CAVA DIGITAL KITCHEN CARMEL COMMONS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items prepared for catering in WIC above 41F. PIC stated these items were prepared prior to opening within the last four hours. PIC stated procedure is to prepare items one at a time then immediately place into WIC for storage until order is picked up. PIC stated temperature should have been checked prior to being placed into storage and if the temperature was above 41F, item should have been left with the lid off to cool. EHS advised that the intent once these items are placed into the WIC is cold holding, due to cooling process not being followed and temperatures of cooling process are not being monitored. CDI - PIC provided education to staff, instructed food employee to remove lids of all items prepared this morning to allow for quick cooling. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two bottles of cleaner at can wash without proper labels. CDI - PIC added proper labels. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed missing date markings for all items in lettuce make unit. EHS observed mixed greens, cabbage/kale mix, romaine, spinach, and arugula with missing date marks. PIC stated that the greens were prepared this morning and proper procedure is to date marks containers prior to placing in make unit. CDI - PIC added today’s date to all items. EHS provided education. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed three bottles of liquid on prep table without proper labeling. PIC was able to identify items during inspection. CDI - PIC labeled each bottle. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of sanitizer used to hold in use wiping cloths at 0ppm. EHS advised to change sanitizer frequently to to ensure proper concentration is maintained. CDI - PIC created new container of sanitizer at 200ppm (manufacturer instructions). (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed floor in WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed black residue and debris accumulating on interior shelving for single door cooler at grill station. Interior walls of unit accumulating food debris as well. Increase cleaning frequency to avoid accumulation. (0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors open to dumpsters. EHS advised to keep doors closed at all times when not in use. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage mix, pickled onions(hot brine), diced tomatoes cooling from being prepared for catering order. PIC stated these items would be stored overnight for the delivery the next day. EHS observed inadequate cooling rates during inspection (see temp chart). CDI - PIC removed items from WIC, spread the items on sheet pans and vented lids to cool quickly. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed six containers of dry spices and goods stored in use at the prep table without labels. CDI - PIC added labels. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal containers and one plastic container in clean dish storage with visible dry food residue. Observed a few metal pans with sticker residue on the outside stacked in clean dish storage. The sticker residue is contaminating the clean food contact surface. CDI- PIC took items to the dish pit to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of falafel at the front hot holding unit below 135F. PIC stated that it was time for the product to be switched. CDI- PIC voluntarily discarded the falafel and it was replaced with fresh product. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in Quat sanitizer at 50ppm. CDI- PIC replaced the sanitizer with Quat at 200ppm. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal and plastic containers that were in clean dish storage stacked wet. CDI- PIC took items to dish pit to re wash, rinse, and sanitize. **REPEAT**

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed items such as firey broccoli and tomato with onion that was prepped this morning and cooling in the WIC at 45F - 55F with no change in temperature from 11:00am - 11:30am. Items are still within the 4 hour cooling parameter. -CDI- PIC placed the prepped items on a shallow sheet tray to cool quickly. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in sanitizer bucket at 50ppm. Quat must be at least 100ppm. -CDI- PIC replaced the quat with new solution at 200ppm. (1 pt)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items that were prepped earlier in the morning set to cool in deep metal containers with the lids on during inspection. -CDI- PIC placed the food items in shallow sheet trays to properly cool. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in quat sanitizer solution at 50ppm. -CDI- PIC replaced the quat solution with new sanitizer. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 metal containers wet stacked while being stored as clean. -CDI- PIC placed the necessary containers in the dish pit to be rewashed and sanitized. Due to severity, no points taken. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue/debris build up on a wire rack in a low boy cooling unit in the kitchen. Also observed food debris build in the same low boy unit in the gasket. Increase cleaning frequency. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed can-wash hose with nozzle attached while under continuous pressure. -CDI- EHS and PIC discussed proper backflow devices and water was turned off and pressure was released. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 3 pans found with visible food residue on them and were stored as clean. CDI - PIC took pans back to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked chx being hot held in hot box at 120F. CDI PIC reheated food above 165F. and was placed back into hot box for hot holding. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil and debris collecting on top of dish machine. Repeat -.5 Points

