CAVA 20 MIDTOWN health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked steak located in hot holding unit across from the cooking equipment was between 127F-132F.- COS Per employee steaks were cooked 10 min prior to temping. Steaks were placed back on the grill.

Store raw animal products below and away from produce and ready to eat foods. (preventive)./// Raw steak stored above feta cheese and shredded lettuce in the WI cooler.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// 4 containers of grilled chicken stored in small hot holding unit across from the cooking equipment, temped between 124F-138F.-COS grilled chicken was reheated during inspection.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Handwashing sink next to a 3-compartment sink with leak at the attached pipe. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor)./// Handwashing sink in back area draining slowly, located next to the 3-compartment sink.