SPROUTS FARMERS MARKET #541 MEAT MARKET

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 raw tuna in commercial ROP packaging thawed in WIC. Label on packaging stated to remove fish from packaging when thawing. CDI: PIC instructed employee to open packagings of tuna.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with heavy scoring and punctures in cutting surface. CDI - PIC voluntarily discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed two carts used for transporting food items throughout facility corroding. Replace. (0.5)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items on cutting board with debris splash on it.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water underneath hand sink and 3 comp sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rack inside display case with deteriorated rubberized coating and rusted metal. Replace at earliest opportunity so item is smooth and cleanable. (-0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed need for re-caulking to seal floor in prep room near 3 comp sink, to prevent entry or trapping of moisture. (-0.5)

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for wild caught salmon, snapper, and swordfish. PIC contacts suppliers during inspection and is assured of delivery for parasite destruction via email by end of business day. 10 day VR Required. (-0)

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 fish with instructions to remove from packaging prior to thawing still sealed inside bag in WIC. CDI- PIC makes slit in packages where required. (-.05)

4-502.11(A) Maintain utensils in good repair. Observed multiple knives with deteriorated handles in prep room, no longer smooth and easily cleanable. Replace at earliest opportunity. (-0)

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 magnetic knife strips in prep room and metal shelves inside display case with rust and accumulated debris. Increased cleaning frequency is recommended. (-0)

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 need for cleaning in corners of prep room floor, encrusted debris behind hand sink, and residue from spill covering outlet box. Increased cleaning frequency is advised. REPEAT. No escalation of points due to separate area than prior inspection. (-.05)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed non food contact pad at shrink-wrap station equipment to be heavily worn, with multiple gashes, pits, and stains. PIC advised to replace the component in poor repair with a non-absorbent material at earliest opportunity. -0 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one knife with chipped metal at knife strip and one cutting board with deep gashes stored alongside usable boards. CDI- PIC voluntarily discards of both knife and cutting board. -.5

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 multiple spills and food debris accumulation on floor of WIC. -.5

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab cakes, cooked shrimp, and crab legs are dated via a sheet. However did not see any up-to-date records in last week. Discussed filling out sheet with PIC. CD- Sheet filled out on site. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife stored clean with rust on blade. CDI-Food employee discarded knife. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large metal bowls stacked while wet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at hand sink nearest 3 compartment sink. CDI-PIC provided paper towel.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black food trays as well as metal bowls stacked wet at clean dish drying rack.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard in meat cutting room pulling away from the wall to left of entry door. -REPEAT VIOLATION-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed in use sanitizer bucket with 50ppm sanitizer concentration. CDI-Food employee corrected concentration to 150ppm.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard in meat cutting room pulling away from the wall to left of entry door. -REPEAT VIOLATION-

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 plan on site. CDI: EHS sent PIC a link to the state written plan and informed PIC about requirements.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed some areas where commercially packaged raw chicken or raw cold smoked salmon were stored over fully cooked or lower final cook proteins. CDI: EHS explained to PIC that the best practice would be to move these items to where if the package were to be compromised they could not contaminate items below. PIC educated employee and items were moved.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard in meat cutting room pulling away from the wall to left of entry door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several black trays wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on exterior of meat grinder. No signature needed due to COVID-19 guidelines.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some black trays wet stacking on drying rack. No signature needed due to COVID-19 guidelines.

2-102.12 Certified Food Protection Manager. Observed no one in facility that is a certified food protection manager. Facility's 210 grace period has expired. PIC stated he has already signed up for a certified food protection manager class.

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 two opened bags of spinach with no date mark. One bag had a date mark sticker but sticker had not been filled out. Make sure when a bag of spinach is opened a date mark is placed on it. CDI- Bags of spinach voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack by 3 compartment sink with build up and debris. Clean rack more frequently to avoid an accumulation of dust and debris.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that facility does not have a signed emoloyee health form, but instead has employees take a food handler class and attest to passing the class. After questioning employees, some had difficulty explaining which symptoms/illnesses to report and how long to stay out of work. CDI: EHS provided employee health policy from MCHD to PIC and recommended reviewing information with all staff regularly.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays above prep station soiled with meat residue from cleaning. Ensure that single service utensils are protect at all times.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed employee cleaning cold prep room for meat department and having to use a push broom to direct water to floor drain, as floor was not properly sloped during construction. Ensure that cleaning leaves no standing water once process is complete.