SPROUTS FARMERS MARKET #0564 MEAT MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cases of raw smoked bacon stored on the top shelf of a rack in the WIC directly above cases of fully cooked smoked sausage. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. - Observed cased of raw smoked bacon stored on a shelf in the WIC directly above cases of raw salmon filets. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed all stacks of cleaned dishes on the rack in the refrigerated meat cutting/prep room to be wet nested at the time of the inspection.

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 a large bin containing ROP packages of tuna and salmon in the WIC to not be removed from their ROP environment. Packages state to remove from packaging during thawing. REPEAT. CDI - PIC cut packages of ROP fish, removing them from the ROP environment.

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 one plastic container that was stored as clean to have a date sticker on the exterior of the container. Container was not touching any other dishes or contaminating any food contact surfaces. CDI - Container removed from clean dish rack and sticker removed. Dish W/R/S.

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 two packs of raw tuna thawing in ROP packaging in WIC without any openings or removal from packaging as stated on fishes label. PIC added cuts into packaging.

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 dust build up in grates of fan vents inside meat prep area. REPEAT.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting board with multiple deep cuts that was stored as clean. REPEAT.

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 fan vents with moderate dust build up on grates of vents. PIC stated that grates are cleaned twice a week.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one cleaver stored as clean with minor build remaining. CDI-PIC cleaned 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with multiple deep cuts. PIC stated they would order replacement board.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser in meat department without paper towels. CDI-PIC refilled dispenser.

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 thawing in WIC without an openings to packaging. PIC cut openings into packaging.

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. Observed mahi mahi stored underneath raw skirt steak on speed rack. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed prepped raw salmon, raw shrimp, raw steak, and raw chicken in meal kit display that did not reach 41F within 4 hours. Per PIC, foods also stay out in the grab and go display overnight. CDI-PIC voluntarily discarded seafood items and brought chicken and steak items to WIC, uncovered 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 marked for 4/24, but was prepped on 4/29 on seafood date label sheet. CDI-PIC corrected date. 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 raw salmon, raw shrimp, raw chicken, and raw steak that were prepped in meat department (57F ambient air temperature) and brought out to meal kit grab and go case after being prepped. EHS discussed with PIC about bringing prepped foods into WIC uncovered, to reach 41F or below before being set out in grab and go case. PIC voluntarily discarded seafood items and brought chicken and steak items to WIC to rapidly cool. VR generated to check facilities cooling methods within 10 days. 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 .

2-102.12 (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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5 knives stored as clean with blades and handles dirty. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 - 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.

3-501.13 (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 vacuum sealed fish thawing in original packaging. Cut packaging open when thawing to allow oxygen into environment. - 0 -

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dirty wiping cloths stored on cutting board. CDI - Items moved to be laundered. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked in storage areas.