Sprouting Acres

Year by year

Inspections

1. Sep 4, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored above water and canteloupe in walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Garlic butter, cooked bacon, cooked sausage, and feta cheese being cold held has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Documentation not available to verify employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Portable handsinks in outdoor bar area and outdoor pizza cook are are not accessible or conveniently located.

     Correction: Provide an accessible handsink inside bar area and in pizza cook area to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Portable handsink serving outdoor pizza cook area and in bar area do not have tempered water. The units do not have a hot water heater.

     Correction: Provide an approved handsink equipped with a water heater. Submit unit to health department for approval prior to purchase.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in outdoor areas.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Cooked tomatoes in 2-door upright cooler in kitchen is at 57 degrees F after cooling overnight.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

   • Not serious Good Retail Practice Corrected on site

     WASTE WATER DISPOSAL SYSTEM

     Waste water from outdoor handsinks disposed to ground surface.

     Correction: Waste water must be disposed to a public sewage treatment plant, or compliant private sewage system.

     Code WFC 5-403.11

   • Not serious Good Retail Practice

     WATER - WELL SAMPLING

     No evidence of water sampling was available during the inspection on 09/04/2025.

     Correction: Submit a water sample for every well that serves the public to a certified laboratory for bacteriological analysis and provide the results to the department.

     Code WFC 5-102.13

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloth solution is 10ppm chlorine. Wiping cloths not currently in use.

     Correction: Chlorine concentration shall be maintained according to product label instructions. Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Sep 2, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

3. Sep 13, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

4. May 1, 2019 Pre-Inspection · Reinspection Required

   No violations cited.