CHIPOTLE #3523

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. At front counter, employee touched glasses, hat then proceeded to touch prepared meals,(bowls, wraps, bags) , without washing hands. Advised operator of proper handwashing. Operator educated employee.

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 no time marking. Steak has no time stamp. Per operator, cooked approximately 15 minutes ago. Operator placed time mark for remaining 3.75 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. drive thru steam well: honey chicken (127F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator returned to grill to be reheated 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. Observed employee preparing food then touching face and proceeded to handle single service item and package order without washing hands. Educated operator and employee washed hands properly. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Triple Sink (Quaternary 400ppm). Educated operator and sanitizer was fixed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored above container of single service to-go containers- operator removed purse. Corrected On-Site

Basic - Single-service articles improperly stored. Box of to-go containers stored on floor at back dry storage area- operator moved off floor. 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. Emailed Big 6 poster to operator. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee push down trash with gloved hands then proceed to handle utensils without changing gloves. Discussed with operator

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher across from ice machine Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher across from ice machine, fire extinguisher next to back door

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46°F - Cold Holding) per operator product held approximately 1 hour in the cold holding unit in the cook line in the drive thru area. Per operator product haven't been prep or portion today. Operator placed product in an ice bath. Corrective Action Taken