SPROUTS FARMERS MARKET # 546 MM

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to hold bag of raw shrimp. CDI- PIC removed item and had employee begin process of cleaning and sanitizing hand sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discolorations. Resurface or replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towel dispenser in disrepair in cold room. CDI- PIC repaired during inspection.

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 raw TCS foods maintained above 41F after cooling overnight and being maintained outside of 4 hour parameter. CDI- PIC voluntarily discarded item. Product disposition form provided. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 TCS maintained in left display case above 41F due to ambient temp of top row standing at 45F. Food was cooled overnight prior to being removed to unit. CDI- EHS discussed effective cooling methods, use of ice, and PIC voluntarily discarded item. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Shrimp and Tuna steaks out of temp .Please see temp chart.. CDI.. Items were voluntarily discarded 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cart and trash can. CDI removed

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 cooked RTE shrimp and Cara cakes with no date mark. 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 .