CAVA Columbus

Observed handwashing sink in the main kitchen near entrance to front food service area with a mixer and prep utensil stored in it. Observed hand sink in the warewashing area with dish scrubs stored in it. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed items from hand sinks.

Observed container of spinach greens stored in the reach-in cooler in the main kitchen with an expired discard date of 03/28. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge discarded food item.

Observed several plastic food trays wet-stacking on the rack next to the 3-compartment sink in the warewashing area.After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Person in charge arranged trays to properly air-dry.

Observed metal food containers wet-stacked on the racks next to the 3-compartment sink in the warewashing area. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Food employee arranged food containers to properly air-dry.

Observed personal cell phone stored on prep-top counter in the front food service area at the beginning of inspection. Observed iPad device stored on food cutting board in main kitchen area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employees moved personal devices to a proper designated area.

Observed large pans located in dish area on drying rack wet stacking. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. Person in charge separated pans for proper air-drying.

Observed hand washing sink without hand drying provision. Rules (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system

Corrective Action: PIC placed paper towels at sink.

Observed wet white towel in hand washing sink. Rule (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. P

Corrective Action: PIC removed item from sink.