CHIPOTLE MEXICAN GRILL 2910

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. The manager set up 3 compartment sink. The manager called to have dishwashing machine serviced. 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 steak (121F - Hot Holding) in hot box across from cook line. The cook placed the steak on cook line to reheat. See Reheat Temperature. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of white rice and brown rice not labeled.

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. Observed cook touching shirt and face while preparing food. Educated cook to not touch cloths, face or skin while engaging in food preparation. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Observed boxes of pork on floor in walk-in cooler. The manager placed the boxes of pork on shelf in walk-in cooler. Corrected On-Site

Basic - Light shield damaged/in disrepair in dishwashing area. Repeat Violation Warning

Basic - No copy of latest inspection report available.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in back near dishwashing machine has rust like substance.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Light shield damaged/in disrepair. Observed light near office missing shield.

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. Printed out Bodily Fluids form the manager posted on bulletin board during inspection. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Observed container of rice not labeled.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed handwashing sink beside cook line very low water pressure.

Basic - In-use wet wiping cloth/towel used under cutting board. The manager removed cloth from under cutting board. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from cook line.

Exit door locked. For reporting purposes only.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside cook line No hot water. The manager has a work order in for hand washing sink beside cook line. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Observed light fixture damaged above soda storage area.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak (107F - Hot Holding) in front counter steam table. The manager placed steak on grill to reheat. See reheating temperature. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed empty sanitizer bucket in hand washing sink across from dishwasher machine. The manager removed sanitizer bucket. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure at hand washing sink beside cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Single-service articles not stored inverted or protected from contamination. 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 steak (101F - Hot Holding); chicken (111F - Hot Holding) in steam table. The manager is reheating chicken and steak on stove top. Please see reheating temperatures. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand washing sink across from dishwasher. The operator removed sanitizer bucket. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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 across from cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Standing water in bottom of reach-in-cooler in stand up reach-in cooler across from cook line.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink beside front counter steam table.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and brown rice not labeled.