WHOLE FOODS MARKET #10644 PRODUCE

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 plastic containers of cut watermelon and cut cantaloupe cooling at a rate of <.02 degrees/min in the floral WIC, indicating that they would not reach 41F by the 4 hour mark. Items were observed to be stacked 2 or 3 high and were all in containers with tight fitting lids on, not allowing for adequate air flow around the product. REPEAT. CDI - Containers moved to the prepared foods blast chiller to rapidly cool down. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of hand sanitizer stored on a tray on the top spot of a rolling rack with fruits that are to be cut and use for consumers stored on tray as below, allowing for potential contamination. CDI - Hand sanitizer removed as PIC was unsure why it was even in the prep room.

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 a container of cut melon and a container of fruit salad to be cooling at a rate of .016 degrees/min and .022 degrees/min, respectively. Both items were observed to have tight fitting plastic lids on which restricts cold air flow from properly cooling down the product. The fruit salad container was also observed to be deep/densely packed with fruit. CDI - PIC removed lids and placed onto sheet pans to allow for adequate air flow around the product. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Store is using open top dumpster due to compactor breaking on Saturday. PIC states company is coming to repair compactor today so they can remove the open top dumpster. 0 pts.

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. Some buildup on walls in walk-in cooler from vegetable matter. Clean walls. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 1 stack of metal pans was stacked while it was still wet and stored as clean. Allow utensils to adequately air dry before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 wireless speaker observed on speed rack stored beside boxes of gloves. Store employee personal items in a separate location.

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 cut cantaloupe in cold holding at 44-45F. CDI-PIC voluntarily discarded cut melon that was in cold holding above 41F.

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 . Several larger containers of cut melons measured 43-44F and were cooling in retail cooler. Use walk-in cooler to cool cut melons or other TCS foods to 41F or less prior to placing in retail coolers. CDI - Containers taken to walk-in cooler to continue cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Produce department only had an infrared thermometer and a dial thermometer. Provide a thin probe thermometer for the checking of thin TCS foods. CDI - PIC got a new thermometer from the office and placed in department. 0 pts.

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 sliced watermelon holding at 45F in reach in display cooler. CDI - Items moved to WIC to be rapidly cooled. - 1.5 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries stored directly above washed and cut tomatoes in WIC. CDI - unwashed produce relocated to bottom. Do not store unclean produce above foods that are washed and ready to eat.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed pan of washed and diced tomatoes draining in middle compartment of 3 part sink with soiled utensils in basin on left and soapy water mixed in basin on right. Do not prep food in sinks that are set up for use with chemicals and/or soiled utensils present.

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 accumulated debris and buildup on flooring under shelving inside WIC needs cleaning. REPEAT - no point escalation as previously noted cleaning issue resolved.

6-303.11 Provide required lighting intensity. Observed light in WIC malfunctioning and not operating most of the time. Insufficient light present inside of unit. PIC noted service request is already in place for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display cooler for melons and parfaits holding items above 41F. Items were last temp checked and recorded as being at or below 41F at 1030am. CDI: Items were moved to the walk in cooler (air temp 39F) to rapidly cool to 41F. PIC will verify that items are at or below 41F by 230pm

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 parfaits and cut honey dew cooling while tightly covered in the display cooler. CDI: Items were relocated to the walk in cooler and rapidly cooled to 41F. PIC uncovered items. PIC will verify by 4 hours from the prep time on the items that they reach 41F (2-230pm).

4-501.11 Maintain equipment in good repair. Observed display cooler holding with an air temp of 59F per PIC infrared thermometer. Case thermometer displayed 55F. PIC has placed a work order in for repair/recalibration of the cooler.

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 walk in cooler vent covers with dust build up in the prepping walk in. Ensure more frequent cleaning is done.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Melon cooling at a rate of approx. 2F per hour. Refer to temperature chart above. Water melon would not reach 41F within four hours at this rate. CDI- moved watermelon to freezer for rapid cool.

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: Watermelon cooling tightly packed and covered. CDI moved packages to freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged pico de gallo 45F on retail aisle. All packages above 41 F voluntarily discarded. Return visit within 10 days.

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: Cut packaged cantaloupe 50 F on retail floor aisle. Cantaloupe taken back to cooling room. Dropped to after 1 hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found cut cantelope, honeydew, and watermelon in produce case temperate range from 57 to 59F. CDI- all melons for sale in produce case that were cut today was pulled and sent back to cooler for rapid chill. Some product was placed in ice. CDI- dropped to 42 F within 1.25 hours.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Acquire within 10 days.

3-501.16 Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon, cut canteloupe, pico de gallo at 42F-44F. Must be below 41F. Points may be deducted in the future. Observed fruit salad on ice at 47F. It had been placed on ice this morning. Staff will monitor to ensure it reaches 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut watermelon in floor aisle case at 48 F. CDI- all melons cut today pulled from sale and sent back to cooler for rapid chill.