SPROUTS FARMERS MARKET #0564 SUSHI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the container of lettuce in the opentop to be overfilled with the top layers of lettuce above the refrigeration line being at 45-54F. Bottom layers were observed at 41F or below. PIC stated that the lettuce had been in the opentop since yesterday. CDI - PIC discarded all out of temperature lettuce. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear liquid to have an old/faded label that rendered it hard to read it contents. CDI - PIC relabeled sanitizer bottle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sushi rolls in retail cooler measured 44-45F. PIC stated they were prepared at 8AM. TCS foods in cold holding must measure 41F or less. CDI - PIC moved sushi rolls in walk-in cooler to cool. Sushi rolls measured 40F within 4 hours of preparation. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. 1 dead fly observed in sanitizer solution. Maintain premises free of pests. Ensure pests do not contaminate food or utensils.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC without knowledge of HACCP principles. PIC did not know how to use pH meter, pH meter was not functional and pH had not been taken for sushi rice. PIC stated that they were holding the rice for 4 hours out on the prep table, however, once made, sushi is not discarded and placed in the grab and go case for 2 days. PIC did not have variance or SOPs for HACCP. PIC did not know how to properly use TPHC. CDI- EHS educated PIC and All sushi made at 7:00am was discarded. (No sushi left from previous days). Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for Sushi on TPHC. CDI- Discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for sushi. CDI- Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of sanitizer 0ppm. CDI- Sanitizer re-made to proper concentration.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed HACCP plan for sushi not being followed. No labels were on sushi, pH was not taken, logs not kept. CDI- Sushi discarded. Manager instructed employee on what to do. Facility will be cooling sushi rice to 41F and keeping it cold until they can get a new pH meter.

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 tracks of sushi case in need of cleaning.

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 tempura shrimp, fried tofu slowly cooling in sushi prep unit and multiple sushi rolls slowly cooling in grab and go. All containers were sealed while cooling. CDI-PIC tempura shrimp and fried tofu to WIC uncovered and sushi rolls to freezer to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy ice build up through out WIF, especially on floor near WIF door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi prep case bottom holding foods at 43-50F. We believe the door was left open and food increased in temperature. The top of the unit is properly holding food at 41F and less. All TCS food was moved to sheet pans and placed in walk-in cooler to rapidly chill back down to 41F. Once they reached 41F they were placed in the reach-in cooler until the facility can determine if the bottom of the sushi prep case is properly functioning. Observed Krab Tofu rolls and Spicy Krab rolls at 49-53F in the customer display case with only 30 minutes left to get to 41F (prepared at 8am). They were immediately moved to sheet pans and placed in walk-in cooler to rapidly chill to 41F. They reached 41F in the designated time frame and were placed back in the case. Discussed proper cooling with PIC before placing in the customer display case. See temperature chart.

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 The Krab Tofu and The Spicy Krab rolls were not properly chilled to 41F before being placed in the display cooler. The display cooler is a merchandiser that is not designed to cool foods and the packages were not coming down in tempature with only 30 minutes remaining. Moved all to walk-in cooler on sheet pans and educated PIC. The properly cooled by the end of the inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored above facility dry storage items. - 0.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle without label. CDI - Item labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sani spray bottle stored above cling-wrap used to wrap food items. CDI - spray bottle removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer container reading 0ppm QUAT sanitizer. CDI - Sanitizer refilled to proper concentration. - 1 -