CHIPOTLE MEXICAN GRILL #3308

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands less than 10 seconds. Manager asked her wash hand again properly Corrective Action Taken

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

Basic - Floor soiled/has accumulation of debris. Seating area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Service line Hot holding:black beans 109 f 2nd temp 165 f employee placed on stove 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. Missing 2 employees.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm retested to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook chicken 47 f reach in cooler by stove. Employee placed in freezer 2nd temp

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 120F on to go order line. Manager placed on grill to reheat. recheck 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler across from grill soiled.

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. Operator will use the 3 compartment sink to sanitize until repairs can be made Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By Togo make station 85F

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. Corrected On-Site

Basic - Plumbing system in disrepair. U pipe at hand wash sink in Togo make station leaking.

High Priority - Employee handled soiled equipment or utensils and handled clean equipment or utensils without washing hands. Dishwasher did not wash hand after handling dirty dish and then touched clean. Discussed with employee and manager to wash hand when going from handling dirty dishes to handling clean dishes

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. No ceiling tile in storage room. Plans state it has vinyl tile. Bottled beverages stored in room.

Basic - Garbage on the ground and/or pad around dumpster. Dumpster lids open.(shared dumpster).

Basic - Hotel and Restaurant license decal not displayed on vending machine. Operator posted license. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket next to ice machine and on front serving line and cook line less than 100 ppm . Employee changed sanitizer buckets, 200 ppm. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single use aluminum containers not inverted in dish area. Two plastic bags tore exposing aluminum containers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese on cold line in to go make station, operator filled void with blank pan to allow it to cool, and replaced cheese. shredded cheese (50F - Cold Holding); retemp (43F - Cold Holding) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef operator reheated and placed back in hot well. Beef (125F - Hot Holding); retemp (168F) ; Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.some certificates show expires in 4 years instead of 3, operator will fix the incorrect certificates.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for approximately 5 seconds.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot hold table across from grill Chicken 108°F Chicken 125°F. Employee placed on grill to reheat. Recheck 173°F, 182°F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked due to sanitizer buckets being stored in sink. Manager removed buckets. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sink by serving line. Employee refilled paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of box of cups. Manager moved speaker to employee area. Corrected On-Site

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

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

Basic - Food stored on floor. Water bottles on floor in storage room. Manager moved water bottles to storage shelf. Corrected On-Site