It was a sunny Sunday afternoon in March, but the smell of freshly-baked bread wafted through the store’s front door.
“This is the smell that we have to get rid of, right?” asked Martin, the owner of Martin’s, a supermarket that sells everything from frozen pizza to fresh pasta to groceries to canned goods.
Martin was speaking to a group of people who were buying the same items for a few hours.
He said that he had been asked by the health department to remove the smell for several years and that the department had not been able to do so.
It’s a common problem that can cause people to feel ill or even die from the disease, but doctors say it is a difficult and costly problem to diagnose.
But, according to the CDC, there is a simple solution to preventing people from developing the disease: stop buying at the store.
And that’s exactly what Martin did.
He and his employees started cleaning up after the customers who bought at Martin in the past year, but he didn’t know it.
The smell was there.
“The smell is like this,” he said.
“It’s like this every time I open the door.”
Martin’s is one of hundreds of businesses that have experienced this problem in recent years.
According to the Centers for Disease Control and Prevention, there are more than 5,500 retailers that have closed stores for this reason.
For Martin’s to close, the department has to find an alternative for the smell to dissipate.
In the past decade, it has sought to make the situation better by offering health-care workers free food.
In March, the Department of Labor created a pilot program that will allow health care workers to buy food at participating businesses.
But as more businesses close, that program is limited.
Health care workers are allowed to purchase groceries and food items from the stores but cannot work with the employees.
That means some health care professionals are now doing the job of a janitor and cleaning up the mess left behind.
The health department also has been working to make sure that stores are more accessible, with more employees, to help prevent illnesses.
“We want people to walk through the doors, eat, and see the store,” said Katherine Henson, the director of public affairs at the Department.
“If the store is not accessible, they can walk through and they can be the health care provider.”
So, the health agency is now looking at ways to increase the amount of people working inside of the stores to help reduce the risk for infections.
The department has also been working with restaurants and retailers to create new opportunities for health care providers to work in the stores.
The food service industry is the largest employer in Washington state and employs about 25,000 people.
It is also one of the most vulnerable groups to illnesses because of the lack of social isolation.
A study released in January found that people who work in food service can be more likely to have a health condition like asthma or COPD.
The study looked at data from more than 2,500 people who worked at some of the largest food service restaurants in Washington, including the likes of McDonald’s, Starbucks, Chipotle, and Olive Garden.
The participants were randomly assigned to one of three groups: those who worked in the fast food industry, those who did not work in fast food, or the people who did work in both.
The groups did not have to be related, but all had to have worked at a restaurant at least once.
“They really do see a lot of different aspects of the industry,” said Susan Seltzer, the CEO of the Washington State Restaurant Association, a nonprofit that represents the industry.
“Some of them really do work with health care staff, some of them do work in retail.
It really is a diverse industry.”
The study found that more than 70 percent of the workers were women and they were more likely than men to have health conditions.
They were also more likely at the same age and at the beginning of their careers to be obese.
Health experts say the health of workers in the industry can be impacted by the lack to be social and to have some time to rest between shifts.
“Health care professionals have to do a lot more to keep people safe in the restaurant,” said Jennifer Schott, the associate director of the Center for Health Policy and Practice at Georgetown University.
“For instance, there’s a lot less social interaction in the dining room.
You can’t just go out there and be drinking your coffee and eating your food.”
For a worker, the challenge is keeping food in their stomachs for the long haul.
“You can’t really do a whole lot for the rest of the day,” said Seltz.
“I mean, it’s not like you’re sitting there eating a sandwich.”
But, there has been progress, with new programs being introduced to help health care facilities that work in restaurants.
For example, in June, the state of Washington approved