Chipotle Mexican Grill

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the drainage pipe not draining properly located at air gap flushing water directly onto floor at 3 compartment sink in warewashing area. CA: 511-6-1.05(2)(dd),(ee),(ff) - Warewashing Machine, Flow pressure Device; Sinks and Drainboards Self-Draining; Equipment Compartments, Drainage (C) (dd) Warewashing Machines, Flow Pressure Device. 1. Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine; and 2. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth inch Iron Pipe Size (IPS) valve. 3. The requirements in paragraphs 1 and 2 of this subsection do not apply to a machine that uses only a pumped or recirculated sanitizing rinse. (ee) Warewashing Sinks and Drainboards, Self Draining. Sinks and drainboards of warewashing sinks and machines shall be self-draining. (ff) Equipment Compartments, Drainage. Equipment compartments that are subject to accumulation of moisture due to conditions such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. Advised PIC to schedule a repair service with a licensed plumber. PIC must send repair invoice to inspectors email.

Proper hot holding temperatures — Inspector Note: Observed diced chicken hot holding below 135F at steam table near grill area. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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. COS: PIC reheated diced chicken on flat top to 165F.

Food properly labeled; original container — Inspector Note: Observed containers of salt and oregano not identified by common name on the prep table next to grill. CA: (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the containers of salt and oregano with it common name.