✕

Sweetgreen

December 1, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings8
critical findings5

← Back to the current restaurant page

Failed findings

Hot Holdingcritical

Inspector note: Take out order (ordered 11:45 AM product made 12:00 PM & temped 12:35 PM) Chicken 97 F Quinoa 109 F
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Yogurt Dressing 47 F (removed from unit and placed in walk in refrigerator) Kale 47 F (removed from unit and placed in walk in refrigerator)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Adequate Handwashing/Where/When/Howcritical

Inspector note: Observed mulitple employee not washing before putting on gloves no hand washing (only observed one employee washing hands properly and using gloves properly;
code 12-2-301.12-.15*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Quats sanitizer 0 PPM at 3 bay sink Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time and chemical concentration pH temperature and exposure time for chemical sanitizing;
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties by the certified food protection manager: Multiple risks factors noted on inspection Employees and other persons such as delivery food storage and ware washing areas comply with this Code; (Dilervery person chewing gum in ware washing food prep area deliveries are placed in direct contact with the floor (produce) Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Observed mulitple employee not washing before putting on gloves no hand washing (only observed one employee washing hands properly and using gloves properly; Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing; (see inspection report below)
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Visable soils/food particles on equipment that has gone through the ware washing steps Improper method of ware washing being used at this location: Pre rinse rinse wash sanitize Provide proper method of cleaning all equipment per code
code 22-4-601/602.11** · serious findingstatus: Fail
Food Protection

Inspector note: Takeout orders are stored on counter for customer pick-up. Potentially hazardous foods are not stored under temperature controls/Cold and Hot holding unit
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Equipment - pans bowls food containers not inverted • Stacking wet pans foods containers and not allowing for proper air drying Dirty equipment stored with clean equipment
code 24-4-903.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on June 28, 2016: 8 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Fenway

See every restaurant in Fenway →

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.