- [2] Food protected during storage; preparation; display; service; transportation
Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.
- General Comments that relate to this Inspection
Notes-Sampling containers checked every two hours.-Scoops for large bulk bins cleaned daily.-Containers for bulk food cleaned weekly.-Reach-In 32-40F.-Freezers -20F.-Walk-Ins 36-40F.-Walk-In freezer -20F.-Three compartment sinks properly stocked.-Test stripes available.-Bathrooms properly stocked.-Products being roated properly all dates ok.-All lights properly shielded.-Mop sinks ok.-Chemicals being stored properly.
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6/23/2015 | Routine Inspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Produce department of grocery store conducts juicing activities and bottles juices. Observed open containers of non-pastuerized juice stored cold holding on ice for self service. Please discontinue allowing the public to self serve juice for sampling. All juice must be served in a single service container; properly cold held and protected from possible cross contamination from self service. * Display removed at time of inspection *** Corrected on site. Sampling must be done in a manner that containers of juice cannot be contaminated by public. This can be done by having an employee sample the juice and monitoring sampling activities at juice display.
- General Comments that relate to this Inspection
Recommend reviewing with employee staff proper completion of cold holding unit temperature logs. Instructions for logs are posted and not being followed by staff. The food temperature should be taken when thermometer reading exceed >40 F and corrective action noted. Regardless of defrost times for cold holding units; food shall not be stored in the temperature danger zone of 40 F- 140 F for longer than 4 hours. All cold holding units checked OK. Thermometers scheduled to be replaced in several cold holding units. Dairy dates checked OK. Grocery stored does not sell any damaged food products.Bathrooms observed properly clean and stocked.Shelf stable cheeses have verification for water activity; pH and documentation of safety for storage at room temperature. Discussed with operator inspector's concern at orange juicer self service machine. There is one area of the machine that is open that may pose a risk of cross contamination if public sneezes on machine. Do consider enclosing this area from potential risk of cross contamination. The juicer is mobile and is cleaned and sanitized once every 4 hours. Discussed with operators creating a either HACCP Plan; Risk Control Plan or Standard Operating Procedure for the juicing operations in the Produce department. A Food Safety Program is recommended for the juicing operations in the grocery store. At a minimum a Juice Hazard Analysis shall be conducted. A resource that may be of help is Mr. Brian A Nummer PhD. He is a Food Safety Extension Specialist based out of Utah State UniveristyThe FDA/U.S. Food and Drug Administration 2013 Food Code can be accessed at the following website:http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm374275.htmThe juicing operations currently follow under the 2013 Food Code Retail Exemption for a HACCP system.. Retail producers of juices are not covered by the regulations and would not be required to establish a HACCP system regardless of whether they pasteurize their products.A retail establishment is an operation that only provides juice directly to consumers. "Provides" includes storing; preparing; packaging; serving; and vending. A retail establishment does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers. FDA's Food Code provides guidance to retail producers for making safe productsThe retail establishment at Whole Foods stores; prepares; packages; serves; and may vend its products exclusively and directly to consumers. If someone else processes juice for a retail establishment; that processor is required to operate under HACCP principles.
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4/9/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
No violations observed at the time of inspection:All refrigeration cases and freezer cases holding within regulation; in addition; all cases are on alarm monitoring systems.Facility has regular licensed pest control service and third party audits.Produce area following proper procedures for any fruit slicing; most products are pre-sliced/cut.Food products properly stored and labeled; restrooms stocked.
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9/3/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of proper handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.All coolers at or below 40 fAll freezers at or below 0 fRefers/freezers are tied into an automatic temperature monitoring system.Observed good food storageReviewed cleaning and sanitzing procedures for bulk scoops as well as peanut butter grinders - good.Found facility to be clean and well kept
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7/30/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms/handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms are excluded for at least 48 hours after symptoms stop.All refer units at 40 f or belowAll freezers at 0 f or belowGood food storageFacility clean and well kept
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7/29/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. Discussed employee health. Employees ill with GI symptoms must be excluded for at least 48 hours after symptoms stop.All refers/coolers/freezers at or below proper tempsAll refers/freezers on an alarm systemFood storage goodClean and well keptReviewed with Specialty Foods Manager how to determine if cheese is PHF/Non PHF using criteria outlined by FDA
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10/18/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted:Notes:Restrooms properly stockedAll refers below 40 FFacilty clean and well keptFood storage good
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9/17/2009 | Routine Inspection 1st | 100 |
- [1] In-use food; ice dispensing utensils properly stored
090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.Observed scoops with handles in food product in granola bar area and in coffee bulk area. Monitor area for compliance or provide a separate container for storage of scoops.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
360) Wall in need of repair. Repair following area(s) to maintain a smooth; durable; and easily cleanable surface.Observed missing panel in produce prep room. Replace panel to prevent possible overhead cross-contamination.
- [5] Necessary toxic items properly stored; labeled; used
Observed one spray botlle not labeled to its contents in specialty cheeses. * Corrected on site. Label all spray bottles to its contents (white vinegar) to prevent misuse. Observed one spray bottle of window cleaner stored next to single service ware in bulk foods area. * Corrected on site.
- General Comments that relate to this Inspection
Items to consider but are not deductions:1) Highly recommend facility use stainless steel hotel pans for cold holding at the salad bar area. Cold holding temps. recorded 40 - 45 F. Observed all food stored in plastic hotel pans which are insulators and not conductors for cold holding food inside them.Notes:All cold holding reefers at proper cold holding temp. Lights shielded. Facility is clean and organized.Restrooms properly stocked. All use by dates are current.
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7/22/2008 | Routine Inspection 1st | 93 |
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