CHIPOTLE MEXICAN GRILL #838

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (44-45F - Cold Holding) in walk-in cooler per operator held in walk-in cooler overnight not portion or prepared today

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (44-45F - Cold Holding) in walk-in cooler per operator held in walk-in cooler overnight not portion or prepared today. See stop sale.

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

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed at grill - chicken (154F - Cooking) employee removed item from grill, as per employee item done cooking. Employee place item back in grill and cooked it to (184F - Cooking). Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at to go station - steak without proper time mark. As per operator item held for approximately 1 hour. Operator provided proper time mark. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display case - chicken (131F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator reheated item up to 187F.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at serving counter at front - honey chicken (116F - Hot Holding); white rice (126F - Hot Holding) as per operator items held out of temperature for 20 minutes. Operator discarded items at will.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee took payment from costumer, then proceeded to put gloves on and engaged in food manipulation without washing hands. Employee washed hands properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top less cooler at front - lettuce (59F - Cold Holding); Monterrey cheese (51F - Cold Holding) as per operator item held out of temp for approximately 30 minutes. Items prepared and portioned 5 hours prior to inspection. Operator placed ice bags on top of items. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed container of steak held after the 4 hour limit. 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. Observed at walk in cooler containers of Monterrey cheese (45-48F - Cold Holding) as per operator item cooling for over 5 hours. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispenser at front soiled. Operator cleaned item. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink in prep area. Sink used for dumping, evident by food residue in sink. Operator cleaned sink. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed cup of soda stored on dry good rack above prepping table in kitchen. Cup stored next to container or oregano. Operator stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed box of sunflower oil stored directly on floor next to prep table in kitchen. Operator stored correctly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at flip top cooler at To go Station - container of steak (117F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item on stove to reheat back up to 135F Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Basic - Food stored on floor. Observed box of raw chicken stored directly on the floor in front of grill. Employee stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked diced chicken (105F - Hot Holding), per operator food hot held less than two hours. Employee reheated on the stove, temperature (167F). Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher room- outside of food preparation-ongoing roof leak when it rains, advised manager to remove cleaning utensils rack from room, employees moved all utensils from dishwasher room. per manager , service order placed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, employee stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwasher room- Observed piles of metals containers stacked wet. Employee begins to move containers from piles Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator. Manager printed and posted. Corrected On-Site

Basic - Equipment in poor repair. Dishwasher machine out of service.

Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen- observed AC hose draining water into hand washing sink. Operator stated hand washing sink is being used at front counter. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use wet wiping cloth/towel used under cutting board. Front counter prep table- observed wiping cloth underneath cutting board. Operator removed wiping cloth. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Main kitchen Togo prep station- observed Togo bowl being stored inside rice warmer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 3:44 p.m., guacamole cold held at 45 degrees Fahrenheit in take out cooler. Per operator, guacamole placed in unit at 12:00 p.m. Operator place item in freezer for quick chill. Corrective Action Taken

Basic - Drain cover(s) missing in dishwashing area.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Observed forks and spoons at customer self serve station. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed cooking oil removed from the original container not identified by common name.

Basic - - From initial inspection : Basic - Observed Ceiling/ceiling tiles/vents hoods soiled with accumulated food debris, grease, dust, over grills iat cook line. Warning - From follow-up inspection 2022-08-30: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. #1: carnitas (120°F - Cold Holding) Observed in to go prep area. Operator states carnitas was holding for less than 1 hour. Operator reheated to 165°F. #2. Chicken (102°F - Hot Holding) Observed at front counter display. Operator states less than 1 hour and reheated to 165°F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed coco cola and diet coke nozzle soiled. Operator washed and sanitized. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizing solution at 50 ppm on service line. Operator remake to 200 ppm Corrected On-Site