Chipotle Mexican Grill

Observed raw chicken stored against boxes of fresh cut tomatoes and next to boxes of cooked beef, cooked beef steak and cooked pork.

CA: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding or display.

Observed door leading to outside seating and main door were tight fitting. Observed back door was not self closing.

CA: 511-6-1.07(2)(m) - Outer Openings Protected (C). Outer openings of food service establishment shall be protected against the entry of insects and rodents by filling or closing holes, closed tight fitting windows and self closing tight fitting doors.

Observed cut lettuce cooling in the walk-in cooler. The cut lettuce started cooling at 9:30am and the lettuce was above 41F. The lettuce did not cool to 41F within the 4-hour time frame. COS by discarding of the cut lettuce.

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