Chipotle Mexican Grill

Observed numerous packages of food seasonings stored inside a food container open not being protected while not being used. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Employee discarded the items.

Observed sanitizer bucket at 0 parts per million (ppm) of Quat sanitizer solution inside the sanitizer bucket near handwashing sink. The sanitizer solution inside the sanitizer buckets must be at the correct ppm.. Employee remaded sanitizer buckets remade with 200 ppm of sanitizer solution.

Observed cheese (47 F) on the make line near the online pick up prep area. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Cheese was removed and placed inside a cold hold unit to decrease in temperature.

Observed 0 parts per millioin (ppm) of Quat sanitizer solution inside the sanitizer bucket near the handwashing sink near the back prep area. The sanitizer solution inside the sanitizer buckets must be at the correct ppm. Corrected on Site (COS): Sanitizer buckets remade with 200 ppm of sanitizer solution.

Observed no paper towels in the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Restock the restroom with paper towels.

Observed 0 Parts Per Million (ppm) of Quat sanitizer solution inside the sanitizer buckets. The sanitizer solution inside the sanitizer buckets must be at the correct ppm. Corrected on Site (COS): Sanitizer buckets remade with 200 ppm of sanitizer solution.

Observed a container of cut lettuce double-covered with saran wrap and the container lid while in the cooling process. Also, observed guacamole double-covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Unstack and either loosely cover or uncover food items. Corrected on Site (COS): The food items were unstacked and loosely covered.

Observed the ice scoop handle lying on the ice inside the ice machine. During pauses in food preparation or dispensing, food preparation and Dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Move the ice scoop from the inside of the ice machine, drain ice, clean the inside of the machine, and allow the machine to make a fresh amount of ice.

Observed raw beef (47 F) inside the reach-in cooler below the prep counter. The ambient air temperature of the unit was at 65 F. The unit was unplugged which indicates the warm ambient air temperature and the raw beef. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Raw beef was moved to another cold hold unit to decrease in temperature, and the unit was plugged into the electrical outlet. The ambient air temperature must be 41 F or below before storing TCS foods inside the unit.

Observed several containers of cooked meats on countertop above 41F: chicken (71F), beef tips (58F), black beans (58F) and shredded pork (61F). Per employee, the food items were sat out around at 6 a.m in order to be reheated. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.

Observed black beans hot holding in warmer cabinet at 118F. Employee stated the black beans were from yesterday. Initial ambient air temperature of the unit was 122F, increased to 141F before leaving. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee discarded the beans.

Observed water backing up onto the floor beneath the three compartment sink. A plumbing system shall be repaired according to law; P and maintained in good repair. Backup was repaired during the inspection.

Observed all three dumpsters with lids and doors open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Ensure the dumpsters have the doors and lids closed at all times.

Observed no hand soap in the men's restroom, only hand sanitizer. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Add soap in the men's restroom.

Observed a can of household Raid for roaches on the chemical supply shelf. Household pesticides are not allowed in a food service establishment. Pest control supplies need to be specific for use in a food service establishment. Person in charge (PIC) discarded can of household Raid.

Observed all three dumpsters with lids and doors open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Ensure the dumpsters have the doors and lids closed at all times.

Observed several clean utensils wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Please make sure all clean utensils are air dried before being stored.

Observed two employee's single use cups with a lid and straw stored on the shelf with customer items. 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. Person in Charge moved items to a designated area away from customer items.

Observed cut lettuce 49°F and Guacamole 55°F inside the front prep top cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. The unit was not on. Employee turned on the unit and discarded the foods.