CHIPOTLE MEXICAN GRILL #2417

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began her work shift, started touching clean containers without washing hands first, after instructed, employee washed hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Food not prep or portioned today. 1)Cold holding display- cut lettuce; (51F - Cold Holding), per employee food held less than 4 hours, employee replaced container of lettuces stored food inside cold holding unit with ice for a quick chill. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Food debris in areas of dining room area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.self customer counter- spills of lemonade, loose lids and spoon. Employee cleaned and sanitized area. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Employee closed lid Corrected On-Site

Basic - Floor area(s) covered with standing water. Women's bathrooms.

Basic - Single-service articles not stored inverted or protected from contamination. Customer self service counter- plastic forks not inverted. Employee removed. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Self customer- 8 soda nozzles . Employee cleaned and sanitized. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Women bathrooms

Basic - Bathroom facility not clean. Dirty toilet and sink- men's bathroom . Employee cleaned Corrected On-Site

Basic - Bathroom fixtures designed with non-readily cleanable design. Women's bathroom, toilet seat, not longer useful for cleaning.

Basic - Ice scoop handle in contact with ice. Ice machine in rear kitchen, employee removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. diced steak (110F - Hot Holding)per manager food hot held less than two hours, reheated on microwave to 170 F 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. Dishwasher (Chlorine 00ppm)

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. Foodborne Illnesses Poster provided Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.kitchen area-Spoon handle touching cilantro. Employee removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm, Employee discarded solution, made new solution, quaternary sanitizer at 200 ppm Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies in ware wash area in kitchen. Operator removed flies and sanitized area. 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 pinto beans, black beans (118-125F - Hot Holding) in front line steam table. Operator states holding less than four hours, instructed to reheat on stove to 165 F.

Basic - Employee with no hair restraint while engaging in food preparation. -Observed employee preparing food in kitchen without hat.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed multiple metal pans wet nesting stored on shelf next ware wash area in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed triple door reach in cooler gaskets soiled across from cook line in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license expired 12/01/2021. Admin Complaint

Intermediate - Lack of toilet tissue at each toilet. Did not observe toilet paper in female restroom. Operator replenished toilet paper. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Did not observe hot or cold running water in male restroom. Per Operator, there is a plumbing issue in male restroom and a service request was made. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.

Basic - Plumbing system in disrepair. Observed exposed wires under hand wash sink in male restroom. Per Operator, a service request was made. Staff and guests are currently using female restroom. An out of service sign is posted on the male restroom door.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed at self serve area, spoons and forks not stored inverted. Operator stored correctly. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed plastic wrapped around leaking pipe at three compartment sink.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed and stored properly. Corrected On-Site