CHIPOTLE MEXICAN GRILL #802

High Priority - - From initial inspection : 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 0ppm. Operator primed machine 200+ppm. Operator set up triple sink for sanitation 200ppm quaternary. Warning - From follow-up inspection 2025-12-29: Dish machine 0ppm chlorine. Container empty. Manager replaced empty container 0ppm.. Admin Complaint

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. Dish washer went from loading dirty dishes into dishwasher to remove sanitized dishes without washing her hands. Dish washer went to wash her hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (112F-120F - Hot Holding) at to go station, for less one hour. Operator reheated rice to 170F for hot holding. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense chips in back kitchen. Operator removed bowl. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching ready to eat cilantro at cook line. Operator removed. Corrected On-Site

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. Dishwasher (Chlorine 0ppm) - operator changed empty chlorine container. Tested at 100ppm Chlorine. 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. Employee us dirty equipment in dish machine and then removed from dish machine without washing hands. Operator explained to employee to wash hands between dirty and clean. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee washed hands no soap at dish area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter taco lettuce (48F - Cooling); walk in cooler - taco lettuce (67F-73 - Cooling) label states cooling since 9:38am tested at 1:45pm - see stop sale.

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. chopped lettuce (48F - Cooling)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - chopped chicken (126F - Hot Holding); operator states held under 1 hour moved to grill to reheat - chopped chicken (180F - Reheating). Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At dish area hand sink - spray bottle in hand sink - operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At dish area hand sink - operator provided. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (130F - Hot Holding) on make table - operator states held under 1 hour - moved to stove to reheat. Recheck 168F - Reheating. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Paper bowl in chips container- operator removed. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall next to ice tea station. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. to go station - red salsa (46F - Cold Holding) portioned at 8:30am removed from walk in at 12:00pm held under 2 hours operator moved to walk-in cooler. Recheck 2:50pm 43F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by a pan - operated removed. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At soda station next to ice tea containers and back kitchen prep station next to exterior door.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (127°F - Hot Holding), manager stated for less than half an hour. Rice was reheated to 170°F for hot holding. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (122°F - Hot Holding) in cook area, for less than one hour. Cook reheated beef to168°F for hot holding. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at cook line. Manager set up fresh solution at 200ppm. Corrected On-Site