Sprouts Farmers Market Deli/bakery/ Sushi

*39 Cutting surfaces.

cutting boards observe in poor condition

*41 Food storage containers, identified with common name of food.

label bulk ingredients bins (seasoning salt)

*42 Dirty nonfood contact surfaces

clean walls underneath 3 sink

*45 Premises shall be maintained in good repair

flooring observed not in good repair, paint chipping

*29 Thermometers to be accurate +/-1.5 'C

Observed broken RIC thermometers.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Observed dirty air vent at ceiling.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty ceiling tiles.

*45 Premises shall be maintained in good repair

Observed standing water in kitchen.

*02 Cold Hold (41øF/45øF or below)

Improper cold holding, must be below 41F.

*10 Q.A. PPM - follow manufacturer's direction

Quat sanitizer at 100 ppm (bucket).

*21 RFSM - Not On Site

No RFSM for manager on site.

*29 Food thermometers provided and accessible

Need thermometers in all RIC.

*14 When to wash hands before donning new gloves

Observed employee put on gloves without washing hands.

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on WIF floor, must be 6 inches above the floor.

*39 Equipment in good repair and proper adjustment.

RIC equipment (cold bar) not working properly.

*34 Pest Control

Lots of flies observed in kitchen.

*21 RFSM - Not On Site

Obtain RFSM from City of Dallas

*27 Cooling, heating, and holding capacities. Equipment

Keep dairy cooler at 41'f or lower

*45 Premises shall be maintained in good repair

Fix leak on hand sink and 3CS in meat prep area

*02 Cold Hold (41øF/45øF or below)

Yogurt found at 42.2'f, keep at 41'f or lower

*03 Food products not maintained at 135øF or above

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY STORAGE R .EGGS STORED WITH rTE FOOD ( CORN BREAD)

*28 Date marking > 24 hrs,on site,temp 41F

IMPROPER DATE MARKING

*32 Package integrity

REMOVE ALL DENTED CANS

*33 Warewashing equipment, clean solutions.

CLEAN WARE WASHING

*35 Hair Restraints effective

PROVIDE HAIR RESTRAINTS

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DRAIN

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENT

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*38 Thawing. under running water criteria - water velocity

IMPROPER THAWING OF SHRIMP

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS AND IMPROPER GLOVE USAGE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FRP, FAN VENT COVERS, CLEAN DRAINS & REMOVE BUILD-UP FROM VENT HOOD SYSTEM

*33 Warewashing machine, sink - cleaned before use

CLEAN 3 PREP SINK BEFORE USING

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*28 Date marking > 24 hrs,on site,temp 41F

EXPIRED DATE MARKING ON DELI & IMPROPER DATE MARKING ON DELI CHEESE (CHEESES DATE MARKED FOR 10 THRU 13TH DAYS OUT)

*18 Toxic items storage adjacent to food/utensils

S. BUCKET STORED NEXT TO BAKING EQUIPMENT

*32 Can openers-cleanability

REMOVE BUILD-UP FROM CAN OPENER

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110 AT ALL HAND SINKS

*02 Cold Hold (41øF/45øF or below)

S. CHEESE 48.0, S. CHEESE 45.7F

*36 Cloths in-use for wiping between uses stored

OBSERVED EMPLOYEE WEARING WIPING CLOTHES

*14 When to wash hands as often as necessary during prep

LACK OF WASHING HANDS BETWEEN CHANGING GLOVES

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT SURFACES

*35 Hair Restraints effective

MAINTAIN HAIR RESTRAINTS FOR ALL EMPLOYEES IN DELI

*45 Premises shall be maintained in good repair

RESURFACE FLOORS

*34 Outer openings:closing holes, gaps

CLOSE ALL HOLES & GAPS

*42 Floors/walls/ceiling/nonfood dirty

REMOVE DUST FROM CEILING OVER PREP AREA & CLEAN DRAINS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*28 Date marking > 24 hrs,on site,temp 41F

IMPROPER DATE MARKING ON SALAD DRESSING

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING & EXPIRED DATE MARKING ON PREPARED FOODS 9/17/20 & DELI MEAT 11/11/20

*39 Cooking equipment free of encrusted grease

REMOVE/ CLEAN ALL ENCRUSTED FOOD EQUIPMENT

*45 Premises shall be maintained in good repair

RESURFACE FLOORS- REMOVE ALL PEELING PAINT

*12 Report Sickness

PROVIDE EMPLOYEE HEALTH AGREEMENT POLICY

*02 Cold Hold (41øF/45øF or below)

