CHIPOTLE MEXICAN GRILL 1914

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. At 0 ppm Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Employee touched her glasses couple of times then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler box next to tortilla warmer, chopped lettuce 48F cold holding Online order side cooler, chopped romaine 45F cold holding, Per operator both products stored for approximately 1 hour and not prepared or portioned today Operator moved to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on table next to flat top grill on cook line Cooked chicken 126F hot holding, Per operator stored for approximately 1 hour. Operator reheated to 191F++ Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several copies.

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled dishes in three compartment sink and without washing hands employee handled containers of cooked corn to place inside walk in cooler, discussed with operator who educated employees, employees washed hands. Corrected On-Site Warning - From follow-up inspection 2025-07-17: Employee washed dirty dishes and without washing hands employee began to handle portioned soufflé cups of ranch dressing, discussed with operator employee washed hands. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-07-17: In steam table at front counter cooked chicken (122F - Hot Holding) per operator product prepared approximately 2 hours ago and hot held in steam table until served, discussed hot holding with operator who moved product to reheat to 165F+. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in front of walk in cooler interior shelves rusted and pitted, discussed with operator to repair or replace. Warning - From follow-up inspection 2025-07-17: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At to go station steam table cooked chicken (127F - Hot Holding) per operator product cooked approximately 1 hour ago. Discussed with operator who stirred product and placed lid on top to block cold air blowing from ac vent above steam table. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At to go area reach in cooler shredded lettuce (47F - Cold Holding)at 10:45 per operator cooling for approximately 2 hours to 49F at 11:05. At the current rate of cooling product will not reach 41F within 4 hours. Discussed cooling practices with operator who moved product to walk in cooler to cool to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut salad lettuce 46F at front line being held less than 4 hours, manager removed food to walk in cooler . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.....towel stored in handwashing sink at dishwashing area. Manager removed. 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 wrong time marking...carne asada in stem table . Manager discarded food and replace new food with time marked . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Manager provided. Corrected On-Site