CHIPOTLE #3632

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 touched personal phone and made drink for customer without washing hands; employee touching visibly soiled keyboard at window order area and touched lettuce and cheese without washing hands first ; manager educated and employee washed hands; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (54F - Cold Holding);at front counter; food out of temperature for approximately 1 hour; food placed in ice inside the walk-in cooler; Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and emailed poster Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair- by ice maker

Basic - Plumbing system in disrepair- at ice maker

Basic - Standing water in floor - by ice maker;

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 touched broom and dust pan while sweeping floor and then handled clean utensils and food storage containers while beginning to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Basic - Employee eating while preparing food. Observed employee eating while portioning and preparing tortilla chips, operator pulled employee from position and chose to discard container of tortilla chips and all portioned chips that the employee was working on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored apron in handwashing sink at front line , manager moved Corrected On-Site

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil...employee changed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw steak stored over RTE chicken. Operator moved chicken. Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Quaternary 0ppm) Operator switched to three compartment sink. 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 (126°F - Hot Holding); at steam table by drive through window; As per operator chicken cooked this morning and placed in steam table to hot hold. Openings at steam table not covered and little water on the bottom. Operator placed chicken on the flat top to reheat to 165° F, added water and covers openings with lids - Corrective Action Taken. beans (122°F - Hot Holding); at front counter steam table. As per operator beans cooked yesterday and reheated in the morning for hot holding. Openings at steam table not covered to trap steam. Operator reheated food to 165° and placed back on the steam table to be served. Corrected On-Site

Intermediate - Handwash sink across from steam table near drive through window used for purposes other than handwashing- pans stored inside. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Oil cases stored on the floor across from mop area.

Basic - Reach-in cooler interior has accumulation of soil residues- at cook line across from flat top.

Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink- all. Operator provided paper towels and soap at all handwash sinks. Corrected On-Site