CHIPOTLE #3721

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front line rice 112 ( - Hot Holding); beans (123F - Hot Holding) on front line steam table, for less than 4 hours, operator reheated at 1650F or above. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed guacamole (50/47F - Cooling); shedders cheese (48/46F - Cooling); cut lettuce (47/45F - Cooling); covered while was in cooling process, located in walk in cooler. Operator uncovered it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the reach in cooler across the cook line.

Basic - Reach-in cooler interior have accumulation of soil residues. In reach in cooler located across the cook line and a vertical reach in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a food handler removed her gloves and put on new gloves without washing her hands. The manager stopped her and had her wash her hands. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice bucket not inverted. The manager inverted it. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup of soda above bagged to go orders. The manager discarded the soda cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. The manager cleaned it. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice being dumped in the prep area hand washing sink.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (121F - Hot Holding) stored in the warmer for less than 30 minutes, operator reheated beef (168F - Reheating). Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler shelves have accumulation of soil residues by the drive thru window.

Basic - Working containers of food removed from original container not identified by common name. Observed brown rice and white rice out of their original packaging in white containers with no name label. Operator placed name. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (52F - Cold Holding) stored on top of the prep table by the drive thru window, operator placed back inside the reach in cooler.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted by the dishwasher machine, operator placed correctly. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not used in the correct order. Observed rinse, wash and sanitize order. Explained to employees how to wash and set up properly the 3 compartment sink. Operator rewashed all items. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed standing water by the cookline. Operator cleaned during the inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed cups stored on the floor by the dry storage rack.

Intermediate - No soap provided at handwash sink. Observed battery in soap dispenser dead. Located in drive thru area. Manager changed battery. Corrected On-Site

High Priority - Food preparation sink has soil/old food residue.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are soiled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dining room, kitchen floor, and under cooking equipments are soiled/has accumulation of debris.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under preparation tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service forks not stored inverted or protected from contamination. Manager inverted all forks. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the establishment.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 400ppm. Manager corrected to 200ppm. Corrected On-Site