CHIPOTLE MEXICAN GRILL 1971

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face and proceeded to handle clean pan without washing hands and changing gloves. Manager had employee wash hands and change gloves then rewash pan. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in front counter steam table: steak (131F - Hot Holding). Manager stated steak placed in steam table thirty minutes prior to temperature being taken. Manager moved steak to warmer to reheat. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink across from cook line grill. Manager provided soap at hand washing sink. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five employee certificates out of 25 are copies.

Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf across from three compartment sink. Manager turned pans over. Corrected On-Site

Basic - Drain cover(s) missing. Drain in mop sink.

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of office. Manager placed bucket on shelf. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Containers stored on shelves in dish area.

Marked exit/path to marked exit blocked. For reporting purposes only. Back door from kitchen blocked by three trash cans

Basic - Floor area(s) covered with standing water. Standing water in back kitchen area. Manager had employee clean up. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing take court food items put on their glasses, took them off then handled food container and serving spoons without removing gloves, washing hands and putting on clean gloves

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cleaning floors started wearing gloves and handling clean containers, Inspector instructed to stop and washed his hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the to go area, chicken 118F, Manager moved to grill and reheated to 172F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near office area blocked by a cart, manager moved. Corrected On-Site

Basic - Drain cover(s) missing. At the mop sink.

Basic - Food storage container/container lid cracked or broken. Cracked lids and containers.

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 at the cook line (raw meat cooler), with an ambient temperature of 58F, Raw beef 43F, raw chicken 43), manager moved raw meats to walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the back area, employee drink on top of single service, Manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on top of soda boxes, manager moved. Corrected On-Site

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame for cookline coolers soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet cloth on prep table, manager moved to sanitizer bucket. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched forehead with back of gloved hand. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter.

Basic - Carbon dioxide/helium tanks not adequately secured. Chain around tanks near ice machine not secured.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame for cookline reach-in cooler soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some debris mold like substance on dispenser portion of ice tea machines located in lobby. Manager had employee begin cleaning during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in back of kitchen area hanging from Co2 tanks next to ice machine with no label. Employee labeled during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed some old food and debris on inside of reach in coolers shelves located in "To-go" area. Also observed some debris on bottom shelves of hot holding units both in "To-go" area and in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed single use gloves and serving spoon in hand washing sink located next to food service line. Employee removed during inspection.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled rag on cook line next to stove and on prep table in kitchen. Employee removed during inspection.