CHIPOTLE MEXICAN GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (114F - Hot Holding); pinto beans (121F - Hot Holding); fajita veggies (116F - Hot Holding), front line, held less than four hours per operator. Operator moved pinto beans to stove for rapid reheat, 176F, and chose to discard chicken and fajita veggies. Operator checked steam table, added water and turned up temperature. Corrected On-Site Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. -panel on reach in cooler in drive thru area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks on cook line have residue buildup -sides of flat top grill have residue buildup

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -upright reach in cooler by ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind soda boxes in kitchen

Basic - Floor area(s) covered with standing water under prep sink and ice machine

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line. Educated operator who then educated employee. Employee changed gloves and washed hands. Corrected On-Site

High Priority - Live, small flying insects found -1 in the dish area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -honey chicken (124F - Hot Holding), held less than four hours per operator. Operator moved to flat top grill for rapid reheat...186F, continued reheating Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -steak

Basic - Accumulation of lime scale on the inside of the dishmachine.

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

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. -employee rinsed pot after sanitizing at triple sink. Educated employee and operator, pot was sanitized again and allowed to air dry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -throughout the kitchen, under shelves in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -caulking on wall behind triple sink -interior hot holding unit on cook line -exterior reach in cooler in kitchen -fans dusty in walk in cooler

Marked exit/path to marked exit blocked. For reporting purposes only. -back door Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior tea containers at soda station in lobby

Basic - Accumulation of debris inside warewashing machine.

Basic - Drain cover(s) missing at ice machine. Operator replaced. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of soda dispensers at soda station on lobby

Basic - Upright reach-in cooler interior have accumulation of soil residues by takeout side.

Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in cooler by ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board in warewash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gasket across from grill.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler across from grill.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on front line touched hair and hat then resumed lining baskets with deli paper. Manager educated employee. Employee washed hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice nozzle at lobby soda station. -interior of spray hose at triple sink -interior of fryer vat

Basic - Bowl or other container with no handle used to dispense food. -paper bowl used to dispense chips at chip station.

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area.

Basic - Drain cover(s) missing by pick up window.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -employee on front line, lining baskets with deli paper. Educated operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker on cook line. - grill splash guards have a residue build up

Basic - Single-service articles not stored inverted or protected from contamination. -forks in container near pick up window.

Basic - Standing water in bottom of reach-in-cooler. -by prep station area.