WHOLE FOODS MARKET - MEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder stored as clean with visible dried food debris throughout equipment. Observed meat packaging equipment with visible food debris. CDI - PIC moved to 3 comp for w/r/s. 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 .

4-502.11(A) Maintain utensils in good repair. Observed ban saw of order. PIC put in maintenance request for repair. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw turkey stored over top of raw beef bacon in the WIC. Ensure that proper storage order procedures are followed. -CDI- PIC rearranged so that raw poultry was no longer above raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed leaking and condensation present in the display case cooler. Ensure that all leaks and condensation present is repaired. Observed no contamination onto the food. PIC placed a work order.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose with spray nozzle attached and water on at 3-comp sink. PIC turned water off and released pressure from hose. -VR Required (11-14) - PIC will need to keep hose disconnected or install backflow prevention device ANSI rated for continuous pressure. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P- Observed hose at 3-comp sink below the flood level rim. CDI - PIC hung hose on rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 100ppm. Sanitizer needs to be at 200ppm to 400ppm. PIC contacted Diversey to fix sanitizer concentration. VERIFICATION REQUIRED by tomorrow, 3/8. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 pork sausage, chicken sausage, and grass fed steak holding above 41F in display case. PIC stated all items were just cut and weren't cooled down to below 41F before being placed in display case. CDI- all items moved to WIC to cool down to below 41F. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed box of raw pork chops stored above ready to eat veggie burgers in walk in cooler. CDI - Storage order was corrected. 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. Observed raw ground beef stored above whole muscle steak in walk in cooler. CDI - Storage order was corrected. PIC has been advised to follow written procedures for storage order posted inside walk in cooler. -1.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat tenderizer stored as clean with build up of food debris stored on drying rack. CDI - Tenderizer was moved to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 .

4-601.11(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 meat debris in gaskets of display case. Recommend higher frequency and more thorough cleaning. Points not escalated due to improvement since last inspection. -REPEAT- -0 points-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee cutting raw vegetables on cutting board in close proximity to cutting board used to recently process raw chicken. Cut vegetables are used to make raw chicken or raw beef kabobs. Permit conditions state that area is designated for preparation of meats only. Recommend vegetable preparation occur in produce department after produce is washed. Observed employee sharpening knife on vegetable cutting board with cut vegetables. CDI - Reviewed operating procedures with PIC. Employee corrected through instruction. -1 point-

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 food residues and debris on non-food contact surfaces of cold holding equipment (display case) and on door handles. Recommend higher frequency and more thorough cleaning. -0 points-

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. Observed raw ground beef stored above whole muscle steak in walk in cooler. CDI - Storage order was corrected. PIC directed employees to storage order signage located in walk in cooler for training. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored with the absorbent meat pads on the prep table. CDI - Food handler relocated the chemical to prevent contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exterior of the meat grinder paint peeling.

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 fan guards in the department are accumulating dust. Clean and maintain.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 . Observed the band saw interior blade and under the rubber Clamps with meat debris and residue. CDI- band saw was taken apart and parts were taken to warewashing sinks to be rewashed and sanitized.

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 meat service case handles and tracks accumulating dry meat debris and residue. Clean and maintain.

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.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall tiles behind the service case damaged/broken. Repair wall.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed the following just prepped and then placed into the meat display case without further cooling: London broil and beef kabob. CDI - PIC removed the products from the display case and placed in the walk in cooler to rapidly cool to 41F or below.

7-201.11 Separation-Storage - P Observed chemicals stored on the ware washing drain board. CDI - PIC relocated the chemicals. -REPEAT-

7-201.11 Separation-Storage - P Observed chemicals stored on the ware washing drain board. CDI - PIC relocated the chemicals.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tray paper liners not protected from contamination. Stored under prep table and some liners were damaged from water/liquid. CDI - PIC discarded the liners

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards stored over the ware washing sink heavily scratched and scored.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in the display case that was next to raw beef burgers. CDI- barriers were placed in the display case between the foods to prevent contamination. Observed packaged ground sausage next to packaged ground chicken and also next packaged to ground beef in the customer display case. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination is prevented. CDI-food was removed from display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy italian pork sausage, stew beef pieces and pork bottom in the display case that were above 41F. CDI-Food items were removed and placed into the walk in to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed two bottles of cleaner that were stored on cutting boards where lamb had been previously wrapped. Poisonous or toxic materials shall be stored so they cannot contaminate food, and equipment. CDI-bottles were removed from on top of cutting boards and put below a cart where they could not contaminate food or equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean cutting boards that were wet stacked on top of one another. Allow equipment and Utensils to fully air dry before stacking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one ingredient bin not labeled.

