Chipotle

Observed several TCS foods cold held above 41°F in walk in cooler. Ambient air temperature was 40.3°F, and walk in cooler thermometer was reading 43°F. TCS food must be cold held at 41°F or below. COS by making ice baths for TCS items in walk in cooler, and moving some TCS items to other coolers. Must fix walk in cooler asap. Health Authority will do an informal follow up within a few days to ensure walk in cooler is fixed.

Observed mold build-up along interior portions of bulk ice machine (top portion where ice is made and near ice chute). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority suggests monthly, sooner if needed.

Observed tongs stored in compartment in front of grill that had significant residue build up. Must store tongs in a clean, dry location and clean them every 4 hours. Must clean compartments more frequently. COS by obtaining new tongs and placing them on the grill (not in compartment).

Observed mold build-up along interior portions of bulk ice machine (top portion where ice is made and near ice chute). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

NOTE: this is the 3rd consecutive violation for this item. PIC should generate a cleaning schedule for ice machine. Health Authority recommends deep cleaning monthly as mold grows in moist environments.

Observed pork and sauteed onions/peppers being hot held below 135°F in steam table. Pork was at 119°F, onions/peppers in steam table nearest back kitchen 101°F, and onions/peppers on main line were 112°F. Cooked foods must be hot held at 135°F or above. COS by discarding pork and reheating onions/peppers.

Observed no time documentation on steak utilizing time as a public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed mold build-up along interior portions of bulk ice machine (top portion where ice is made and near ice chute). Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.