CHIPOTLE MEXICAN GRILL - SANDY PLAINS 2

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed facility is shredding/cutting TCS foods and place them in metal trays in the WIC or RIC in the main kitchen with a tight covering lid and stacked which does not allow for the food to cool down in the 4 hour time frame. C/A ooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Proper cold holding temperatures — Inspector Note: Observed several trays of cut lettuce in the RIC in the main kitchen, that was prepped early in the morning outside of the 4 hour cooling window that were holding above 41*F. Observed 9 trays of shredded mozzarella, 2 trays of sour cream and several trays of cut lettuce in the WIC in the main kitchen that were holding above 41*F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All Food was discarded

Wiping cloths: properly used and stored — Inspector Note: Observed wiping clots held in the sani bucket with a concentration below 200ppm. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sani Buckets were changed and were tested at 400 ppm

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC with an ambient temperature of 44*F. Upon further inspection EHS noticed on of the door not closing properly, the gasket was not closing all the way, there was a gap of about 1" and the air was going into the unit constantly. C/A Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS All food was discarded from the unit and the manager placed a repair order for the unit. Facility had 3 days to correct the violation Update: Facility reached out to EHS and said the unit has been repaired. EHS passed by and observed the ambient temperature at 34*F. The corn and the pulled pork was temped at 35*F. The unit is working but the PIC said the temperature is stuck on 31*F so the facility will need to keep their eye on it to ensure the coil is not freezing and fails to go into a defrost mode. Addendum given to the PIC. Violation corrected UPDATE: An informal visit was performed on 12/11/25 to ensure the RIC has been repaired/serviced Observed the RIC with a temperature displayed on the LCD outside the fridge of 36*F. EHS took the ambient temperature and was registered at 34*F. Facility is allowed to use the RIC. PIC stated the fridge is stuck on 31*F so they need to monitor the fridge often in the event the fridge motor will freeze again.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed facility is having a key drop policy with USA Foods but the procedure is not on site. Upon inspection the receipt the delivery driver is only taking one temperature but it does not state of what type of food. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf COS Facility has 10 days to correct the violation and email the agreement to EHS UPDATE: Observed the key drop policy posted on the office door on 12/11/2025 A picture of the key drop policy was taken and uploaded to the facility page

Proper cold holding temperatures — Inspector Note: Observed several foods that were held at the prep line and at the RIC that were holding above 41*F . C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS All food was discarded