CHIPOTLE MEXICAN GRILL 3033

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in the hand wash sink located at cook line.

High Priority - Dishmachine chlorine sanitizer 0 ppm not at proper minimum strength. Operator worked on DW and was able to fix it. Verified chlorine sanitizer was 100 ppm. Corrected On-Site

Basic - In-use tongs stored on pot handle between uses. Operator removed it.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee unaware, unable to answer reheating temperature stipulated by the food code. Reviewed with manager and the employee the correct reheating temperature. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand sink at cook line. Employee replaced soap. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at cook line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of upright cooler soiled, cooler located next to the ice machine.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored under the steam table at front counter next to go items, to go lids cups.

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

Marked exit/path to marked exit blocked. For reporting purposes only. Observed garbage cans blocking exit door.

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 forms to Manager via email. Manager printed forms and had all the employees on duty signed the agreement. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager placed it on display. Corrected On-Site

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

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.

Basic - Floor area(s) covered with standing water. Observed at kitchen area by vertical Standing reach in cooler Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed at to go area single serve containers not inverted Employee inverted single serve containers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at men bathroom. Employee put paper on bathroom. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed at Togo area. Manager inverted single serve containers and lids.

Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door reach in cooler at kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters.

Basic - Single-service articles not stored inverted or protected from contamination. Observed SS Containers not inverted by Togo orders station. Employee inverted SS Containers. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed by ware washing area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed on kitchen area.