CAVA

6 findings recorded on Aug 5, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   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.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   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. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   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’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   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. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Repeat violationItem 6-1B ↗

   Hot holding temperatures

   Inspector observed TCS foods hot held below 135F (see temp log). COS-PIC discarded.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   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. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.