WHOLE FOODS MARKET #10592 PRODUCE BAR

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle trash container then touch face then change gloves but not wash hands before dining new gloves for food preparation. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed cut melon held in ice at 51 degrees F. Operator could not determine how long it was in and voluntarily discarded 2 melon trays. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container of guacamole with tomato on rack with discard date exceeding 7 days. CDI, guacamole voluntarily discarded. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over single-service gloves. CDI ,employee relocated items for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped guacamole with tomatoes in grab n go unit holding above 41F during inspection. See temperature chart. Ambient in unit 39F. Guacamole stocked towards back of unit maintaining proper temperatures. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole containing cut tomatoes in back refrigerated prep area holding above 41F during inspection. PIC stated they are typically cooled in the blast chiller before being moved to display case, and do not typically remain in the refrigerated prep space. Observed cut watermelon, cantaloupe, and honey dew in grab n go cooler holding above 41F. All items were stocked outside of the bounds of the air curtain. All TCS items behind the air curtain were maintaining correct temperatures. CDI - Guacamole was discarded. Employee took temperatures of all items in grab n go display and discarded any holding above 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts and grooves.

5-205.15 Maintain a plumbing system in good repair. Observed sanitizer dispenser at 3 comp sink leaking while in use. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed guacamole and cut cantaloupe holding above 41F in grab and go cooler. See temp chart. CDI: PIC stated unit was most likely in defrost mode as their store temperature monitoring system was not triggered and unit was in temp less than 4 hours ago. PIC moved all containers of guacamole and cut melon to blast chiller to rapidly cool, and stated they would place an ambient temp thermometer in unit to ensure unit was holding at proper temp before placing TCS items back. Follow up temps of items placed in blast chiller were not taken, EHS satisfied items would rapidly cool in time to meet cooling parameters.

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: 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 . Observed 2 containers of cut watermelon on shelf in back prep room without date marks. CDI: PIC voluntarily discarded items as she was unsure of prep date.

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 . Observed a cutting board, several metal bowls and a knife with build up of food residue. CDI: PIC returned items for W/R/S.

4-903.11(A)(C) Store single-use and single-service articles 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 a box of plastic lids for food containers being stored on the floor in back supply room. CDI: Box was placed on shelving.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - 2 metal strainers, 1 metal mixing bow, 1 cutting board, and 2 knives had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Blenders and bowls sitting upright with standing water in them. Stack of metal bowls were still wet. Utensils and food-contact equipment must be air dried prior to stacking. Also, invert utensils to air dry.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Fan guards in walk-in cooler need additional cleaning. Nonfood contact surfaces of equipment shall be cleaned to sight and touch. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop with residue on food contact area. Metal bowl stored as clean with dried food residue. CDI- PIC removed to dish area for recreating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls stored stacked together wet. Air dry bowls before stacking together.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board with excessive wear no longer smooth and easily cleanable. Repair or replace. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulated debris on non-food surfaces of food cart and various storage units in walk in cooler. Clean to prevent buildup.

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 splatter on wall surfaces in back area and on walls and floors in front are behind equipment.

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 Fruit bowls containing cut melon at 59f cooling in bowls with tightly sealed lids placed in open air retail cooler double stacked. CDI - manager removed bowls from display cooler, removed lids, and placed into walk in cooler to quickly chill. Ensure cut fruit properly chilled before stacking into display coolers.

4-501.12 Cutting Surfaces - C Green cutting board with deep scratches and heavy wear no longer cleanable. Ensure all cutting boards are smooth and easily cleanable.

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. Floors around coving in front produce area with buildup needs cleaning. Wall surfaces under/behind 3 part sink in back room with splatter and buildup needs cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed food containers, strainers and utensil stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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 pico packaged according to PIC but not date marked in walk in cooler. CDI, pico voluntarily discarded by PIC.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at handwashing sink behind front counter.

6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from handwashing sink dispenser in back room. CDI, towels provided.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed cutting board mats used to keep water in vegetable prep sink. Observed some solution draining from sink. Use proper sink stopper.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observded some food debris on outisde non-food contact surfaecs of equipment on equipment storage rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink behind ice bar in produce dept not dispensing sanitizer and reading 0 ppm QAC. CDI: PIC checked line connection and after adjustment, sink dispensed sanitizer at a concentration between 200 and 400 ppm QAC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that produce department had no thin probe thermometer for accurate measure of temperatures of cut leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed unpasteurized, house made pear spinach juice on ice at 53 F. CDI- removed to be cooled

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 multiple containers of house made pico 8 or more days past prep date. CDI- discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in back potato, tomato and onion storage room.

3-302.15 Wash fruits and vegetables prior to use. Observed fruits washed with stickers on. CDI- remove sstickers before washing

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on floor. CDI removed