SWEETGREEN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(A) PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE HAVING A PRIORITY FOUNDATION VIOLATION NO CITATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(F)(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED EMPLOYEE TO PROVIDE. PRIORITY FOUNDATION NO CITATION

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDUREFOR VOMITING AND DIARRHEAL EVENTS. PRIORITY FOUNDATION NO CITATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.15 HAND SINK IN DISH WASHING AREA NOT ACCESSIBLE FOR USE. OBSERVED WATER LINES FROM FLOOR AIR CONDITIONER UNIT ATTACHED TO FAUCET OF THE HAND SINK. ( 3- COMPARTMENT SINK CANNOT BE USED). INSTRUCTED TO REMOVE WASTE WATER LINES. HAND SINK MUST ALWAYS BE ACCESSIBLE FOR EMPLOYEE USE. INSTRUCTED TO USE THE NEAREST HAND SINK UNTIL REINSPECTED BY HEALTH DEPT. PRIORITY FOUNDATION VIOLATION 7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.15 HAND SINK IN DISH WASHING AREA NOT ACCESSIBLE FOR USE. OBSERVED WATER LINES FROM FLOOR AIR CONDITIONER UNIT ATTACHED TO FAUCET OF THE HAND SINK. ( 3- COMPARTMENT SINK CANNOT BE USED). INSTRUCTED TO REMOVE WASTE WATER LINES. HAND SINK MUST ALWAYS BE ACCESSIBLE FOR EMPLOYEE USE. INSTRUCTED TO USE THE NEAREST HAND SINK UNTIL REINSPECTED BY HEALTH DEPT. PRIORITY FOUNDATION VIOLATION 7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.