CAVA

14B: .05(10)(e) 1,2,4Several cleaned food containers cleaned this morning stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Food containers separated to allow air-drying.

6-1A: .04(6)(f)Multiple TCS (Time/Temperature Control for Safety) food held > 41°F throughout facility. See temperature chart. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food moved to coolers to cool down - held < 4 hours.

6-1B: .04(6)(f)Multiple TCS foods held at the service line hot holding unit were < 135°F. PIC food was held ~ 20 mins; hot holding unit was turned off by mistake. See temperature chart. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Food reheated. (Hot holding unit was turned back on).

6-1C: .04(6)(d)Observed two containers of boiled pickled red onions cooling for more than 2 hours with temperatures above 70F ( see temp log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food items were discarded

11A: .04(6)(e)Two containers of red onions were cooling in a ice bath in a vegetable sink. Ice bath was not covering full surface of containers. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods were discussed.