SPROUTS FARMERS MARKET # 546 DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of plastic pans stored stacked as clean, with sticker residue still intact. Observed in-use plastic pans with sticker residue on inside of dish. CDI- PIC removed items to be re-washed, rinsed, then sanitized. *REPEAT* ensure dishes are spread out, pyramid stacked, or air dried prior to stacking. 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 deli sandwiches held in cold holding grab & go island temping above 41F. Ambient temp of unit, salads, and deli salads all temped below 41F. EHS discussed with PIC ensuring items are properly cooled prior to being held in open air unit and seeking new procedure to ensure all items used in building sandwich are within required temp ranges before holding item for sale/service. CDI- PIC cleared shelf to rapidly cool in walk-in freezer due to being within 4 hour parameter. Observed deli salads held in holding box temping above 41F. CDI- PIC removed items to cool in walk-in. Ensure items are removed to cool after use and during lulls. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 TCS foods held for more than 24 hours being held without date marking. CDI- PIC had food employees mark containers with correct date mark. 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 deli salads cooling at a rate below .12F/min in walk-in. CDI- EHS discussed cooling TCS foods in a manner where they are not densely packed, covered, or stacked to allow for proper air flow and rapid cooling. *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 .

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. Ensure sticker residue is properly removed and cleaned on plastic containers and other dishes prior to storing on racks as clean.

5-205.15 Maintain a plumbing system in good repair. Cold leg pedal not working on handsink near walk-in. PIC stated plumbing has been contacted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two cutting knives stored as clean with visible residue accumulation. CDI- PIC removed items to be w/r/s. *REPEAT* points deescalated based on overall improvement from previous inspection report. 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 .

3-501.15 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 deli sandwiches prepped and placed in sealed containers to be held in walk-in. CDI- EHS discussed effective cooling methods, ensuring TCS foods are cooled to 41F or below prior to trapping warm air in to-go containers. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects at back of establishment. EHS discussed pest control with PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan, CDI..EHS left several at store. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee on cellphone with gloved hands. Employee proceeded to return to food prep with same gloves and without hand wash. CDI employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in back hand sink. CDI.. Sink was cleaned during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee on cellphone with gloved hand. Once call will complete employee went back to portioning out sauces. No glove change or handwash. CDI employee washed hands and changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean food containers stacked together with sticker residue and sticky surfaces still present. CDI.. Container were moved to 3 comp sink to wash rise and sanitize. REPEAT 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still attached to avocados that were stored as clean in prep unit. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer 400 to 500 parts per month QAC. CDI diluted. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed employee wash sanitize with a no rent sanitizer one of the deli slicers. Deli slicer not cleaned sufficiently. Additionally multiple Lexanne containers stored as clean with sticker residue still on them. CDI removed to remove. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed containers of sliced. ham, turkey and roast beef portioned in plastic and stored in top of prep unit along with sliced tomatoes with no date marks. Cdi date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen on food preparation tables.

3-302.15 Wash fruits and vegetables prior to use. Observed Lexanne of avocados with the sticker still on them CDI remove