Inspection Management System
Premise Information
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NameCAVA METROPOLITAN Rules Governing Inspection Scores.
Address1055 METROPOLITAN AV Restaurants: 
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STE 11-Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 8/15/2022 
Final Score @ Grade
86 B
NC Department of Environmental Health: 
General CommentsNote: Violations related to improper cleaning of food contact items, improper hot holding temperatures, and improper cold holding temperatures have been noted on multiple health inspection reports. Continued non-compliance with these standards may result in the implementation of a risk control plan or in permit action. Establishment is eligible to request re-inspection for the purposes of raising the score. To request a re-inspection, call our office at 980-314-1620.
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
16 3 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with food residue and/or label adhesive transfer present on interior food contact surface. CDI- items removed to dish area for re-cleaning. REPEAT - Full 3 point deduction
20 1.50 Proper cooling time & temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed bulk container lemon tahini cooling at 46f at 12:05 still at 46f at 12:45. Cooling rate not sufficient to reach 41f within 4 hour time. CDI - uncovered/spread into shallow containers to quickly chill. REPEAT
21 3 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken holding in well on front line at 119f and rice holding in cabinet at back line at 125f. CDI - reheated to above 166f as items had been holding less than 2 hours. REPEAT Full 3 point deduction
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed various TCS foods in cold holding wells on front line with holding temperatures above 41f including feta cheese, lentils, cut tomatoes, tomato/cucumber mix, dill yogurt sauce. See chart. CDI - items placed on 4 hour TPHC until unit serviced/repaired and holding below 41f. REPEAT - Full 3 point deduction
24 1.50 Time as a Public Health Control; procedures & records No No Yes Yes No 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. TPHC procedure template may be found at: PIC noted use of time control in upright greens cooler, however, no written procedures available and no time marking observed on any TCS food in the unit. For reference, EHS took temperatures of cut romaine, cut kale, right rice, and cut cabbage blend and found all items to be holding above 41f. See chart. CDI - 4 hour time placed on items. Written procedures again completed and provided to establishment during inspection as was done during previous inspection. REPEAT
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No No Yes Yes 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed numerous cooling TCS foods in WIC using improper methods including various house TCS sauces cooling in deep bulk plastic containers sealed with lids, various other TCS items including cut tomatoes, hummus, eggplant, falafel and Moore in pans covered with wraps or lids and/or stacked on top of one another and/or tightly stored on shelf blocking air flow. CDI - items uncovered and spread out to quickly chill. Do not cover foods while cooling. Do not cool foods in deep plastic tubs. Do not stack food together or pack together tightly while cooling. Use methods that allow air flow to the food during cooling. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed front line cold wells holding all TCS foods above 41f. Digital readout of unit showing air temp of 26f which is not representative of the unit. Repair the unit to ensure it holds foods at 41f or lower. REPEAT Upon arrival, EHS observed WIC with elevated air temperature and TCS foods stored in the unit with temperatures as high as 43f. WIC temperature recovered to 37f during the inspection and stored TCS foods dropped to 41f. Through discussion with PIC, location is preparing and cooling most TCS foods used for service daily and EHS observed extensive cooling of TCS foods in the unit during the inspection. No additional equipment is available for cooling of TCS foods. WIC may not be maintaining storage temperatures below 41f as required due to the extensive amount of cooling occurring in the am prep period. EHS strongly recommends PIC modify cooling procedures / cooling of volumes of food same day in order to maintain cold holding and cooling capacity. Cooling some foods previous day to reduce amount of cooling occurring at same time nightly recommended. Verification Required.
38 0 Insects & rodents not present; no unauthorized animals No No Yes No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of house areas. Contact PCO for service.
44 1 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT
45 0 Single-use & single-service articles: properly stored & used No No No No No 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cases of single service food container lids stored on floor under shelving in dining area. Store single service items at least 6 inches off of floor.
49 0.50 Non-food contact surfaces clean No No No Yes No 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 significant numbers of food pans stored with gummy label adhesive residue present on exteriors. Remove labels and residue prior to cleaning to prevent label adhesive transfer to food contact areas of other pans when stacked together (see #16). REPEAT
51 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed leak from pipework under 3 part sink causing accumulated water pooled on flooring in dish area. Repair.