Sprouts Farmers Market

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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