Chipotle Mexican Grill

2-2A: .03(2)(m)The person in charge was not able to demonstrate in a verifiable manner that the selected food employee are/were informed of their responsibility to report symptoms and/or illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was provided to the person in charge discussing all employees must be informed of their responsibility to report symptoms and illnesses to the person in charge and the facility must have a way that employees acknowledgement can be verified when asked. The person in charge provided education to the food service employee and the employee signed the DPH employee health policy agreement form.

12B: .03(5)(i)Observed 2 food service employees cooking food and preparing customers orders on the front line with beards longer than half an inch. 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 (1/2"). (C) Corrective Actions: According to the person in charge the facility does not have any in the store and has to order them. The facility must obtain beard guards for employees with beards longer than half an itch. Employees were reassigned to other duties.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed washed avocados and sliced limes stored under unwashed vegetables in the walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge discussing proper storage and separation. All items were rearranged.

4-2B: .05(7)(a)1Observed mold like substances on the nozzles of the drink machine in the dining area. this is the second occurrence of the code provision. If this code provision is violated during the next routine inspection, the facility's permit will be suspended. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Education was provided to the person in charge discussing proper cleaning (wash, rinse, and sanitize) of all food contact surfaces including compartments of the drink machine. A food employee removed all plastic fixings and discarded them and properly washed all areas of the drink machine.

6-1B: .04(6)(f)Observed multiple hot holding food item with a temperature below 135 degrees F or greater. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Some items were able to be reheated and some items were discarded.

15A: .05(6)(a)According to the person in charge the hot holding well on the drive thru side is not operating and has been reported. During the inspection there food item sitting in well to be hot holding with knowledge of knowing the unit does not work. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: All units must be properly repaired and adjusted by the follow up inspection.

2-1B: .03(5)(c)Observed an employee clean the prep area with a bare hand and sanitizer, put on gloves after and procced to prepare a customers order. The food employee did not wash their hands before put on gloves to change task from cleaning to food prep. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employee, discussing before changing tasks and putting in gloves to properly wash their hands. EH instructed the food employee to discard the tortilla and aluminum wrapping and properly wash their hands before handling food. The food employee discarded of the items and washed their hands.

4-2B: .05(7)(a)1Observed an employee pray a purrell sanitizer in a spray bottle on the prep table and use a cloth towel that was stored in a sanitizer solution to clean the area. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. Corrective Actions: Education was provided to the person in charge, discussing, the facility must choose one of the two methods: Using a sanitizer solution (in the proper concentration) in a sanitizer bottle and use a single use paper towel to clean the surface or have two sanitizer buckets (both with sanitizer solution in the proper concentration) both with their own wiping cloths. The wiping cloths are to be used to clean the surface by doing one pass with the first bucket followed by a second pass with the second bucket. In between use the cloths are to be returned to the sanitizer bucket. The person in charge stated they will either add an additional sanitizer bucket at each station or just do away with them. In the mean time the facility will only use the sanitizer spray with single use paper towels to clean the surface.

13A: .02(1)(d)The facility did not have the most recent inspection report posted from 1/25 with a score of 76/C. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Education was provided to the person in charge discussing that routine, required additional routines, and follow up inspections must be posted in a location where the inspection report is visible to the customers when entering the facility. The person in charge posted today's inspection.

2-1B: .03(5)(c)Observe multiple employees remove their gloves to complete a different task, put on new gloves and proceed to food service/prep without washing their hands before putting on the new gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employees to ensure they wash their hands any time they have to put on new gloves as their hands may have became contaminated when not gloved. All employees properly washed their hands and any potentially contaminated food or food wrappings were discarded. Education was also provided to the person in charge to ensure that they review when their employees are required to wash their hands.

6-1C: .04(6)(d)Observed 8 pans of guacamole and 3 pans of shredded lettuce not cooled to 41 degrees within the 4 hour time frame from prep that was completed at 8:12 AM and 7:09 AM this morning. Cooling Rate: 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). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: All items were evaluated by EH and all items were discarded as the food items were out of temperature for greater than 4 hours. Education was provided to the person in charge that both the shredded lettuce and guacamole have 4 hours to cool to 41 degrees as all items used to make the guacamole is held in the cooling unit as well as the lettuce before being washed and chopped. It was recommended to the person in charge that the facility incorporates using a cooling log to monitor cooling items to ensure that they reach the proper temperature within the appropriate time frame and any corrective measures are taken if needed.

11A: .04(6)(e)Observed all pans of guacamole stored in metal pans with saran wrap and a fitted red lid. The pans were also stacked on top of each other in the walk in cooler. These cooling methods could be the reason in which the items were not at the correct temperature when evaluated today. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Education was provided to the person in charge on the different methods the facility could try to ensure the food is 41 degrees F or below within a 4 hour time frame from prep; removing one of the two coverings, not tightly closing the lid to allow air flow, ice baths, and constant monitoring.

12B: .03(5)(g)Observed a food employee making orders with arm jewelry on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the employees discussing when handling food arm jewelry or rings that is not a single plain wedding band is not allowed. The food employee removed the arm jewelry and washed their hands before returning back to work.