Whole Foods

Inspector's notes

Observed raw fish stored above RTE potatoes on cooling rack in walk-in cooler and raw salmon stored above packaged RTE hummus on a wire rack in the walk-in cooler at the time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed opened mortadella meat with 7/15 date mark and opened deli turkey 7/15 date mark in reach in cooler on the deli line at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer levels in the in-use mechanical dishwasher above 100ppm per inspectors and establishments chlorine test strips at the time of inspection. Discussed chlorine sanitizer concentrations with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC put work order in for the mechanical dishwasher and is using the three compartment sink until chlorine concentrations are within approved range of 50-100ppm. Corrective Action: Corrected at time of inspection.