CHIPOTLE MEXICAN GRILL 1564

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm Employee mixed fresh solution to 200ppm Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolerfloor soiled with food debris at cook line.

Basic - Soiled wet wiping cloth placed in use with fresh solution at cook line. Operator replaced. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Floor cleaner stored next to and over clean pans, mixing bowls and pan lids at storage shelf in dish washing area. Operator stored chemicals properly. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Operator corrected to 200ppm quaternary sanitizer. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter soiled with food debris. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. grilled chicken (118-128F - Reheating)at 10:12 to 115 F at 10:25 since 9:30; inside steam table at cook line; at this rate food will not reach 165 F within 2 hours. Food moved on the flat top to reheat to 165 F Corrective Action Taken

Basic - Floor soiled/has accumulation of debris- throughout the dining room

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler at front counter ; food debris on the seats and tables inside the dining room; dump "sink" by soda machine

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- cooler under the steam table at front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked brown rice (121F - Hot Holding) Observed at steam table across from ice machine. Per operator, out of temperature for approximately 15 minutes. Operator elected to discard product. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed used pair of single use gloves inside hand wash sink. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (122F - Hot Holding); black beans (125F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator elected to discard products. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by grill. Operator provided paper towels. Corrected On-Site

Basic - Floor area(s) covered with standing water. At cooler by ice machine on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line at grill.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100 ppm quat sanitizer. Operator corrected to 200ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed drink Cup on edge of hand wash sink in kitchen. Operator removed cup. Corrected On-Site

Basic - Food stored on floor. Observed Black beans stored on floor at walk in cooler. Operator stored properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at flat grill area. Seal for hood system vents in disrepair causing grease to drip down wall.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook-line

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Corrective action taken/operator removed scoop. Corrective Action Taken

Intermediate - Lack of toilet tissue at each toilet. Mens employee restroom/corrective action taken/operator installed toilet paper. Corrected On-Site

Basic - Food stored on floor. Onions/walk in cooler/corrective action taken/operator stored onions properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler#1/frontline/corrective action taken/operator installed thermometer. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 81f max verified at hand wash sink by ice machine and in both employee/public restrooms.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter Hand wash sink and 2 restroom Hand wash sinks reaching max 88f.