Chipotle Mexican Grill

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no handwashing sign in womens restroom. CA:A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed metal pans stored clean still wet and stacked. CA :Air-drying required after cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food.

Insects, rodents, and animals not present — Inspector Note: Observed several flies throughout the establishment and the back entrance not closing properly, creating a gap through which light can easily be seen. Drive-thru window opens automatically, potentially allowing pests to enter the establishment. CA: The outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.

Proper hot holding temperatures — Inspector Note: Observed TCS foods hot held below 135F. See ** in temperature log. CA: 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. COS: PIC reheated to 165F or above before returning to hot holding.

Proper cooling time and temperature — Inspector Note: Observed TCS foods not cooled to 41F or below within the appropriate time frame. See ** in temperature log. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC discarded TCS foods found out of temperature and placed items on an ice bath to cool. Advise: Cooling should be done in metal containers loosely covered or uncovered if protected from overhead contamination. Provided PIC with cooling methods handout.

Nonfood-contact surfaces clean — Inspector Note: Observed steam hood, grill, outside of ice machine not clean to sight and touch. CA. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.