CHIPOTLE MEXICAN GRILL #1217

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

Basic - Open dumpster lid.

Basic - Wash solution not maintained clean in three compartment sink . Manager drained water. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking... steak 117F in hot box being held less than 4 hours . Manager voluntarily discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...filling container from handwashing sink at front line . Employee removed container Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 54F in ice bath at front line , food being held less than 4 hours . Manager voluntarily discarded food , replace new food with time marked. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information...wrong expiration date.

Basic - Wet mop not stored in a manner to allow the mop to dry...manager hanging it up. Corrected On-Site

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...observed at 3:55 shredded cheese 45° , cut lettuce 45° in walk in cooler , food was prep today at 8:30 am .

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...observed at 3:55 shredded cheese 45° , cut lettuce 45° in walk in cooler , food was prep today at 8:30 am . Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans (81°F-89°F - Hot Holding); Black Beans (110°F - Hot Holding), in hot holding across grill , for less than 2 hours. Both items were reheated above 165°F for hot holding. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; chicken (116°F - Hot Holding). Chicken not placed in steam table directly after cooking, pan left on prep table and began to cool before placed in steam table. Operator reheated chicken to 170°F. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to dish machine; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the walk in cooler . Manager provided . Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2021. Operator renewed license Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen, a pot of cheese sauce, and cooked chicken. Product not portioned, or prepared today. Operator moved cheese sauce to pot to reheat and chicken to flat top. cooked chicken, cheese sauce (75°F - Cold Holding) Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink outside of walk in cooler. Operator restocked Corrected On-Site

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