CHIPOTLE MEXICAN GRILL

8-2B: .07(6)(g)Observed all quat sanitizers with a ppm over the required range per the manufacturer. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: All quat sanitizers were remade to required concentration.

6-1C: .04(6)(d)Observed shredded cheese not cooled to 41 degrees within 4hrs. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Cheese discarded.

14B: .05(10)(e) 1,2,4Observed clean dishes being stacked wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: All dishes were staggered to allow for proper air drying.