Deerfield-News.com-Deerfield Beach, Fl-Next up on supermarket inspections in Deerfield Beach is Sprouts which was inspected last on April 12, 2022 they had 14 out of compliance violations and 8 violations with citations.

Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER 388662 SF Markets LLC (SFM) Owner Code: SFM 111/Supermarket 5455 E High ST Ste 111 Phoenix, AZ 85054-5464 930 S Federal Hwy Deerfield Beach, FL 33441-5754 April 12, 2022 Sprouts Farmers Market Food Entity Number: Food Entity Name: Date of Visit: Food Entity Address: Food Entity Mailing Address: Food Entity Type/Description: Food Entity Owner: INSPECTION SUMMARY – Met Inspection Requirements On 4/12/2022, Sprouts Farmers Market was inspected by TARIQUL ISLAM, a representative of the Florida Department of Agriculture and Consumer Services. Any violations observed during this inspection must be corrected to be in compliance with Chapter 500, Florida Statutes, and Rule 5K-4, Florida Administrative Code. PERMIT APPLICATION INFORMATION The permit application information was verified with management or a qualified representative. COMPLIANCE KEY IN = In Compliance OUT = Not In Compliance N/O = Not Observed N/A = Not Applicable FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Violation Number Violation Description Compliance Status 1 IN SUPERVISION: Person in charge present, demonstrates knowledge, and performs duties EMPLOYEE HEALTH: Management, food employee and conditional employee; knowledge, responsibilities and reporting 2 IN 3 IN EMPLOYEE HEALTH: Proper use of restriction and exclusion 4 IN GOOD HYGIENIC PRACTICES: Proper eating, tasting, drinking, or tobacco use 5 IN GOOD HYGIENIC PRACTICES: No discharge from eyes, nose, and mouth 6 OUT PREVENTING CONTAMINATION BY HANDS: Hands clean and properly washed PREVENTING CONTAMINATION BY HANDS: No bare hand contact with ready-to-eat foods or approved alternative method properly followed 7 IN PREVENTING CONTAMINATION BY HANDS: Handwashing sinks properly supplied and accessible 8 IN 9 IN APPROVED SOURCE: Food obtained from approved source 10 N/O APPROVED SOURCE: Food received at proper temperature 11 IN APPROVED SOURCE: Food in good condition, safe and unadulterated 12 OUT APPROVED SOURCE: Required records available: shellstock tags, parasite destruction 13 IN PROTECTION FROM CONTAMINATION: Food separated and protected 14 OUT PROTECTION FROM CONTAMINATION: Food-contact surfaces: cleaned and sanitized Page 1 of 6 FDACS 14205 Rev. 07/13 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Violation Number Violation Description Compliance Status PROTECTION FROM CONTAMINATION: Proper disposition of returned, previously served, reconditioned, and unsafe food 15 IN 16 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cooking time and temperatures TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper reheating procedures for hot holding 17 N/A 18 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cooling time and temperatures 19 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper hot holding temperatures 20 IN TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper cold holding temperatures 21 OUT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Proper date marking and disposition TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: Time as a public health control: procedures and records 22 N/A 23 IN CONSUMER ADVISORY: Consumer advisory provided for raw or undercooked foods 24 IN EMPLOYEE HEALTH: Procedures for responding to vomiting and diarrheal events 25 N/A CHEMICAL: Food additives: approved and properly used 26 OUT CHEMICAL: Toxic substances properly identified, stored, and used 27 N/A CONFORMANCE WITH APPROVED PROCEDURES: Conformance with approved procedures 95 IN SUPERVISION: