CAVA NORTHLAKE

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean metal pans stacked while still wet on drying rack. - 0.5 -

-REPEAT- 6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed strong, pungent odor in first bathroom. Per PIC, drains have been cleaned and sanitized, and water is present in drain traps. Smell was absent in other bathroom.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed hand sink at 3-comp sink out of soap. All other hand sinks in facility were properly stocked. CDI - PIC replaced the soap.

-REPEAT- 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several metal containers wet stacked in area by 3-comp sink. PIC moved containers into a self-draining position to facilitate air drying.

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 debris buildup on gaskets of low boy coolers and on interior bottom surface of salad prep unit on DO line. Observed buildup of black residue on grout and wall behind 3-comp sink. PIC to address cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet and cracked/torn grout on hand sink in first bathroom. PIC to submit maintenance request.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed strong, pungent odor in back kitchen area. Per PIC, facility has had several service visits to address the issue. PIC will submit a new maintenance request.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various salad dressings above 41 degrees in the prep coolers. Items are on their TPHC list but manager stated that they only do that during rush hours. CDI - Items were voluntarily discarded. EHS recommends using TPHC on these items at all times due to the bottles not being completely submerged into the cooler.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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 food employee fail to discard gloves and wash hands after drinking from container without straw and lid, before returning to prepping food. CDI- PIC had employee discard gloves and properly wash hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees recontaminate hands by not using barrier to turn off faucet after washing hands. CDI- PIC had employees rewash hands properly and use barrier method.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed small metal pan used to store clean utensils for frontline storing an unclean spreader. CDI- PIC removed container to dish pit due to contamination of clean utensils. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of small metal pans being stacked as clean with food debris and residue accumulation. CDI- PIC removed all unclean dishes to be re cleaned in dish machine. 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 shredded steak in the HH and steamwell areas, and roasted veggies located in steamwell temping below 135F. CDI- PIC removed steak to be reheated and voluntarily discarded roasted veggies. EHS discussed effective methods and procedures for maintaining TCS foods above 135F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced tomatoes/onions, cut lettuce, and Greek vinaigrette temping above 41F in toppings prep top, and salad mix, cut lettuce temping above 41F in flip top unit at end of mobile order side. CDI- PIC removed items to rapidly cool in WIC by including multiple effective cooling methods. 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 .

3-501.15 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 TCS foods being cooled throughout facility with tightly fitting lids, causing foods to not cool quickly, and foods being put directly in holding units after prep. CDI- EHS discussed effective cooling methods with PIC, ensure methods were implemented and understood during inspection. Methods included removing lids and having food placed in shallow pans not tightly packed. 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes air drying not inverted to allow for self-draining. PIC inverted cleaned equipment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large stacks of metal pans being wet nested on clean rack of dish pit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored among clean dishes on rack above 3-comp. PIC removed speaker from area to prevent potential for contamination.