Premises Information


	Return to Inspections

Name

CAVA

Address

4267 PARK RD

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/9/2025

Final Score @ Grade

98.50

General Comments

EHS discussed TPHC procedure with PIC. SOP’s provided during inspection are very broad and EHS suggested having a more specific procedure for what is being held on time and where. EHS observed labeling for greens with time in/out utilized for dressing as well and advised to create a label specifically for dressings. EHS provided PIC with the county form for TPHC to go over what information is required when utilizing TPHC. PIC was very knowledgeable of procedure and EHS observed active control of TPHC procedures during inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes soaking in sanitizer at three compartment sink at 50ppm. Manufacturer instructions state concentrations should be between 150-400ppm when actively sanitizing. CDI - PIC emptied sanitizer bay and removed dishes. Made new bay full of sanitizer at correct concentration of 200ppm. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel being held on make line under 135F (see temp chart). CDI - PIC voluntarily discarded falafel. 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 .