Certified food protection manager GOOD RETAIL PRACTICES Violation Number Compliance Status Violation Description 35 OUT FOOD IDENTIFICATION: Food properly labeled; original container PREVENTION OF FOOD CONTAMINATION: Contamination prevented during food preparation, storage and display 37 OUT 39 OUT PREVENTION OF FOOD CONTAMINATION: Wiping cloths: properly used and stored 41 OUT PROPER USE OF UTENSILS: In-use utensils properly stored UTENSILS, EQUIPMENT AND VENDING: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 45 OUT UTENSILS, EQUIPMENT AND VENDING: Warewashing facilities: installed, maintained, and used; test strips 46 OUT 47 OUT UTENSILS, EQUIPMENT AND VENDING: Nonfood-contact surfaces clean 53 OUT PHYSICAL FACILITIES: Physical facilities installed, maintained, and clean 54 OUT PHYSICAL FACILITIES: Ventilation and lighting; designated areas used COS = Corrected on Site P = Priority Citation Pf = Priority Foundation Citation OBSERVATIONS AND CORRECTIVE ACTIONS (Directly Associated with Foodborne Illnesses) (Supports or Leads to a Priority Citation) INSPECTION: RISK BASED Page 2 of 6 FDACS 14205 Rev. 07/13 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER INSPECTION: RISK BASED Violation Number Citation Description COS Observation 6 Food employee not cleaning hands in a handwash x sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf DELI PROCESSING AREA: FOOD EMPLOYEE WASHED HANDS IN 3 COMPARTMENT SINK. COS: FOOD EMPLOYEE WASHED HANDS IN HAND WASH SINK AFTER DISCUSSING PROPER HAND WASHING PROCEDURES. Pf 6 Food employee not cleaning hands or exposed x portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P DELI PROCESSING AREA: FOOD EMPLOYEE DONNING HAND GLOVES WITHOUT WASHING HANDS FIRST BEFORE ENGAGING IN FOOD PREPARATION. COS: FOOD EMPLOYEE WASHED HANDS AFTER DISCUSSING PROPER HAND WASHING PROCEDURES. P 12 Shellstock tags or labels do not remain attached to o the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf SEAFOOD DEPARTMENT: DATE WHEN THE LAST SHELLFISH WAS SOLD OR SERVED NOT RECORDED ON THE SHELLFISH TAGS. Pf Page 3 of 6 FDACS 14205 Rev. 07/13 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER INSPECTION: RISK BASED Violation Number Citation Description COS Observation 14 Surface of utensil or equipment contacting food that is o not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E) DELI PROCESSING AREA: DRIED FOOD PARTICLES BUILD UP IN CAN OPENER BLADE. 21 Refrigerated, ready-to-eat, time/temperature control x for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf SEAFOOD DEPARTMENT: COOKED SHRIMP AND CRAB CLAWS HELD IN SEAFOOD CASE FOR OVER 24 HOURS NOT DATE MARKED. COS: COOKED SEAFOOD WERE DATE MARKED BY PIC. Pf 26 Poisonous or toxic materials not stored to prevent x contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 P DELI PROCESSING AREA: SANITIZER BLOCK STORED ON AIR VENTED METAL DRY RACK OVER CLEANED UTENSILS. COS: SANITIZER BLOCK REMOVED BY PIC. P INSPECTION: GRP Violation Number Citation Description COS Observation 35 Working container holding a food or food ingredient x that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12 DELI PROCESSING AREA: BULK BINS CONTAIN TURKEY, BBQ AND HERB SEASONING NOT LABELED. COS: BULK BINS LABELED BY PIC. 37 Food not stored at least 6 inches above the floor; in a o clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11 RETAIL AREA: CASES OF CHIPS DISPLAYED ON FLOOR. Page 4 of 6 FDACS 14205 Rev. 07/13 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER INSPECTION: GRP Violation Number Citation Description COS Observation 39 Cloths in-use for wiping counters and other equipment o surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1) MEAT DEPARTMENT: IN USE WET WIPING CLOTHS STORED ON TOP OF PREP TABLES BETWEEN USES. 41 During pauses in food preparation or dispensing, o utensil stored in the food not stored with their handles above the top of the food and the container. 