WHOLE FOODS MARKET #10644 MEAT & SEAFOOD

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed packages of raw pork loin, raw beef short ribs, and raw beef chuck to be in the patron grab and go case without safe handling instructions. Issue has been ongoing since Jan 2026 with the wrapping station printer in the meat department not properly printing out safe handling instructions onto the labels of items that specifically go into the grab & go cases. Machine observed printing safe handling instructions onto labels for items that do not go into the grab & go cases but does not for all items available in the grab & go case. All meat and poultry products that are served raw must be properly labeled with safe handling instructions. REPEAT.

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 the floors at the 3 compartment sink area and 3 compartment sink drains to have build ups of raw meats and other grime at the time of the inspection. CDI - Employee cleaned floors immediately.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed packages of raw boneless ribeye, raw beef short ribs, raw bone in short ribs, raw beef chuck, raw beef stir fry, raw flat iron steak, raw beef back ribs, raw beef sirloin tip steaks, raw lamb shoulders, and raw pork chops to be in the patron grab and go case without safe handling instructions. Some packages of print out labels with safe handling instructions such as raw chicken wings and raw pork ribs but not all items do. All meat and poultry products that are served raw must be properly labeled with safe handling instructions. REPEAT. *Points to remain at half due to the facility putting in a work order immediately following the last inspection but the repair company not yet showing up. PIC stated that they are often slow to repair the printer systems. PIC narrowed it down to an issue with one printer at the wrapping station and EHS advised that staff do not use that one printer going forward*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays of cooked shrimp, seasoned raw shrimp, raw lemon pepper salmon, and raw salmon burgers to be at temperatures of 44-46F in the seafood display case. PIC stated that the seafood case is broken down into 3 sections and they had noticed the section closest to the seafood WIC to be giving them issues sometimes the last couple weeks. PIC stated they have had repair companies come out but it appears they did not completely fix the issue. All items were only in the display case for less than 1 hour and moved to a speed rack in the WIC to rapidly cool. PIC stated they will keep all items that are usually on the broken section of the display case in the WIC until the repair is completely made. Emergency work order placed at the time of the inspection and repair company arrived during exit interview. REPEAT. 3 day VR to observe repair and/or continued compliance on temporary solution. 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 .

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed packages of raw boneless ribeye, raw beef short ribs, raw bone in short ribs, raw beef chuck, raw beef stir fry, raw flat iron steak, raw beef back ribs, raw beef sirloin tip steaks, raw lamb shoulders, and raw pork chops to be in the patron grab and go case without safe handling instructions. Some packages of print out labels with safe handling instructions such as raw chicken wings and raw pork ribs but not all items do. All meat and poultry products that are served raw must be properly labeled with safe handling instructions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the top layer of in house packaged raw salmon filets in the patron grab & go case to be at temperatures of 42-44F. Items contained a “packaged on” date of 1/13/26. CDI - Items moved to WIC to rapidly cool due to product being raw meat and temperature being below 45F. 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 .

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 an accumulation of boxes/packing debris on the floor of the raw chicken WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed the robot coupe stored in the seafood WIC to have an accumulation of water inside the bowl portion of the equipment. CDI - PIC took robot coupe apart and separated all pieces to allow for proper air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior of the dry storage shelves below the dry ager to have and accumulation of debris.

5-205.15 Maintain a plumbing system in good repair. - Observed the floor drain to the 3 compartment sink not draining properly, causing water to overflow out of the drain and onto the floor. Most of the water does flow towards another floor drain but some of it puddles up/accumulates in front of the 3 compartment sink.

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 3 pans of raw chicken measured 44-45F in display cooler. Meat manager stated these items were prepared in the last 2 hours and put into cooler after preparation. Ensure staff uses walk-in cooler to cool TCS foods after preparation. Do not place TCS foods in display cooler or other coolers until it reaches 41F. CDI - Meat manager moved pans of raw chicken to walk-in cooler to continue cooling. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Reach-in cooler used to store online orders is not commercial equipment. Manufacturer’s label states it is a beverage cooler. Also, 2 Ninja blenders in seafood walk-in cooler are not commercial blenders. Equipment must be NSF listed for commercial use. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Package of raw chicken stored on shelf above package of raw pork in online pickup order cooler. Do not store raw chicken above raw pork. CDI - PIC moved raw chicken to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked shrimp in display case had date on white board as 11-14. Employee was changing it to today as prep date while EHS was checking dates. PIC stated cooler was filled 3 hours ago. Ensure staff change dates on board when new product is prepared. CDI - Employee changed date to today’s date. 0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Reach-in cooler used for online order pick ups has a manufacturer’s label that states it is a beverage cooler. Acquire NSF commercial cooler.

