Cooked?✓
Sweetgreen
December 2, 2016 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 8 code checks were marked passed.
Checks marked passed
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Hot HoldingcriticalInspector note: Take out order (ordered 11:45 AM product made 12:00 PM & temped 12:35 PM) Chicken 97 F Quinoa 109 F
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Cold HoldingcriticalInspector 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)
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Adequate Handwashing/Where/When/HowcriticalInspector note: Observed mulitple employee not washing before putting on gloves no hand washing (only observed one employee washing hands properly and using gloves properly;
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Food Contact Surfaces CleancriticalInspector 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;
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PIC Performing DutiescriticalInspector 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)
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Food Contact Surfaces CleanInspector 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
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Food ProtectionInspector 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
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Clean Equipment & Utensils StorageInspector 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
What changed since the previous inspection?
Compared with Fail on December 1, 2016: 8 previous findings did not recur.
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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.