CHIPOTLE MEXICAN GRILL

Basic - Accumulation of black/gray mold-like substance on ice dispenser of self serve soda machine

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating in kitchen, discussed with manager on duty, employee discarded food. Corrective Action Taken

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

Basic - Floor soiled/has accumulation of debris. Dining room area has food debris on the floor. They state that they had a rush and were in between shift change. Discussed with the manager who states that they clean the dining room area every top of the hour and when they see that it is visibly soiled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cilantro rice 124F hot hold second temp at 2:15pm 140F Brown rice 119F hot hold second temperature at 2:15 pm 137F hot hold. It is chipotle policy not to reheat rice, out of temp rice was discarded and replaced Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cook line, prep areas, storage areas, restrooms and dining room Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink at the entrance of the kitchen.. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor heavily soiled behind front counter and also where to go food id picked up. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Chicken (124F - Hot Holding, reheat temperature @3:05pm 165F,); cooked Chicken (125F - Hot Holding, second temperature at 3:05 pm 178F). Doods were in steam table for less than 4 hours. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulated food debris on prep tables. Repeat Violation

Basic - Floor area(s) covered with standing water. There is standing water in the men's restroom no signs of drain back up or leaking plumbing. Operator stated that the water could be from not getting the floor dry enough after cleaning the floor.

Basic - Floor soiled/has accumulation of debris. Floor has a heavy accumulation of food debris behind front counter, prep areas, storage area,seating area.Repeat Violation Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tables in seating area soiled with food debris

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Seating area, hall way

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding, second temperature 187F reheat); Beef (124F - Hot Holding, second temperature at 2:11 189F reheat)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulated food debris on prep table located on front line and on prep table to the left as you enter the rear area of the kitchen. Staff to wipe down prep tables Corrected On-Site

Basic - Floor soiled/has accumulation of debris.

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. Chlorine 0ppm. Operator to utilize 3 compartment sink to sanitize dishes until dish machine is working properly. Warning - From follow-up inspection 2024-02-12: On arrival the establishment had the dishwasher shut down and was utilizing the 3 compartment sink with a ppm of 300. The establishment has has a repairman out on 1-30-24 and 2-5-24. The repairman was unable to fix the machine and is scheduled to come back to remove the back of the machine today at 3pm. Discussed disposition with Supervisors Marquetti and Meakins. Will check during next unannounced inspection Time Extended

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee wiped countertop with paper towel

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef116F hot hood, operator placed in oven to reheat. Second temperature at 3:29 176F reheat

Basic - Cutting board has cut marks and is no longer cleanable. Operator put new cutting board into use. *Repeat Violation Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Operator replaced cutting board Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Establishment had its 3 compartment sink set up rinse, wash and sanitize. Discussed the proper way to set up 3 comp sink

Basic - Floor area(s) covered with standing water. Large amount of standing water on the floor near 3 compartment sink. Operator stated she emptied all 3 sinks at the same time but no plumbing issues.

Basic - Working containers of food removed from original container not identified by common name. Oil on cook line not labeled. Discussed the importance of labeling food removed from its original container with operator.

Basic - Floor area(s) covered with standing water at front line near hand wash sink, corner near mop sink.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Ladder stored in Walk in cooler. Discussed with operator, ladder removed by manager. Corrected On-Site

Basic - Utensils in poor condition. Damaged lid on food container in Walk in cooler . Lid replaced by manager. Corrected On-Site

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