CHIPOTLE #3604

Intermediate - Handwash sink used for purposes other than handwashing. -portable AC drain lines draining into men's rest room hand sink Warning

Basic - Condensation or other drainage not disposed of according to law. -portable AC unit is draining into men's rest to hand sink in men's restroom Warning

Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee on front line making food Warning

Basic - Condensation or other drainage not disposed of according to law. -draining from panel in walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable. -green boards in dish area, operator brought out new one.

Basic - Equipment in poor repair. -walk in cooler door handle

Basic - Floor area(s) covered with standing water in walk cooler. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jaevon

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -women's

Basic - Drain cover(s) missing at mop sink

Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee on front line

Basic - Exterior door has a gap at the threshold that opens to the outside. -both doors in lobby Repeat Violation

Basic - Floor area(s) covered with standing water under cooking equipment in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler on cook line

Basic - Standing water in floor drain/floor drain draining very slowly. -under triple sink, operator cleaned out, water drained. Corrected On-Site

Basic - Two lights not functioning over grill.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -below and behind triple sink Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens

Basic - Drain cover(s) missing at triple sink. Operator replaced. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler -fans dusty in walk in cooler

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. -kitchen by hand sink. Operator replaced. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -cup lids and soufflé lids in lobby.

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

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area. Operator discarded. Corrected On-Site

Basic - Drain cover(s) missing at triple sink

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

Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung up Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of hot holding cabinet is soiled.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees preparing food in kitchen with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans stacked for storage in dish area.

Basic - Equipment in poor repair. Dishmachine is not working per manager. Already called for service. Three compartment sink quaternary ammonia sanitizer at 200 ppm.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. At back door.

Basic - Single-service articles not stored inverted or protected from contamination. Knives in front to go area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -caulking at triple sink has a residue buildup.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans on hot line 117, ground pork 118 Placed on stove to rapid reheat Beans 177, ground pork 175 Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Forks in to go area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - self service soda machine - ice chute at self service soda machine

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment covers at 'digital make line'. Manager relocated. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at ladies room.

Basic - Cutting board has cut marks and is no longer cleanable throughout prep area Repeat Violation

Basic - Floor area in walk in cooler covered with standing water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, - exterior of prep refrigerators - interior of hot box on cooks line - ventilation hood heavy soil

Basic - Reach-in cooler interior and shelves have accumulation of soil residues, prep storage coolers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans in hold unit under "to go" cook line 110F. Per operator, less than four hours. Reheated to 178F. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cooks lines. Red cutting boards at prep area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled broom and then began preparing bowl without changing gloves or washing hands.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm chlorine, manager primed machine, tested 100ppm chlorine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by dish machine.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf with single service basket liners. Corrected On-Site