WHOLE FOODS MARKET - DELI/PREPARED FOODS

Deli meat in preparation refrigerator inserts measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Do not overfill inserts in preparation refrigerators.

Togo containers stored at drip line at hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Ambient temperature of left top portion of preparation refrigerator is measuring >41F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Shredded cheese, pico de gallo, sour cream and cooked corn held on left portion of preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Deep container of cooked cauliflower rice found cooling in walk-in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.