CHIPOTLE MEXICAN GRILL #1136

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.0 ppm.Afterwards,50 ppm. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Caulking is soiled by the prep sink area. Wall is soiled by the ice scoop area. Residue build up surrounding the juice nozzles.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Quaternary ammonia,over 400 ppm..Afterwards,200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up surrounding juice nozzles in the dining room.

Basic - Clean linens stored on floor.

Basic - Cutting board has cut marks and is no longer cleanable.Green cutting boards.

Basic - Floor soiled/has accumulation of debris.Drain at front line area.

Basic - Floors not maintained smooth and durable.Grout is missing throughout the establishment. Floor is soiled at the cooks line area.Repeat Violation** Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice pot has a residue build up. Grill guards have a heavy residue build up.

Basic - Space in ceiling above ice machine area.

High Priority - Employee touched hair and then touched foil wrap without washing hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards are stained and grooved. Interior of sprayer hose is soiled.

Basic - Floor soiled/has accumulation of debris.Debris on floor throughout the establishment. Drain holes are soiled at the cooks line.

Basic - Floors not maintained smooth and durable. Grout is missing throughout the establishment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Salt in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled throughout the establishment. Top back of fryer cabinets have a grease build up. Grill splash guards have a heavy residue build up. Caulking has a build up of black like substance by the prep sink area,

Basic - Stored food not covered.Washed and peeled onions in walk in cooler and washed peppers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Steak,45 f held less than four hours transferred to walk in cooler for a quick chill. After .5 hour,43 f. Corrected On-Site

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

Basic - Holes in wall by the walk in cooler and dry storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by mop sink area. Drain hole is soiled by the front line area. Wall has a build up of black like substance by the prep sink area.

Basic - Unwashed oranges stored with ready-to-eat corn in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of bag in box on the holding area Corrected On-Site

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. On front service line

Basic - Single-service articles not stored inverted or protected from contamination. Lids for soufflé cups at beverage station for customers Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards are stained. Surrounding areas of the juice and ice nozzles are soiled.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.Nacho chips.

Basic - Clean linens stored on floor.

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Chicken reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker is soiled. Top back of fryer cabinet and back splash of grill have a residue build up. Walk in cooler gaskets are soiled.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at front line area and drink station area.

Basic - Walk in cooler shelves have accumulation of soil residues.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards are soiled. Ice nozzle is soiled in the dining room. - From follow-up inspection 2023-08-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine filters expired 8/9/23. - From follow-up inspection 2023-08-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Some excess food on top of the sandwich station. **Corrected On-Site. Back of grill and rice pots have a heavy residue build up. - From follow-up inspection 2023-08-31: No excess food on sandwich station. Time Extended

High Priority - One live small flying insect in kitchen by dirty linen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored next to lettuce in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting boards in kitchen.Surrounding area of the drink nozzles are soiled.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by trash can. Corrected On-Site

Basic - Accumulation of debris on exterior and interior of warewashing machine.

Basic - Gaskets in in poor repair.Walk in cooler.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Salt at cooks line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents in kitchen are soiled at the back line.Exterior of rice pots and back splash guard have a heavy residue.Side of gaskets have a residue build up.

High Priority - Toxic substance/chemical improperly stored.Concentrated sanitizer stored next to gloves on storage rack.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Green cutting boards are stained in kitchen.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Prep station area. Corrected On-Site

Basic - Clean linens stored on floor.Back line area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Walk in cooler gasket is soiled.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at condiment station.Platters are not inverted by the front line area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak 124° less than 1 hour at prep area. Put on grill to reheat. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on storage rack.