Whole Foods Market (seafood/meat)

*19 Water & Plumbing in good repair- per code

observed water leaking from handwashing sink, needs to provide 1 inch air gap on drain pipe on 3 comp sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee topo Chico on prep table

*36 Cloths in-use for wiping between uses stored

wiping cloth left on prep table

*37 Food preparation

Employee glasses on prep table

*14 When to wash hands before donning new gloves

*44 Trash can provided for papertowel waste

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

provide test papers for the three compartment sink in seafood

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer for thereach in display cooler.

*39 Equipment in good repair and proper adjustment.

broken tips on knives and the blades have chips.( meat dept).

*10 Clean Sight and Touch

dirty container and a onion slicer was dirty with old food particles ( equipment was sitting on the dry storage area. ) seafood

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer for the long display case ( Meat)

*24 Food Labeling- with common name of the food

Provide a common name on the water bottle used at the grill for seafood Provide a common name on the large seasoning bulk container. meat

*45Physical Facilities Floors,Walls,Ceilings

*10 Clean Sight and Touch

Butchers Twine showed several places covered in blood. Make sure lengths of twine are prepared before slicing meats.

*19 Water & Plumbing in good repair- per code

Hand wash sink in back cooler no longer attached to wall

*43 Heating/ventilation: designed and installed

Seafood area cooking without any ventilation system