vegetables prior to use. - Avocados are being squeezed for guacamole directly from the box without being washed. All fruits and vegetables (including mushrooms) shall have sticker residue removed if needed and be washed effectively to remove residue.

Note: Establishment plans on removing old juicer and replacing with new. Submit spec sheets for new juicer.

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. - Floors: Cleaning needed in walk in cooler and in prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -0 pts - Hand sink blocked by cart. CDI- EHS moved cart.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee wipe gloves on apron and continue working with food. Ensure that gloves are changed as needed. CDI- Employee was properly educated and complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - P -Repeat - All of the melons and pico stored on ice read 58-60F. Items were placed on display less than four hours. CDI- Items placed in WIC for rapid cooling. When placing items like these on display ensure that ice is completely covering products to ensure compliance.

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 - One container of pico read 42F and was dated 7/3. Item should of been discarded on 7/6. CDI- PIC voluntarily discarded product. Melons and pico must be discarded within 4 days if they read 42-45F. / Within 7 days if they read 41F or below with date of prep counting as day one. Some items are being dated for 5 days when they read 43F. Monitor foods properly to ensure compliance at all times.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -0pts - Cut melons are being prepared, tightly covered, and left in the refrigerated prep room of 52F until all produce is cut. Cut melons read 62F. Place foods in rapid cooling equipment such as a walk in cooler to ensure proper cooling occurs cut melons, pico, and any other potentially hazardous.

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. -0 pts - Floors: Cleaning needed in walk in cooler and in prep area. Walls: Wall cleaning in walk in cooler and wall next to juicers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed in the grab and go case two fruit trays containing cut melons cold holding at 48F. Trays were stacked on top of each other (sitting above the flow of cold air from the display case). CDI- Trays sitting above air flow were pulled and moved walk in cooler for rapid cool down.

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 in the walk in cooler three small containers of cut melons not date marked. CDI- Voluntary discarded.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed juicer with food debris. Staff to clean and sanitize.

4-601.11 Food contact surfaces shall be clean to sight and touch. Observed parts of juicer in need of cleaning. Observed tongs dusty and residue on ice scoop on clean storage shelf. Pulled for cleaning.