CHIPOTLE MEXICAN GRILL #762

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - Cut lettuce 50-62F at 11:45 am cut at 6:59 am covered and stacked on shelf in walk in cooler - Manager discarded lettuce Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Cut lettuce 50-62F at 11:45 am cut at 6:59 am covered and stacked on shelf in walk in cooler . Manager discarded cut lettuce . Reviewed cooling methods with manager and regular monitoring of food temperatures Corrected On-Site

Intermediate - Probe thermometer not used to ensure proper food temperatures for this morning . Food temperature monitoring system in place on the IPAD . Reviewed with manager .

Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager reviewed requirement with employee. Manager sent employee home . Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Steak at 73 F under 3 hours in cooler at cook line. Cooler not turned on . Manager placed food on ice bath and and placed in walk in cooler recheck 41F to 47 F - salsa 46 F , cut tomatoes 48 F in ice bath well in kitchen . Manager added ice under containers of food . Recheck salsa 37 F , cut tomatoes 37 F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked rice 120 F at the front counter area . Manager voluntarily discarded rice Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Large trashcan stored in front of cook line hand wash sink . Trashcan relocated. Reviewed with manager hand wash sinks must be accessible at all times Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside cook line hand wash sink. Manager relocated bucket to shelf below . Reviewed with manager hand wash sinks are for washing hands only Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 47 F, cut tomatoes 45 F in DML in kitchen. Manager voluntarily discarded cut tomatoes , salsa put on ice . Temperatures taken today recheck 40 F Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for the cut lettuce in the front counter area . Reviewed with manager .Manager labeled salad lettuce Corrected On-Site

Basic - Plumbing system in disrepair. Men's restroom hand wash sink in poor repair -Unisex restroom available . Manager scheduled service with follow up phone call this day

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken reheated 122 F and placed in steam table . Reviewed with manager . Chicken placed on grill for reheat 198F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris or mold-like substance - soiled ice chute at self service beverage station . Manager cleaned ice chute during inspection . Corrected On-Site

Portable fire extinguisher gauge in red zone near back exit and walk in cooler . For reporting purposes only.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice at 132f Corrected On-Site

Intermediate - Food-contact surface cutting boards Groved

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on wire rack above area where employees prepare and cut vegetables and onions Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Kitchen floor exposed with food debris Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge of flat top grill full of food debris. Employee clean ed and removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (94F - Hot Holding) 174F; chicken in sauce (104F - Hot Holding) 165F at front counter Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill soiled with old food debris Cheese grater Prep table Table and cutting board at front counter

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink on cook line, sanitizer bucket removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker next to pan liners and above prep table

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

Basic - Floor soiled/has accumulation of debris. Through the entire kitchen Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket in prep area at 10ppm, manager refilled sanitizer bucket now at 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked steak 102f, cooked steak 114f, cooked chicken 127f, all items holding. All items put on grill for reheat. Reheat steak 185f, reheat steak 178f, reheat chicken 178f, Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Cooked line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 120f, item put back for reheat.

Basic - Single-service articles improperly stored. Togo bags on floor in store room.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies at self-serve beverage station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream 45 F in walk in cooler , steak 45 F per manager temperature taken this morning - manager placed food on ice recheck of steak 39 F , recheck of sour cream 41F Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at front counter

Basic - Wiping cloth sanitizing solution stored on the floor at front counter area - manager relocated bucket Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by trash can - reviewed accessibility of hand wash sinks at all times- manager relocated trash can 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.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting - metal pans stacked on shelf in dishwashing area

Basic - Walk-in cooler wall with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in ice bath at front counter 49F and 50F. Operator placed lettuce in ice bath and placed in walk in cooler. Retempted at 41F and 40F Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To-go containers stored incorrectly not inverted. Manager placed upside down. Corrected On-Site

Basic - Stored food not covered. Chips in the back storage area stored uncovered. Manager covered with plastic wrap. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner storage near avocados at front cook line area - manager relocated spray bottle Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on shelf above food prep table near dish washing area - manager relocated speaker Corrected On-Site

Basic - Floor area(s) covered with standing water at front line area - manager wiped floor Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Stored on floor near ice machine - manager properly relocated bag of salt Corrected On-Site

High Priority - Beef Raw animal food stored over from ready-to-eat food. Gallon of lemon juice in reach in cooler Corrected On-Site

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. Cut leafy greens (47°F - Cooling)...cooled to 43°F Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Manager printed correct license. Corrected On-Site

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