CHIPOTLE MEXICAN GRILL OF COLORADO

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. Observe one employee clean food debris from front service line with gloves, then return to work without first washing hands or changing gloves. Discussed proper hand washing with manager at time of inspection. Employee wash hands and wore new gloves at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 89°F at 1:33 PM placed on front line at 1:30 PM reheated to 197°F at 1:45 PM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles in front lobby area are soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Washcloth sanitizer tested 0PPM of coronary ammonia. Manager refilled bucket retested at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked diced steak (130F - Hot Holding) in hot well on cook line. Operator reheated at time of inspection, temped 172 F. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish room next to three-compartments sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked steak (112F-119F - Hot Holding) stored in hot well on prep table at cook line. Operator reheated at time of inspection, re temp: 182F. Corrected On-Site

Basic - Accumulation of black mold like substance inside warewashing machine.

Basic - Wall soiled with accumulation of black mold like substance by three compartments sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold well at take out order station: Cold holding: corn salsa 47 F, tomato salsa 45 F, shredded cheese 48 F, sour cream 44 F. Manager placed items in ice bath and moved to walk-in cooler at time of inspection. Re temp: corn salsa 37 F, tomato salsa 38 F, shredded cheese 42 F, sour cream 42. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at dish washing area. Operator relocated trash can. Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink next to three compartment sink. Discussed with manager about handwash sink for hand wash only. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in office. 1 live fly under prep sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Griddle top soiled with black charcoal like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Back kitchen area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container of cooked steak (123F - Hot Holding) in the hot box at take out order station. Operator reheated and temped 170 F. Corrected On-Site

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Griddle top soiled with old food debris and grease.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Griddle top soiled with accumulation of grease and burned food debris. Manager stated that routine cleaning will be done at the end of the business day.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 sanitizing bucket tested less than 100ppm. Operator replaced sanitizer and tested 200ppm. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Warning - From follow-up inspection 2022-06-14: Time Extended - From follow-up inspection 2022-06-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-06-14: Time Extended - From follow-up inspection 2022-06-16: Time Extended