CHIPOTLE #4005

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Make table steam well: pastor chicken (100F - Hot Holding); black beans (98F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator returned products to stove to reheat to 165+F. 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. Per operator, unit is not in use. Per operator, Part has been ordered. No evidence that unit has been used recently.

Basic - In-use utensil in non-time/temperature control for safety salt not stored with handle above top of food within a container on cook line. Operator removed. Corrected On-Site

Basic - Onions stored on floor across walk in cooler. Operator placed on shelf. Corrected On-Site

Basic - Single-service forks not stored inverted or protected from contamination at drive through window. Operator inverted forks. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information...wrong expiration date . Employee food handler training validated 3 years from the completion date .

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 went from preparing food to handling sanitizer bucket to take to dish area, returned to cook line and continued preparing food without washing hands. Discussed with employee who then washed hands Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting in dish area.