CHIPOTLE MEXICAN GRILL

Intermediate - Records/documents for required employee training do not contain all of the required information./some employee's training certificates missing date of birth.

Intermediate - Spray bottle containing toxic substance not labeled./by mop sink.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook at cook line. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.

Basic - Ice buildup in reach-in freezer/kitchen.

Basic - Single-service articles not stored inverted or protected from contamination./to go container lid/back storage area/ Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./women restroom hand sink hot water at 78F.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.

Basic - Plumbing system in disrepair./women restroom faucet disrepair/loose.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./steak hot holding at 129F, less than 4 hours/catering side hot holding unit, reheated to 171F/ Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./two ambient thermometer not accurate/3 door reach in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Ice buildup in reach-in freezer/cook line small reach in freezer/ Repeat Violation

Basic - Water leaking from pipe/from water heater.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked chicken (122F - Hot Holding); grilled chicken (128F - Hot Holding) items reheated grilled chicken 168F and Cooked chicken 166F Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water at 85F, removed tongs and dumped water. Corrected On-Site

High Priority - Three Live, small flying insects around soda machine in the dining room Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados in walk-in cooler over prepared pico de gallo. Corrected On-Site

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at back kitchen near the office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/customer self service station.

Intermediate - Spray bottle containing toxic substance not labeled./green liquid bottle not labeled.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris./in front of drink station,

Basic - Hot holding unit interior/shelves have accumulation of soil residues./cook line.

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation./two male employees with no beard guard. - From follow-up inspection 2024-09-19: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect around kitchen trash can.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee training expired/Marilol.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in reach-in cooler/cook line small reach in cooler. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Ice buildup in small reach in cooler/cook line.

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./chlorine 0ppm, rechecked 50ppm. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation./cook cutting chicken at front line.

High Priority - Cashier picked up trash from the floor with bare hands and touched customer's to go container without washing hands.

High Priority - Employee switched from working with raw food to touch utensils and pepper shaker without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting boards on cleaned dish shelf.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one current employee certificate expired/Christina.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in cooler/cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior of fryer vats are soiled.

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

Intermediate - Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing date of birth.

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

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Steak,131 f held less than four hours is reheated to 165 f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting board is soiled in kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Inside of heating cabinet is soiled in kitchen.

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

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Steak,124 held less than four hours,reheated 167 f Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided off at employee handwash sink.Water,80 f ,afterwards,100 f. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards stored in shelf storage area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while preparation food at fron counter. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored in shelf storage area.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Large spoons on top of prep side tableCorrected On-Site Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook engaging in food preparation at prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stored under preparation table.

Basic - Interior of warmer oven has accumulation of black substance/grease/food debris in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Exterior of rice maker.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located under preparation table.

Intermediate - Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's date of birth.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2022. License current active but no available. Corrected On-Site

Basic - Light not functioning./one light bulb out at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three door reach in cooler gaskets soiled. Cook line small reach in cooler gaskets soiled. Walk in cooler gaskets soiled.

Basic - Employee with ineffective hair restraint while engaging in food preparation./two kitchens employees wearing hair restraint but still not covering hair effectively, one with hair swinging and one with both sides hair out.

Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack next to 3 compartment sink.

Basic - Food stored on floor./ A box of tortilla and a box of lettuce on kitchen floor/ Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./small spoon in salt container/prep area/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three door reach in cooler gaskets soiled Walk in cooler gasket soiled