CAVA MEZZE GRILL 10231
236 E MICHIGAN ST STE B105
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/19/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 29-18-4:Basic - Drain cover(s) missing. Mop sink
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of bag of rice next to ice machine Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink by oven and walk in cooler
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions cooling since 8:30am at 89-91f Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions cooling since 8:30am at 89-91f Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 9/19/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook and line person Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked onions. Cooling started at 8:30am, product was at 132f, per manager. Product between 73-85f still at 12:00 noon.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions. Cooling started at 8:30am, product was at 132f, per manager. Product between 73-85f still at 12:00 noon.
Food safety inspection conducted on 4/19/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/8/2023
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks by hand sink at ware wash area
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can of drink at cook line Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease droplets hanging from hood system at cook line
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Quat for bucket at cook line Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right rice and cut leafy green in stand up cooler at front counter between 48-51f, per manager products on a time plan. No written plan for for items
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For right rice and cut leafy greens at cooler at front counter. Per manager, products are switched out every 4 hours
Food safety inspection conducted on 8/8/2023 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).