CHIPOTLE MEXICAN GRILL

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Manager made new solution. Final reading 300ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pico mild (47F - Cold Holding). Observed at make line at drive thru. Manager states less than 4 hours. Moved to ice bath to rapidly cool. Corrective Action Taken

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 both make lines. Manager printed and modified label to reflect correct times. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - men's restroom Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler door Corrected On-Site

Basic - Food stored on floor. - bagged syrup on floor at syrup rack Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at cook line cold water line disconnected. Water line currently connected to portable AC unit. Other hand wash sink available for use in the area

Basic - Outer openings not protected with self-closing doors. Door closer not connected

Marked exit/path to marked exit blocked. For reporting purposes only. Boxes at the back door

Basic - Drain cover(s) missing. Floor drain at the ice bin

Basic - Light not functioning. 2 lights in the hood burnt out

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 sanitizer empty, operator replaced , primed and tested 100 ppm Corrected On-Site