Premises Information


	Return to Inspections

Name

CAVA METROPOLITAN

Address

1055 METROPOLITAN AV

STE 11-

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/27/2023

Final Score @ Grade

96.50

General Comments

*NOTE: No metal containers observed stacked and stored clean during inspection. Large quantities of stacked containers observed in 3 compartment sink. Sticker residue observed on many of the smaller stacked dishes which is an ongoing issue. Ensure sticker residue is being removed entirely during the washing process. No violation noted today as all dishes observed in 3 compartment sink.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed hot pickled onions cool 2F from 11:00AM to 11:25AM in walk-in cooler. The two hour cooling mark would be 11:40AM, and onions observed above 100F at 11:25AM. - CDI - PIC reheated onions to 165F and began cooling process over using sheet trays. 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 .
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed falafel meatballs and cooked vegetables holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded falafel meatballs. PIC placed vegetables on time. Update written procedures to include vegetables. EHS recommends placing falafel meatballs on time as well. - NOTE: Overall improvement noted in hot holding. Point deduction reduced to half. 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 .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	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 - REPEAT - Observed hot pickled onions not being stirred while cooling in large, deep container in walk-in cooler. Thickest portion of onions only cooled 2F in 25 minutes. - CDI - PIC reheated onions. Incorporate active stirring frequently during cooling process. EHS recommends placing onions in shallow layer on sheet tray to cool. 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 .
37	0	Food properly labeled: original container	No	No	No	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 multiple containers of spices lacking labels.