WHOLE FOODS MARKET - PRODUCE

3-301.12 Preventing Contamination When Tasting (P) Observed food employee making guacamole, taste food with gloved finger, and then attempt to continue to prep guacamole. CDI - PIC voluntarily discarded gloves and w/r/s. PIC stated they do not taste any product when preparing.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes and avocado used to make guacamole still containing sticker. PIC stated they have already been washed. CDI - PIC moved vegetables to be re-washed and have sticker taken off.

2-301.15 Only wash hands in handwashing sink. -PF. Observed food employee remove gloves and wash hands at 3-comp. CDI- EHS discussed with PIC, PIC had food employee properly rewash hands at handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon temped at 56F at the self service grab n go cooler. CDI - PIC stated that the product was prepped today, Product was removed and placed back into the walk in cooler. Ensure product is properly cooled to 41F or below prior to placing in the grab n go case. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scratched and scored. Replace or resurface.

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 Facility did not have written procedures on how to respond to these types of events. CDI - Provided PIC with clean up poster/handout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon temped at 37F at the self service grab n go cooler. CDI - PIC stated that the product was prepped today at 913A, Product was placed in the blast chiller. Final temp was 40F.

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 Observed cut fruit in the walk in cooler actively cooling and stacked. CDI - PIC unstacked the products. -REPEAT-

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 Observed guacamole prepped this morning in the reach in cooler stacked and covered. CDI - PIC unstacked and placed in the blast chiller.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large cut cantaloupe temped at 43F. CDI - PIC voluntarily discarded. All other cut fruits were below 41F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards stored on floor in the small front prep area in the store.

4-602.13 Nonfood Contact Surfaces - C Observed sticker residue on the exterior of a plastic food storage container.

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 cut watermelon and house made salsas cooling in both customer display units and in reach in coolers tightly lidded and stacked packed together. Ensure air flows around product to allow for proper cooling once prepared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed in front area prep. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch with food handler gloves while unlidding melons for cooling. Remove jewelry from arms when wearing gloves and handling food items. a

3-302.15 Wash fruits and vegetables prior to use. Observed employee making guacamole with unclean avocados. Wash avocados and remove stickers prior to preparing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed food employee on the phone while handling food. CDI - educated to not be on the phone during preparation. Advised to wash the food. Employee washed hands.

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 cut cabbage with no date label on product. Product has been prepared over 24 hrs ago. CDI - educated food employees about date marking criteria. Provided label for product.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed employee without hair restraint. CDI - employee used proper hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper stored in dirty container. CDI - PIC pulled ice scooper and container and sent through a cleaning procedure.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee not wash hands properly; not scrubbing for proper amount of time. CDI - educated about proper hand washing procedures. Cleaned hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink in the walkin cooler prep area. CDI - provide papertowels to the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon (canteloupe) stored in ice out of temperature. Refer to temperature chart. CDI - educated PIC and food employee about proper cold holding criteria. Discarded 4 containers of cut melon.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in need of beard guard. Advised to wear beard guard.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper used for display ice held in container of water. Advised to store in dry container.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the reach in unit.

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. REPEAT VIOLATION. Observed the torn gasket in the reach in with build up inside the tear. Advised to replace gasket to get rid of dirty non food contact surface. Facility has cleaned other equipment and fan covers from last inspection.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed spray arm hanging below surface of compartment at 3 comp sink. Advised to provide new spring to spray arm. CDI - hung spray arm on holding ring. 5-205.15(B) Maintain a plumbing system in good repair. Observed plumbing at the small 3 comp sink dripping below sanitizer compartment. Advised to repair.

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 canteloupe at 44 F with a 5 day date marking label on the product; label states 4.17.17-4.21.17. CDI - educated about proper date marking criteria and cold holding criteria. Advised that today is the last day to hold the product.

4-501.11 Maintain equipment in good repair. Observed the 3 comp sink sanitizer compartment at the front by the orange juicer not stopping up the sanitizer solution. Advised that items shall be taken to the back 3 comp sink for a proper cleaning procedure to submerge items in sanitizer solution for proper contact time. 4-101.19 Nonfood 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. Observed that the orange juicer press is being held together by a rubberband. Advised to get the press fixed; PIC states that one has already been ordered.

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 dust build up on fans in the walkin cooler.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed juicers in the walking cooler that are not in use. Advised that these items are unnecesary

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at the 3 compartment sink reading over 400 ppm. CDI - diluted solution. Reminded to use test strips more often.

4-501.11 Maintain equipment in good repair. Observed reach in unit with torn gasket. Reach in is holding proper ambient air temp.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old juicer in the walkin cooler that is broken. Facility does not use it anymore to juice onsite. EHS advised to get rid of it.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top shelf of prep cooler above food. CDI-drink removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris and sticky residue from equipment.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold growing on stickers stored and hanging above food prep surface.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies at front prep area and several fruit flies at back storage room area especially around rotten tomatoes and waste.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee at front prep area with bracelets on wrist.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on shelf above 3-comp sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some soiled containers stored with clean containers stacked on shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bags of bottles used for juice stored on floor in produce dept and back storage area.

(3-404.11) Juice packaged in a food establishment shall labeled with warning label if not treated to yield a 5-log reduction. P Observed several refrigerated juices pre-packaged by facility without a warning label. VR.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan covers in walk in cooler.