CAVA RIVERGATE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a condiment squirt bottle and a bin full of condiment squirt bottle lids were stored on the clean dish rack adjacent the employee lockers and were observed with visible food debris. CDI - Bottle and lids moved to the dishwasher to be W/R/S. 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 .

3-501.18 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) - Observed a container of chickpeas in the WIC to have a date mark of 5/12, making today day 9. CDI - PIC 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed employees placing TPHC labels on all items held using time at the front and back service lines as the inspection was beginning despite the items not being restocked as the EHS arrived. PIC stated all items were restocked within the hour due to their busy lunch period but the TPHC stickers were not placed onto the containers as the product was refilled. EHS had conversations with the PICs to inform them that the TPHC stickers must be changed as the stock is refilled, otherwise the 4 hour discard times on the labels would be incorrect. CDI - EHS observed all product used and refilled during the course of the inspection and TPHC labels were properly maintained.

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 condiment bottles of garlic sauce (containing oil and fresh garlic) to be cooling in the back service line lowboy, which is a unit not designed nor approved for rapid cooling. PIC stated the bottles were from the bulk batch made during lunch, which was also observed still cooling in the WIC. REPEAT. CDI - PIC relocated all condiment bottles to WIC to rapidly cool. - Observed the bulk batch of garlic sauce (containing oil and fresh garlic) to be cooling at a rate of 0.0 degrees/min in the WIC. Product was observed to be thick/dense, with a tight fitting lid on, and no active stirring was involved in the cooling process which did not allow for the middle of the product to cool down properly. REPEAT. CDI - PIC stirred bulk batch of garlic sauce which was then observed at 42F 40 mins later. 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 .

3-304.12 (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 the scoop in use for the insert container of cut herbs at the grill station to be stored with its handle in direct contact with the herbs inside. CDI - Scoop handle removed.

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. - Observed the floor at the grill station to have an accumulation of food debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of steak and sweet potatoes in the back line steamtable to be at temperatures of 90-110F and 93-130F, respectively. PIC stated that the only items being held on time on the back steamtable was the falafel (which was properly time stamped with a TPHC sticker). PIC stated the sweet potatoes are new to the menu and they are still getting the hang of how to properly hold them and what works best to maintain them in temperature. PIC stated the steak was only reheated right before opening at 10:30am. EHS advised that going forward the steak and sweet potatoes should be held using TPHC. REPEAT. CDI - PIC voluntarily discarded sweet potatoes and the steak was used immediately. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility utilizing TPHC for several items and dressings in both the front and back line refrigerators and steamtables but did not have written procedures. Facility was observed properly time stamping all items for 4 hour holds and as per the PIC, most items are used within 2 hours. PIC also stated that new TPHC time stamps are placed on the product when they are refilled/replaced during service. CDI - EHS provided paper copies of TPHC procedures and explained to the PIC how to properly fill them out at the end of the inspection. EHS advised one be filled out for hot holding items and one for cold holding items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 condiment bottles of garlic sauce (containing oil and fresh garlic) to be cooling in the back line lowboy, which is not designed nor approved for rapid cooling, after being prepped this morning. Sauce bottles observed at 46-48F. - Observed a plastic container of chickpeas to be cooling at a rate of .04 degrees/min in the WIC. Item was observed in a deep container with a tight fitting lid on, not allowing for adequate air flow around the product. REPEAT. - Observed a large pot of pickled onions cooling in an ice bath in the prep sink in the back kitchen area. Item was not actively stirred which was causing the middle of the product to cool down at a rate of .088 degrees/min. REPEAT. CDI - Garlic sauce bottles moved to WIC and lids removed to allow for rapid cooling. Lid removed from chickpea container to allow for adequate air flow to the product. Both the chickpeas and pickled onions were stirred to allow for the middles of the products to cool down properly. 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 one of the front counter wiping cloth buckets to be testing at <50ppm of quateranry ammonia. CDI - Wiping cloth bucket refilled with properly concentrated 200ppm solution.

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 one container yogurt dill sauce that did not reach 41F within 4 hours of being prepped. CDI-PIC voluntarily discarded item. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one chopped chicken that was below 135F (see temp chart) in hot box near grill. PIC stated that chicken was cut after its final cook temperature and was supposed to be placed immediately in to line, but got placed back into hot box. CDI-PIC reheated chicken to above 165F. 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 one container of cut lettuce at 49F in makeline. CDI-PIC stated that all cut leafy greens were placed out at 12 pm. Facility does have TPHC stickers for older cavas that had wall units for leafy greens. CDI-PIC used TPHC sticker and all cut leafy greens will be discarded by 4 pm. EHS spoke with PIC about recommending metal containers for all leafy greens on in store ordering makeline. 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 cooked pickled onions cooling at 3F/50mins in ice bath in prep sink that did not have active stirring and needed additional ice placed into ice bath during inspection, yogurt dill sauce that was cooling in large, covered plastic container. CDI-PIC added additional ice to ice bath and voluntarily discarded yogurt dill sauce. 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 bottle of oil by grill that did not have label. PIC added label.

4-501.11 Maintain equipment in good repair. Observed top left door of that opens into WIC that would open on its own and chemical dish machine that was not in use that did not test at proper concentration per PIC and PIC stated that all dishes would go through 3 compartment sink until dish machine is functioning properly again. PIC stated work orders have been placed for both equipment prior to inspection.