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 tags stored out of order. CDI: Tags organized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items over stacked in display cooler and meat case cooler. Product holding above 41F. CDI: Items above 41F were moved to the walk in cooler and rapidly cooled to 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked lexans stored as clean. CDI: Pans returned to 3-comp sink for cleaning.

4-501.11 Maintain equipment in good repair.Observed damage to walls in meat walk in cooler from carts and racks.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside ingredients cooler. Clean cooler more frequently. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean inside ingredients cooler. Clean cooler more frequently. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw sausage stored over RTE chicken ravioli and Mongolian beef in WIC. Observed raw pork chop stored over cooked sausage in WIC. CDI-PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no separation between raw pork and raw beef in grab and go display. CDI-PIC added divider between pork and beef.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked display case trays . Ensure all equipment and utensils are allowed to air dry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed display case trays that were towel dried. Ensure all equipment and utensils are allowed to air dry.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cell phone stored on shelf above prep table. Maintain all employee belongings in a designated area to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 3 scoops and a stack of plastic pans in seafood walk-in cooler had debris on them but were stored as clean. CDI - Soiled utensils taken to 3-compartment sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal trays stacked while still wet and stored as clean. Allow utensils to adequately air dry before stacking. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed country sausage links in walk in at 43-42F. CDI: Product voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed interceptor at seafood sink over flowing. Ensure that it is cleaned more frequently to prevent overflow during the thawing process.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored over ready to eat foods in the walk in cooler. Observed package of cold smoked salmon with liquid dripping above ready to eat items in the display case. Observed raw pork products stored over cooked pork products in display case. CDI: Items rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw turkey stored over raw pork in the display case. CDI: Items rearranged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving in seafood walk in cooler. Observed build up in meat case near steak area. Observed build up in dry age beef case. Ensure more frequent cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Employee handling cell phone for taking temperatures, set down phone, put on gloves and handled seafood for customer. CDI- discussion with PIC and employee about when to wash hands. Hands washed after removing gloves..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Sausage grinder with some loose pieces of dried meat in barrel cavity. CDI- sent back to cleaning process.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: A company Employee Health Policy could be produced during inspection. CDI- Training documents listing reportable symptoms, illnesses, and exposure guidelines sent to store manager on duty.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Employee rinsed cutting utensil then placed on wall holder. Wash and sanitizing steps were not performed. CDI- utensil run thru cleaning process at 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Ground beef, skirt steak above 41F in butcher's case. Meats pulled and placed in walk-in meat cooler for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Jonah crab claws dated for 8 days. CDI- expiration date changed to reflect 7 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: burgers pattied today tightly covered in small shared cooler with prepared foods. CDI- PIC uncovered burgers that were pattied today.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer stored in bucket for wiping down surfaces registered 0 ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives soiled with old meat residue hanging above the 3 comp sink. Observed soiled metal pans on storage rack near near the produce cooler. CDI- Soiled items were placed at the 3 compsink to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several metal pans on the storage rack near the produce cooler. CDI- Metal pans were arranged to promote adequate drying.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed plastic wrap machine soiled with old meat residue.

3-304.11 Food Contact with Equipment and Utensils - P Observed chicken thawing in middle bay of 3-comp sink, with sanitizer set up on one side bay and the other side bay with items soaking in wash water. CDI- PIC voluntarily discarded chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed band saw, not used today, soiled with meat residue. Casing of saw wheel soiled with splatter on interior. Saw had been cleaned according to SOP the previous night. CDI- saw broken down and sent to 3-comp sink for cleaning. Meat slicer, said to be out of use, soiled with blood on face plate. CDI- cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found in-house packaged chicken parts in floor case at 50F. CDI- moved to meat cooler for rapid chill.

3-501.13 Use approved thawing methods. Chicken thawing in 3-comp sink in stagnant water; not under running cold water. CDI- chicken discarded voluntarily.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone on cutting board in center of meat room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found food debris from previous day on slicer blade and in meat grinder. CDI- items cleaned and sanitized while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found house-packaged chicken above 41F but below 45F on floor case. Per guidance from the State, TCS food found in this temperature range will not result in point deductions for the first inspection of 2019. Future inspections that find temperatures of TCS foods above 41F will result in points deducted. CDEI- items pulled and placed back into refrigeration capable of holding / cooling to below 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found wiping cloths in sanitizer bucket that measured 50 ppm quat.

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 foods in seafood case not date marked. Found opened feta cheese not date marked. CDI- salmon cakes and feta discarded; other foods marked with date opened or prepared. Return visit to verify date marking implemented.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed sanitizer in use at 150ppm quat. Product information calls for 200ppm quat.

3-202.19 Shellstock, Condition - C: Found several mussels in display case wide open, partially open, and unresponsive to closing stimuli. CDI- all opened mussels removed from case.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment for floor sampling dispalys exposed to drip from wet hands from handsink. Equipment was stored under towel dispenser.