CHIPOTLE MEXICAN GRILL

High Priority - Employee touched soiled dishes and then handled clean dishes without washing hands. Employee went to wash his hands. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Sanitizer container empty. No quaternary sanitizer available.

High Priority - Time/temperature control for safety food identified in the written procedure as a steak held using time as a public health control has no time marking and the time removed from temperature control was 1 hour ago. Operator time marked. Corrected On-Site

Basic - Employee personal cell phone stored in a food preparation area on cook line prep table. Cook removed cell phone. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm, filled up at triple sink without sanitizer.

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed employee wash, rinse then dip pot into quaternary sanitizer for approximately 2 seconds. Educated operator. Employee returned pot to dirty dishes to be rewashed and sanitized. Corrective Action Taken

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. Dish machine not currently in use. Per operator, part is on order to repair machine. Operator sanitizing via triple sink with quaternary sanitizer. Corrective Action Taken

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee rinse clean pot with water after sanitizing. Educated employee. Employee returned pot to dirty dishes to be rewashed and sanitized. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front open reach in cooler: diced tomato salsa (45F - Cooling) at 11:26; cooling since 9:30 - 45F at 11:46 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to ensure that product reaches 41F with ice bath cooling method in walk in cooler before bringing product to front make line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans at dish drying rack.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Barbacoa (beef)(127F - Hot Holding) Observed in pot on stove with no flame. Per operator, out of temperature for approximately 15 minutes. Operator returned to heat on stove to reheat to 165+F. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In ladies restroom. Advised operator to replace batten dispenser.

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage pans at dish drying rack. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler leaking from condenser onto floor.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans at dish drying rack. Operator spread out pans to allow to properly dry. Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling cell phone, put on glove and then proceeded to prep/cut ready to eat steak without handwashing, operator spoke to employee who then washed hands and put on gloves.Corrected On-Site Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter prep area drink stored on prep table, operator discarded. Corrected On-Site

Basic - Floor area(s) covered with standing water. At back area by mop sink has standing water. At ice machine next to reach in cooler has standing water in front of Ice machine and reach in cooler. Per operator ice machine has water leak.

Intermediate - Handwash sink used for purposes other than handwashing -food container inside the sink at front counter; removed Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Water on the floor at the back by mop sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);fixed to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen - chopped chicken (124F - Hot Holding) held under 1 hour - operator moved to grill. Recheck 175F. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed - operator displayed during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee filling ice bucket - removed watch Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Open case of juice on walk in cooler floor - operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter Make table rail - Food debris - operator cleaned and sanitized. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128-147F - Hot Holding); in steam table by main front line; food overstocked; as per operator food out of temperature for less than four hours; operator removed top part of the food and reheated. CAT steak (128F - Hot Holding);in steam table across from cook line; food not stirred; as per operator food out of temperature for less than four hours; Operator stirred food; rechecked to 135F Corrected On-Site

Basic - Floor area(s) covered with standing water. By cookline

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area/corrective action taken/operator changed sanitizer to 200/ppm quaternary solution. Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dirty pans stored on dish area hand sink - operator removed pans and cleaned hand sink. Corrected On-Site