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Sweetgreen

May 12, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings5
critical findings3

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Failed findings

Hot Holdingcritical

Inspector note: Diced chicken......130 F. Provide proper hot holding temperature of 140 degrees F or higher during hot holding.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Observed worker painting walls near rest room and storage room. Painting should only be done during off hours when al food items are away.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Location Accessiblecritical

Inspector note: Do not block access to hand sink from the kitchen side. Keep hand sink open and accessable so all kitchen employees can wash hands from the kitchen side.
code 31-5-204/05.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: On the cold unit in the kitchen replace worn and stained cutting board.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Keep all wiping cloths in a sanitizing solution when not in use.
code 21-3-304.14* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on November 21, 2014: 5 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.