CAVA

Inspector observed employees changing tasks without washing hands in-between (employee cleaned grill with gloved hands, changed gloves, then proceeded to prep a RTE bowl with greens and rice). COS - PIC instructed employee to wash hands and change gloves, the bowl of food product was discarded, employee washed hands and donned new gloves. Corrective action: Hands shall be washed when changing tasks.

Inspector observed TCS foods hot held below 135F (see temp log). COS-PIC discarded. Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety hot-held food shall be maintained at 135°F (57°C) or above.

Inspector observed cut leafy greens on Time as the Public Health Control (TPHC) not discarded by discard time on TPHC labels, no start temp recorded, and PIC could not produce written procedures for TPHC. COS - PIC discarded cut leafy greens with discarded time of 11:35PM; discarded at 12:03PM. Corrective action: Temperature Controlled for Safety (TCS) food items on TPHC must have documented procedures, recorded start temps, discard time on product, and products must be discarded if not used in 4 hours or product (cold-held) exceeds 70°F.

Inspector observed ice machine, ice scoop, and ice scoop holder with slimy green-black and pink mold-like residue (location: main kitchen). PIC stated they clean the ice machine when they see mold-like growth form. Inspector observed water dispensing nozzle with a build-up of dark green-black and white mold-like residue (location: dining room). COS - PIC burned ice to wash, rinse, and sanitize machine. COS - PIC pulled the ice scoop to wash, rinse, and sanitize scoop and holder. COS - PIC washed , rinsed, and sanitized water dispensing nozzle. Corrective action: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Inspector observed several flies in the kitchen. Corrective action: Continue working with a licensed pest controller to eliminate pests.

Inspector observed a multitude of utensils stacked while wet as clean. Corrective action: Utensils shall be completely air dried before stacking as clean.

Inspector observed TCS foods hot held below 135F (see temp log). COS-discarded. Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed the interior of the dish machine with a build up of debris. Advised PIC to clean with a frequency to prevent build up or replace dish machine.

Observed dining tables were being cleaning with a single sani-bucket. Advised PIC to use of the below listed methods: 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority.

Observed dish racks with a buildup of debris. Advised PIC to clean with a frequency to prevent build up. If racks cannot be cleaned replace racks.

Observed hand sink drainpipe leaking. Advised PIC to repair sink.

Observed ice scoop holder installed under employee drink rack. Advised PIC to install ice scoop holder above employee beverage rack.

Observed the have of the grill area lights were out. PIC provided work order for lighting to be repaired.

Potentially Hazardous Cold Held TCS Food Product in Prep top and Salad Display Case Held between 42-64 degrees F. COS PIC discarded and put new product in ice baths. Advised PIC to have cooler maintained to hold food product temperatures 41 degrees F and below.

Tomatoes and other food products stored on the floor of the walk-in cooler. COS PIC moved to at least 6inches off the floor. Advised PIC to always store food product off the floor.