CHIPOTLE #1404

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

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 cooked chicken (112F - Hot Holding) located on DML steam table, for less than 4 hours as per operator. Operator reheated at 165 or above. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Underneath of hand sink located at the front line.

Basic - Food stored on floor. Observed oil container on dry storage area floor. Operator properly stored it. Corrected On-Site

Basic - Open dumpster lid. Dumpster lid was closed during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Observed dishwasher machine with chlorine sanitizer solution of 0 ppm. Operator replaced the empty chlorine gallon during inspection, recheck 100 ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle on preparation table. Operator properly stored it. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. At the preparation area located at the front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled located at the cook line.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

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. Observed dishwasher machine with sanitation solutions at 0 ppm. Instructed operator to use three compartment sink until dishwasher machine get fix. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dishwasher machine exterior soiled, ice machine exterior soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (122°F - Hot Holding) inside hot holding box, for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dishwasher machine exterior, soap and sanitation dispenser soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer exterior soiled, located next to the grilled at the front area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed wet wiping towel inside dirty sanitizing solutions, operator change the solutions for a clean one. Corrected On-Site