Sweetgreen
PASSFriday, May 2, 2025 at 6:33 PM
Violations Cited
590.003/3-403.11-P
Reheating for Hot Holding (P)
Steak 115F- 123F-112F grilled salmon 123F-128F. Since products had been in the hot holding station for less than 30 minutes PIC was advised to reheat the products to 165F minimum .
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
590.003/3-501.14-P
Cooling (P)
Cut cherry tomatoes 48F-52F Per PIC tomatoes and was prepped today before opening PIC was advised to cool down all products verify temperature below 41F before placing products on the line. All products were placed back in the walking until temperature was 41F
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold holding: Coleslaw 44F-54F prep on 4.23.25 store in the walking cooler. PIC voluntarily discard all products. PIC to train staff on monitoring temperature.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
CFPM to train staff on violation noted on the report. PIC to post current Health Permit 2025 PIC to post current Certificate of Inspection PIC to post current Common Victualler Licensed PIC to post CFPM Certificate PIC to post Allergen Certificate *** PIC was able to provide a copy of all the certificates above. Needs to be displayed conspicuously on premises
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Double stack oven observed with cleaning chemical residue on the interior and exterior while in use. Clean throughly prior to use
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-204.112-C
Temperature Measuring Devices-Functionality (C)
Numerous refrigeration unit observed without a conspicious thermometer. Provide and maintain visible
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Floor under shelvings in the storage room observed soiled from loose debris. Clean gto remove
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean