CHIPOTLE MEXICAN GRILL 4352

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep table HOT WELL - cooked steak (115-121F - Hot Holding). Per employee cooked approximately 25-30 minutes. Employee moved steak back to grill to reheat and turned up temperature to holding up unit. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee unaware if signed bulletin when onboarded. Bulletin provided and signed during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee failed to remove stickers from avocados before washing and beginning to cut. Employee began removing all stickers. Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in red under charged zone.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up keyring and lanyard and put in pocket and then continued food preparation without washing hands and changing gloves. Reviewed proper procedures with employee and employee washed hands and put on new gloves. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen and counter sanitizer buckets reading less than 150ppm quaternary. Employee remade both to proper 200ppm quaternary. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line handled cell phone and continued to cook chicken without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Both front counter sanitizer buckets reading 0ppm quaternary. Manager remade to proper 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, chopped lettuce (48-51F - Cooling) at 1:35pm. Per time stamps cooling exactly 4 hrs - prepped at 9:30am. Manager removed lids from containers and began placing in ice bath to rapid chill to 41F. Corrective Action Taken

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic forks at drive through line not stored with all handles facing same way. Employee began to rearrange forks for proper presentation. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable in prep station. Operator discarded cutting board Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep station. Operator moved wiping cloth to sanitizer solution. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer quaternary solution at 50ppm quaternary. Operator remade to 200 ppm quaternary. Corrected On-Site