CHIPOTLE MEXICAN GRILL

EHS observed two containers that contain rice without any labels.

CA-PIC needs to make sure that rice containers are labeled with its common name and not left unlabeled. Once items are taken out of its original container product must be labeled.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

EHS observed to go bowls being used to scoop chips out and placed in the bag.

CA-PIC needs to make sure employees are using scoops to get product out of container. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

2. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.

EHS observed tortilla wrap out of date. It stated that is was expired on May 22, 2025.

CA-EHS informed PIC before the item was used to be served. PIC discarded item.

511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

EHS observed a cell phone on top of the reach in cooler by the grill.

CA-PIC needs to create a designated area for employees personal items and make sure that it is stored away from items and equipment that is used for the facility.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed invoices lacking consistency with temps from US Foods. Some invoices have at least two temps specifying what temperature was taking. Other invoices either have no temps or just temps written at top not specifying what food item temperature was taking.

e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

Informed PIC to ensure that there is a consistency within the invoices for key drop. Informed PIC to ensure that temperatures are being taken. PIC informed EHS that US foods will be contacted. This must be corrected by 05/17/24

EHS observed CFSM (ServSafe Certificate) not posted for public viewing.

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Informed PIC to ensure that ServSafe is posted for public viewing. This must be corrected by 05/16/24

EHS observed food grade containers being used to prop up soda bags. There was a present leak of waster water backing into facility due to drain being clogged. Pans were laying directly in waste water with food contact surface touching floor.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Informed PIC that those containers must stay clean and cannot be used as prop. EHS will attach pictures for refrence.

Observed a soda bag placed directly on floor near mop sink in main kitchen

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Informed PIC to ensure that all food items must be stored at least 6 inches off ground. PIC informed EHS that soda bag probably fell. PIC picked up soda bag and placed it on palate. This was COS

Upon entering facility EHS observed PIC (manager) preparing customers food with a watch on right wrist. Before EHS entered kitchen, PIC removed watch.

g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

PIC removed watch. EHS informed PIC to ensure that the only approved jewelry, a plain wedding band ring, is worn. This was COS.

EHS observed two flies swarming around grill and prep table near serving line in main kitchen.

(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

2. Routinely inspecting the premises for evidence of pests;

EHS informed PIC that facility must be free of pest especially in food prep area. Facility is to increase pest control as well. This must be corrected by 05/17/24

EHS observed PVC pipe at 3C sink not connected which causes leak when in use. PIC informed EHS that work order was placed on April 9th 2024 and provided work order

System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC to have pipe repaired or replaced. This must be corrected by 05/17/24

EHS observed drain from WIC and air gap drain from 3C sink clogged and causing waste water to back up into facility.

e) Conveying Sewage. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. P

Air GAP was clogged with food. EHS informed PIC to ensure that when washing dishes that food is not going directly into sink. Also to ensure that if food does go into drain it is cleaned properly. This was COS.

Observed facility lacking the most recent inspection report. Facility has score of a 95 posted from 4/10/2023.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Informed PIC that inspection report has to be posted for public viewing. This must be corrected by 05/16/24

Observed food debris in REF near prep table in main kitchen area. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to clean out REF. This must be corrected by 05/17/24

Observed PIC unable to provide invoices with temperatures recorded on invoices. Food Truck did deliver right before the beginning of inspection, and employees & PIC did not visibly or verify food shipment.PIC informed EHS that the GM usually checks any deliveries that wasn't key drop that day.

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf Informed PIC to retrieve key drop agreement and invoices with temps for Key drop delivery. EHS also informed PIC to ensure that any food that isn't delivered with key drop to monitor what they are receiving. This must be corrected by 10/11/23

Observed food debris in REF near prep table in main kitchen area. EHS also observe hot holding unit in to-go prep area with food debris accumulation/build up.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all non-food contact surfaces are cleaned at a frequency to avoid buildup. This must be corrected by 10/12/23