Chipotle Mexican Grill

Observed walk-in cooler without thermometer placed in warmest part of unit. (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Priority/Core violation, correct in 10 days.

Observed wiping cloths stored in solution testing below required concentration. Rule:

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Corrected onsite: PIC replaced with sanitizer testing at required concentration.

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

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Priority foundation item, correct in 10 days.

Observed chlorine test strip at 0ppm when used to test concentration of chorine dispensed from warewashing machine. Rule: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13) Corrective Action: PIC placed the plastic tube into the sanitizer bottle located below the warewashing machine. Observed chlorine test strip at appropriate PPM after dish was cycled through machine again.

Observed PIC not able to provide a verifiable method or manner (verbal or written) that employees are aware of their reporting responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Must correct within 10 calendar days.

Observed several food employees not wearing proper hair restraints while preparing food. Observed several employees who had visors or caps and hair was still visible or hanging down. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Must correct within 72 hours.

Observed food employees using silver round pans that were just sanitized and cleaned without letting them properly air-dry. Observed silver round pans still wet when the food employee grabbed them from the rack and use them. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; 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.

Food employees placed containers back so that they could properly air dry.