Sprouts Farmers Market
Permit ID: FD-28958
Permit Type: E & D
6760 W Deer Valley Rd Suite 102 Glendale 85310
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. Container of green olives at customer reach-in olive station had small white circular material growth on the surface and several were discolored. Discussed checking food items for wholesomeness more frequently. Manager discarded food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. The internal temperature of TCS packaged hummus measured at 55 Deg. F. Packages are half submerged in ice and displayed in large barrel next to packages of pita chips. Discussed cold holding requirements for TCS foods with manager (maintain at 41 Deg. F. or less). Per manager, food placed out less than 1 hour prior to inspection. Manager moved all food to walk-in cooler at time of inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. Opened chub of turkey (2/12) and various packaged sliced deli meats (2/12) had datemarking that exceeded parameters. All opened large chubs of deli meat in cold holding case had datemarking that exceeded parameters by 1 day. Several packaged sliced meats had datemaking that exceeded parameters by 2 days (2/12-2/20). Discussed datemarking and discard parameters with manager (date prepared or date package is opened plus 6 for a total of 7 days). Reviewed new datemarking SOP.
Manager called corporate offices and deli meats that exceeded datemarking parameters were discarded and placed on embargo at time of inspection. Manager also had staff re-datemark all other deli meats (packaged and open chubs) to account for extra day at time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination. Hair caught in package of in-house made sandwich. Ensure that all staff have hair restraints to prevent cross contamination when preparing food. Food was discarded and placed on embargo at time of inspection.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Food build-up on soap dispenser and heavy water accumulation on bottom shelf to reach-in sandwich cold holding unit. Clean more frequently and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 2 Core violations on this inspection. Next inspection will be verification. Discussed produce wash parameters (ensure calibrated properly). No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
