CHIPOTLE MEXICAN GRILL #2996

Basic - Standing water in bottom of reach-in-cooler in prep area.

Basic - Floor area(s) covered with standing water. Floor area underneath kitchen prep sink, neighboring prep area, and neighboring rice cooking areas covered with standing water.

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. Dishwasher at 0 ppm Manager changed bucket and primed to 100 ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing station in prep area. Manager refilled paper towel Corrected On-Site

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. Sanitizer primed. DM reading 100ppm Chlorine Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine test kit

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. Dish machine not sanitizing, manager changed chlorine Corrected On-Site

Basic - Water draining onto floor surface. Water draining onto floor at the three compartment sink

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working as dishwasher handle dirty dishes and then handle clean dishes from dishwasher without washing hands. Operator had employee wash hands in hand sink and resanitize dishes in dish machine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed digital make line - medium salsa (46F - Cold Holding);, per operator items stored in unit for 1 hour prior to observation, operator added container of ice and water to cool salsa. Recheck after 30 minutes at 42°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stove - steak (121F - Hot Holding), per operator stored for 1 hour. Operator removed and reheated to 168°F before hot holding. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink and then handle dishes. Operator had employee wash hands in proper hand sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed rice missing label with common name on container in rear prep area. Operator labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed digital make line cold - tomatillo salsa (47F - Cold Holding); tomato salsa (46F - Cold Holding);, per operator items were stored in unit for approximately 1 hour prior to observation. Operator had employee remove items and put in ice bath in make table. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Observed burrito bowl containers on main make line and digital make line stored upright with interior exposed. Operator inverted Togo containers. Corrected On-Site