CHIPOTLE MEXICAN GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area have accumulated food stains and deep cut marks.

Basic - Floor area(s) covered with standing water. In walk in cooler, floors have small accumulation of water on floor.

Basic - Single-service articles improperly stored. In dry storage area by back door

High Priority - Metal stem-type thermometer soiled. Thermometer stem soiled with food debris. Operator cleaned Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold rail; cut tomatoes (46F - Cold Holding). Per open item in unit less than four hours. Operator places tomatoes in wall in cooler to quick cool. Food not prepared or portioned today Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator

Basic - Equipment in poor repair. Front reach in cooler doors missing closing connection

Basic - Floor not cleaned when the least amount of food is exposed. Food debris present in kitchen cookline floor

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed avocados being prep without wash. Employee begins to wash avocados before cutting and prepping Corrective Action Taken

Basic - Single-service articles ( lids for bowls ) not stored inverted or protected from contamination next to steam table at online line pick up station. Operator inverted Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash sink set up directly next to sanitizer sink at triple sink in dish area. Manager had employee begin to empty first sink and reset sinks properly. Corrective Action Taken

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed triple sink set up in wrong order. Manager drained and began to correctly set up. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 small flying insects in dry storage area landing on closed boxes of forks and case of paper bags . Manager killed cleaned and sanitized area. Corrected On-Site Warning - From follow-up inspection 2023-04-11: Not complied. Observed 15 small flying insects during CB inspection Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front cold line 1) shredded cheese (54F -Cold Holding); shredded lettuce (56F - Cold Holding). Per manager items in unit approximately 45 minutes. Items moved to lower cooler (ambient 36F) to rechill. 2) on counter in ice bath cut lettuce (58F - Cold Holding). Insufficient ice to surround containers. Per manager in ice less than 1 hr. Ice added and new container brought from walk in.Corrective Action Taken Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine has lime scale buildup.

Basic - Accumulation of debris in three-compartment sink. Sanitizer compartment has grease, employee cleaned and prep new solution Corrected On-Site

Basic - Floor area(s) covered with standing water. Bellow lemonade and sodas self service dispenser equipment