Health Inspection Information

The inspection history for the business you selected is displayed below. Each inspection may have zero or more violations. A health inspection report is a "snapshot" of the day and time of the inspection. On any given day, an establishment could have more or fewer violations than noted here. Inspections are based on regulations to eliminate risk factors for illness or injury. Every violation is coded indicating the degree of risk in causing an illness or injury.

  • Critical, Major, or Foodborne Illness Risk Factor Violations: These violations are more likely than other violations to contribute to illness or injury. Inspectors work with operators to make sure that these violations are corrected whenever feasible before they leave the establishment. A re-inspection may be scheduled to verify compliance.
  • Non-Critical, Minor or Good Retail Practice Violations: These violations are not directly related to the cause of illness or injury, but if uncorrected, could negatively affect the operation of the facility, such as maintenance and cleanliness.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.
Facility Details
Program Food
Facility Name Cava
Business Name Cava
Address 4987 Factory Shops Blvd
Castle Rock, CO 80108-3344
Phone 720-418-7218

Inspection Details
05/19/2022 Inspection, Re-Inspection
05/13/2022 Inspection, Routine
10 - Foodborne Illness Risk Factors
Adequate handwashing sinks properly supplied and accessible
Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf) - The metered hand sink faucet in the women's restroom failed to provide water for at least 15 seconds. - The metered hand sink faucet in the men's restroom failed to provide water for at least 15 seconds. Corrective action: The person in charge will put in a service request for the above items. 6-301.14 Handwashing Signage (C) - Hand washing signage was not present at the hand sink near the drive-thru window. Corrective action: The inspector provided signage.
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) - A dented can of cucumbers in brine was stored with wholesome cans near the back door. Corrective action: The person in charge moved the dented can to a separate area for return.
20 - Foodborne Illness Risk Factors
Proper cooling time and temperature
Inspector Comments: 3-501.14 Cooling (P) - Chickpeas (50°F) measured greater than 41°F in the walk-in refrigerator after cooling from ambient temperature for longer than 4 hours. - In-house pickled onions (111°F) measured greater than 41°F after cooling for longer than 2 hours in an ice bath in the preparation sink. Corrective action: The above food items were discarded, see voluntary condemnation. Discussed proper cooling practices with the person in charge.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Brown rice (70°F), black lentils (70°F), and yellow rice (110°F) measured less than 135°F in the right hot holding unit on the front service line. - Cooked spicy chicken (120°F) and cooked OG chicken (115°F) measured less than 135°F in the left hot holding unit on the front service line. - Cooked spicy chicken (125°F) and cooked OG chicken (130°F) measured less than 135°F in the hot holding unit across from the cook line. Corrective action: All hot held foods are required to maintain an internal temperature of 135°F or greater at all times. Lids were placed on the chicken food product and the rice/lentils were reheated to 165°F on the stove.
22 - Foodborne Illness Risk Factors
Proper cold holding temperatures
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Coleslaw (45°F) measured greater than 41°F in the right cold-top reach-in refrigerator across from the cook line. - Chopped romaine lettuce (48°F) and chopped kale/cabbage (49°F) measured greater than 41°F in the left cold-top reach-in refrigerator for longer than 4 hours. - Chopped tomatoes/onions (45°F), diced tomatoes/cucumbers (44°F), and roasted corn (44°F) measured greater than 41°F in the left cold-holding unit on the front service line. Corrective action: All cold held foods are required to maintain an internal temperature of 41°F or below at all times. Lids were placed on the above food product, see voluntary condemnation for discarded food product.
33 - Good Retail Practices
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments: 3-501.15 Cooling Methods (C) - Actively cooling chick peas in the walk-in refrigerator were stored in a tightly sealed container. - Actively cooling pickled onions in the ice bath in the preparation sink were stored in a tightly sealed container. Corrective action: The person in charge was educated on proper cooling practices.
12/30/2021 Inspection, Routine
13 - Foodborne Illness Risk Factors
Food in good condition, safe, & unadulterated
Inspector Comments: 3-202.15 Package Integrity (Pf) A dented can of chickpeas was stored with wholesome cans on the can storage shelf below the preparation table area. Corrective action: Discussed dented can policy with the person in charge. The can was moved to be returned.
21 - Foodborne Illness Risk Factors
Proper hot holding temperatures
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) The following items measured below 135°F in the hot holding unit along the service line: white rice (126°F), brown rice (123°F), black rice (127°F). Corrective action: Discussed hot holding temperature with the person in charge. The hot holding unit was turned on. Cooked chicken (122-124°F) measured below 135°F in the auto sham along the cook line. Corrective action: Discussed hot holding temperature with the person in charge. The unit was turned up.

Please Note: Tri-County converted to a new database in July 2013. Any inspections listed prior to July 2013 only display the date and type of inspection, but not the inspector comments because of the database conversion. For inspection reports prior to July 2013 please submit a written request to EHInspections@tchd.org.

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