CHIPOTLE MEXICAN GRILL #2861

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees returned from going outside and started working with clean containers and preparing food did not wash their hands - educated operator - employee washed hands.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face - then proceeded to put on gloves and prepare food without washing their hands- educated operator- employee washed hands properly. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drinking canister was stored in dry storage above paper tortilla holders.

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.

Intermediate - Handwash sink used for purposes other than handwashing.Observed gloves stored in handwashing sink in kitchen. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored with bowls and silverware for store on rack in dry storage area. Operator removed. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed employee handling raw chicken then proceed to wash hand with no soap. Discussed with operator. Operator instructed employee to re wash hands properly Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored under dripping water. Walk in cooler condenser dripping water, cases of packaged raw chicken stored under dripping water. Operator placed pan to catch water and made service request Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front line sanitizer bucket tested at 50ppm Quat. Operator remade sanitizer at 400ppm Quat Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table on prep table at flat top: chicken (123F - Hot Holding). Operator states item was cooked 1.5 hours ago. Operator reheated to 165°F Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect landing on take out plate Employee killed flying insect and discard take out plate. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil...kitchen. Employee changed . Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods...front line handwashing sink.

Basic - Open dumpster lid....employee closed it out . Corrected On-Site