CAVA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked falafels at 121-127°. Items reheated to 170-180 °. ( placed at 12 noon). Corrective Action Taken

Basic - Drain cover(s) missing. Missing drain cover at mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks drink containers on prep table. Moved by manager. Corrected On-Site

High Priority - Live, small flying insects found One fly by rear mopsink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Silverware/utensils dried with a towel/cloth. Dish ware dried with cloth after sanitizer cycle.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.

Basic - Floor area(s) covered with standing water. Standing water on floor by Three compartment sink. Cleaned by manager.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen oven. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled. ( not in use )

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items over packaged foods. Rear shelf. Moved by manager. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit blocked. Moved by manager. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen hot hold line : Cooked : Chicken 110° , lamb 115°. Potatoes 125° rice 129°. Falafel 115°. At frontline hot hold line : cooked : Lamb 100°. Chicken 120° , potatoes 120° , falafel 120° All items reheated to 170-180° during inspection by manager. Items were placed about 30 mins before. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. kitchen and oven handle. Cleaned by manager. Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Minor soiled cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Multiple. Hand Wash Sink.

Intermediate - No soap provided at handwash sink. Missing soap at multiple locations. Hand Wash Sink.

Intermediate - Water pressure lacking at fixtures that require the use of water. Low water pressure at faucet at Hand Wash Sink in unisex restroom.

Basic - Floor soiled/has accumulation of debris. Construction dust and debris on floors.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at numerous areas in kitchen.