SWEETGREEN, 3333 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 12, 2014 | Follow-up | 0 | 3 | Details / Comments |
|
Apr 28, 2014 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Aug 21, 2013 | RESTORATION | 0 | 0 | Details / Comments |
|
Aug 19, 2013 | Follow-up | 4 | 7 | Details / Comments |
|
Aug 05, 2013 | Routine | 4 | 1 | Details / Comments |
|
Jul 31, 2012 | License Renewal | 0 | 4 | Details / Comments |
May 12, 2014 (Follow-up)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No common labels on pans in reach in refrigerators on front line. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food in reach in refrigerators on the line was uncovered. (Corrected On Site)
ALL 5 DAY NOTICES ABATED FROM PREVIOUS ROUTINE INSPECTION.
PLEASE CORRECT ALL VIOLATIONS WITHIN 45 DAYS.
CFPM Information: Yimy Sanchez, CFPM# FS-53160, expiration: 9/18/15.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Strawberries (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 10.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
Apr 28, 2014 (Routine)
Violations:
- Hands clean and properly washed
ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES. HAND SINKS MUST ALSO BE LABELED FOR HAND WASHING ONLY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
ALL DRY FOOD STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS UNDER AND BEHIND EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-YIMY SANCHEZ FS-53160 EXP-09/08/2015
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT WAS PROVIDED WITH EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 130.0F |
| (Hot Holding Unit) (Hot Holding) | 148.4F |
| Avocado (Salad Prep Unit) (Cold Holding) | 36.3F |
| Carrots (Salad Display Unit) (Cold Holding) | 35.8F |
| Bacon (Hot Holding Unit) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| (Refrigerator - reach-in) (Cold Holding) | 40.9F |
Aug 21, 2013 (RESTORATION)
Comments:NO OBJECTION TO ISSUANCE OF A NEW BUSINESS LICENSE
NO COLD FOOD ON THE REACH-IN UNITS AT THE TIME OF CALL
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR.RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 37.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Aug 19, 2013 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink provided on the main service line/salad making area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink in the dishwashing area is blocked with pans and other equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink in toilet room (motion sensored dispenser not functioning).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Refrigerator on the main line/service area, where most of the salad produce is stored during service, is in disrepair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed heavily within the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paikd and all items must be abated and approved by the DOH).
CFPM: JUDITH GARCIA (52254) EXP. 6/16/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 145.0F |
| Quinoa (Hot Holding Unit) (Hot Holding) | 144.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Spinach (Refrigerator - counter top) (Cold Holding) | 70.0F |
| Broccoli (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Beans (Refrigerator - counter top) (Cold Holding) | 65.0F |
| Hot Water (3-compartment sink) | 136.0F |
Aug 05, 2013 (Routine)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM JUDITH GAERCIA FS-52254 EXP. 06-16-2015
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/10/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 41.0F |
| Avocado (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
| Kale (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce spring mix (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chick Peas (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 31, 2012 (License Renewal)
Violations:
- Thermometers provided & accurate
No thermometer(s) located inside reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils at front counter for customer use not properly protected from possible contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO RENEWAL OF LICENSE
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS (09/14/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)443-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Greens (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Fruit - cut or sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Falafel (Holding Oven) (Hot Holding) | 150.0F |
| Chicken (Holding Oven) (Hot Holding) | 148.0F |
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