CHIPOTLE MEXICAN GRILL 3914

Basic - Floor area(s) covered with standing water. -floor underneath triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris

Basic - Trash can overflowing with garbage. -employee emptied Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Taco lettuce 43-48F after 4 hours. Placed in ice bath in the walk in cooler and then stacked for storage. Several containers 43F, 2 44F, 1 46F, 1 48F in the center. Operator returned to ice bath. Sticker time 7:23, correct per operator. checked at 11:25

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Employee came off break and sanitized his hands, went in walk in cooler without handwashing

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110-140F in the rice cooker. Off at time of temp check. Operator stated they are discarding

Basic - Old food stuck to clean dishware/utensils. 1/6 pan Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Around water filters, steady dripping onto the floor

Basic - Walk in cooler fan spray/dripping water onto the floor

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. Olivia, no food handler training.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under counter cooler across from grill Corrected On-Site

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

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under prep sink main kitchen area Warning - From follow-up inspection 2024-11-05: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate any proof of approved food handler training for Tricia

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans Repeat Violation

Basic - Floor drain covers missing and/or in disrepair. In front of dish machine and the compartment sink, through trough drain cover missing and broken in areas.

Basic - Water leaking from pipe and/or faucet/handle. Several small leaks at three compartment sink soap/sanitizer dispenser when running.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pinto beans 76-81F. Removed from refrigeration and put in a pot to heat. Left on the stove with no heat turned on. Operator turned heat on Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Steak 117-124F marked to discard at 3:15 pm after 4 hour hold time - @ 4:08 pm.

Basic - Clean linens stored on floor. Bag under shelving next to kitchen entrance

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Portable fire extinguisher gauge in red zone. For reporting purposes only. Cookline across from double warmer

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. 0ppm, operator installed new jug of sanitizer, retested 50ppm Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Presence of live ants. 3 on main line. 8 on drive thru line . 2 on the wall above handsink 8n dish area. Operator wiped off areas with sanitizer. Pest control scheduled for service to address issue. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -mens restroom only 74F

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -accumulation of food debris under pep table Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near drive thru Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. -buckets of paint stored behind dumpster

Marked exit/path to marked exit blocked. For reporting purposes only. -pile of cardboard boxes blocking exit path Corrected On-Site