WHOLE FOODS MARKET - GROCERY

Per operator cutting boards should be washed after each use. Cutting board cleaning logs observed noted that cutting boards are washed once or twice a day. Cutting boards are not in a temperature controlled room and are kept on prep table behind display case when in use. Last time cutting boards were washed were at 7:30AM (about 5- 6 hours prior). [CA] Cutting boards should be washed, cleaned, and sanitized at a minimum of every 4 hours if in continuous use or as needed. For manual sanitization ensure surface of cutting board maintains contact with sanitizer solution of 100ppm chlorine for 30 seconds or 200ppm quat ammonia for 1 minutes [COS] Cutting boards were switched out with clean cutting boards and placed in back area to be washed in 3-comp sink.

Wiping cloth on preparation block for poultry observed to be store on top of block. [CA] Keep in use wiping clothes in sanitizer solution to prevent build up of bacteria when whipping.

Clams and mussels stocked on ice in display case stocked without tags [CA] Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified.

Rinse compartment of 3-comp sink seafood department observed to be used to thaw raw shrimp. [CA] Use prep sink to for any food prep to prevent cross contamination. Wash, rinse, and sanitizer the middle rinse compartment of 3-comp sink prior to use for dishwashing.