CHIPOTLE #1259

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. - sanitizer bucket 0ppm - new sanitizer 200ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - expired test strips - operator open new test strip Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine in dining area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocado stored over ready to eat foods in walk-in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine. -Green cutting board

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water. - dish machine area. Corrected On-Site

Basic - Food stored on floor. - rice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - black substance on exterior of soda machine

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -multiple employees between switching tasks, new gloves no hand wash

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee switched from dirty to clean dishes no hand wash

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dirty to clean dishes no change of gloves

Basic - In-use utensil stored in sanitizer between uses. -utensil used for food bag cutting and contents dispensing in sanitizer Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 119-130, less than 1 hour. Corrective action taken: product retaken to reheat Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. - under counter cooler at front prep area

Basic - Standing water in bottom of reach-in-cooler. - under counter cooler at front prep area

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - barbacoa for hot hold (144f-158f - Reheating) - shredded pork for hot hokd (155f-162f - Reheating) - pinto beans for hot hold (149f-154fF - Reheating); black beans Manager put back on stove for further reheating Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - door closing device damaged

Basic - Standing water in bottom of reach-in-cooler. - front line cooler

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - chlorine sanitizer zero ppm

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink

Intermediate - Handwash sink not accessible for employee use at all times. - next to ice machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Open dumpster lid.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelf above prep area on cooks line Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner stored next to clean utensils Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bulk rice blocking hand sink on cooks line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow fluid. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above prep table

Basic - Food stored on floor. Bag n box in dry storage area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in dining area

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on line blocked on cooks line Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. In grill area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on walls around mop sink.

Basic - Working containers of food removed from original container not identified by common name. Bulk rice, brown rice