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°• Environmental Health Department <br /> �. �J r� SHAWN <br /> t 7Y - L. <br /> Y Time In: 10:58 am <br /> tl1r_ —COUNTY— <br /> Time Out: 12:23 pm <br /> <, Greolne3S grows he; . <br /> Food Program Service Request Inspection Report <br /> Name of Facility: SPROUTS FARMERS MARKET Date: 10/05/2022 <br /> Address: 16576 GOLDEN VALLEY PKWY, LATHROP 95330 <br /> Requestor: LEIF ERIKSON, LAMPERT GROUP LLC Telephone: (312)956-4092 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0084608 <br /> Inspection Type: 523-Plan Check/Report Review <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One person shall obtain the 5 year Food Safety Certificate within 60 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br /> OBSERVATIONS:Properly fill all soap and paper towel dispensers prior to opening. <br /> Properly install paper towel dispensers in the toilet rooms for re-inspection/final. <br /> CALCODE DESCRIPTION:Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br /> maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing,food preparation and the washing of <br /> utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:Refrigeration unit 2C is 44-45F. Reduce the temperature of this unit to 41 F or below. Correct prior to <br /> opening. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Clean and sanitize all food contact surfaces prior to opening. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> SR0084608 SC523 10/05/2022 <br /> EHD 16-23 Rev.07/05/2022 Page 1 of 4 Food Program Service Request Inspection Report <br />