CHIPOTLE

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in the back prep area with an ice bucket stored in it. Operator removed ice bucket from handwashing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near front counter used to store single use gloves. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed bottles apple juice stored on floor storage area. Operator elevated. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in rear kitchen, food debris, employee cleaned and sanitized Corrected On-Site

Basic - Floor area(s) covered with standing water. Entrance on men bathrooms employee dried floor. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Food debris under dinning room tables

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.myself customer display - tea containers. Food debris.

Basic - Objectionable odors in bathrooms or other areas of the establishment. Unpleasant smell in rear kitchen, around prep tables and dishwasher area.

Basic - Single-service articles stored on a soiled surface. -Tortilla station- single service plates stored on soiled surface, -single service to go bags stored on soiled surface under shelf in front counter -single service sauce cups and lids stored on soiled surface, employee cleaned and sanitized all surfaces

Basic - Stored food not covered. Two containers of cooking oil, missing lids, by preparation area, manager covered. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the front counter serving line, pinto beans (126F - Hot Holding). The beans were stored in the well less than 1 hour. The beans are being reheated to 165°F to hot hold. Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to the ice machine

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC return over prep table with buildup of dust.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of spray sanitizer above prep table. Operator removed. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers with water around rim stacked in clean dish area.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in rice container at back kitchen area. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning. Observed old label on cleaned and sanitized container.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve bowls at takeout area not inverted. Operator turned over. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. sanitizer bottle hanging on the splash guard of hand washing sink next to prep area. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on front counter. Operator refilled 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 cooked chopped steak (122°F - Hot Holding) at steam table next to front counter. Per operator, chopped steak held less than 30 minutes prior to inspection. Operator removed steak to reheat to 165°F. Corrective Action Taken

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken being cooked not to 165°F. Operator placed chicken on the grill and cooked to 165°F. Corrected On-Site

High Priority - Employee washed hands with cold water. Observed employee washing hands with cold water. Inspector educated operator and employee on proper hand washing procedures. 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 cooked chicken (126F - Hot Holding); cooked steak (108-116F - Hot Holding); cooked chicken (124-142F - Hot Holding); carnitas pork (116- 124F - Hot Holding); black beans (106F - Hot Holding) on steam table held at temperature less than 135, per operator products were placed on steam table at 2:15, first temperature 3pm. Inspector had operator reheat products to 165°F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed grooved cutting boards with food build up.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ha d washing sink located by prep area used as a dump sink. Observed hand washing sink at front counter being used as a dump sink. Operator had sinks clean and sanitized. Corrected On-Site

Basic - Food stored on floor. Observed 2 five gallon containers of oil stored on floor in kitchen area.

Basic - In-use ice scoop stored on soiled surface between uses. Observed scoop used to dispense rice on top of container with onions. Operator removed , cleaned and sanitized scoop.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching rice in container by prep area. Operator removed scoop and stored correctly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with mold like substance

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go Single-service articles not stored inverted or protected from contamination.at front counter in front of tortilla press machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths at front counter and prep area not stored in sanitizing solution.

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in hand wash sink next to ice machine. Operator removed items. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink next to ice machine. Operator placed soda in the dispenser. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage cup on prep table, employee removed beverage cup. Corrected On-Site