Sweetgreen closed by Boston BOH – re-opened 8/11

Posted on September 7, 2016 by

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Editor’s note: US Food Safety reached out to Sweetgreen corporate for the reason why their Boylston St Boston, MA location was still listed on the Boston MA Board of Health as being closed. A representative from SweetGreen answered yesterday and said the “permit was re-instated on August 11 and they have been open since then”.
What is taking the Boston, MA BOH so long to update their website?

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The following restaurant was closed by the Boston BOH.

SWEETGREEN
659 BOYLSTON ST
BOSTON MA. 02116
Inspection Date: 8/9/2016

Description Location
* Food Container Labels

Comments:
Food containers not labeled – Flour, etc

Storage
*** Hot Holding

Comments:
Unit 118 F Salmon 118 F and 130 F

Serving line
*** Cold Holding

Comments:
Kale 47 F, 47 F Spinach 47 F Sprouts 43 F, 47 F Units Wall refrigeration unit 45 F (rear wall) and 60 F (outer) Refrigeration unit 50 F (salad unit) Garlic 67 F

* Inadequate Facilities/Cooling Methods

Comments:
Cooling large, deep, covered covered containers in walk in unit Establishment does have a blast chiller on premises.

* Food Protection

Comments:
Food containers broken/cracked and in disrepair

Serving line
* Food Protection

Comments:
Using gloves that are being continuoulsy worn to handle ready to eat foods – Provide proper dispensing/handling of ready to eat foods to aviod contamination.

* Food Protection

Comments:
Employee preparing and giving out samples in customer line – Food is not protected from sneezing, caughing, touching and contamination. This area is not approved for food prep and handling.

Customer line
* Food Protection

Comments:
To go orders sitting on shelving not under temperature controls Observed this area not being monitored by management- Customer are walking up to to area and getting their orders.

To go area
* Food Protection

Comments:
Foods not stored in food containers with tight fitting lids

Storage
*** Adequate Handwashing/Where/When/How

Comments:
Repeat violation: Observed food handlers not washing hands prior to putting on groves. Food handlers wearing disposable gloves are multitasking. If gloves are used they shall be treated as a disposable utensil. � Gloves are task specific and should NEVER be worn continuously. �Hands shall properly in between these changes PIC shall ensure that all Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; (When/Where/How). Food handlers wearing disposable gloves are multitasking. If gloves are used they shall be treated as a disposable utensil. � Gloves are task specific and should NEVER be worn continuously. �Hands shall properly in between these changes

* Equipment Thermometers

Comments:
No thermometer in salad unit on back wall

Serving line
* Clean Equipment & Utensils Storage

Comments:
Ware washing staff not allowing for proper airdrying once sanitizing

Ware-washing area
*** Location, Accessible

Comments:
Employee preparing and giving out samples in customer line – Food is not protected from sneezing, caughing, touching and contamination no hand washing sink – There shall be handwashing facilites in all food prep food handling area, conviently located and used for adequate hand washing.

* Hand Cleaner, Drying, Tissue, Signage

Comments:
Hand dryer not working in Bathroom

** Insects, Rodents, Animals

Comments:
Customer in restaurant with small dog – PIC was unaware and did not take corrective action until pointed out by Inspector Information regarding Prohibiting animals and ADA packed provided to district manager at prior inspection.

* Improper Maintenance of Floors

Comments:
Standing water on floor -PIC stated needed a month to resolve water issues. Keep floor clean and dry at all time.

Kitchen/prep area/ware washing
* Improper Maintenance of Walls/Ceilings

Comments:
Built up soils on ceiling and attached fixtures

Kitchen/prep area
*** Separation/Sanitizer Criteria

Comments:
Vegetable wash is not in complaince with manufacturer’s instructions – Levels too high.

Kitchen/prep area
*** PIC Knowledge

Comments:
Full time on site certified food protection manager not on site today. Certified food manager’s certification expired March 2016

*** PIC Performing Duties

Comments:
Area leader (manager) was called and arrived during inspection – He had to be instructed by the health inspector to take corrective action Repeat Risk factors, Critical and non- critical violations noted on inspection. Repeat violation The person in charge shall ensure that: Employees are properly trained in food safety as it relates to their assigned duties. When asked why employees were wearing gloves continuously and handling utensils while wearing gloves he stated that the food handlers are handling food with tongs and was unaware that gloves were an issue on the last inspection.

*** = Critical Foodborne Illness
** = Critical
* = Non Critical

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Posted in: Family safety