CAVA

Observed food in the front food service and main kitchen stored uncovered in the prep units and steam tables (front food service only). Items includes black lentil, falafel, sweet potatoes, corn, feta, olives, jalapenos, cucumber, avocado, tomato/cucumber, eggplant, harrisa, cut green leafy greens, etc. Broth on the stove in the main kitchen uncovered. Spices, salt/pepper, and parsley stored uncovered on the table in the main kitchen.
CA: Foods must be stored covered, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food stored covered

Observed cold hold temperature violation in the front food service reachin; main kitchen reachin; and main kitchen prep unit. CA: TCS cold held foods must be maintained at 41F or below. All items discarded.

Observed steak being hot held in the front food service steam table not holding at 135F. CA: Hot held TCS foods must be maintained at 135F or above

Observed tomatoes, corn and steak in the walkin cooler not cooled to 41F after over 6 hours from preparation. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from refrigerated/ingredients at ambient temperature, such as reconstituted foods and canned tuna. Tomatoes, corn, and steak in the walkin was prepared between 9AM-10:45AM.