S. HAM 48.7 , S. CHEESE 43.9, S. TOM 44.2

*18 Toxic items storage adjacent to food/utensils

SANITIZER STORED WITH SINGLE SERVICE ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN / REMOVE ALL DUST BUILD-UP ABOVE PREP TABLE , CLEAN FAN VENT COVERS CLEAN FLOORS, WALLS, DRAINS & FRP

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS AND VENT HOOD SYSTEM IN KITCHEN

*21 RFSM - Not On Site

EXPIRED RFSM ( 6/20/20)

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS STORED WITH CUSTOMER'S FOOD

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED FOOD EQUIPMENT

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ALL ABSORBENT MATERIAL FROM EQUIPMENT

*45 Premises shall be maintained in good repair

resurface floors

*06 Discard if TCS is in container w/ no date or day

no date marking on prepared food

*39 Loosely cover cooling foods

loosely cover cooling food in WIC

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

remove rust & absorbent materials from food contact surfaces

*34 Outer openings:closing holes, gaps

close all gaps

*19 One Inch Air Gap

provide one inch air gap

*42 Nonfood-contact surfaces material

remove dust from ceiling in WIC & clean fan vent covers

*23 Water, Plumbing,& Waste Water - Pressure

LOW PRESSURE WATER AT HAND SINKS

*18 Toxic items storage adjacent to food/utensils

S. BUCKET STORED NEXT TO SINGLE SERVICE ITEMS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD

*42 Floors/walls/ceiling/nonfood dirty

REMOVE DUST FROM CEILING OVER PREP AREA, CLEAN FLOORS & FAN VENTS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINK STORED ON PREP TABLE WHILE PREPPING

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

CROSS CONTAMINATION BY ARRANGEMENT R. EGGS STORED WITH AND ON RTE FOOD

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110f WITHIN 20 SECONDS AT ALL HAND SINKS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL ALL S. BOTTLES

*44 Trash can provided for papertowel waste

provide trash cans at hand sink

*06 Discard if TCS is in container w/ no date or day

no / expired date marking on prepared food

*21 RFSM - Not On Site

no RFSM on duty

*19 One Inch Air Gap

provide one inch air gap

*02 Cold Hold (41øF/45øF or below)

g. chicken 47.1 , salem 45.7F, m. loaf 45.5, meat balls 48.4

*42 Dirty nonfood contact surfaces

clean floors, walls and drains ( remove trash from drain)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement raw shell eggs stored with RTE food

*39 Cutting surfaces.

resurface cutting boards

*38 Thawing. under running water criteria

improper thawing of frozen food items

*28 Date marking > 24 hrs,on site,temp 41F

improper date marking on prepared food

*39 Loosely cover cooling foods

cooling - loosely cover the food prevent cross contamination

*10 Clean Sight and Touch

clean food contact surfaces

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement chicken stored with seafood

*47 Conditions of Permit-in use of food equipment

Post signage “Current health inspection report is available upon request"

*14 When to wash hands as often as necessary during prep

lack of washing hands

*42 Dirty nonfood contact surfaces

clean drains, fan vent covers & floor

*21 RFSM - Not On Site

no RFSM on duty during inspection

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*39 Utensils, single serve items 6 inches off - floor

equipment improperly stored on floor

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*35 Eating food, chewing gum, drinking beverages, or using tobacco

chewing gum

*10 Clean Sight and Touch

clean microwave

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food items

*42 Floors/walls/ceiling/nonfood dirty

clean floors and drains

*21 RFSM - Not On Site

No RFSM on duty

*43 Light bulbs, light shields provided

shield lights

*06 Discard if TCS is in container w/ no date or day

No date marking on prepared food item ( deli)

*31 Handwashing lavatory - accessible

Hand sink in bakery blocked with food rack

*28 Do not exceed manuf. use by date

expired deli meat

*34 Outer openings:closing holes, gaps

close all holes & gaps in ceiling

*19 One Inch Air Gap

provide one inch air gap

*43 Light bulbs, light shields provided

at deli venthood

*21 RFSM - Not On Site

*47 Handwashing signage

*32 Nonfood surfaces-design to be cleaned easily

deli olive bar cart - particle board

*39 Store all equipment & utensil covered or inverted

flip over all to go containers

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

raw eggs over sauce

*28 Date marking > 24 hrs,on site,temp 41F

missing and expired dates