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Environmental Health Department <br />Time In: <br /> 3:00 pm <br /> 1:30 pm <br />Time Out: <br />Program Element: 1619 - RETAIL MKT >1000 SQ FT (=/>2 DEPTS) <br />Telephone: (480) 814-8016 Owner/Operator: SF MARKETS LLC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 250 E HARNEY LN, LODI 95240 <br />Date: 08/27/2021Name of Facility: SPROUTS FARMERS MARKET #431 <br />Reinspection on or after: 09/10/2021 <br />Food Program Official Inspection Report <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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Hand sink in meat cutting area was lacking paper towels in dispenser. Provide paper towels in wall <br />mounted dispenser at hand sink in meat cutting area today. <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: The packaged meat in ice chest near entrance and the salami in ice barrel near deli were 45 F and 46 F <br />respectively. Submerge front and back of packaged food items in ice and maintain at 41 F or below at all times. Correct <br />today. <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 /> #34 Warewashing Facilites Maintained <br />OBSERVATIONS: Lacking quat test strips for 3 comp sink in produce area. Provide quat test strips within 1 week. <br />CALCODE DESCRIPTION: Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br />materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br />114101.1, 114101.2, 114103, 114107, 114125) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Dishwasher in bakery had no sanitizer and it did not reach 160 F per thermolabel, temperature displayed <br />on dishwasher was 126 F. Use 3 comp sink in bakery area for sanitizing until dishwasher is repaired/replaced. <br />There was food debris accumulation on top of dishwasher. Clean within 2 days. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br />Page 1 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0024784 PR0543629 SC001 08/27/2021 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD