CHIPOTLE MEXICAN GRILL 1859

Basic - Floor area(s) covered with standing water. Near dish machine and 3 bay sink

Intermediate - Handwash sink not accessible for employee use at all times. Hose in hand sink, manager moved Corrected On-Site

Basic - Plumbing system in disrepair. Faucet on hand sink next to dishwasher is loose

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small grill cooler is soiled in old food debris

Basic - Floor area(s) covered with standing water. Near dishwasher and mop sink

Basic - Floor soiled/has accumulation of debris. Grease between grill and counter

Basic - Floor area(s) covered with standing water. By ice machine

Basic - Floor soiled/has accumulation of debris. Throughout kitchen and under grill at front counter Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dining room tables accumulated with food debris. Educated manager, employees cleaned and sanitized tables in dining room. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Spice shaker next to grill. Label was added during inspection Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind ice machine. 2. Floor drain soiled under rear prep sink. 3. Wall behind grill soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter under register has a build of of food particles Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Educated manager who spoke with employee Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Rack in front of rear hand wash sink next to ice machine Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment and front counter Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between sneeze protection and front counter soiled with a black substance

Basic - Open dumpster lid. 2. Dumpster pad dirty

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 blank form to Manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans set on side. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Behind equipment.

Basic - Nonfood-contact surface soiled with grease, food debris. Food debris under prep table shelf.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At front cook station. Cleaned and sanitized. Corrected On-Site

Basic - In-use tongs stored in cracks between pieces of equipment. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies room Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded chicken found at 118°-167° overstocked pan. Advised manager to rapid reheat and not fill pans above chill line. Reheated to 181° Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom

Basic - Ceiling tile missing. Over walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from hood system

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Diced Steak 110***. While checking temps, noted water in steamer only touches bottom of pan. Asked about standard procedures to find them asking for 1 inch in bottom of steamer well. Advised to reheat, new temp 169°: Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at 3 bin sink area is taped off with do not use signs. Advised to get soap and display it for use. Corrected On-Site

Intermediate - No soap provided at handwash sink. 3 bin sink area.

Basic - Utensils in poor condition. Several scrapers hanging in clean dish area.