CHIPOTLE MEXICAN GRILL OF COLORADO LLC

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, corrected to 200 ppm Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding); shredded beef (121F - Hot Holding); beans (124F - Hot Holding); white rice (114F - Hot Holding) on Togo hot table, items removed Repeat Violation Admin Complaint - From follow-up inspection 2023-10-05: Cooked chicken 119F Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards Repeat Violation Warning - From follow-up inspection 2023-10-05: Time Extended

High Priority - - From initial inspection : 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. Dish machine sanitizer at 0ppm, manager kept priming dish machine, was able to get sanitizer to 10ppm, manager set up sanitizer sink to sanitize dishes Repeat Violation Admin Complaint - From follow-up inspection 2023-09-13: Dish machine not being used to sanitize, 3 compartment sink set up to sanitize, 200ppm quaternary Time Extended - From follow-up inspection 2023-09-19: Sign on dish machine stating do not use, machine is unplugged Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board Warning - From follow-up inspection 2023-09-13: Time Extended - From follow-up inspection 2023-09-19: Time Extended

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. Operator uses it to wash and ring then sanitizes in the 3 compartment sink. Repeat Violation

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

Basic - Equipment or utensils not designed or constructed in a durable manner. gaskets on cooler in center table

Basic - Floor soiled/has accumulation of debris. Floors under equipment

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. 0 ppm operator will sanitize in the 3 compartment sink until repairs are made.

Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub pads in back hand wash sink, operator moved them. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored with single service items, operator moved it Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper drying procedures.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket by dish machine, and side line, operator changed them out.

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 touched hat then engaged in preparing food, discussed proper hand washing procedure with manager Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cut chicken (119F - Hot Holding), manager pulled from hot holding unit and put on grill to reheat, reheated to 176F Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager unstacked dishes to dry properly. Corrective Action Taken

Basic - Walk in cooler fan guards soiled with accumulated food dust.