WHOLE FOODS MARKET #10592 SPECIALTY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in warewashing area.

4-501.11 Maintain equipment in good repair. Observed tears in corners of wrapping pad.

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 ware washing area removed and no longer easily accessible for employee use. Vr to ensure handwashing sink reinstalled and continently located for employee use.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no food thermometer available during visit. Operator stated one has been ordered but none available on site. Vr required. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS cheeses being held above 41F in grab n go and WIC during inspection. See temperature chart. CDI - PIC voluntarily discarded. Repeat. 3 pts. 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 .

3-501.18 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 triple cream brie date marked with a discard date a month after preparation date. CDI - PIC pulled cheese to be relabeled. 0 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 multiple blocks of cut and wrapped cheese being cooled from ambient while stacked together in plastic container. Observed plastic containers of cut cheese being cooled while sealed shut. CDI - PIC laid wrapped cheeses out in single layer on cart. Plastic containers opened to allow for rapid cooling. Repeat. 0.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses that had been left out for two and a half hours in the WIC holding at 44F during inspection. Cheeses had not been cooled back down by 1:30pm. Observed Sottocenere al Tartufo and Molinterno Tartufo holding above 41F in grab and go display case during inspection. PIC stated they had just been stocked at 9:15am. Unit’s air curtains were being blocked by cheese wheels, and unit was defrosting at the time the temperature was taken. CDI - PIC moved cheeses to WIF to rapidly cool. 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 .

3-501.15 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 cubed cheeses cooling from 11/21 in sealed, plastic containers stacked together in WIC. CDI - PIC discarded all cheeses, as they had also undergone temperature mishandling. EHS recommended leaving containers uncovered and unstacked to allow for proper cooling. PIC stated they will look into other cooling methods going forward. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf Observed inoperable high temperature dish plate. Vr-A verification visit will be conducted in 10 days to verify a functioning thermometers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink at prep station with ice dumped in the basin. CDI: Sink was cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans and one stack of plastic containers wet stacked. Ensure items are fully air dried before stacking.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tape placed over hand sink next to dish machine with a sign posted “Not a hand sink, do not use” preventing employees from using hand sink. PIC stated third party private auditor instructed PIC to place tape and sign at hand sink due to water temperature not reaching 110F. CDI: EHS instructed PIC to maintain accessibility of hand sink per permit conditions. PIC removed sign and tape from hand sink.

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 gouda cheese being held at 44F in cheese grab n go case. CDI: PIC voluntarily discarded item. REPEAT

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Manager states that dry cheese food processor is only cleaned with hot water. Food-contact equipment must be washed, rinsed sanitized. CDI - Manager educated on requirement. If pieces of equipment is not designed to be sanitized, then department needs to acquire a cheese processor that is designed to be disassembled for easy cleaning and sanitizing. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 2 wire cheese boards and 2 metal pans had visible food residue on them. CDI - Items taken to 3-compartment sink to be rewashed.

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 . Feta stuffed olives on olive bar measured 44F. TCS foods shall measure 41F or less in cold holding. Olives voluntarily discarded. VR - Verification required within 3 days that olive bar is maintaining TCS foods at 41F or less.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 1 stack of clean metal pans still wet. Allow clean utensils to fully air dry after washing. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Gusto Antico Taleggio semi-soft cheese was date marked for 20 days. TCS ready-to-eat foods must be date marked for a maximum of 7 days, unless documentation is provided that shows the cheese is exempt from date marking due to moisture content. CDI - Manager changed date label to 6 days from preparation.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Metal pans stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for pans to air dry.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multi-day buildup on cheese grating machine. CDI - PIC removed to dish for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods on display in olive bar above 41f including oil packed artichokes at 44f, oil packed peppers at 44f, and cheese stuffed olives at 48f. PIC discarded all TCS foods above 41f. All items on bar observed with elevated temperatures. PIC noted repeat service issues with unit. Do not store TCS foods in the olive bar until equipment is repaired and verified to be holding all foods a below 41f. Return visit required within 10 days.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed semi soft cheeses in display case with date marking greater than 7 days. PIC unable to produce documentation for these cheeses verifying they are exempt from date marking. CDI - PIC changed cheeses to 7 day date labels. Date marking for TCS cheeses prepared/wrapped/date marked on site cannot exceed 7 days unless documentation is available. It is the responsibility of the permit holder to maintain documentation on site for review by EHS during inspections

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored as clean stacked together wet. Air dry items before stacking together.

