Chipotle Mexican Grill

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed in RIC #3 multiple containers of shredded cheese and salad (just prepped) cooling tightly covered. Also observed in the main kitchen's WIC, 2 containers of RIC cooling tightly covered. Discussed proper cooling methods with PIC: under refrigeration cooling uncovered or loosely covered). COS: PIC had food employee create ice baths in RIC #3 and removed lids from sour cream in the WIC.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Upon arrival, observed the 2025 Food Service Establishment permit posted in public view. A current Food Service Establishment permit shall be posted in public view. Stated to the PIC to obtain the 2026 Food Service Permit and post in public view.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chemical ware-wash dish machine in disrepair reading 0 ppm Cl (machine not in use and not dispensing sanitizer). Warewashing machines shall be equipped to dispense sanitizer.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple tables in lobby with food debris not cleaned to sight and touch. Equipment food contact surfaces shall be cleaned to sight and touch. COS: Had food employee wipe tables to sight and touch.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in multiple sanitizer buckets with a sanitization concentration of 0 ppm Quat. Advised PIC cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC increased the sanitization concentration for sanitizer buckets to 200 ppm quat