CHIPOTLE MEXICAN GRILL #4627

High Priority - Employee touched soiled dishes and then touched clean dishes without washing hands. Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,130 f held less than four hours.Operator discarded.Rice warmer was not turned on. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense nacho chips. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Green cutting board. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Salt. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination.Lids at drive thru area. Repeat Violation

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Cooked steak,114 f held less than four hours reheated to 170 degrees f. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards are grooved.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of sprayer hose is soiled. Top back of fryer cabinets have a grease build up in kitchen.