CHIPOTLE 4089

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed roast pork on front counter steam table at 125f placed on steam table at 1:20 pm , employee reheated item to 200f at 1:37pm Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink closest to flat top grill, manager placed soap at the hand sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed, discussed with manager .

Basic - Food stored on floor.observed soda fountain box stored on floor next to soda co2 station closest to the back door , manager raised items off the floor. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand washing sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook pork on counter 80 f 2nd temp 63 f moved to walk in cooler Corrective Action Taken

Basic - Employee eating while preparing food. Employee testing chips while bagging the production.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes and pulling fully sanitized dishes out of the dish machine with soiled gloves. Discussed with operator the importance of hand washing.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email.

Intermediate - Handwash sink used for purposes other than handwashing. Wetting rags in the hand washing sink.

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. Provided by email.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for 4 employees observed 1 employee training.

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