CHIPOTLE MEXICAN GRILL OF COLORADO LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 46°, shredded lettuce 50°, per operator in unit less than 4 hours. Advised operator to move into walk in for immediate temperature recovery. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom

Basic - Equipment in poor repair. Dish machine is out of service, spoke to operator, submitted maintenance request for repairs on dishwasher.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom

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

Basic - Food storage container/container lid cracked or broken. On food container in reach in cooler Operator replaced Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishwasher drain stored at the employee hand wash sink at the dishwasher area . Operator removed it . Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and she print it and start sign while conducting my inspection. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The employee hand sink at the dishwasher area . Operator change the soap bag . Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink .

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in dish area.

High Priority - time/temperature control for safety food due to temperature abuse. Reach in cooler under prep table in grill area ambient 45F, Barbacoa 61F. Operator moved items in reach-in-cooler to walk-in-cooler.

Intermediate - No soap provided at handwash sink. Dish area. Operator placed a soap dispenser Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with substantial beard without beard guard/restraint serving on front line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep bowls in warewashing

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light strips over back food prep area not shielded.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves no hand wash Operator coached employee to always wash hands before putting on new gloves Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl to scoop chips in chips Operator removed Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at cooked chicken (129F - Hot Holding); cooked pork (125F - Hot Holding). Both items less than 4 hours. Operator re-heated to 165F or above

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food prep with watch on. Coached employee and they removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls by dishwasher

Basic - Single-service articles improperly stored. Observed forks for to go area in cup with tines up. Coached employee and the inverted Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at front counter - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls by dish machine - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed 2 soda boxes on floor by soda box station - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice in large rice container. Employee corrected Corrected On-Site - From follow-up inspection 2022-07-27: Time Extended

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. No reading on test strip

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee mop floor with gloves on and change gloves and grab chips with gloves hand. No hand wash in between. Manager coached Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans by dishwasher

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket buckets at less than 150ppm. Manager changed the buckets and tested at 400ppm. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed in multiple locations in the kitchen.

Basic - Floor area(s) covered with standing water. Observed in the dishwashing station and walk-in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cashier take order on computer, put on gloves and serve customer. Operator coached employee. Corrected On-Site

Intermediate - No soap provided at handwash sink by 3 compartment sink. Operator corrected Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pans at 3 compartment sink not inverted. Operator corrected. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large bowls at drying rack by 3 compartment sink wet nesting. Corrected On-Site

Basic - Light not functioning. Observed 4 lights out at cook line under hood.

Basic - No handwashing sign provided at a hand sink used by food employees in men's public bathroom utilized by staff. Operator corrected. Corrected On-Site