Chipotle Mexican Grill 1914

Employee Health Policies Present

Food Received at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Toilet Rooms Maintained

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter cooked pinto beans (122F - Hot Holding); cooked white rice (123F - Hot Holding); cooked chicken (119F - Hot Holding); queso sauce (113F - Hot Holding) per operator products prepared on stove top approximately 1.5 hours ago and held in unit until served, discussed hot holding with operator who reheated products on stove to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-17: In steam table at front counter cooked chicken (122F - Hot Holding) per operator product prepared approximately 2 hours ago and hot held in steam table until served, discussed hot holding with operator who moved product to reheat to 165F+. **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled dishes in three compartment sink and without washing hands employee handled containers of cooked corn to place inside walk in cooler, discussed with operator who educated employees, employees washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-17: Employee washed dirty dishes and without washing hands employee began to handle portioned soufflé cups of ranch dressing, discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in front of walk in cooler interior shelves rusted and pitted, discussed with operator to repair or replace. **Warning** - From follow-up inspection 2025-07-17: **Time Extended**

Hands Clean and Properly Washed

Employee Health Policies Present

Lighting Adequate; Required Shields in Place

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At to go station steam table cooked chicken (127F - Hot Holding) per operator product cooked approximately 1 hour ago. Discussed with operator who stirred product and placed lid on top to block cold air blowing from ac vent above steam table. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At to go area reach in cooler shredded lettuce (47F - Cold Holding)at 10:45 per operator cooling for approximately 2 hours to 49F at 11:05. At the current rate of cooling product will not reach 41F within 4 hours. Discussed cooling practices with operator who moved product to walk in cooler to cool to 41F. **Corrective Action Taken**

Employee Health Policies Present

Approved Thawing Methods Used