CHIPOTLE MEXICAN GRILL

6-1C: .04(6)(d)Multiple containers of cut and shredded cheese not cooling at a fast enough rate to reach 41F within 4 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Proper cooling methods were provided to ensure foods cool properly.

11A: .04(6)(e)Facility using improper methods for cooling cut and shredded cheese. 1 container of shredded cheese cooling in the prep line cooler where high levels of worker activity are occurring. Other containers of shredded cheese cooling in deep containers while covered and stacked in the walk in cooler. General manager had employees place containers of shredded cheese in ice baths while also in the walk in cooler after initial cool temperature was recorded, however, ice baths only surrounded the bottom part of the containers. Cut cheese cooling in large blocks in a deep container while covered. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with general manager that foods can be left uncovered while cooling as long as no source of contamination can occur. Discussed that when using ice baths that all sides of the container need to be submerged in the ice water. Recommended stirring shredded cheese as well since it is so compact. Recommended placing the cut blocks of cheese on the top shelf. Also discussed not cooling foods at the prep line cooler.