CAVA

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line , employee touched raw chicken , changed gloves , then touch clean equipment without washing hands. Educated operator on proper hand washing procedures. Operator discarded gloves , washed hands and put on new gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to vegetable prep station blocked by trash bin . Operator removed during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at salad station steam table - cooked chicken (116F - Hot Holding). Per operator chicken was held out of temperature for approximately 3 minutes. Operator reheated chicken to 167F during the inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. In prep area next to walk in cooler - white cutting board has cut marks and is no longer cleanable. Operator discarded cutting board and replaced with new cutting board. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in pan under grill - utensils in standing water of 93F. Operator discarded water during the inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at front counter , sanitizer bucket reading 0 ppm quaternary. Operator remade solution to 200 ppm quaternary during the inspection. Corrected On-Site

Basic - Ceiling vents soiled with accumulated dust and mold-like substance.

Basic - Small table under rice cookers soiled with food debris. Cleaned during inspection. Corrected On-Site

Basic - Working containers of Spice mix removed from original container not identified by common name. Labeled during inspection. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Employee removed boxes during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris at cook line. Operator voluntarily cleaned. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In dry storage area by walk in cooler, bowl used to dispense seasoning.

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area, wet nesting plastic containers

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

Intermediate - Lack of toilet tissue at each toilet. Women's bathroom Men's bathroom

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand washing sink Women's bathroom Men's bathroom Operator replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. All handwashing sinks.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's bathrooms.