Cava

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cooked grilled chicken holding between 110F and 124F after chopping and saucing. Hot foods must be held at 135F or above. (PIC reheated chicken and returned to the line) PIC stated that hot cooked chicken is chopped and then tossed with refrigerated sauce. During chopping and saucing the chicken is loosing heat and should be reheated prior to hot holding or the sauce could be heated before being added.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass

What changed since the previous inspection?

Compared with Fail on March 31, 2021: 1 previous finding did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.