SWEETGREEN COMMONWEALTH

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed back handsink with container of knives stored inside. Ensure handsinks remain open and accessible for use at all times. -CDI- Knives were removed from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes stacked and stored as clean with visible food and sticker residue (bowls, tongs, metal pans). -CDI- Dishes were moves back to dirty dish rack to be re-washed/rinsed/sanitized. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in cold make line on back wall above 41F (roasted veggies, hummus, feta, hard boiled eggs, napa slaw, sliced cherry tomatoes, roasted broccoli, roasted sweet potatoes, corn salsa, chickpeas, cut cabbage). Observed house-made green goddess ranch and charred jalapeno ranch in cold well above 41F. -PIC stated units are turned off at night, then turned on in the morning before opening. Food is moved from WIC to cold line each morning, and the food was just moved to the make line approximately 30 minutes ago. PIC stated the unit was recently turned on. At start of inspection, EHS observed ambient temperature of make line unit at 50F. By end of inspection, EHS observed ambient temperature of make line drop to 35F. -CDI- PIC moved all food listed above to WIC for rapid cooling (because they were still within their 4-hour cooling window). EHS observed temperatures of foods cooling throughout inspection. Once food reaches 41F, food may be placed in cold make line. -EHS strongly recommends turning on all coolers earlier in the morning, and ensuring the coolers reach 41F or below before placing food inside the 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed quat sanitizer reading 0ppm in all sanitizer buckets. - CDI - All sanitizer buckets were refilled to 100ppm chlorine sanitizer (because quat sanitizer dispenser was not functioning). REPEAT

3-302.15 Wash fruits and vegetables prior to use. -Observed stickers intact on avocados that were currently being used/prepped. Remove all stickers during the wash process.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed multiple dishes wet stacked and stored as clean. -Ensure dishes are fully dried prior to stacking (do not dry using linen cloths).

4-501.11 Maintain equipment in good repair. -Observed quat sanitizer dispenser at 3-compartment sink not properly functioning during inspection (EHS observed sanitizer dispensing at 0ppm quat). Facility has sufficient sanitizer, yet dispenser was not working. -During inspection, EHS and PIC manually made chlorine sanitizer solution at 100ppm at 3-compartment sink. -Quat sanitizer dispenser at sink must be repaired. EHS will follow up.

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 food residue inside interior of cold drawers underneath the make lines. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, steak, and sweet potatoes hod holding 100F-120F. CDI - Items rapidly reheated to 165F and placed into hot holding. - 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 sanitizer reading 0ppm in one sani bucket. CDI - Sani bucket refilled. - 0 -

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed air conditioning out in facility. Facility coolers are currently working but excessive heat and no ventilation may cause coolers to malfunction. - 0 -