CHIPOTLE MEXICAN GRILL OF COLORADO

Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives at customer counter not inverted, staff corrected Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at rear of kitchen, operator replaced Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils at self service counter not inverted, staff corrected placement Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks and spoons not inverted at self service counter, order corrected Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks and spoons not inverted with handles up at self service counter, staff inverted Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to dish machine, replaced Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked after being removed from dish machine

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks not inverted at self service counter, operator corrected Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Glue trap in dish room with accumulation of dead flies, operator will get extra glue strips from pest control

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk-in cooler, order corrected Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near rear storage room Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line cooked steak (44F - Cold Holding), moved to walk-in, retemp 43F Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cilantro on cook line, operator corrected placement Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked steak in walk-in cooler, operator corrected order Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks at self service counter not inverted, operator corrected storage Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink, operator hung mop Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line 50ppm, corrected to 200ppm Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. 2 by soiled linens 1 by prep sink in kitchen 1 in dish room

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.ladies restroom 86 degrees after running 2 minutes

Basic - Garbage can located outside has no lid on half side and the other half is open. Dumpster is shared.

Basic - Nonfood-contact surface soiled with food debris, dirt, or dust.top of dish machine

Intermediate - Hot water supply not maintained during peak periods. -hand sink at front counter 88 degrees Fahrenheit Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease and standing water -standing water in dish washing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer have accumulation of grease

Intermediate - Hot water supply not maintained during peak periods. -hand sinks in kitchen Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice bucket at ice machine

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water at three compartment sink

High Priority - Employee washed hands with cold water. -hand sink next to rice containers and front counter taking too long to get to 100 °F. Observed employees washing hands with cold water

Intermediate - Hot water supply not maintained during peak periods. -hand sink adjacent of three compartment sink -hand sink at front counter

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line have accumulation of grease -standing water at dish machine area