SWEETGREEN, 1512 CONN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 10, 2014 | Routine | 0 | 2 | Details / Comments |
|
Jul 23, 2013 | Complaint | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 03, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 10, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 30, 2012 | Routine | 3 | 0 | Details / Comments |
Nov 10, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Single-service items not stored in plastic sleeves. - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)metered facuet in the kitchen hot water takes longer than 15secs to reach 100 degrees
Correct stated items within 45days
If you have any questions,please contact area superviosr Mr. ronnie Taylor at (202)442-9037
CFH:William B. taylor 10/23/2016
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 112.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 38.5F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Chicken grilled (Warmer) (Holding) | 155.0F |
| Shrimp cooked (Warmer) (Hot Holding) | 140.0F |
| Falafel (Warmer) (Holding) | 166.0F |
| (Refrigerator - display) | 39.5F |
| (Refrigerator - walk-in) | 39.6F |
| (Refrigerator - sandwich prep unit) | 39.5F |
Jul 23, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(tomatoes, onions-removed and placed in lower reach in refrigerated drawer) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of food items were not elevated from the floor (basement).(elevated) (Corrected On Site) - Personal cleanliness
Employee was not wearing hair restraint.(worn) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plastic eating utensils for self-service were not inverted.(inverted) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board in the kitchen needed resurfacing.(discarded) (Corrected On Site)
The DC CFM is Rony Gabrera: FS53647 will expire 11/26/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| Chicken Chop (Steam Cooking Boiler) (Hot Holding) | 186.4F |
| (Refrigerator - reach-in) | 43.1F |
| (Refrigerator - pizza prep unit) | 41.1F |
| (Refrigerator - pizza prep unit) | 39.6F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 51.1F |
| Grains (Steam Table) (Hot Holding) | 151.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 44.1F |
Feb 08, 2013 (Follow-up)
Comments:Items corrected from the inspection conducted on 01/03/2013; 45 day notice is continued.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 140.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 140.0F |
| Mushrooms (Salad Prep Unit) (Cold Holding) | 40.0F |
| Greens (Salad Prep Unit) (Cold Holding) | 40.0F |
Jan 03, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
OBSERVED OVERHEAD CEILING TILE AT DOWNSTAIRS LOCATION TO PREVENT PEST ENTRY. REPAIR/ REPLACE CRACKED STEP LEADING TO THE BASEMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Handwashing Sink) | 115.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| Milk (Cold Holding) | 40.0F |
| Salmon (Cold Holding) | 40.0F |
| Broccoli (Cold Holding) | 36.0F |
| Avocado (Cold Holding) | 35.0F |
| Chicken (Cold Holding) | 37.0F |
| Tomatoes chopped (Cold Holding) | 40.0F |
| (Hot Holding) | 400.0F |
Aug 10, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202)535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Jul 30, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Proper date marking & disposition
UNLABELED FOOD ITEMS. (Corrected On Site) - Insects, rodents, & animals not present
OBSERVED ROCHES AT DOWNSTAIRS FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Chicken (Hot Holding) | 350.0F |
| (Handwashing Sink) | 115.0F |
| Carrots (Cold Holding) | 38.4F |
| Corn (Cold Holding) | 36.8F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 32.0F |
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