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Sweetgreen

February 24, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings2

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Failed findings

Hot Holdingcritical

Inspector note: Cooked chicken 115F Cooked salmon 112F for 60 minutes.Maintain all hot holding 140F or above.PIC instructed staff to properly re-heat and hold 140F or above.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC will re-train and monitor staff to perform proper cooling of all items to be held cold 41F or below and Hot hold all items 140F and above. • Post 2016 Health permit in a conspicuous place
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Container Labels

Inspector note: Provide labels for all bulk food storage containers.
code 02-3-602.11-.12/3-302.12* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Provide food grade scoops for all bulk storage containers.
code 14-4-202.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Handsink is leaking.Repair.PIC states that a work order has been submitted.Rest room is closed until repaired.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 4, 2015: 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.