SWEETGREEN, 401 M ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | Follow-up | 2 | 2 | Details / Comments |
|
Aug 18, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 12, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 13, 2014 | Preoperational | 0 | 0 | Details / Comments |
Aug 27, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at the salad preparation reach-in refrigerator. Ice down. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Salad preparation reach-in refrigerator at service line not keeping the food internal temperature at 41 degree F or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employees not properly restraining hairs at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: PEDRO C CERON, FS-61764, EXP: 03/16/2017
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Shrimp cooked (Refrigerator - drawer) (Cold Holding) | 45.5F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Quinoa (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| Creamer (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Fruit Salad (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Walk-in Refrigerator) | 38.0F |
Aug 18, 2014 (Follow-up)
Violations:
- 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
Reach-in refrigerator at the service line not keeping the required 41 degree F internal temperature at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: TERENCE K. FIFE, FS-50287, EXP: 10/11/2014
CORRECT ITEM STATED WITHIN 5 DAYS.
5 DAY NOTICE NOT ABATED; 45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 08/12/2014.
FAILURE TO CORRECT VIOLATIONS WITHIN STATED TIMES MAY RESULT IN FURTHER ACTION TO BE TAKEN.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Diced watermelons (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| Fruit Salad (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 54.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 156.0F |
| (Refrigerator - reach-in) | 52.0F |
| Sweet Potatoes (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Eggs boiled (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 39.0F |
Aug 12, 2014 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink at the 3-compartment sink area has been blocked by racks at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink located at the food preparation area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) at the front salad making reach-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS WITHIN 5 DAYS.
CORRECT ITEMS WITHIN 45 DAYS.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Quinoa (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chick Peas (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Peppers (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sweet Potatoes (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 138.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 65.0F |
| Shredded Carrots (Refrigerator - reach-in) | 59.0F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 58.0F |
| Eggs boiled (Refrigerator - pizza prep unit) (Cold Holding) | 58.0F |
| Beans (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 142.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
Jun 13, 2014 (Preoperational)
Comments:CFPM; TERRY FIFE50287 EXP 10/11/2014. APPROVED. NO OBJECTION AGAINST OPERATION AND ISSURANCE OF RESTAURANT LICENSE. ( ALL FACILITIES AND EQUIPMENTS ARE BRAND NEW IN GOOD WORKING CONDITION).
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
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