CHIPOTLE MEXICAN GRILL

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 in pan at flat grill held using 4 hour time plan per operator, time not marked. Determined that steak time plan started at 10:00am. Corrected On-Site

Basic - Floors not maintained smooth and durable. -small area of floor coating in disrepair near ice machine.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on counter with cutting boards Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water by dish machine, manager adjusted pipe to drain properly Corrected On-Site

Basic - Food stored on floor. Cases of drinks in plastic bottles on floor in storage area Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach coolers on front line has rusted shelves

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insects in office -1 small flying insect near dish machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork (49F - Cold Holding); tofu (50F - Cold Holding); chicken (44F - Cold Holding)less than 4 hours in upright reach-in cooler. Ambient temperature indicates 62°. Door not fully closed. Highest temperature items nearest the door. Operator will monitor, move product if needed for temperature recovery.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -black beans 110 in pan on burner stove. Employee stated they are back up when needed. Heat only turned off less than 30 minutes. Employee reheated to hold at 135° or greater. Recheck 205. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Records/documents for required employee training do not contain all of the required information.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic knives at customer

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect by hand wash sink in kitchen. Removed. Corrected On-Site

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. -Unable to provide proof that employees are informed of their responsibility to report. Provided printed copies of Employee Foodborne Illness reporting forms, all staff on duty read and signed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -food debris on floor behind dish machine.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic knives for customer self service do not have all handles facing up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around 3 compartment sink soiled with minor food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of kitchen reach-in coolers have some build up of food debris. Interior of oven/microwave has accumulation of black substance/grease/food debris. -warming oven interior soiled with some food debris.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near 3 compartment sink.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic knives in customer area not all stored with handles facing up to avoid hand contamination to food contact surfaces.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at dirty end of 3 compartment sink soiled.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -facility added dish machine. - From follow-up inspection 2022-06-03: No plans submitted to DBPR for approval of dish machine. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 119° placed on line less than 1 hour.operator reheated chicken 182° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and area around drink nozzles, evidence of black mold

Intermediate - Handwash sink used for purposes other than handwashing. Employee filling ice bath at Hand sink next to prep area.

Basic - Working containers of food removed from original container not identified by common name. Rice Brown rice