Chipotle

Proper date marking and disposition — Inspector Note: Observed several food items stored in the WIC without date marking. (CA) Advised the PIC to date mark the food when storing in the coolers. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wet nesting on drying racks. (CA) Advised the PIC that containers must be allowed to air dry before stacking. Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.