WHOLE FOODS MARKET - SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of raw shrimp at cold line above 41F. Per conversation and observation with food employee, food had been held at cold line for less than 3 hours. PIC suggested that shrimp may have been thawed under running water and placed at cold line prior to fully cooling. CDI - Food employee rotated shrimp to WIC to properly cool to 41F prior to rotation to cold holding. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (cut and portioning fish for customer requests) with bangle on. Remove all jewelry other than plain wedding bands prior to working with food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer accessible in the facility. PIC stated that they are currently sharing a thermometer with the meat department. Ensure that all departments have an accessible thermometer. CDI: A thermometer was obtained for the department.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some stored tags out of order. CDI tags placed in order.

4-501.11 Maintain equipment in good repair. Observed leak in WIF resulting on water turning into ice falling onto packaged seafood items below. Repair. Items under WIF were moved. PIC stated display cooler is not functioning properly and they are waiting for a part. In meantime they are utilizing ice as the cooling agent.

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

3-203.12 (C)(2)(b) Separate different batches of shellstock and different species to avoid cross-contamination. -Pf Observed raw clams and mussels stored in same plastic container in WI. CDI - PIC separated items. -1-

6-501.12 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 fish scales and other buildup on wall directly above clean knife. Clean wall. -0-

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. - REPEAT- Observed chipped and cracked flooring behind display case of seafood department. PIC provided EHS with a work order of floor to be replaced and/or resurfaced. Point deduction has remained the same however if the violation occurs again full point deduction will occur.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Handwashing sink in dish area operating without cold water available. Water was to hot to wash hands. *CDI - PIC turned on cold water to hand sink, Making it usable.

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 - Chipped and cracked flooring behind display case of seafood department.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the facility.

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 floors throughout department with chips and other damages causing rough edges.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed crab legs, two containers of cooked shrimp, lobster, and pre cooked fish all above 41F in the walk in cooler. According to the employee the items had been left in the cooler over night. CDI- PIC voluntarily discarded the items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies though out the department.

4-501.11 Maintain equipment in good repair. - EHS observed display case malfunctioning. No TCS foods were inside. PIC stated a work order is in place.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - REPEAT- Observed crab cake, tuna salad and salmon salad all dated for today however, item was cooked, froze, and thawed on prior dates. CDI- PIC was able to properly date mark containers for yesterday.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed snapper, tuna steak, king salmon, butter fill rainbow, almond crust salmon, salmon salad and crab cakes prepared this morning from ambient prep in display case at 43-45F. PIC stated items were out in prep two hours prior to inspection and placed in display case. CDI- Items were placed in walk in cooler to quickly cool.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared use employee restroom without a covered trash can. REPEAT- CDI- PIC provided covers to trash can. NOTE: Point deduction to remain at zero since PIC replaced trash cans. Employee didn’t cover back after changing trash.

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. - REPEAT- Observed floor and wall damage through the department.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed an employee don one glove to handle raw shrimp without a hand wash. Observed another employee enter prep area from outside and don glove, with double glove. CDI- Education was provided on hand washing. EHS observed proper hand washing aching after education was provided.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed (8-10) tuna salad containers dated for 8 days. CDI- PIC voluntarily discarded the items.

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 wash water at 97F. CDI- PIC provided hot water at 128F.

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

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. - Observed floor and wall damage through the department.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several metal pans, grader, and robo cube with debris and food residue left on them and stored clean according to PIC. CDI- PIC moved items to three comp sink to be properly cleaned and sanitized before next use.

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 cold holding equipment and shelving near display case in need of cleaning due to food debris and food residue. Clean as often as needed to prevent and reduce build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes and cooked shrimp holding above 41F (see chart). CDI- Suspect cooling issues for crab cakes. PIC put request in for unit during inspection. VR. Products cooled down. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods in the display case, such as crab cakes, cod, and halibut that were holding above 41 F. CDI- Crab cakes were voluntarily discarded and some foods were moved to WIC. REPEAT. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in display case recorded above 41F (see chart). CDI- Pulled and cooled.

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.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Walk in cooler floor contained some pitted areas. Ensure that the facility is in good repair and easily cleanable. -.5 points Facility complies well overall with State Health Regulations.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged condesor unit in market prep area near cold hold display case. This leak is causing a slip hazard.

6-501.12 Cleaning, Frequency and Restrictions - C Remove water buildup on the floor under leaking condensor unit, clean buildup along floor drain area adjacent to prep sink in front market area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean . CDI took to rewash. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean and sanitizer mixer was not dispensing properly . Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets for wet wiping cloths less than 50 ppm QAC. CdI refilled bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Employees were not aware of employee health policy. To ensure that a policy is in place and employees understand their responsibility to report employees must be trained or a policy of reference shall be placed in the area of work. When employees are asked they may reference this policy. CDI -Policy discovered after inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Shellstock tags are being dated for date placed on line and date consumed. Observed end date of clams incorrect and no tags on oysters. Observed tags out of chronological order as some were placed according to date of display rather than date of consumption or sold. All shellstock must be dated with date of last sold or used, stored in chronological according to date of last sold or used, and maintained for 90 days. Date of display is not necessary and may confuse employees. If this is continued additional training is needed for all employees to ensure compliance with the 2009 NC Food Code citations.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer at three compartment sink reading 50 ppm. Observed out of bottle dispenser reading 50 ppm. Buckets and bottles read 50 ppm. If the use of these bottles is permanent they shall be tested each batch as at times they do not pour the proper concentration as noted by all the low readings. CDI -Properly dispensed after pushing component on bottle.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Did not observed dates on the crab cakes on display. Although crab cakes are dated in walk in they must follow on the display units. CDI -Will date.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Blade of robotcoupe observed soiled. CDI- Placed to be cleaned.

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 - Crab cakes on display and in walk in cooler dated for 2/3 and feta dated for 2/2. CDI- Product voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Establishment did not have a thin probe thermometer. Using infrared thermometer. Verification required.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - Employee donned gloves without washing hands. CDI- Employee was properly educated and complied.

3-402.11 Parasite Destruction - P - Parasite destruction letter required for the selling of sashimi salmon. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Display trays were stacked wet. Allow for air drying.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some of the dry goods storage shelving beginning to rust. Assess

5-501.16 Provide waste bins in required areas including at handwash sinks. - 0 pts - Waste bin needed at hand sink in wash room.

2-401.11 (A) An employee(s) shall eat and/or drink in designated areas where the contamination of food, equipment, utensils, linens and unwrapped single-service items can not result. Observed open bag of chips and dip used for employee sampling stored on a food contact surface. CDI by education and items relocated by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf EHS observed a cutting mat being placed in handsink. CDI by education and removed by PIC.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. Tag for oysters could not be located. Return visit required.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed tongs, spatula, containers with food and sticker debris. Reclean and sanitize. Return visit required.

3-306.11 Protect food on display using food guards, packaging, or other effective means. Fish on ice without a food shield is prohibited. Fish in ice bins in front of display counter has been moved to walkin cooler.

4-601.1(C) Keep nonfood-contact surfaces of equipment clean. Observed buildup on stainless storage cabinet handles. Clean.