CHIPOTLE MEXICAN GRILL

Basic - Light not functioning. One light under hood. Operator changed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. 2 sanitizer bottles hanging on hand sink in kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Red bowl used to scoop chips in bags - has no handle Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Togo area make line sour cream (51F - Cold Holding). Containers stocked above fill line of unit

Basic - Accumulation of debris on exterior of warewashing machine. Gap between doors and top of machine Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Togo bowl used as a scoop for chips in Togo area. Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket 47-50F

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pre cooked Brisket prepped from original package to pans on 11/25 at 9pm. Internal temperature of brisket 47-50F in walk in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. Food handlers certification expires 3 years. Operator has 5 years.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.1 live fry in the dish area, next routine per Randy hicks

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in hot holding unit gaskets

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled

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 - Equipment and utensils not properly air-dried - wet nesting. On dry storage rack

Basic - Old labels stuck to food containers after cleaning. On dish rack

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

Basic - Equipment and utensils not properly air-dried - wet nesting. On dry storage rack

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets small reach in cooler cookline

Basic - Open dumpster lid.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bowls by dish machine

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Equipment and utensils not properly air-dried - wet nesting. Large metal pans by dish machine

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. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

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, Operator primed and re-checked and observed 50 PPM Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher place dirty dishes into dishwasher and handle clean dishes. Coached staff. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 in the lobby and 2 in prep area. Next routine inspection per Lisa

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Manager moved quaternary test strip when testing sanitizer bucket and did not leave in solution for 10 seconds. Coached manager on proper way

Intermediate - Person in charge unable to answer basic questions about allergens. No food allergens or food borne illnesses posted. Jesus unable to answer. Offered to email poster.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pot and 2 plastic containers not inverted at dishwasher station. Corrected On-Site

Basic - Drain cover(s) missing at triple sink. Manager found and replaced. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwasher stacked 10 metal pans and placed upright. Coached staff member and corrected Corrected On-Site

Basic - Food stored on floor. Observed one Coke syrup box on floor at syrup rack. Observed boxes of green peppers and water softener salt directly on floor by back door. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed food remnants on clean pans. Manager re-washed Corrected On-Site

Basic - Single-service articles improperly stored. Observed box of napkins on floor in dry storage. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic knives, forks, and spoons in drive through area handles not going the same way. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed one mop - mop side down. Manager corrected. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed dry towel resting on sanitizer bucket - not submerged. Coached manager. Corrected On-Site