CHIPOTLE MEXICAN GRILL

6-1D: .04(6)(i)Observed pre-cooked steak that was being heated on the grill for time control. Final temperature of steak was 115F on some pieces. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) had steak placed back on grill.

2-1C: .04(4)(a)1,2,3Observed employee at the ice machine station retrieving ice without gloves. A portion of the employees exposed arms and hands touched the ice. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Manager talked with the employee about making sure to have single use gloves when retrieving ice. Ice machine was emptied and washed rinsed and sanitized.

14B: .05(10)(e) 1,2,4Observed several containers that were stored as clean containers, however the items were stacked on top of each other wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Person in charge placed all containers that were stacked together wet in the dish washing area to be re-washed and dried properly so that all items are able to dry appropriately.