3-304.12(A) DELI AREA: SEVERAL SERVING SPOONS AND TONGS HANDLES RESTED ON FOODS. 45 Nonfood-contact surfaces not free of unnecessary o ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16 DELI PROCESSING AREA: MILK CRATES USING AS SHELVES DELI WALK IN COOLER.BAKERY DEPARTMENT: MILK CRATES USING AS SHELVES IN WALK IN FREEZER.BACKROOM AREA: MILK CRATES USING AS SHELVES IN DAIRY WALK IN COOLER. 45 Nonfood-contact surface of equipment exposed to o splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19 BACKROOM AREA: RAW WOOD SHELVING.PRODUCE DEPARTMENT: RAW WOOD SHELVING. 46 Temperature measuring device not provided and o readily accessible for frequently measuring washing and sanitizing temperatures in a manual warewashing operation, or irreversible registering temperature indicator not provided and readily accessible for measuring the utensil surface temperature in a hot water mechanical warewashing operation. 4-302.13 Pf DELI PROCESSING AREA: NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED TO MEASURE THE UTENSILS SURFACE TEMPERATURE IN A HOT WATER MECHANICAL DISHWASHER. Pf 47 Nonfood-contact surface of equipment has an o accumulation of dust, dirt, food residue or other debris. 4-601.11(C) MEAT DEPARTMENT: BLACK MOLD LIKE SUBSTANCES BUILD UP IN WATER SPRAYER AT 3 COMPARTMENT SINK.DELI PROCESSING AREA: DRIED FOOD PARTICLES BUILD UP UNDERSIDE OF PREP TABLES.BAKERY DEPARTMENT: DRIED FOOD PARTICLES BUILD UP UNDERSIDE OF PREP TABLES. Page 5 of 6 FDACS 14205 Rev. 07/13 Florida Department of Agriculture and Consumer Services Division of Food Safety FOOD SAFETY INSPECTION REPORT Chapter 500, Florida Statutes (850) 245-5520 Print Date: April 12, 2022 Visit # 4115-4001-44 Bureau of Food Inspection Attention: Business Center 3125 Conner Boulevard, C-26 Tallahassee, FL 32399-1650 *4115400144* NICOLE “NIKKI” FRIED COMMISSIONER INSPECTION: GRP Violation Number Citation Description COS Observation 53 Physical facilities not cleaned as often as necessary o to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12 BAKERY DEPARTMENT: AIR VENT AND CEILING DUSTY.DELI PROCESSING AREA: AIR VENT AND CEILING OVER PREP TABLE DUSTY. 53 After use, mop not placed in a position that allows o air-drying without soiling walls, equipment or supplies. 6-501.16 BACKROOM AREA: USED MOP HEADS STORED IN MOP SINK, UNABLE TO AIR DRY. 53 Maintenance tools such as brooms, mops, vacuum o cleaners, and similar items not stored so they do not contaminate food, equipment, utensils, linens, or single-service and single-use articles; or not stored in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. 6-501.113 DELI PROCESSING AREA: BROOM HANDLES LEANING AGAINST PREP TABLE. COS: PIC REMOVED BROOMS. 54 Dressing rooms or dressing areas not designated o when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11 DELI PROCESSING AREA: EMPLOYEE JACKETS STORED ON TOP OF CLEANED UTENSILS RACK. BAKERY DEPARTMENT: EMPLOYEE JACKET STORED ON SHELF DIRECTLY ON TOP OF SINGLE SERVE PARCHMENT PAPERS. NOTICE OF FEES To review your account balance or to renew your permit, please visit our Food Permit Center at https://FoodPermit.FDACS.gov. COMMENTS ACKNOWLEDGMENT I acknowledge receipt of a copy of this document, and I further acknowledge that I have verified the location and mailing addresses on the first page of this document are correct, or I have written the correct information on the first page of this document. (Signature of FDACS Representative) (Signature of Representative) TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST AUSTIN ANDERSON, STORE MANAGER Print Name and Title