SWEETGREEN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding above 135F in hot box. CDI- Chicken reheated For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, tomatoes, cream cheese, cilantro lime sauce and other sauces in prep top and cold drawers holding above 41F in cold drawer units. Unit was turned off. Sauces in cold drawers were held overnight in unit while it was turned off. CDI- All items in cold drawers voluntarily discarded. Items in prep top were pulled from the walk in cooler at 9:30am and placed on the line. CDI- Items placed in the blast chiller to cool. Unit is new and was not plugged in yet. Unit plugged in and cooled. Unit is not to be used until proper cold/ hot holding temps are reached. Items cooling down in blast chiller. Temps were 45F-40F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items on TPHC on the line prior to being placed in TPHC holding above 41F. Items were on the line set up for TPHC. Time stickers had not yet been printed. Unit was not on. CDI- All items taken to blast chiller to be cooled. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items held on TPHC. CDI- PIC printed stickers once food was at/ below 41F. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items held on TPHC. CDI- Items added to procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed toppings chutes in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and tomatoes in cold well and tall reach in holding above 41F. CDI- cabbage and tomatoes placed in blast chiller to cool. REPEAT (Items cooled to 40F and 39F) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for sweet potatoes on TPHC. CDI- PIC found out when that potatoes were cooked. Time tracked and recorded from when potatoes were made. Time stamp printed for 10:15am date. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for hot items held on TPHC. CDI- Hot foods added to prohibited. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside door of tall reach in, in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels and handwashing sink. CDI- Paper towels placed at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cart. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and blue cheese holding above 41F in cold well. CDI- Items were within time/ temp parameters and were cooled in the walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container full of seasoning without label. CDI- Labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rack of broccoli near vent at walk in cooler. Vent was leaking water. CDI- Broccoli moved to a clean/ dry location.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sweet potatoes, spicy broccoli, chickpeas, cut cherry tomatoes, and Parmesan cheese in infinite kitchen without labels. Observed front line prep unit TCS foods without labels as well. All foods held on 4 hours TPHC. CDI- PIC labeled all foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in and around trash can in back of house holding mops and brooms. Contact pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of quat sanitizer with concentration of 50ppm. CDI- PIC changed sanitizer and had concentration of 400ppm. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed multiple boxes of single use bowls stored on the floor of closet. Ensure they are 6 inches off the floor.

5-205.15 Maintain a plumbing system in good repair. Observed left side faucet for 3 comp sink loose. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand rail leading to the top of infinite kitchen loose. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bag of dressing stored in handsink. CDI - Bag removed. Do not store anything in handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and sweet potatoes recorded above 41F. CDI - Re heated to 167F and 165F. REPEAT. Assure in process of dicing chicken that chicken temp. Does not rise above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Romaine lettuce in tube dispenser recorded at 44F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on top of cold holding unit. One sanitizer Bucket recorded low. CDI - Sanitizer bucket removed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Facility has a sophisticated system that dispenses food down a tube and into bowls. Facility has a hose which dispenses water, soap and sanitizer to clean tube. Facility SOP is to clean tube at the end of every day. Per Code, tubes with TCS foods must be cleaned every 4 hours. PIC stated he will update SOP. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot boxes recorded above 135F. CDI - Chicken recorded below 135F. Chicken was diced after baked and in dicing temp. Dropped. Assure temp does not drop when dicing chicken. CDI - Placed on TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Marinated steak and cooked mushrooms cooling with wrap on product. CDI - Unwrapped. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers. Air dry equipment/utensils