CHIPOTLE MEXICAN GRILL

Observed chemical warewash with CL concentration of 0 ppm. Advised PIC a chlorine solution shall have a minimum Concentration Range 50 to 100 ppm.

Observed dripping on top boxes of avocado, oranges, and beans in Walk-In-Cooler from fan unit. Advised PIC Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: Had PIC relocate boxes away from dripping.

Observed 2024 food permit posted in public display. Advised PIC post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed pink mold-like residue on interior white panel and wall of interior of ice machine with staining. Advised PIC equipment food-contact surfaces and utensils shall be cleaned: At a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed multiple containers of shredded cheese and guacamole prepped 4/28/25 cooling tightly covered in walk-in-cooler. Also, observed container of sour cream cooling tightly covered in reach-in-cooler. Advised PIC cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosen covers on tightly covered items.

Observed 2024 food permit posted in public display. Advised PIC post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed rusting in shelving of interior of reach-in-cooler. Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed multiple containers of cut lettuce (TCS) not reaching 41 and below withing the allotted time of four hours for proper cooling. Advised PIC Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Advised PIC to discard lettuce.

Observed back handwash supplied without paper towels. Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided Individual, disposable towels. COS: PIC placed paper towels at the back handwash sink.

Observed expired vomit/fecal cleanup kit during time of inspection. Advised PIC A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. CA: Advised PIC to obtain an unexpired vomit/fecal clean up kit.

During time of inspection, observed multiple TCS foods (cut lettuce) improperly cooling, tightly covered) in the WIC. Advised PIC on proper cooling methods. COS: PIC discarded 3 containers of cut lettuce in the WIC.

Observed active gnat/drain fly activity in the main kitchen area and front service area of the facility. Advised PIC routinely inspecting the premises for evidence of pests. Advised PIC to contact professional pest control to service the facility.

Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC that a Food Service Establishment Inspection Report shall be posted in public view at all times.

Observed sanitizer concentration for 4 buckets throughout the kitchen area at 100 PPM quat. Advised PIC when using quat. ammonium as a sanitation the concentration must be between 200-400 ppm quat. COS- buckets re-made to 200 PPM