CHIPOTLE MEXICAN GRILL #793

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the food wrap dispenser has an accumulation of rice/food in the box.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the cook line chopping area had an accumulation of spills, this was cleaned during the inspection. ALSO, : the front line service area where food is plated, has an accumulation of spills. This was wiped down during the inspection. Corrected On-Site Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed : the cook line sanitizer had cloudy water in it.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the hand wash sink by the walk-in cooler drains slow.

Basic - Worn, torn and/or soiled floors. Observed : the floor insider the racks in the office has an accumulation of debris. ALSO, the Digital expo Line has an accumulation of food debris under the equipment and along the wall.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the box holding the plastic wrap has rice spilled in it. ALSO, the cook line chicken hot hold cabinet has food spills in it.

Basic - Bathroom facility not clean. Observed : scattered paper debris on the floor of both restrooms. Both were swept during the inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed : the cook line hot box and unused reach-in cooler both had food spills and debris on the top gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : 2 unclean tables in the dining area, both were cleaned during the inspection. ALSO, the cook line prep table had an accumulation of food debris on it. This was cleaned. Corrected On-Site

Basic - Hole in or other damage to wall. Observed : there is a hole in the wall to the right of the ice maker.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the register area, just behind the POS system has an accumulation of dried rice and debris. ALSO, the table right next to the online order shelf has food spilled on it.

Basic - Wood food-contact surface not properly sealed. Observed : the counter for the register area, at the base, is compromised and deteriorating.

Basic - Worn, torn and/or soiled floors. Observed : moisture and debris to the right of the ice machine on the floor. ALSO, in the dump sink on the cook line, an accumulation of food debris on the floor.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed standing condensation the dish wash machine at 0 ppm for chlorine. A new Judy was attached and achieved 70 ppm at 110°. Corrected On-Site

High Priority - Live, small flying insects found Observed one flying insect by the digital plating area. ALSO, one fly by the drink machine in the dining area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: steak on the digital line, no time mark. A label was printed, time was adjusted. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: one of the green cutting boards is stained. ALSO, the tea nozzles have buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the silver metal area over the soda nozzles is soiled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: a pan of guacamole at 68°, stored in the reach-in cooler on the to go line by the office.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: guacamole at 68° in the back of house reach-in cooler on line ordering, by the office. The unit has been turned off due to the area is not in use.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: panned rice 108° on the expo table between the cook line and front line. The rice was moved to the flat top for reheating and stirring. Corrective Action Taken

Basic - Employee with soiled clothing. Observed: staff wearing soiled apron. The staff member changed to a clean apron. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the front line service counter where food is plated has an accumulation of food debris around all the pans. This area was cleared by staff. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed the front service line floor with multiple pieces of debris. This area was swept by staff. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the expo counter had food debris on it. ALSO, the front line service counter had food debris on it. Both areas were cleaned more than once during the inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine at 0 ppm for chlorine. - From follow-up inspection 2025-02-18: Parts have been ordered by a tech. Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed: the forks in the self serve dining area are stored service side up. - From follow-up inspection 2025-02-17: No change Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the plastic wrap box on the front line has an accumulation of salt and dried food debris in it. ALSO, the soda nozzles on the left side of the soda machine have build up.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink by the dish wash machine was blocked by a red mop bucket. The bucket was moved. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: some dates of birth are missing on the certificates.

Basic - Bathroom facility not clean. Observed: the women's restroom toilet seat is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the Grey Y ice activator on the soda machine is soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed: multiple tableware at the service counter, food contact side was up.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect by the cook line/front line hand wash sink on the soap dispenser.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the reach-in cooler at the DML(digital make line) has an accumulation of debris in the bottom. ALSO, in the guest area: tea spouts, multiple soda nozzle diffusers and the ice lever(grey Y) are soiled.

Basic - Bathroom facility in disrepair. Observed: the men,s restroom is out of order.

Basic - Bathroom facility not clean. Observed: in the only working restroom, the toilet and seat are soiled.

Basic - Food stored on floor. Observed: and open jug of bulk oil stored on the floor of the cook line.

Basic - Worn, torn and/or soiled floors/carpeting. Observed: debris on the floor by the register and under the front line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pinto beans on the front line, 126F. These were pulled and set to the stove to be reheated to 165F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: dark foreign substance on the ice shroud.

Intermediate - No probe thermometer provided to measure temperature of food products. Observed: the probe thermometer lacked a battery. A battery was found and the unit was checked for calibration. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the grey Y ice activator is soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Observed: 3 forks at the self service counter with handles pointed down.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken in the cook line hot hold cabinet, 111F. This was placed on the flat top and is being reheated. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed: the Certified Food Manager on shift unable to answer parts of the Big six food borne illnesses and the allergen question.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ice machine shroud has dark foreign substance on the right end.

Intermediate - Handwash sink not accessible for employee use at all times. Observed: the dish wash machine area hand wash sink is being blocked by a mop bucket with wringer and a mop.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles of the equipment on the cook line have an accumulation of debris.

Basic - Food stored on floor. Observed: a case of beef on the floor in the walk-in cooler.

Basic - Ice scoop handle in contact with ice. Observed: in the ice making machine, the handle was buried in the ice. A gloved hand was used to remove it and stab it in the ice handle up. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed the sanitizer bucket by the office has cloudy liquid in it. This was refreshed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the beef by the office lacked its time mark. A time mark sticker was produced. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed an accumulation of trash and debris around the garbage dumpster and recycle containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area behind the dispensing nozzle of the non soda drinks has buildup.

Basic - Unnecessary items/unused equipment on the premises. Observed a tire, pallet and a discarded wood garbage receptacle next to the dumpsters.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed cheese reheated to 104F. Manager had employee heat further Corrective Action Taken

Basic - Equipment in poor repair. Observed door of Reach in Cooler under prep area next to office does not remain closed.

Basic - Food stored on floor. Observed container of cooking oil stored on floor next to grill

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry. Manager placed mop on rack. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male employee on cell phone in the kitchen, placed cell phone in pant pocket and returned to cook line and engaged in food handling and handled clean equipment and utensils. Advised manager, who spoke to employee to wash hands Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed food and debris on floors, around and behind equipment in kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (44°F - Cold Holding); Beef (44°F - Cold Holding); Beef (44°F - Cold Holding); Beef (46°F - Cold Holding); sour cream (44°F - Cold Holding); cut tomatoes (44°F - Cold Holding) items in walk in cooler. Product at higher temperature in middle than on outer edge indicating product is cooling down. Establishment received delivery and door to cooler was left open for an extended period. Ambient reading on inspector thermometer 39°. cut lettuce (54°F - Cold Holding). Item held on ice at end of make line. Per manager item placed on cook line approximately 2 hours ago. Item reached during inspection. Corrective Action Taken - From follow-up inspection 2021-09-02: Cut lettuce 48°. At front counter area. Pans placed with only bottom touching. Manager refilled ice and placed product deep into ice bath during inspection All other items addressed and holding at 41° or below. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (118°F - Hot Holding) item held on front make line. Per manager, item was just placed on cook line. Item reheated upon discovery. Corrected On-Site - From follow-up inspection 2021-09-02: Steak 119-125°. Item recently placed into unit. Item placed back onto grill.Admin Complaint Admin Complaint Corrective Action Taken

High Priority - Employee touched mask and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted mask then used hand sanitizer instead of washing hand. Manager coached employee during inspection. Corrective Action Taken