CHIPOTLE MEXICAN GRILL

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at restroom hand wash sink. Operator refilled Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of clean equipment in prep area. Operator removed, 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. In front steam table, black beans (122F - Hot Holding), cooked approximately 1 hour ago, and placed in steam table immediately. Pinto Beans (121F - Hot Holding) ,cooked approximately 1 hour ago, and placed in steam table immediately. Advised manager to reheat foods . Foods were placed on stove to reheat. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. On cook line, cold snd hot bar area and dishwashing area, floor has accumulation of debris and soiled. Employee began sweeping up debris during inspection Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test for dishwasher. Discussed with operators to have chlorine test strips before opening

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any handwashing sink. Discussed with operator to provided paper towels