CHIPOTLE MEXICAN GRILL

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 3 employees handle garbage can while discarding garbage, then proceeded to changed gloves, put on new gloves ,proceeded to prepared food with out washing hands first. Employees washed hands Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, then handled clean pan of cooked pork; no glove change; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter in stagnant water: cooked brisket (72F - Cold Holding) As per operator, stored since 10 minutes. Not prepped or portioned today. Operator moved to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (121F - Hot Holding) As per operator herald in hotbox less than 4 hours. Employee placed on grill to reheat. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Approximately 5 employees employed less than 60 days. Emailed form to operator.

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked brisket thawing in stagnant water on prep table. Operator corrected. Corrected On-Site

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. Observed employee touch face then touch clean pans and prep counter; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: cut lettuce (53F at 3:53pm - Ambient Cooling) As per operator, cooling since 7:30pm. Item did not cool to 41F in a total of 4 hours. Entire product was not fully immersed in ice. See stop sale. Corrected On-Site Repeat Violation Admin Complaint

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. Emailed poster to operator.

Basic - Old labels stuck to food containers after cleaning at dish drying rack.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched personal phone and proceeded to serve food without changing gloves and washing hands; Manager educated; employee washed hands and changed gloves; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (112F - Hot Holding); in hot box at cook line; as per operator food out of temperature for approximately 30 minutes; returned to be reheated to 165 F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored- sanitizer spray bottle stored with to go foods on the shelf at prep area; Removed Corrected On-Site

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 Corrective Action Taken

Basic - Floor soiled/has accumulation of debris- dining room and prep area

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. rice (126-144F - Hot Holding) at the hot line in the kitchen/ prep area; food overstocked; as per operator food out of temperature for an hour. Operator removed top part of the food and moved it to the stove to be reheated to 165° F Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several dining room tables, single service item (forks and knives ) area, soda station and front counter/ front food service area- have presence food debris. Operator cleaned and sanitized areas. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw chicken stored above a container with mandarins inside walk-in cooler. Operator stored properly Corrected On-Site

Basic - Employee opened beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. Operator discarded Corrected On-Site

Basic - Employee personal items( cell phone )stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed Corrected On-Site

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

Basic - Food stored on floor. Observed a container with cooked chicken stored on the floor on cook line. Operator cleaned and sanitized bottom of container and stored properly Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On back area. Operator stored properly Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Right outside walk-in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice scoop handle in contact with ice. Operator removed and transferred to 3 compartment sink for cleaning. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle with sanitation solution stored on prep table by food shredded machine. Operator stored properly. Corrected On-Site

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