SWEETGREEN BIRKDALE VILLAGE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed quinoa, rice, and wild rice hot holding below 135F. see temperature chart. CDI- Equipment was accidentally turned off so PIC turned it back on and voluntarily discarded the quinoa, rice and wild rice. -1.5- 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. Observed quat santizer at around 100ppm. EHS and PIC determined it was an issue with chemical dispenser. Facility is going to make sanitizer solution by hand until it can be repaired. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored on top of sauces with onion peels dropping on top of them.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic wrap covering the dispenser part of a soy sauce container due to it dripping. CDI - Plastic wrap was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. PIC was able to provided the document shown on the digital onboarding which did state the correct illnesses and symptoms but was unable to provide actual signed employee health agreements. CDI - EHS provided MCDPH employee health agreement and on-site employees signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of cut up steak at temperatures of 115-130F in the cookline steamtable. Item was observed without a lid on. All other items with lids on in the steamtable were maintaining temperatures of 150F+. REPEAT. CDI - PIC removed and reheated to 170F+. 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 portioned cups of “Greek goddess” dressing, which contains yogurt, stacked too high in the overhead dressing cooler and the top 2 layers of cups were at 48-50F. Cups below the top 2 layers were observed at 39F or lower. CDI - PIC removed the top 2 layers and placed them into another container and then into the WIC to rapidly cool. 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. - Observed 2 of the sanitizer buckets at the prep line and front counter area to be testing at <50ppm quaternary ammonia. Other buckets were observed at 200-300ppm and dispenser was observed working properly. CDI - PIC dumped the 2 buckets that were testing below 50ppm and refilled them with properly concentrated 200-300ppm quaternary ammonia.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in dry storage area. CDI - Paper towels were provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken hot holding at 109F in steam well. CDI - Container of cooked chicken was not covered by a lid and unable to maintain proper hot holding temperatures. Provide a lid for foods in hot holding. Chicken was replaced by newly cooked chicken with an internal temp of 197F. All other hot holding TCS foods were 135F and above. PIC conducts frequent temperature checks of equipment and TCS foods. All temperatures are stored in digital log on tablet. -0 points- 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 Observed cut tomatoes and pre cooked chick peas cooling in refrigerated drawer at prep line. CDI - Items were taken to blast chiller to rapidly cool to 41F or below. PIC has been advised to use blast chiller to cool TCS foods. -0.5 points- 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 .

4-903.11(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 box of single use to-go food containers stored on floor in dry storage area. -0 points-