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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

WHOLE FOODS MARKET #10592 PREPARED FOODS

Address

7221 WAVERLY WALK AV

City/State/ZIP

CHARLOTTE

NC

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/21/2018

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
14	1.50	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer, metal pan, and tongs stored as clean but soiled with food debris. CDI, items relocated for cleaning. Improvement made since previous inspection.
16	0	Proper cooking time and temperatures	Yes	No	No	General Comment: 3-401.11 Raw Animal Foods-Cooking - P,PF - Observed raw chicken cooked to 159 degrees F after timer and when employees stated chicken was cooked. CDI , operator continued cooking chicken to 174 degrees F and above.
20	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed spinach held at salad bar between 50 and 53 degrees F. CDI, spinach relocated to rapidly cool.
21	3	Proper date marking and disposition	Yes	Yes	No	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 tofu, cooked chicken in walk in cooler, roasted peppers held on salad bar. Observed mozzarella cheese, spinach, ham with PIC not sure when it was prepared and not date marked. CDI, by instruction operator voluntarily discarded foods.
41	0.50	In-use utensils: properly stored	No	No	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed some clean tongs stored in container with soiled tong at prep area.
46	0	Warewashing facilities: installed, maintained and used; test strips	No	No	No	4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed hot water dish machine rinse gauge not reaching required temperature and reaching 150 degrees F. Equipment reached required hot water temperature of 160 degrees F to sanitize equipment after several runs as registered by DishTemp plate simulator .