CHIPOTLE MEXICAN GRILL #1032

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee open beverage container stored on food preparation table next to food items. Operator discarded at will. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water next to walk in cooler.

Basic - Food stored on floor. -Observed a bag with rice stored on floor in prep station. Operator removed and stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at a threaded hose Bibb next to victory wash station.

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door blocked with garbage containers. Operator removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed crack on top of cambro containing brown rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hair on outside of container of rice. Employee cleaned. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On front cook line. Employee cleaned during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sour cream cold held at 45F in reach in cooler. Per operator,sour cream transfer from walk in cooler to reach in cooler 1 hour prior to the inspection. Operator placed ice pack on item for quick chill Corrective Action Taken

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak hot held at 126F in hot holding cabinet. Per operator, steak cooked 30 minutes prior to the inspection. Operator reheat steak to 173F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box- white rice with cilantro (112F - Hot Holding) per employee food hot held less than two hours, employee reheated to 1(70F). Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by self customer display, employee replaced with new nozzles Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45 degrees Fahrenheit in refrigerator. Potion stock above chill rim operator removed and placed in walk-in cooler for quick chill. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with rolling cart. Operator relocate cart. Corrected On-Site

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 scoop with handle stored in rice container. Operator removed and stored properly. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door block with garbage containers 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 at 11:31 a.m., black beans cold held at 118-131 degrees Fahrenheit in steam table. As per operator, item place in unit at 10:30 a.m. Observed reheat beans to 180 degrees Fahrenheit. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation black mold like substance buildup on AC vents in storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and eye glass stored on shelf above prep table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-brown rice (132F - Hot Holding), employee stated, hot holding for less than two hours. Employee reheated to 170F Corrected On-Site Repeat Violation

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table- cook line, 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. -Observed cooked steak (108-110 - Hot Holding) in front counter steam table. Operator states holding less than four hours, reheated foods to 174 F. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly near cook like table in kitchen. Instructed Operator to remove fly. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked tofu (116°F - Hot Holding) in to-go station steam table. Operator states holding less than four hours, moved to stove to reheat 165 F. Corrective Action Taken

Basic - Employee preparing food in customer section of dining area. -Observed employee bagging cooked tortilla chips in customer dining room. Employee removed foods from dining room and finish bagging chips in kitchen. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed employee preparing food in kitchen ponytail not properly restrained. Operator instructed employee to properly restrain hair.

Basic - Employee with soiled clothing. Corrective Action Taken

Basic - Food stored on floor. -Observed bag of onions stored on floor in walk in cooler.