SWEETGREEN, 1325 W ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 30, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Oct 02, 2014 | Routine | 0 | 2 | Details / Comments |
|
Dec 26, 2013 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 01, 2013 | Preoperational | 0 | 0 | Details / Comments |
Oct 30, 2014 (Complaint)
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 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(shrimp)(ice bath applied) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Lid on container of shrimp being cooled.(removed) (Corrected On Site)
The CFM is Franklin J Escobar: ServSafe exam 7/14/2014.
Correct item stated within 45 days.
Observed temperature log. 10 pounds of shrimp are cooked, cooled and served daily. Manger stated a quick chill process is used at times. Instructed manager on using time as a public health control. The manager developed a log to reflect time/temperature control. The manager demostrated active manageral control.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 155.0F |
| Turkey (Steam Table) (Hot Holding) | 159.4F |
| (Walk-in Refrigerator) | 33.0F |
| Shrimp cooked (Walk-in Refrigerator) (Cooling) | 68.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 43.0F |
Oct 02, 2014 (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)(instructions issued) - Food properly labeled; original container
Working containers holding food ingredients were not labeled.(labeled) (Corrected On Site)
The CFM is Franklin J Escobar: ServSafe exam 7/14/2014.
Correct item stated within 5 days..
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| Hot Water (Handwashing Sink - Service Line) | 107.0F |
| (Walk-in Refrigerator) | 37.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Sauce (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) | 39.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 179.0F |
| Bacon (Steam Table) (Hot Holding) | 155.0F |
| Mushrooms (Steam Table) (Hot Holding) | 41.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) | 35.0F |
| Eggs boiled (Refrigerator - drawer) (Cold Holding) | 36.0F |
Dec 26, 2013 (Routine)
Violations:
- Food properly labeled; original container
Dry food containers (spices) were not labeled.(labeled) (Corrected On Site) - Plumbing installed; proper backflow devices
Faucet at the handsink on the front line was not secured to the base.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Mark A Decker: FS58576 will expire 11/20/2016.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.3F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.9F |
| Chicken Chop (Steam Table) (Hot Holding) | 141.3F |
| Soup (Soup Warmer) (Hot Holding) | 158.4F |
| Tofu (Refrigerator - counter top) (Cold Holding) | 40.3F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 41.2F |
| Chicken Chop (Steam Table) (Hot Holding) | 146.0F |
| Falafel (Steam Table) (Hot Holding) | 150.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
May 01, 2013 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
No food present at the time of the inspection.
If there are any questions contact area supervisor, Mr. Taylor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Handwashing Sink - Service Line) | 124.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (2-compartment sink) | 142.0F |
| (Handwashing Sink) | 124.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (3-compartment sink) | 144.0F |
| (Handwashing Sink - Dishwash area) | 122.0F |
| (Refrigerator - open display) (Cold Holding) | 29.0F |
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