CHIPOLTLE MEXICAN GRILL

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded chicken (115F - Hot Holding) inside warmer at cook line. As per operator for less than 4 hrs. Operator placed product on grill for reheat. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed under shelve inside walk in cooler.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen area.

Basic - Floor area(s) covered with standing water. Observed at washing area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded lettuce (50F - Cooling) inside walk in cooler. As per operator for more than 4 hrs.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed shredded lettuce (50F - Cooling) inside walk in cooler. As per operator for more than 4 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (51F - Cold Holding) at to-go station. As per manager for approximately 2 hrs. Manager placed product inside walk in cooler for rapid cooling.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on floor next to ice machine. Employee removed and placed bucket at washing area. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded pork (50F - Cold Holding); shredded beef (53F - Cold Holding) inside preparation reach in cooler. As per manager cooked pork and cooked beef was taken out of refrigerator to be shredded and return at 10:48 am. Took temperature at 2:54. Products did not reach temperature after 4 hours. Manager discarded the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded pork (50F - Cold Holding); shredded beef (53F - Cold Holding) inside preparation reach in cooler. As per manager cooked pork and cooked beef was taken out of refrigerator to be shredded and return at 10:48 am. Took temperature at 2:54. Products did not reach temperature after 4 hours. Manager discarded the products. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under green cutting board at preparation table. Manager removed the towel. Corrected On-Site

Basic - Open dumpster lid.

Basic - Floor area(s) covered with standing water. Observed standing water on floor under ice maker machine.

Basic - Garbage on the ground and/or pad around dumpster. Observed garbage on the ground around dumpster.

Basic - Water leaking from pipe and/or faucet/handle. Observed ice maker machine pipe leaking.

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 at 300ppm.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed in kitchen area. Observed at 400ppm. Manager discarded and replaced with a new solution. Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed under reach in cooler in front area. Manager removed the water during inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed accumulation of food residues in unit in front counter. Manager clean during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed by the reach in refrigerator in the kitchen area. The operator cleaned the area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on glass front coolers in kitchen operator cleaned at the time of the inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans under a front kitchen area Food preparation table not inverted for protection. Operator rearranged at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on exterior of ice maker next to kitchen glass front reach in cooler. Operator had it cleaned at the time of the inspection. Corrected On-Site

Basic - Top of flat top has accumulation of black substance/grease/food debris. Observed on flat top grill under the kitchen hood.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop at mop sink not hung to dry. Operator rearranged at time of inspection. Corrected On-Site