4-501.11 Maintain equipment in good repair. Observed leak from dish machine. Repair. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive and residue present on exterior surfaces of food containers stored as clean.

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. Buildup present on flooring and wall surfaces under/behind equipment in dish room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink used as dump sink. CDI - Manager directed employee to use hand sink only for hand washing. Not a repeat violation.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of disinfectant cleaner stored on counter top surface immediately adjacent to food items. CDI - bottle relocated to chemical area.

3-501.13 Use approved thawing methods. Marinara observed thawing in flowing water which was 77f. CDI - manager removed marinara from water thaw and placed into cooler to complete thawing process. The water temperature used for the flowing water thawing process must not exceed 70f.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near beer taps. Contact PCO for pest control service.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Clamshell containers stored stacked inverted on unclean cabinet surface. Store containers on clean surfaces.

4-501.11 Maintain equipment in good repair. Observed leak from bottom of dish machine onto floor. Chemical residue staining visible from repeated leakage. Manager indicated leak has been ongoing issue and that repair has been requested multiple times with no resolution and that wall and baseboards have had to be repaired due to issues. Repair or replace machine to prevent future facility damage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed cleaning agent stored on handwashing sink. CDI by instruction.

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 - PIC able to locate and provide some mositure content information from manufacturer for some semi-soft cheese not exempt from date marking. However, facility still had non-exempt semi-soft cheese date marked to exceed 7 days. Observed Le Marechal cheese with a pack date of 6/6 and sell by date of 6/26, observed Lady Pune cow / goat milk cheese date marked to exceed 7 days, Lone Clawson Mango Ginger Siton cheese, Emmi Le Marecal, Herve Mons Tomme De Savole, Herve Mons Gabietou, Matica Alisios, and Bardwell Farm cow's Milk cheese date marked to exceed 7 days and PIC not able to locate product moisture content information. Vr to ensure proper date marking.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment wet stacked.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on equipment and supplies in cabinet behind front counter.

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 cheese rigatoni on display unit not date marked and placed in unit 3 days ago according to employee. Observed mozzerela cheese date marked 8 days. Employee stated that system auto-populates in system for date marking on cheeses. Rigatoni voluntarily discarded by PIC. Observed several soft cheeses with shelf life date marking past 7 days, including Roguefort cheese sheeps milk cheese with sell by date 10 days out, Bucherondin soft cheese with discard date of 8 days, Amadeus whole cows milk cheese with discard of 9/1, mozzerela cheese with a discard date of 9/2, Garrotxa goat cheese with a sell by date. PIC not able to provide additional documentation on moisture level by cheese manufacturers while on-site. Observed parmigiano reggiano at 69 degrees F and employees not able to provide additional information from manufacturer to or packaging of cheese to determine if product was TCS. VR to follow up to ensure compliance by 8/31 and follow up on guidance information.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed digital gauge on dish machine with light out on final rinse gauge.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic tubs on clean rack in back room with sticker residue left on them after washing. CDI: Tubs removed and sent to be properly washed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Barber's Cheddar cheese displayed at room temperature without documentation from facility stating that product is not a TCS food. CDI: Cheese immediately pulled from floor and placed into refrigeration. VERIFICATION REQUIRED within 10 days to determine status of cheese so that long term procedures can be established.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers in warewashing room with sticker residue left on them after W/R/S process. Observed cutting utensils used by Whole Body for cutting soap stored with utensils for specialty foods department. CDI: Plastic bins scheduled for re-washing and Whole Body utensils removed and taken to back room storage.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed flour bin with scoop stored handle down in the product. CDI: Scoop removed and taken to warewashing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut and cubed, Mammoth Cheddar cheese held off temperature control without TPHC or product documentation (claim of non-TCS status). CDI- discarded product to be held under temperature control

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one house fly in kitchen.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed multiple open, non-self closing containers of cheese for customer self service .CDI- closed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs for customer self service stored with handles touching the food. CDI- removed