WHOLE FOODS MARKET - SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in G&G cooler cold Holding above 41F. PIC stated unit has been freezing over contributing to defrost cycle reaching 50F. CDI - PIC moved all items to WIC for rapid cooling. PIC is thawing unit to remove ice and monitoring. Ambient temperature of unit is 41F. 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 .

2-501.11 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 PIC with clean up handout/poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “clean” utensils/tongs with some food debris. CDI - PIC rewashed and cleaned.

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 debris inside the container of clean utensils under the prep table.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer at concentration greater than 400ppm quat. CDI - PIC discarded and replaced with quat sanitizer at proper concentration. Use test strips when mixing sanitizer solutions to ensure at proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean ustensils and smallwares stored in unclean container in prep room. Knife holster used to store clean knives at front prep table small amount of visible buildup however holster is screwed to wall and PIC unable to remove from wall for evaluation or for cleaning. EHS recommends using holster that can be disassembled or removed from wall mount in order to fully clean and sanitize.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket reading below 150 ppm quat. CDI - Employee replaced with sanitizer at correct concentration.

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 from the date that is recorded on the tag. -Pf REPEAT VIOLATION. Observed food employees not organizing shellstock tags in chronological order by sell by date. CDI - educated employees about the organizing criteria for shellstock tags. Store tags in chronological order from sell by date. VR

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 ready to eat seafood on display without any dates for the product. Also observed ready to eat shrimp opened from two seaprate days commingled together. CDI - dated the product. Separated the shrimp to distinguish the different days they were opened.

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 from the date that is recorded on the tag. -Pf REPEAT VIOLATION. Observed food employees are not recording sell by date nor keeping tags in chronological order by sell by date on a few tags. CDI - educated employees about dateing and organizing criteria for shellstock tags. Put tags in chronological order.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcan at the handsink by 3 compartment sink. CDI - food employee provided trashcan for the handsink.

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 that the food employees are not storing tag with the batch of shellstock on display. Employees are also not recording date on tag of when last shellstock has been sold from container or keeping them in chronological order. CDI - educated food employees of shellstock tag requirements; placed a shellstock tag with the batch on display. Placed tags in chornological order and advised to write date.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed products such as crab cakes (and mix), shrimp, and crab legs all opened from commercial package more than 24 hrs ago with no date labels for the products. CDI - educated about proper date marking criteria; provided date for each product.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - relocated sanitizer bucket to a different location off of the floor.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a hair on a tuna steak and a dead fly on a tilapia filet that were out on display. CDI-items discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working around open food with a beard and no beard guard.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed oysters on ice display stored with tags stating "Harvest dates" from 12/21 and 12/17. PIC stated that maybe the rotation of newly arriving stock was done incorrectly and not the ususal first in, first out. CDI-all oysters voluntarily discarded.

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 shellstock on ice display with incorrect tags. Tags kept with items on ice were from previous shipments of shellstock and not changed out when new product was displayed. A second tag is still kept inside box until empty. CDI-old tags discarded and new ones placed with product on display. Shellstock from one tagged container shall not be comingled. Pf Observed a bus tub with oysters with two different certification numbers comingled together. CDI-oysters voluntarily discarded.

| 4-501.11 Maintain equipment in good repair. Observed two door Delfield cooler in need of repair. Door will not close properly to form tight seal. Observed ambient air temperature inside unit below 45F. REPEAT.

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 cooked, ready to eat items held on ice such as shrimp and crab legs without date labeling. CDI-items date marked.

4-501.11 Maintain equipment in good repair. Observed front two door low-boy with door that doesn't close properly. Ambient air temperature measured at 45F.

5-202.12 Provide at least 100F water at handsinks.-Pf. Observed no cold water available at one of the hand sinks on front line. It was determined that cold water valve was shut off. CDI - valve cut back on and now cold water is now available.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thick probe metal stem thermometer provided. CDI - digital thin probe thermometer brought to the department during inspection.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink on front line but employees were washing and drying hands at back line hand sink equipped with both paper towels and soap. In future provide paper towels at front hand sink for employee convenience.

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 date of last shellstock used not recorded on tags. CDI - by instruction to have in place by next inspection. Maintain duplicate tag with shellstock on ice display at front. Observed no tag present. CDI - by providing tag.