Sprouts Farmers Market

Inspector's notes

Observed tuna salad 58*F in the walk-in cooler at the time of inspection. Per PIC, the tuna salad was recently used for preparation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Removed tight fitting lid to facilitate rapid cooling to 41*F in the walk-in cooler at the time of inspection, reviewed cold holding parameters with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed precooked meat thawing in the prep sink with the water running but the drain plugged and water was filling up the sink, with the water unable to float off loose particles. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC added a container into the sink for the meat items to sit in and thaw in an approved manner. Also observed ROP fish labeled "keep frozen" and to remove from packaging under refrigeration in the walk-in meat/deli cooler at the time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Instructed PIC to remove ROP fish from packaging at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four deli meats in cold case past 7 day date marking at the time of inspection. Turkey 3/9, chicken breast 3/8, two ham 3/7 and 3/9 date mark labels. Per PIC, deli meats would have been prepped and labeled with a 7 day date marking system. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cooked rotisserie chickens on customer hot case on the sales floor between 111*F-120*F at the time of the inspection. Per PIC rotisserie chicken has been hold held for the past three hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC was instructed to discard TCS foods improperly hot held at the time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (verification breakdown), which resulted in the violation. Corrective Action: Corrected at time of inspection.

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed that the deli and open top cold holding cases did not have thermometers present. Any refrigerator or freezer, storing TCS food products is required to have a thermometer that is readily accessible and located in an inconspicuous place. The PIC ordered thermometers at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces Observed that the deli cold holding case under the sandwich prep unit had an accumulation of soil/organic matter on the floor and door rails of the case. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The PIC had employee clean case at the time of this inspection. Correct By: Corrected At Time Of Inspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed that a ceiling tile was missing from the deli area near the central deli work table. Missing tiles must be replaced or covered before work with food continues in the area to protect food from potential contamination from the premises. . The PIC replaced the ceiling tile at the time of this inspection. Correct By: Corrected At Time Of Inspection