CHIPOTLE MEXICAN GRILL #2735

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water in front of reach in cooler in kitchen

Basic - Old food stuck to clean dishware/utensils. Old Lettuce in clean bins. Manager removed and put in dishwash area Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves put raw chicken on grill, removed gloves, then handled seasoning shaker to apply seasoning to Chicken, then handled tongs and cooking equipment utensils. Cook also wiped hands on pants then handled cooking equipment utensils. Then washed hands up to elbows. Discussed with Manager

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo 48F on side prep area. Manager placed Pico de gallo on ice in walk-in-cooler. Pico de gallo had been in walk-in-cooler 30 minutes earlier and placed on prep area. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box on cook line had Chicken at 128F. Chicken had been cooked within the past hour. Manager instructed employee to reheat Chicken and Chicken Ken was reheated to 175F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector. Manager placed vacuum breaker on "Y" connector Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back corner.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks and purses stored over bins containing clean cloths used as Wet wiping cloths.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water in front of the reach in freezer in kitchen

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Right side of hot box on cook line not working per employee on cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected by back door. Manager instructed employee to remove top lid and tray and store inverted. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in kitchen reach-in cooler: tofu (51F - Cold Holding). Manager stated tofu was placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pan of rice on counter next to go prep area: rice (121F - Hot Holding). Employee stated rice placed on counter 20 minutes prior to temperature being taken. Manager placed rice in oven to reheat. Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Food stored on floor. Case of cooking oil on kitchen floor across from hand washing sink. Employee placed cooking oil on shelf during inspection. Corrected On-Site

Basic - Missing drain plug at dumpster. Dumpster at end of building.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of unused reach-in cooler across from cook line.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage. Manager turned containers over during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter sanitizer bucket stored, 0 ppm. Manager changed sanitizer water, 200 ppm. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean ice bucket without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on prep table across from cook line grill: beef (114F - Hot Holding). Manager stated item placed on table 15 minutes prior to temp being taken. Employee reheated beef, 172F and placed beef in steam table. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine next to three compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of walk-in cooler.

Basic - Food storage container/container lid cracked or broken. Lids on pans in reach-in cooler across from cook line.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Dumpsters at end of building.

Basic - Ice bucket not inverted between uses. Ice bucket on the side of the kitchen ice machine. Manager turned the ice bucket over. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of kitchen ice machine.

Basic - Missing drain plug at dumpster. Dumpsters at the end of the building.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to dish machine.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler across from kitchen prep table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in dish area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from stove: steak (91F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager had employee reheat item. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Corn salsa cooled with lid on pans. Inspector discussed with manager cooling item in a pan without a lid and in a shallower pan.

Intermediate - Records/documents for required employee training do not contain all of the required information. Three training certificates missing authorized signature.

Basic - Floor area(s) covered with standing water. Floor in front of reach-in coolers across from kitchen prep table.

Basic - Garbage can located outside has no lid or lid open/broken. Lid of dumpster at end of building broke in half.

Basic - Ice bucket/shovel no inverted between uses. Ice bucket stored next to ice machine.

Basic - Utility lines preventing proper floor cleaning. Ceiling vent in front of walk-in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area,0 ppm. Manager stated they would sanitize containers in three compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in hot holding unit in prep table across from grill: chicken (111F - Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager had employee reheat chicken on grill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining room soda machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area.

Basic - Grease receptacle lid open, broken, or missing. Dumpster at end of building, half of lid missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Gaskets of reach-in cooler across from prep table. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf across from register. Manager turned containers over. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice activator that butts up to the ice chute has an accumulation of soil. This was wiped off during the inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area behind the ding room soda nozzles is soiled.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron behind the rice cookers.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the red fire extinguisher by the back door is in the red zone.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in the office and 1 fly outside the office door. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the front line, rice 114°, beans 119°. The hot well was emptied and then refilled with hot water. Time as a public health control was emailed and explained. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed commercial sanitizer on a spray bottle stored over straws on the front line. This was moved to cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles have debris on them.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the front line hand wash sink used to get water for the got well. A manager instructed the staff to get water from the 3 compartment sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a handless scoop used to get chips from the to go station. The scoop was discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area to the right of the bump bar has an accumulation of dried food debris.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed water softener salt stored on the floor in the kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly by the back door. ALSO, 1 fly by the mop sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 2 types of beans on the front line, 113°, 119°. These were placed back on the stove to be reheated to 165°, and then hot held at 135° or above. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher by the back door is in the red zone.