CHIPOTLE MEXICAN GRILL - VARSITY PLACE 1534

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles build up of grease/debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles/vents in kitchen above prep area has dust/debris build up.

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm in dish machine. Warning - From follow-up inspection 2024-12-06: Observed 0 ppm chlorine in dish machine. Manager states part ordered, maintenance is coming back out to fix. Time Extended - From follow-up inspection 2024-12-13: Test strip showed 0 ppm chlorine at dish machine. Admin Complaint - From follow-up inspection 2024-12-20: Upon call back Observed 0 ppm chlorine in dish machine. Manager states part ordered, maintenance is coming back out to fix. Admin Complaint - From follow-up inspection 2024-12-30: Dishwasher tank is not working properly, Manager stated the part is ordered for dish tank and will be fixed this week. Time Extended - From follow-up inspection 2025-01-08: Observed during call back that the dish machine is reading 0 ppm of chlorine. Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee switch from cooking raw chicken to cutting ready to eat steak without hand wash.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator printed and displayed current license for establishment. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak hot held at 123F. Operator reheated steak to 169F during time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water throughout establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser. Manager cleaned during inspection. Corrected On-Site

Basic - Accumulation of lime scale on the outside of the dishmachine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment in front of three compartment sink.

High Priority - Live, small flying insects in restroom. One small fly in women's room, and one small fly in men's room.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet metal pans on a rack by the three compartment sink stacked on top of each other not properly air-dried - wet nesting. Observed the manager remove the wet metal pans from on top of each other so they can properly air dry. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water inside of the walk-in cooler. Observed the manager dry the standing water inside of the walk-in cooler. Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil located by the hand washing sink by the dry storage area. Observed the manager remove the soiled solution along with the wiping cloth and replaced with new sanitizing solution as well as a new wiping cloth. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Bowles not inverted or in a protective manner. Observed the manager invert the bowls. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of Hospitality Resource certificates copied and then written on.