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick up soiled item from ground then proceed to handle clean single-service articles. Observed food employee turn faucet off with hands after handwashing. CDI, operator removed gloves and washed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a few dented cans of food. CDI, dented cans removed from use and set aside for return.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cheese cooling at 61 degrees F at 12:52. At 2nd cooling temp cheese was at 57 degrees F in covered container. CDI, cover removed to facilitate heat transfer. Observed hummus cooling in tightly covered container at 44 degrees F and dropped to 43 degrees F. CDI, covers removed to facilitate heat transfer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cheese cooling at 61 degrees F at 12:52. At 2nd cooling temp cheese was at 57 degrees F in covered container. CDI, cover removed to facilitate heat transfer. Observed hummus cooling in tightly covered container at 44 degrees F and dropped to 43 degrees F. CDI, covers removed to facilitate heat transfer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service article utensils and articles stored in container but containers collecting debris.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil and debris collecting on top of dish machine.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids and door left open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken hot held on line below 135. Observed, stock and pulled lamb hot held below 135 in cabinet. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked lentil with discard date of 10/16/24. CDI, 3 pans of cooked lentil voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed quat sanitizer used at 3 compartment sink but staff not submerging for the full 60 seconds when sanitizing equipment during manual ware washing per directions manufacturer’s chemical packaging label. CDI, equipment relocated and re-sanitized.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handles in contact with leafy greens.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. -P. Observed employee cough into glove, fill up and drink from a cup of water, then change gloves and proceed to continue food prep. CDI - EHS intervened and PIC reminded employee to always wash hands when changing gloves after coughing or taking a drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous clean food containers stacked with intact sticker residue. Residue was contacting inside surface of next containers. CDI - PIC removed containers to be re washed. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and falafel in steam table below 135 F. REPEAT. CDI - PIC placed items on TPHC with time stamp and completed TPHC procedures during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat sanitizer at approximately 75 ppm. Manufacturer requires 150 - 400 ppm. CDI - PIC emptied and refilled buckets at approximately 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed spicy chicken and sweet potatoes registering < 135 F in hot holding. Refer to temperature chart for details. Items were placed into hot holding 10-20 minutes prior to EHS arrival. CDI - All items re-heated and registered up to 150 F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed rice cooling tightly covered inside of walk in cooler. CDI - Pan lid opened and items cooling at the proper rate.***No escalation in points due to improvement made since previous inspection. -0.5-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed braised lamb thawing in stagnant water at prep sink. Temperature of product registered at 77 F. CDI - Product relocated to walk-in cooler. -0-

REPEAT: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs handles stored inside of mixed greens & lettuce at prep line. CDI - Utensils removed. REPEAT: 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside of flour contents in bin . CDI - removed. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -0-

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top on cook line. -5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one squirt bottle of sanitizer stored on shelf above prep top above food prep area. Observed squirt bottle of sanitizer stored hanging on hand sink. CDI - Sanitizer bottles removed. - 1 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed falafel and lamb cooling tightly covered inside of walk in cooler. CDI - Pan lids were opened and items cooling at the proper rate. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one package of bread stored on floor in walk in cooler. Maintain items at least 6 inches off of the floor at all times to prevent contamination. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed avocados present in box with stickers in use at salad station. PIC stated items have been washed. PIC was instructed to remove stickers upon washing and store in a clean, food safe container. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored inside of cabbage at prep line. Observed scoop handle stored inside of rice in rice cooker. CDI - Removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored inside of parsley on cook line. CDI - removed. - 0.5 -

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored in a bus tub on the prep line directly next to bus tub for dirty dishes. When dishes are dirty, they are thrown into dirty bus tub and can produce splash. EHS recommends removing one of two bus tubs to protect against contamination. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top on cook line. - 0 -