CHIPOTLE MEXICAN GRILL

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in small reach in cooler on cook line broken.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Green salsa in single door reach in cooler at drive through not date marked. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking chicken and preparing food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting on drying rack.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door back of kitchen has gap at approximately 1/4". Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Ahymara and Gabriella started two days prior but have not signed reporting agreement. Provided to operator. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight showing under back door. Work order in for door. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dish machine error, final rinse thermistor. Establishments using triple sink to clean ware. Work order is in for machine. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cutting steak to move to another process without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.5 bins of steak at 48f for approximately 30 minutes. Moved to rapid chill. Re-temp 42f cold holding.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler under steak cutting station has a door that does not seal. Ambient temperature inside is 50f cold holding. Do not use for temperature control for safety foods until repaired.

Basic - Single-service articles improperly stored. Single service case of napkins stored on floor in drive through. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service on front line and drive through not inverted. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops in tub of mop sink not stored to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets at 0 ppm. Sanitizer line air bound, manager corrected and all sanitizer buckets changed out. Corrected On-Site

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. Dishmachine is not being utilized and is under repair waiting parts due to broken hose line and leaking pipe. Manager provided work orders for repair. Store is utilizing 3 compartment sink for sanitization of all dishes and utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood- grease build up

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Black beans 105f hot holding. Reheated 182f Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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. Dishwasher (Chlorine 00ppm), primed dish machine and retested at Dishwasher (Chlorine 50ppm Corrected On-Site Repeat Violation

High Priority - Spray hose at dish sink lower than flood rim of sink. Mop sink Corrected On-Site

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. 0 ppm. Corrected operator put new container other sanitizer was empty Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Both cooks

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine. Rust Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters lightly soiled.

Basic - Floor soiled/has accumulation of debris. Under dishwasher and area surrounding it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.drive thru window hand wash sink area: top of paper towel holder and top of soap dispenser lightly soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Manager states all produce is washed prior to moving to hotel pans. Found a pan full of avacados with stickers on individual fruit.

Portable fire extinguisher gauge in overcharge zone. Silver k class unit near grill area.

Basic - Cutting board has cut marks and is no longer cleanable. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Unlabeled lemon juice Unlabeled salt Corrected On-Site

Portable fire extinguisher gauge in overcharged. Operator is going to call about this.