CHIPOTLE #3289 AT SUGARLOAF CROSSING

2-2B: .03(5)(k)1&2Employee beverage in unapproved container was in the walk-in cooler above customer foods. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items was moved to office.

6-1A: .04(6)(f)Observed foods that use temperature as a control for safety (TCS) cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

15A: .05(6)(q)1&3Walk-in cooler had an ambient air temperature of 46.4F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2D: .06(2)(c)The handwashing sinks in the kitchen do not have hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

6-1C: .04(6)(d)Multiple containers of cut lettuce, shredded cheese, and tomato salsa did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cut lettuce and shredded cheese cooling in deep pans, while covered and stacked in the walk in cooler. Tomato salsa cooling in deep pans while covered in the standing prep cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods did not cool properly and were discarded.