Chipotle Mexican Grill

2-2A: .03(1)(c)2,3,17Observed the PIC(person in charge) was not able to demonstrate knowledge of their employee health policy. The PIC shall be knowledgeable of their employee health policy and able to demonstrate it at the request of the health authority. Corrective Actions: Coached the PIC on their employee health policy and requirements.

2-2A: .03(2)(m)Observed facility was not able to provide documentation that all their employees had been trained on their Employee Health Policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

6-1C: .04(6)(d)Observed multiple foods in the reach-in coolers that did not cool down within the given time parameters. See temperature log. 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: Food was discarded.

11A: .04(6)(e)Observed food in the cooling process in the reach-in cooler with tight fitting lids and stacked on top of each other. 1. 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: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Coached the PIC on proper techniques of cooling foods. Lids were removed.