CHIPOTLE MEXICAN GRILL

2-2D: .03(5)(d)Observed employee washing dishes move from dirty side of dishwasher to clean side of dishwasher, grab dishwasher filter, drop filter, pick filter off floor, replace fliter then rinse hands with the sprayer of the three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee was instructed to use the handwash sink us wash soiled hands.

4-2B: .05(7)(a)1Observed multiple metal food containers that were stacked on the clean dish shelf that had food residue and debris inside the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dirty pans were moved to the warewashing sink to be rewashed.

14B: .05(10)(a)Observed an employee stack a large, wet mixing bowl immediately after removing it from the dishwasher. Observed several metal food containers stacked wet on shelving where cleaned dishes are stored. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Just washed dished were spread out to air dry. Previously washed dishes were evaluated for to determine wetstacking and the need to re-wash.

2-2B: .03(5)(j)1&2Observed two unapproved beverage containers being stored on prep table next to a clean cloth and cooking oil above hot holding unit. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Beverage containers were relocated to the office.

18: .07(2)(m)Back door opening to the outside does not fully close when self closing, door gets stuck. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)