CHIPOTLE 3685

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (44F - Cold Holding); in cooler by cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 10 minutes; food moved to different 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. steak (112-143F - Hot Holding); pastor (120F - Hot Holding); chicken in holding 7nit by the side window; as per operator food out of temperature for approximately 20 minutes; food placed on flat top to reheat to 165 F ; Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped removed glasses and wiped face with hand, after without washing hands employee handled tongs to cook chicken, discussed with operator employee washed hands. Corrected On-Site

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 used hand to move trash can out of path and after without washing hands employee handled clean measuring cup to portion cooking oil, discussed with operator, employee washed hands. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dry storage rack in dish washing area large plastic bins not stored inverted, discussed with operator who corrected storage of dishes. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation - Employee long hair wearing visor.

Basic - Floor area(s) covered with standing water - Men's bathroom.

Basic - Toilet leaking in Men's Bathroom.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. to go station - chopped chicken (121F - Hot Holding) operator states held under 2 hours - moved to stove for reheat. chopped chicken (177F - Reheating). Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust at three compartment sink in dish area.

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 dish machine; chlorine 10ppm. Operator primed machine, retested at chlorine 100ppm. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container with no lid on table next to rice cooker. Operator removed beverage container. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At soda dispenser ice chute at To go station - operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At to go,area - car keys - employee removed from prep area. Corrected On-Site