CHIPOTLE MEXICAN GRILL (STORE #4313)

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers next to dish machine stored wet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the prep area soiled with food residue, employee cleaned during inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, Employee made a fresh solution 200ppm. 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 front line, pork 128F-151F, Manager stirred, 140F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information. No trainers certificate number for three certifications and 12 certificates missing date of birth and manager certificates number. Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers next to dish machine wet.

Basic - No copy of latest inspection report available. Not available

Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers next to dish machine with old food residue.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee returned from outside and started handling pan of chips, no hand washed occurred.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chicken 129F, manager moved chicken to flat top to reheated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For eight employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine at the dining area soiled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in pan on cook line grill: chicken (118F - Hot Holding). Manager stated chicken was prepared 15 minutes prior to temperature being taken. Manager placed chicken on grill to reheat. Item in front counter steam table: chicken (113F - Hot Holding). Manager stated item was placed in warmer thirty minutes prior to temperature being taken. Item was sold within 15 minutes.Corrective Action Taken Corrective Action Taken

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ladles stored in dish. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Front of kitchen ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on bottom of reach in cooler under cut station.

Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth and CFM trainer numbers missing on all certificates.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, Hot holding: steak 128F, employee moved to flat top grill and reheated to 172F, also beans 131-137F, manager moved to reheated. Corrective Action Taken Repeat Violation Admin Complaint

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. Inspector provided a digital copy. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area blocked by garbage can, employee moved to the side. Corrected On-Site

Basic - Food stored on floor. Onion bag on floor under shelf next to ice machine, employee moved off the floor, also soda bag on floor near back door, manager moved. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the prep area, quaternary ammonium sanitizer bucket 0 ppm, Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, pot with beans 123F, manager turned on stove to reheated to 165F. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. No Expiration date and no year of completion for 12 certificates.

Basic - Employee beverage container in ice machine/ice bin. At the kitchen area, energy drink stored inside ice machine, manager removed and also discarded ice that was in contact with the can. Corrected On-Site

Basic - Single-service articles improperly stored. Near back door, cup case on floor, manager moved off the floor. Corrected On-Site