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 and the time removed from temperature control cannot be determined. - steak at drive thru line. Operator added Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - pork (133F - Hot Holding). Operator turned up unit. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. - at cookline

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. - employee placed sanitizer bucket on floor after preparing the solution. Manager educated employee Corrected On-Site

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 hot box

Intermediate - Food being cooled by less effective method as evidenced by inadequate rate of cooling during time of inspection. WALK IN COOLER: - tomato ambient <4 hours (46f-48f F - Cooling) Time was marked as prep 7:58am, time of temperature reading 11:48am. Observed pans of tomato sitting on top of ice, not submerged. Advised operator to add more water to ice bath so that food pans are submerged into ice bath.

Intermediate - Records/documents for required employee training do not contain all of the required information. - missing date of completion, date of expiration, and D.O.B. Manager states employees have gone through training.

Basic - Drain cover(s) missing. At the ice machine