Whole Foods Market

Inspector's notes

Observed cut bok choy and cooked chicken being stored in a cold holding unit but having an internal temperature of 45-48*F. Person in charge states these foods were placed in the unit from the walk in cooler less than an hour prior to the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment offering pre packaged sashimi (raw fish) but not having a consumer advisory on the packaging/label. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Establishment must provide approved consumer advisory at all points of sale prior to re-inspection. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the cold holding unit next to the smoker and near the rice cookers having an ambient temperature of 50*F while storing numerous TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee rinsing off cutting boards used for spring rolls in the prep sink and racking them to air dry. Informed PIC that all food contact surfaces need to be sanitized after washing and rinsing. PIC moved the cutting boards to the ware washing room to be properly washed, rinsed, sanitized at time of inspection. Discussed that dish washing must occur at the three-compartment sink or the ware washing machine. Food-contact surfaces must be properly sanitized after washing and rinsing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed dishes being actively washed in the high temperature ware washing machine. The water temperature for the sanitizing cycle reached 148.2*F, measured using min/max. Informed PIC that all food contact surfaces need to be washed in the three-compartment sink until the machine is reaching 160*F for the sanitizing cycle. PIC agreed to wash food contact surfaces in the three-compartment. The three-compartment sink was set-up at time of inspection. PIC put in a service order at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed white and brown rice on the prep counter being used for rolls. These items were datemarked for 48 hours. The establishment has been approved to hold the rice for 36 hours. Discussed with PIC that the rice needs to be properly datemarked with the discard date and time, not to exceed 36 hours. Upon testing the white and brown rice, the pH was 4.3 for both. Informed PIC that the rice must have a pH of 4.2 or below. Instructed PIC to discard all white and brown rice. PIC discarded the rice a time of inspection. Rice was embargoed. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection. 8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/3978/Food-Variances. Addl Notes: Observed the pH of white and brown rice undocumented and the calibration of pH meter undocumented for the date of the inspection and the three days prior to inspection. Informed PIC that the pH must be tested and recorded every day. The last date recorded on log sheets was 9/20. PIC tested and recorded the pH for the rice being used today at time of inspection. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.