Sweetgreen

Year by year

Inspections

1. Jun 27, 2026 Routine Score 98
   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Clean containers were observed being stacked while still wet and were stacked in a way that they could not properly air dry at the time of inspection. Discussed with Manager that items need to be completely air dried before being stacked for storage. Retrain staff to allow containers to fully air dry before stacking.

     Code MN Rule 4626.0955B

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked sweet potatoes and cut tomatoes were observed cooling in the Backup Reach In Cooler with cling film tightly covering the food. Discussed with Manager that foods need to be uncovered to allow to cool most rapidly and then once they reach 41F or colder, they can be completely covered. Manager pulled cling film to allow food to finish cooling uncovered. Retrain staff to cool foods uncovered until they are completely cool.

     Code MN Rule 4626.0390B

2. Jun 3, 2025 Routine Score 96
   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Clean containers were observed being stacked while still wet and could not properly air dry. Discussed with Person In Charge to rearrange dishes so that they can fully air dry before being put into storage mode. Retrain staff to allow dishes to fully air dry before stacking for storage.

     Code MN Rule 4626.0955B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat sanitizer in the 3 basin sink was measured below 200PPM at the time of inspection while sanitizing dishes. Person In Charge drained sink and refilled with fresh sanitizer measuring 200PPM. Retrain staff to monitor sanitizing solution so that when it drops below the effective level of 200PPM, that they change it out for new sanitizer. Maintain quat sanitizer between 200-400PPM to be safe and effective.

     Code MN Rule 4626.0805C3

3. May 31, 2024 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     At the time of inspection, there was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN). Two staff are ServSafe certified, but have not registered with the State of MN. Attached application with emailed report for designated CFPMs to register with State, then post Certificate from State of MN in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Clean containers were observed stacked tightly while still wet so that they could not air dry properly. Discussed with Person In Charge to rearrange wet dishes so that they can fully air dry before being put into storage mode. Retrain staff to allow dishes to fully air dry before stacking for storage.

     Code MN Rule 4626.0955B

4. May 26, 2023 Routine Score 96
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Per discussion with PIC employee illness is not recorded. Discussed recording requirements, log provided with report. Staff are otherwise trained on employee health policies.

     Code MN Rule 4626.0040C