CHIPOTLE MEXICAN GRILL #2488

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At triple sink, air gap less than 1 inch between sanitizer hose and flood rim. Operator moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep table, cooked rice (127F - Hot Holding). Per operator on table for approximately 30 minutes. Per operator cooked today at 11:00 am. Per operator out of temperature for less than 4 hours. Operator reheated. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle not stored above cilantro. Operator threw out cilantro. Corrected On-Site

Basic - Single-service articles improperly stored. Single service items stored on floor next to front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline- raw steak stored over queso- operator removed. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall across from CO2 cylinders. PIC killed roach. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (45F @ 3:00- Cooling since 10:19). Item did not make it to 41F within 4 hours. See stop sale.

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. Observed cut tomatoes (45F @ 3:00- Cooling since 10:19). Item did not make it to 41F within 4 hours. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded cheese (47F @ 2:52- cooling since 11:56 second temperature 47F at 3:21). Cheese was being cooled in deep pans with lid on. PIC removed lid and place cheese in shallow pans. Corrective Action Taken

Basic - Soiled wet wiping cloth placed in use with fresh solution. Observed next to handwashing sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. PIC removed and stored appropriately. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to soda holding unit. Manager replaced. Corrected On-Site

Basic - Food stored on floor. Observed tub of oil stored on floor below prep table. Employee removed. Corrected On-Site

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting above warewashing sink.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses at front line and continue makeing burrito bowl. Operator had employee wash hands and change gloves. 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 front counter - white rice (129°F - Hot Holding);. Per operator made 1 hour before. Operator opted to remove and discard product and make new batch. Corrected On-Site