SPROUTS FARMERS MARKET #0564 DELI

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of marinara sauce to be stored on a shelf in the WIC with heavy dents along the seams of the can. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a package of roast beef to be at a temperature of 49F in the lowboy refrigerator. PIC stated that he had the item out prior to going on lunch 30 mins earlier and didn’t finish his tasks so he had placed it into the lowboy. CDI - PIC moved the roast beef package to the WIC to rapidly cool. - Observed 2 containers of ahi tuna bowls to be at temperatures of 44-46F in the deli grab & go case. PIC stated that they were not prepared today and they are kept in the case overnight. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed 2 shakers containing seasonings to not be labeled as to their contents.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base and the sliding door tracks of the deli case to have accumulations of food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of plastic containers stored as clean with date mark residue remaining. CDI- Dishes returned to ware-washing. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring, no longer cleanable. PIC makes note to have them replaced. (-0.5)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in WIC on speed rack containers of egg salad, tuna salad date marked passed 7 days. CDI - PIC voluntarily discarded items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in deli case sliced chub of turkey breast and chicken breast date marking incorrectly (10/-16-10/22). CDI - PIC was allowed to redate mark items (10/09-10/15). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in deli case cut chub of maple turkey roast, honey maple, and turkey breast exceed 7 day date marking period (10/2-10/8) CDI-PIC voluntarily discarded four chubs in total. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened canned beverage stored inside ice machine. CDI - PIC voluntarily discarded canned beverage. .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed men’s bathroom without paper towels. CDI-PIC refilled paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed back of deli meat slicer with food residue that was stored as clean. CDI-Food handler recleaned slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked salmon and orzo salad above 41F (see temp chart) in grab and go areas. CDI-PIC voluntarily discarded items. REPEAT, but points not escalated due to major cold holding improvement throughout deli area. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing watches.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple rotisserie chickens in hot grab and go area stored near outer edge of unit that were below 135F (see temp chart). CDI-PIC voluntarily discarded items EHS spoke with PIC about ensuring all items are placed far enough back to properly hot hold and to periodically check if customers may have affected how chicken is stored. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prepped miso chicken salad, Caesar salad, and sliced ham in grab and go areas above 41F (see temp chart). Sliced ham was slightly overstored in deli meat grab and go area and salads were stored close to the outer edge of salad grab and go area. CDI-PIC voluntarily discarded items. REPEAT. EHS spoke with PIC about ensuring all grab and go area items are pushed far enough back for load limit listed on salad area, especially towards the outermost part of salad unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 house made chicken salad prepped on 1/28 and tuna salad prepped on 1/5 in lowboy of sandwich unit. CDI-PIC voluntarily discarded items. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one carton of eggs stored above cheese on shelving by speed racks in WIC. PIC stated that the raw shelled eggs are used for the bakery and that they would discuss proper storage order with the bakery department. CDI-PIC moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one packet of sliced turkey and one container of kale salad above 41F in grab and go area. All other TCS items were at 41F and below including ambient temperature of grab and units. CDI-PIC voluntarily discarded items. Points reduced due to improvement of cold holding throughout all grab and go units. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 dill potato salad and quinoa in the WIC and held past the 7 day window. PIC stated that he goes through date checks at the end of shift. CDI-PIC voluntarily discarded items. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead flying pests in salad grab and go unit. PIC discarded pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer and can opener with food debris behind blade and on under neath blade on stand that was stored as cleaned. Observed slashing gloves that were in use and stored on clean rack to be re-used, PIC stated that gloves are only washed once per day. CDI-PIC broke down slicers to be set aside to be re-cleaned and gloves set to 3 compartment sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rotisserie chicken holding under 135F (see temp chart). CDI-PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods in grab and go coolers and salad grab and go cooler above 41F (see temp chart). CDI-PIC voluntarily discarded items. EHS and PIC discussed stacking in smaller amounts in grab and go coolers to ensure all foods are not above the fill line and can be held at 41F or below and for salads to be more underneath shelving in grab and go display. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pre-cooked quinoa date marked for 10 days. CDI-PIC corrected date to 7 days, item was still within 7 day window. Repeat, but points not escalated due to one item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shredded chicken in sealed containers cooling 4F in 1 one hour. CDI-PIC opened containers to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet while preparing food and another wearing a smart watch.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Serve safe certification present on site. Facility has 210 days from date of permit to obtain serve safe certification. - 0 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one opened mozzarella container past date. CDI - Items voluntarily discarded. - 0 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket reading 0ppm QUAT sanitizer. CDI - Sanitizer buckets refilled to proper concentration. - 0.5 -

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue to the outside of 4 containers. Move items to wash and make sure sticker debris has been removed prior to storing as clean. - 0.5 -