SPROUTS FARMERS MARKET #541 SUSHI

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. EHS observed tuna thawing in WIC in intact ROP. EHS observed other packaging of salmon with proper slits on packaging to allow entry of oxygen. CDI - PIC removed tuna from ROP to continue thawing. REPEAT. (1)

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed out in walk in cooler with ROP packaging still intact.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed RTE produce beside and below raw seafood in lowboy. CDI- Storage order rearranged so raw foods are segregated from RTE. EHS advises PIC on proper storage order. (-0) 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 spicy mayo in squeeze bottle on pushcart at 61F. CDI- PIC voluntarily disposes mayo. EHS explains that opened mayo is a TCS food that requires time or temperature control for safety. PIC states they will use cold holding and not TPHC going forward. (-1.5)

REPEAT. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in WIC without opening in packaging. Packing states item should be opened when thawing. CDI- PIC makes slit in packaging. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. PIC has scheduled course for later this month. REPEAT. (-1)

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one package of salmon in ROP without slit in packaging as required according to supplier. CDI- PIC puts slit in thawing package. No points taken for single item; all other filets observed with required slit. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PICs CFPM certification observed to be expired. -REPEAT- (-1) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC's food safety management certificate to be expired. For more information on becoming a certified food protection manager 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 Sushi rolls in display coolers recorded above 41F. CDI - Discarded. Suspected cooling issues. Assure product is cooled down fully before placing out. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth stored on cutting board. Keep in sanitizer buckets.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety 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 . Observed PIC wash measuring cup from wash basin of 3 compartment sink and rinse measuring cup to use for sushi acidification without sanitizing measuring cup. CDI-REHS provided education to wash, rinse, and sanitize dishes that are in the 3 compartment sink and PIC properly washed, rinsed, and sanitized and grabbed a clean dry container to use.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed most sushi items being cooled in sushi grab and go cooler while stacked and tops on. PIC stated items were prepared 2 hours prior. CDI-All items were removed from sushi grab and go cooler and placed into walk in freezer to rapidly cool. All Items reached below 41F before placing back into sushi grab and go cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in place of hand soap at hand washing sink. CDI-Food employee replaced with hand soap.

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 two unlabeled working containers. CDI-PIC labeled working containers spicy mayo and sushi sauce.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed lettuce and carrots stored over ready to eat foods in walk in cooler. CDI reordered storage.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed sushi cooling packaged in cold holding unit at 45 degrees . CDI moved to walk in freezer to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan for facility. CDI: EHS sent PIC an email with a link to the state plan and explained requirements.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at the 3-comp sink at 50ppm quat. CDI: Sink was drained and refilled. PIC was not actively washing dishes at the time.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce and cut salmon cooling in reach in cooler while tightly covered. Ensure that when product is above 41F after being used, that it is moved to the walk in cooler for cooling. CDI: Product moved to walk in cooler and properly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several packages of philly rolls, krispy krab rolls, veggie rolls, spring rolls, and chef special rolls in grab-n-go case maintaining temperatures above 41F. See chart above. Ambient air temperature of unit is 39F. PIC stated that he cooled the items down in WIC first before bringing them out, but he also stated that he overstacked the packages in the grab-n-go unit at first. CDI - Items were taken to WIC for cooling. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 packs of chef special sushi and nagamo special sushi maintaining temperatures of 44F. Ambient air temperature of unit is 39F. CDI - Items taken to WIC for cooling. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab salad in cold well at 45F. CDI - Items taken to WIC for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of roasted red peppers and container of crab salad in reach-in unit without date marking labels. CDI - Items labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans soiled with food debris but stored as clean. CDI - Items were sent back for rewashing.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer with no label. All sanitizers and chemicals must be labeled when transferred to a new bottle. CDI- Spray bottle labeled. Repeat violation.

3-302.15 Washing Fruits and Vegetables. Observed unwashed avocados with stickers intact in the bottom of the sushi cooler ready to use. Remove stickers and wash avocados before use. CDI- Stickers removed and avocados washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle that is used to hold sanitizer not labeled. Be sure all working bottles are properly labeled. CDI- Spray bottle labeled.

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 sushi rolls in the grab n go cooler at 43F - 47F. Sushi was not properly cooled before placing in grab n go cooler. Today is 'Sushi Wednesday' at facility and sushi is sold half off. Sushi was placed in grab n go cooler without cooling due to high demand. CDI- The sushi in the grab n go cooler was placed on time for today. The sushi in the cooler during the inspection had been there less than an hour. Any sushi left after 3 hours will be discarded. Discussed using TPHC on Wednesday with PIC because of the high demand of sushi rolls. Repeat violation.

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 container of cooked eel dated 11/28. Once cooked, eel has a 7 day shelf life if held at 41F or below. CDI (corrected during inspection)- Eel voluntarily discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one container of cream cheese with no date mark. Cream cheese was opened yesterday. Be sure to date mark all TCS foods when held over to the next day. CDI- Cream cheese dated with yesterday's date.

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 multiple trays of sushi in the grab n go cooler ranging between 48F - 50F. Sushi must be properly cooled before placing in the grab n go cooler. This is a holding unit and will not properly cool the sushi to 45F or below. CDI- Sushi moved to walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on the sushi cutting board. Wet wiping cloths must be held in sanitizer at the proper concentration between uses.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf During inspection, no records from supplier guaranteeing parasite destruction available. Frozen fish in the walk in freezer are from approved supplier, but the receipts were not being saved by the PIC (person in charge). I will return within ten (10) days to verify compliance of this violation. The receipts will be provided parasite destruction information per PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF In the sushi prep cooler, spicy sauce made five days ago without date label. In the walk in cooler, smoked salmon with incorrect date mark allowing eight total days for holding vs. seven days. CDI (corrected during inspection). The PIC verified and labeled the foods. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.

3-304.14 Wiping Cloths, Use Limitation - C COMMENT: Observed sanitizer bucket on the floor by sushi prep cooler station. Store sanitizer containers used for wet wiping cloths off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified Food Protection Manager on site. Facility has 210 days to obtain a certified PIC.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed log from first day missing discard times for rice product, as well as acidified rice bin with no date/time label. CDI: Instructed sushi employees to maintain logs properly and label product.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dry product bins with scoop handles stored down into product.