SWEETGREEN GLOVER PARK, 2200 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Complaint | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 25, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 18, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 12, 2013 | Follow-up | 5 | 4 | Details / Comments |
|
Oct 31, 2013 | Complaint | 2 | 1 | Details / Comments |
|
Jan 07, 2013 | Preoperational | 0 | 2 | Details / Comments |
Nov 07, 2014 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(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 45 CALENDAR DAYS)
CFH: Scott Bevers 08/27/2015 62147
No evidence of the complaint found.
Correct stated items within 45days
If you have any questions, pl as contact area supervisor, Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Display Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 39.4F |
| Chicken grilled (Refrigerator - display) (Cold Holding) | 39.6F |
Nov 25, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/18/2013. IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPVISOR MR. RONNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Cheese (Refrigerator - open display) (Cooling) | 50.0F |
| Chicken Chop (Hot Holding Unit) (Hot Holding) | 145.0F |
| Eggs boiled (Refrigerator - display) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - open display) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - under counter) | 30.0F |
| Salad Dressing (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 18, 2013 (Follow-up)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food items (cooked and chopped turkey and chicken) held at improper temperatures at the hot holding unit in the front serving line. Reheated immediately to temperature 165 degree F or above in the oven after preparation time is checked with the manager. (Corrected On Site)
5-DAY NOTICE (EMPLOYEE HEALTH POLICY) NOT ABATED FROM INSPECTION CONDUCTED ON 11/12/2013. FAILURE TO COMPLY WITH THE 5-DAY AND 45-DAY NOTICES (further action shall be taken). IF YOU HAVE QUESTIONS, PLEASE CALL AREA SUPERVISOR AT (202) 442 9037.
| Temperatures | |
| Chick Peas (Display Refrigerator) (Cold Holding) | 42.0F |
| Sliced Tomatoes (Display Refrigerator) (Cold Holding) | 41.0F |
| Noodles (Display Refrigerator) (Cooling) | 52.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 44.0F |
| Chicken Chop (Hot Holding Unit) (Hot Holding) | 123.0F |
| Turkey Diced (Hot Holding Unit) (Hot Holding) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Walk-in Refrigerator) | 40.0F |
Nov 12, 2013 (Follow-up)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Proper hot holding temperatures
Diced cooked chicken hot held in the drawer hot holding unit at improper temperature(s). Discarded. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous cold food items (sliced grapes, chopped onions, shredded carrots, cooked eggs, cheese, etc) held at improper temperature (greater than 41 degree F) in the display refrigerators. Products were placed in ice bath to immediately cool down. Employees forgot to plug in the display refrigerators in the morning before they put products on and in to them, per manger and as observed at the inspection time. (Corrected On Site) - Proper date marking & disposition
On site prepared mustard not date marked while being cold held in the walk-in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Cooked quinoa being cooled down at room temperature in metal deep pan completely covered with saran plastic wrap. Uncovered and moved to the walk-in refrigerator after cooling time checked with the manager. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth stored in a hand washing sink located behind the serving line not in sanitizing solution. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single use cups wrapped with plastic stored together with employee belongings on the wire shelving located next to the walk-in refrigerator. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet at the mop sink is leaking water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).
5-day compliance violation (employee health policy) from the previous inspection dated 10/31/13 is not abated yet. Correct the 45-day compliance violation as listed in the observation. If you have question, please contact the area supervisor Mr. Ronnie Taylor at (202) 442 9037.
| Temperatures | |
| Sliced Grapes (Display Refrigerator) (Cold Holding) | 58.0F |
| Diced Onion (Display Refrigerator) (Cold Holding) | 60.0F |
| Shredded Carrots (Display Refrigerator) (Cold Holding) | 57.0F |
| Eggs (Display Refrigerator) (Cold Holding) | 54.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 56.0F |
| Diced Strawberries (Display Refrigerator) (Cold Holding) | 60.0F |
| Mustard (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Oven) (Cooking) | 176.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 128.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 58.0F |
Oct 31, 2013 (Complaint)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Remove from open salad bar and chill to temp reaches 41 degrees (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)/soda machine drip well in the customer area contains syrup build-up (Corrected On Site)
Correct stated items within 5days
If you have any questions contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Chicken Chop (Salad Display Unit) (Cold Holding) | 48.0F |
| Mushrooms (Salad Display Unit) (Cold Holding) | 49.0F |
| Chicken Chop (Salad Display Unit) (Cold Holding) | 48.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Avocado (Salad Bar) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 189.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Salad Prep Unit) | 39.0F |
Jan 07, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT).
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: MILTON E. ESCOBAR (54222) EXP. 8/11/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - open display) | 35.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 39.0F |
| Hot Water (Handwashing Sink) | 112.0F |
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