Whole Foods Market North Atlantic Kitchen – FDA 483, Feb 26, 2016

This FDA Form 483 documents multiple violations observed during an inspection of a food manufacturing facility. The facility failed to manufacture, package, and store foods under conditions to minimize microbial growth and contamination.

Specific observations include: - **Condensate dripping:** RTE pesto pasta, mushroom quesadillas, uncovered RTE egg salad, and uncovered RTE couscous were exposed to dripping condensate from ceiling joints, doorways, and condenser fan bolts in various rooms (Assembly Room K4, Prepared Veg Cooler, Veg Prep Room, K8/K9 Room). - **Handwashing station issues:** A handwashing station in the Veg Prep Room lacked splash guards, causing water to splash onto RTE vegetables, utensils, and food containers. Another handwashing station in K8/K9 lacked warm/hot water, yet employees continued to use it before handling RTE products. - **Chemical misuse/mislabeling:** Peracetic acid used for vegetable soaking was at a concentration exceeding the recommended maximum (over 160 ppm vs. 21 CFR Part 173.315(a)(5) limits). An unmarked drum of peracetic acid was also observed. Quaternary ammonium based sanitizer was sprayed onto open colanders of RTE leafy greens in the Pre-Pack Room. - **Employee hygiene:** Employees in the Pre-Pack and Bulk-Pack Rooms performed multiple tasks (filling, weighing, cleaning, packing, assembling) without handwashing or changing gloves between tasks.