CHIPOTLE MEXICAN GRILL 2992

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....steak 49F in reach in cooler at kitchen, food not prepped or portioned today , food being held less than four hours . Manager removed food another acceptable cooler . Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues...bottom shelf in tall reach in cooler .

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 at hot holding table at DML station being held less than 4 hours . Employee time marked. 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken 113F, 109 F in steam table at server station , after starring food temperature 146-150F , food being held less than 4 hours . Corrective Action Taken

Basic - Food stored on floor....onion , employee properly stored Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...blocked by cart at dishwashing area. . Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at kitchen. Employee cleaned Corrected On-Site

Basic - Employee personal cell phone stored on prep table next to meat cutting station. Employee removed phone. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in steak cutting station. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Online steam table ; chicken (119°F - Hot Holding); steak (114°F - Hot Holding). Operator stated items cooked/reheated on grill prior to being held in steam table, being held less than 1 hour, moved items to grill to re-heat. At cook line; chicken (180°F - Reheating); steak (181°F - Reheating). Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at to go station tested at less than 50ppm. Discussed proper concentration levels with operator. Operator refilled, retested at 400ppm Corrected On-Site