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Once more, health inspectors shut salad-chain outlet in Boston

WCVB reports a Boston health inspector shut the Downtown Crossing outlet of Sweetgreen, a couple months after an inspector shut the Boylston Street Sweetgreen - and just one day after the chain opened a new greens space on Summer Street.

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Will they suffer the same financial collapse as Chipotle?

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And (just like the last time in Back Bay) Sweetgreen defenders will likely appear in 3....2....1...

Meanwhile, fast food places like Burger King & Wendy's routinely get far fewer violations than this 'upscale' chain. Panera, also by comparison, never has these issues. They had one violation at their Back Bay location, compared with 22 (24?) for Sweetgreen a few months ago.

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There's a Panera Cares less than a five minute walk from the DTX Sweetgreen location so you can get a good salad at a comparable price and do a good turn at the same time.

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Because BK and Wendy's have so many preservatives in their food, there's no chance anything spoils.

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Cooked food is less likely to make you sick. That's why one avoids lettuce in the third world.

But we have third world lettuce right here now.

Oughta build a wall.

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I recommend reading "Fast Food Nation". The whole issue with food contamination in quick-serve restaurants is a lot more complicated, and fascinating in a kinda nasty way. FFN is a great and very accessible read that is less about America's fascination with eating fast food (which I think is the impression most people get from the title), and more about the impact of the fast food industry on the whole system of food production and distribution in America. tl;dr: it's a whole lot more complicated than "preservatives". And yes, in this case it is most likely the lettuce or other greens: easy to become contaminated, hard to clean.

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Standing in line for free, bad salad.

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Hmm, I don't know whether to get the E. coli dressing or try that new Norwalk vinaigrette

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"..... including cooked chicken kept too cold"

Um...what? I thought meat was supposed to be refrigerated, even after cooking. Especially if it's going into a salad, which is generally...cold.

I didn't know freezer burn was a health violation.

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Basically, there's a temperature range at which bacteria thrives: if you're in that range, AND the food is contaminated, that's the range at which the bacteria can really proliferate. There are a lot of pathogens that won't hurt you if you ingest a small amount, so keeping food out of this range (either above or below it) is critical. In this case, if the chicken was meant to be served hot, then there's definitely a "too cold" threshold -- but I agree it's a weird way to put it.

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I always have a liquid lunch

PS. Lukes Lobster right next door now.

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I wonder if they were taking some time to go over their food sanitation guidelines?

I'm actually a huge fan of Sweetgreen and eat lunch their almost every day, but I hadn't been aware of the previous closures and violations. I've always had a good experience myself, but obviously repeated violations like this are not at all good. I should eat somewhere else unless/until things change. I'm not 100% sure that I will... which I recognize is kind of stupid.

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