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Sweetgreen

November 14, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings2

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Failed findings

Cold Holdingcritical

Inspector note: Caesar dressing (stored in service bottle in walk in cooler)....48 degrees F. Blue Cheese Dressing.....48 degrees F. Provide proper temperature of 41 degrees F or below for product in walk in cooler.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Do not block access to the hand sink in the kitchen. Remove all items stored around the hand wash sink area.Also remove prep table blocking the entrance to the hand sink.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Frozen shrimp stored in walk in cooler since delivery........30 Degrees F. Last shrimp delivery was 11/11/14. Provide a freezer in this establishment to keep shrimp frozen as required until pulled for use.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

Checks marked passed

Hot and Cold Watercritical

Inspector note: Hot water at hand sink in the kitchen......61 degrees F. Provide hot water at proper temperature at kitchen hand sink.
code 27-5-103.11-.12*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Pass on March 28, 2014: 3 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.