Chipotle Mexican Grill

Observed lettuce, prepared prior to opening of the facility at ~ 7AM, with temperatures above 41F in reach-in and prep-top coolers. Manager discarded items. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. 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, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P

Observed wiping cloths stored in a quaternary ammonium sanitizer solution with a concentration above 400 ppm. Employee remade sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed front handwashing sink leaking large amounts of water on to floor. Manager advised that work order was placed and sink would be repaired soon. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed food accumulation around outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed excessive water accumulation on floors throughout the facility. Floors in need of resealing. Employees and manager cleaned areas. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed employees with hair not properly restrained. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed an in-use knife stored in the drain area of the vegetable sink. PIC removed and washed, rinsed, and sanitized the knife. PIC advised to properly store knives in a clean dry container. Also observed dishes wet nesting in the dish storage area. PIC will ensure that all dishes are properly air dried.

Observed lids stored above the steam table on the left side of the kitchen not inverted. All single use articles must be inverted to prevent contamination. PIC corrected on site

Observed trash accumulation and excessive water accumulation in outside dumpster area. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. PIC will clean the area by 11/26/25.

Observed black accumulation on ice chute door of front service drink machine.

Observed employees with hair not properly restrained.

Observed water heater dripping water onto floor in area where employee belongings are stored.

Observed reach-in cooler leaking water on the floor and reach-in cooler in-front of the grill not functioning.

Observed trash accumulation and excessive water accumulation in outside dumpster area.

Observed excessive water accumulation on the floors throughout the facility. Manager was advised to clean areas.

Observed food stuck to clean dishware.

Observed inadequate cooling methods- tightly fitted lids and larger quantities of food being stored in small containers-being used to rapidly cool TCS foods. PIC was informed to place items on ice, in shallow pans, or loosely covering the them to aid in the cooling process. PIC placed food items on ice.

Observed dish machine directly draining water onto floor then to floor drain.

Observed outside dumpster area with trash accumulation.

Observed water accumulation on floors throughout the facility and ceiling in women's restroom peeling.

Hand drying devices not provided in the ladies restroom

Salsa observed with an expiration date of June 9,2024 in the reach in cooler. Cut tomatoes were prepped on 6/9/24 with an expiration date of 6/10/24. Product was discarded by the PIC.

Wire basket skimmers observed in bad repair.

Team members hair was not properly restrained

Inspection report and permit not posted in public view. The locations PIC was advised to relocate the inspection report and permit during the last inspection

Forks not inverted in the self service area.

Interior of rice bins contained build up (Top of bin)

Dumpster area contained trash build up

Employee cellphone stored in the preparation area.

Observed steak, beans, and white rice not held at 135 degrees or higher during hot holding on the front line steam table

Dish machine did not meet the proper concentration of 50-100 ppm. The sanitizer concentration for chlorine was 0ppm. PIC will use the three compartment sink until the dishmachine is repaired.

Observed several TCS foods in the reach in cooler that were not properly date marked

Observed raw chicken stored on top of bell peppers.

Observed debris in the side of dishwashing machine where clean dishes exit. Manager corrected on-site.

Observed on exterior surface of ice machine. Observed food debris at the bottom of reach-in cooler.

Observed food debris (chips, lettuce, tomatoes, and black beans) inside of mop sink. Manager cleaned mop sink.