Sprouts Farmers Market

Inspector's notes

At in use 3-compartment sink, quat sanitizer solution with a concentration of <150ppm at dishware surfaces. Sanitizer basin was emptied and refilled with quat sanitizer with a concentration of 150-500ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, when exchanging out empty containers, or after heavy periods of warewashing. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Employee washed in use knives, then immediately placed knife in sanitizer solution <5 seconds. Instructed employee to wash knives with soap, rinse with water, then soak in quat sanitizer solution minimum 60 seconds. Food-contact surfaces sanitized using quaternary ammonia must be sanitized with a contact time according to manufacturers specifications. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** At deli cold cases and sandwich station cooler, accumulation of food debris on door tracks and on bottom shelves and food residue on door handles. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee was on sales floor, assisting customer at self service kiosk, returned to sandwich make table and began handling ready to eat bread with same gloved hands without a proper handwash. Instructed employee to discard bread, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In deli prep area and on storage shelves, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At deli cold cases, accumulation of food debris on door tracks and on bottom shelves and food residue on door handles. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At an unmanned prep table, observed a tub of cream cheese/56F, sliced deli turkey/54F and sliced Muenster cheese/56F being maintained at room temperature. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Discontinue allowing TCS food to remain unattended at room temperature for long periods. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. The PIC indicated that the food should have been returned to refrigeration when the food service worker left the station. All TCS foods improperly cold held were still within safe time parameters and were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the food prep sink, observed a package of frozen meat thawing in standing cold water. 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. Reviewed with PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed worker rub eye with his gloved hand and, without washing hands, continued on to wipe down a meat slicer with a disposable towel. The worker then removed his gloves and donned new gloves without handwashing between. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the warewashing sink, observed a bowl of packaged frozen food thawing under running water directly below the end of the sanitizer dispenser line. (The food prep sink was in use with another product thawing at the time.) Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff which resulted in the violation. Plan out preparation processes to ensure proper usage of the equipment. The sanitizer dispenser line was removed from the vat with the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

In storage room, observed single-use unwrapped catering boxes and cases of plastic food packaging materials stored directly on the floor. Maintain elevated at least six inches from the floor on approved shelving. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the in-use mechanical dishwasher, observed excessive water leaking near the backflow preventer/detergent dispenser area. All plumbing must be maintained in good repair at all times. It was recommended to discontinue use of the dish machine until it is serviced, and use the three compartment sink to ensure proper cleaning/sanitizing of wares. The PIC indicated that repair service would be scheduled immediately. Corrective Action: Correct prior to next routine inspection.

Core-4-602.13, C: Nonfood Contact Surfaces....Exterior of the mechanical dishwasher is soiled. Clean and maintain. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources......In the service case, observed previously opened packages of deli meats held beyond their seven day discard dates including turkey breast 10/22, chicken breast 10/21, and honey ham/10/21. Also observed an unlabeled and undated previously opened packaged of smoked turkey breast. Maintain ready-to-eat TCs food for no more than 7 days from the preparation date with the preparation date counting as Day 1. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown which resulted in the violation. The deli meats were voluntarily discarded by the person in charge. See embargo. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.......At the food prep sink, observed several packages of frozen chicken thawing in standing water. Instructed staff to thaw the frozen TCS food submerged under cold, running water in the approved food prep sink. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained.....Observed leak at Ecolab dispenser. Repair as needed. Correct By: Correct Prior To Next Routine Inspection