🚨 Recent Restaurant Closures 🚨
Home › Cava › Inspection

Cava

FAIL

Tuesday, February 28, 2023 at 5:06 PM

Address
1350 BOYLSTON ST
Boston, MA 02215
Category
FS
Violations
12 total
⚠️ 3 critical
⚠ 4 major
Facility History
25 inspections
10 failures

Violations Cited

⚠️ CRITICAL 590.002/2-301.12-P

Cleaning Procedure (P)

Observed multiple employees not lathing for 20 seconds drying hands and turning off hand sink with barrier PIC took immediate corrective action during inspection

Why This Matters

This violation directly contributes to foodborne illness risk

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.002/2-301.14-P

When to Wash (P)

Observed multiple employees leaving/returning to work stations without washing hand prior to resuming duties and/or touching clean equipment Observed multiple employees not washing hands before donning on clean gloves PIC took immediate corrective action during inspection

Why This Matters

ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.

Code Requirements

Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.

Mass. Code: 105 CMR 590.002 | FDA Code: Section 2
⚠️ CRITICAL 590.003/3-501.16-P

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Refrigeration unit on wall with open front 55 F When closed the unit maintains 41 F or below once open this unit fluctuates rapidly as high as 55 F with in seconds This is a repeat violation - Unit has been place out of service and will not be used until it can maintain proper temperature and is approved by the BISD - Health Inspector Mixed romaine 58 F Mixed Kale 51 F Mixed Spinach 48 F Food items taken out of service

Why This Matters

RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.

Code Requirements

Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
⚠ MAJOR 590.002(D)/2-103.11-PF

(A)-(P) Person-In-Charge-Duties (Pf)

Mulitple repeat Priority Priority foundation and Core violations noted on inspection Proof that employees are not trained in food safety and sanitation as it relates to their assigned duties per code by the certified food protection manager Proof that the PIC is not overseeing day to day operations taking corrective action and performing duties per code

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.002(D) | FDA Code: Section 2
⚠ MAJOR 590.004/4-501.116-PF

Warewashing Equipment Determining Chemical Sanitizer Concentration (Pf)

Low temp dish machine Chlorine 0 PPM Dish machine place out of service dish washing company called and all ware washing will be performed in 3 bay sink with quats sanitizer

Why This Matters

Improper equipment maintenance can harbor bacteria and contaminate food

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
⚠ MAJOR 590.005/5-205.11-PF

Using a Handwashing Sink-Operation and Maintenance (Pf)

Food item stored in front of hand sink on line - PIC took immediate corrective action during inspection

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.005 | FDA Code: Section 5
⚠ MAJOR 590.006/6-501.115-PF

Prohibiting Animals (Pf)

Observed dog in establishment - PIC did not address this until I brought it to their attention Information provided and discussed with PIC

Why This Matters

This violation supports conditions that may lead to foodborne illness

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR 590.003/3-304.15-C

(B)-(D) Gloves Use Limitations (C)

Employees multitasking wearing disposable gloves - Leaving and returning to food prep/work stations etc. Information regarding glove use has been provided at this inspection and pass inspection

Why This Matters

FALSE SECURITY: Contaminated gloves spread bacteria MORE than bare hands because workers feel 'protected'. Gloves pick up 5x more bacteria than skin. Not changing between tasks spreads contamination to everything touched.

Code Requirements

Change gloves: After touching raw meat/poultry/fish, Between different food types, After touching face/hair/clothing, Every hour maximum, When switching tasks, After touching any non-food surface. Wash hands BEFORE putting on new gloves.

Mass. Code: 105 CMR 590.003 | FDA Code: Section 3
• MINOR 590.004/4-602.12-C

Cooking and Baking Equipment (C)

Built up soils on grill/cooking equipment

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.004/4-901.11-C

Equipment and Utensils Air-Drying Required (C)

Ware washing area - Clean equipment is being stacked wet not inverted after going through the ware washing facilities

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.004 | FDA Code: Section 4
• MINOR 590.006/6-501.11-C

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Lid on ice machine broken

Why This Matters

This violation affects overall sanitation and food safety

Code Requirements

Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.

Mass. Code: 105 CMR 590.006 | FDA Code: Section 6
• MINOR L1

No proof of anti choking training for any employees on the premise Allergen certification expired on 02-07-23

Why This Matters

Violations can contribute to foodborne illness if not corrected

Code Requirements

Must comply with all applicable food code requirements

View Facility Profile →

Tags

📍 Fenway 🚇 Fenway (Green Line) ⚠️ Rodent Activity ⚠️ Temperature Control ⚠️ Food Storage ⚠️ Handwashing ⚠️ Gloves ⚠️ Wall and Ceiling Issues ⚠️ Equipment Maintenance ⚠️ Dishwashing ⚠️ Food Protection
📍 Neighborhoods 🍽️ Cuisines 🚇 Transit ⚠️ Violations
Data sourced directly from Boston Inspectional Services Department