4-803.11 Storage of Soiled Linens - C Observed two soiled aprons being stored in cabinets under the prep tables.

4-501.11 Maintain equipment in good repair. Observed two meat scrappers damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the underside of the band saw accumulating old dry food debris. Observed some old food debris behind the grinder gasket in the Walk in cooler. Observed the interiors of the cabinet under prep table in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed the pipe under the sanitizing basin of the 3 compartment sink leaking.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal beverage container at the 3-compartment sink, appeared to be washed at the 3-compartment sink and hung to dry.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened individual milk container on shelves in poultry walk-in. CDI- milk discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Three cutting utensils with meat residue persisting at blade / handle junture stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Dry-aged beef case holding at 43F. Ground beef in butchers case avove 41 F. Items moved to freezer for chiiling. Return visit within 10 days to check dry-aged case.

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: Ground beef placed in holding in butcher's case before being cooled to 41F or below. CDI-aged beef and ground beef moved to freezer for rapid cooling.

4-602.13 Nonfood Contact Surfaces - C: Soiled interior of cabinet at meat prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two trays of raw ground beef in the display case at 47F. CDI- PIC moved trays to the walk in cooler for more rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food on the floor in the beef cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer dispensing at 50 ppm. Solution shall be from 200 ppm - 400 ppm. CDI - created new solution at 200 ppm.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor in need of cleaning in the poultry walkin cooler.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 0 ppm. CDI - educated about proper sanitizer concentrations. Educated to soak wiping cloth in solution before storing in the quat solution in the bucket.

4-501.11 Maintain equipment in good repair. Observed the single fan condenser unit above the display dripping condensation. No condensation is dripping into food. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dust build up on fans on the condenser units. Advised to clean fan covers more often.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in the dispenser at the front handsink. CDI - provided paper towels to the dispenser.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up of debris on the fan covers in the poultry walkin cooler. Observed debris on the inside of the reach in cabinets in the work area. Advised to keep kitchen clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer below 200 ppm. CDI - restocked the 3 compartment sink dispenser with a new container of quat concentrate.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 50 ppm. Advsied to switch out sanitizer solution more often.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dusty vent covers. Advised to clean more often.

5-205.15(B) Maintain a plumbing system in good repair. Observed plumbing at 3 comp sink leaking. Advised to have plumbing fixed to prevent any leaks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one item with dried raw meat debris on the food contact surface. CDI - sent through cleaning procedure in 3 comp sink.

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 commercial package of spinach opened yesterday without a date label for the product. CDI - educated about date marking critiera; provided a date label to the product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dried food debris non-food contact surfaces throughout (reach in cabinets, handsink, etc).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed that the floors need to be cleaned more often.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried food debris on equipment, hand sink, and inside cabinets throughout. REPEAT.

6-502.12 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. Cleaning needed on floors throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky residue from day dots/labels on plastic tubs stored as clean and stacked together. CDI-pans taken to be re-washed.

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 cooked pork BBQ re-packaged by facility with labeled hold dates exceeding 7 dates. CDI-items pulled from shelves with two days still left before 7 days is up. Item will be re-labeled.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizer compartment of 3 comp sink while items were being sanitized.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried raw meat debris inside metal cabinets throughout.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Observed raw ground beef stored over intact beef in walk in cooler. Separations are necessary in display case for comminuted and intact meats. CDI- All items were stored and separated according to final cook temperatures.

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 ground beef cooling in display case at 52F. Cool items down in walk in cooler or freezer before placing in holding units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried food debris from shelving and equipment throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed saw machine and a rack of metal pans stored in walk-in cooler with meat debris remaining. CDI - rack of pans removed from walk-in cooler and saw machine will be cleaned before use.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on some spices and seasonings stored under prep table.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on cutting board in meat cutting room. (Removed and stored in sanitizer bucket)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed 2 containers of quat test strips that were discolored and wet. PIC said that they were dropped in water. CDI - PIC reported that he would get some from office.

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 walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cuber blades stored with dried meat debris. CDI - removed and set aside to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed a few quat sanitizer buckets weak to borderline ppm. CDI - buckets dumped and refilled with fresh sanitizer from 3-comp sink.