CHIPOTLE MEXICAN GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45, guacamole 45, less than 4 hours per operator. Put on ice during inspection . Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm.

Basic - Food stored on floor. Bag of onions.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at 121° less than 4 hours per operator, reheated to 180 during inspection. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Basic - Single-service articles stored on a soiled surface. Togo trays on floor. Properly stored during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed tables for guests with food debris on them.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor with food debris out front and in prep area.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer in dishmachine. Quaternary test strips provided, need chlorine.

Basic - Accumulation of debris inside warewashing machine. Cleaned during inspection.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time marked during inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan not filled out. Corrected On-Site

Basic - /Sanitizing solution not maintained clean. Solution changed. Corrected On-Site

Basic - Food stored on floor. Soda dispenser hose on floor. Properly stored during inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Properly stored during inspection. Corrected On-Site