CHIPOTLE MEXICAN GRILL 3081

High Priority - Stop sale issued on time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Shredded lettuce in walk-in cooler, per manager cooling since 7:15, down to 53F at 11:44. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded lettuce in walk-in cooler, per manager cooling since 7:15, down to 53F at 11:44. See stop sale.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at the three compartment sink in the ware washing area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food and gloves in handwashing sink in Salsa station.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors with a buildup of food debris/ soil on door handles and front of doors.

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris on the floor under equipment throughout the kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents above cooking stove soiled with grease.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on bottom floor of reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed spider webs in corner of floor and wall in dining area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole 50F held overnight in triple door upright cooler per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole 50F held overnight in triple door upright cooler per operator.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine not operable. Utilizing three compartment sink properly.

Basic - Equipment in poor repair. Observed triple door reach in cooler inoperable. Discovered inoperable this morning per operator.

Basic - Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris on the floor under equipment throughout kitchen.

Basic - Food stored on floor. Observed container of corn salsa on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of dust on fan covers in walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed build up of black debris on wall beside and under triple sink and along the outside of the bottom of wall at walk in cooler.

Basic - Floor area(s) covered with standing water. Near chemical storage.

High Priority - Toxic substance/chemical improperly stored. Floor cleaner, degreaser, chlorine sanitizer, stored over clean linens. Manager rearranged area appropriately at time of inspection. Corrected On-Site

Intermediate - Soap dispenser at handwash sink on digital make line not working/unable to dispense soap. Soap insert removed from dispenser for manual pumping. Corrected On-Site

Basic - Floor has accumulation of debris behind ice machine.

Basic - Single-service articles not stored inverted or protected from contamination. Self serve forks not inverted. Manager had forks inverted during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Walk in cooler.

High Priority - Metal stem-type thermometer soiled. Probe thermometer on 3 door reach in soiled.

High Priority - Employee touched hair and hat and then handled clean utensils without washing hands. Manager discussed with employee, employee washed hands. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of dusty top of ice machine. Scoop washed and relocated into a pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance behind/beside soda fountain.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap on side of back door to kitchen.

Basic - Wall soiled around base boards in dish wash area, build up of debris/residue on floor behind cashier table

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Food particles floating in three compartment sink rinse water. Employee changed water at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm. Employee made new solution, Corrected to 200 ppm Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee scrub hands for 8 seconds. Discussed with employee, employee rewashed hands. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer exceeding 200ppm chlorine. Manager made bucket of quat 300 ppm to use. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gasket has build up of mold like substance.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution by cookline hand wash sink at 0ppm. Manager made new solution, tested at quay 300ppm. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher by back door in recharge zone.