CAVA RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Unit cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipments at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Beef stew at walk in cooler cooked more than 24 hours not labeled

Basic - vents at walk in cooler soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Food stored on floor. Carrots bag on floor at walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Over reach in cooler at kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at kitchen.

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

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at prep area touched he'd and back to work without hands washing.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen prep area.

Basic - Clean utensils or equipment stored in dirty drawer or rack.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Kitchen prep area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - soiled floor at kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor tiles missing and/or in disrepair. Kitchen.

Basic - Food stored on floor. observed boxes with food stored at walk in freezer floor.

Basic - Working containers of food removed from original container not identified by common name. Observed at walk in cooler prepared food with more than 24 not labeled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed a bag with onions store by kitchen entrance.

Basic - Ice buildup in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen

Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen.

Basic - Single-service articles improperly stored. Disposable store on floor at storage area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler eggs next to cooked beef. Cook placed tray with cooked beef on top shelf.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator form provided . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled. Repeat Violation

Basic - Food stored on floor. Observed at walk in cooler a tray with raw chicken stored on floor. Cook removed tray from the floor and placed it on shelf.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink set up sanitizer ( chlorine)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cover for knife soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at reach in cooler, cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris. Walk in cooler.

Basic - Single-service articles improperly stored. Disposable on storage area on floor.employee placed utensils on shelf. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For hand sink located at kitchen prep area for dessert.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Stored food not covered. Observed ice cream at freezer.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Observed at walk in cooler raw shell eggs over carrots. eggs were replace at the shelves bottom. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at reach in cooler at front, Shrimp at 61°F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at 61°F, Reach in cooler at cook line. Chef discarded the food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled, kitchen. Observed can opener soiled.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. According to the chef not food is stored at that unit until is repaired.the item( shrimp) was stored by an employee by mistake.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed garbanzos at walk in cooler with more than 24 hours not labeled.