CHIPOTLE MEXICAN GRILL

Basic - Equipment and utensils not properly air-dried - wet nesting. -red lids on dish storage rack, operator put in perforated pan to drain Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom of front doors

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut lettuce (45F - ambient cooling since 6:00, temped at 11:30), walk in cooler

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. -cut lettuce (45F - ambient cooling since 6:00, temped at 11:30), walk in cooler,

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce (127-132F - Hot Holding), take out line, advised to move to stove for rapid reheat. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cut lettuce (45F - ambient cooling since 6:00, temped at 11:30), walk in cooler, covered tightly

Basic - Bowl or other container with no handle used to dispense food. -bowl in chips on front line. Educated operator, operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -cooking oil not labeled.