CAVA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken (124F - Hot Holding) -operator turned up steam table -corrected to 140F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bleach bottle not labeled Corrected On-Site

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -raw cooler next to grill top Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Drain cover(s) missing. -mop sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag and jacket with dishes and food items Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned chick peas from 10/31, on date 8

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables in the steam table vegetables 99-115F in the bqck and 111-134F in the front, cooked approximately 1.25 hours before per operator. Advised to reheat to 165F to hot hold at 135F or above.

Basic - Accumulation of debris inside warewashing machine. - top of dish machine and inside flap of doors

Basic - Carbon dioxide/helium tanks not adequately secured. Next to back door

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in lettuce at front counter

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tongs inside container with lettuce Employee moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk-in fan covers dusty

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed pineapples over dressings in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut lettuce 46F; less than 2 hours

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - plant foods, 109F, less than 1 hour. Corrective action taken: product placed in oven to reheat Corrective Action Taken

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on table Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - tong handles in contact with shredded lettucr

Marked exit/path to marked exit blocked. Back door blocked by empty boxes. For reporting purposes only.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm primed and tested 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 110 at the buffet , the resupply from the back 120° operator reheated 165° Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -nemco chopper put up dirty

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Drain cover(s) missing. In the dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -swinging stainless door at the dish are soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the dish area a black mold like substance is present

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of the line make cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in the make cooler have their sticker present.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -at the dish scrap table a black mold like substance on the white wall