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Environmental Health Department Facility Name and Address: SPROUTS FARMERS MARKET #431, 250 E HARNEY LN, LODI 95240 Food Program Official Inspection Report #36 Equipment/Utensils/Linens: Proper Storage / Use OBSERVATIONS: Observed ice scoop stored on towel paper on top of ice machine in meat area. Clean and sanitize ice scoop and store it properly on hook inside of ice machine or in a cleanable container when ice scoop is not in use. Correct today. CALCODE DESCRIPTION: All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Chlorine (Cl): Name on Food Safety Certificate:Expiration Date: ppmQuaternary Ammonia (QA): Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F Hand Sink Temp:º F OBSERVATIONS 200 120 100 Benjamin Solis April 29, 2024 OVERALL INSPECTION NOTES AND COMMENTS packaged meat in ice chest -- near entrance -- 45.00º F grated cheese open case cooler -- near deli -- 41.00º F prep sink -- produce area -- 120.00º F hand sink -- meat cutting area -- 100.00º F open case meat cooler -- 38.00º F prep sink -- bakery area -- 120.00º F hand sink -- produce area -- 101.00º F seasoned shrimp -- deli display -- 35.00º F hand sink -- womens restroom -- 107.00º F raw sweet italian sausage -- sliding dr display cooler in meat section -- 41.00º F egg cooler -- 41.00º F prep sink -- meat area -- 120.00º F hand sink -- men's restroom -- 100.00º F front hand sink -- bakery area -- 105.00º F citrus & herb salmon -- deli display -- 36.00º F 3 comp sink -- deli area -- 120.00º F Salami in ice barrel -- near deli -- 46.00º F Pasta/Pizza open case cooler -- near deli -- 41.00º F boar's head open case cooler -- near deli -- 41.00º F rotisserie chicken -- hot hold -- 140.00º F sliced bell peppers -- sandwich bar (cold hold) -- 41.00º F cheese & meat display -- 41.00º F 3 comp sink -- meat cutting area -- 120.00º F 3 comp sink -- produce area -- 120.00º F wash compartment -- 3 comp sink in meat cutting area -- 122.00º F Raw Chicken breast -- sliding dr display cooler in meat section -- 37.00º F meat walk in -- 34.00º F hand sink -- deli area -- 101.00º F 3 comp sink -- bakery area -- 120.00º F deli meat open case -- 38.00º F wash compartment -- 3 comp sink in bakery -- 111.00º F sushi 2 dr sliding cooler w/prep top -- 41.00º F back hand sink -- bakery area -- 108.00º F Raw Salmon -- sliding dr display cooler in meat section -- 40.00º F Cheese to please open case cooler -- near deli -- 41.00º F sliced tomato -- sandwich bar (cold hold) -- 41.00º F walk in -- behind dairy display -- 41.00º F mop sink -- 120.00º F hand sink -- next to ice machine in meat section -- 106.00º F cut fruit open reach in -- 41.00º F FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS NOTES Routine inspection. Sanitizer bucket in deli area had 300 ppm quat. Sanitizer compartment in 3 comp sink in meat cutting area had 400 ppm quat. Report discussed with Manager. Re-inspection in 2 weeks. No signature captured. Page 2 of 3EHD 16-23 Rev. 09/16/2020 Food Program OIR FA0024784 PR0543629 SC001 08/27/2021 1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD