Chipotle Mexican Grill 2916

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Operator set up triple sink. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at reach in cooler(Hoshizaki) in kitchen - pico de gallo (45- 53F - Cooling) as per tag on containers, items portioned and prepared today 8:34am. As per operator items held out of temperature for approximately 7 hours prior to inspection. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - grilled chicken (124F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes, operator placed item on stove to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 10ppm. Corrected to 100ppm. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tortilla wrap stored next to raw steak in reach in cooler. PIC voluntarily discarded wraps. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - at front counter steam table, chicken (131F - Hot Holding, reheated to 177F); pork (125F - Hot Holding, reheated to 198F). - in hot holding unit, brown rice (128-133F - Hot Holding). Temperature increased on hot holding unit. Per operator items have been out of temperature for approximately 15minutes. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (41-47F - Cold Holding); cut lettuce (42-46F - Cold Holding). Per operator items have been out of temperature for approximately 2 hours. Observed brisket (46F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale. **Warning**

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (46F @ 4:35 - Cooling since 10:12). See stop sale. **Warning**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above salt on prep table across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**

Basic - Single-service articles stored on a soiled surface. Sugar packets on soiled container , employee emptied container, cleaned and sanitized **Corrected On-Site**

Basic - Bathroom facility not clean. Soiled hand wash sinks in women and men bathrooms. Employee cleaned and sanitized **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink - From follow-up inspection 2024-07-23: Same **Time Extended**

Supervisor/Person in Charge Present

Employee Health Policies Present

Food Contact Surfaces Clean and Sanitized

Equipment Adequate to Maintain Product Temperature

Employee Health Policies Present

Food Received at Proper Temperature

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (119F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 2 hours. Operator put chicken back on grill to reheat to 165F for hot holding. Chicken reheated to 170F. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling tile next to dish machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded mozzarella (55F at 11:57- Cooling since 7:30). Item did not make it to 41F within 4 hours. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen area next to prep holding pieces of ice.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: steak (116-122F - Hot Holding, reheated temperature 186F. chicken breast (122-158F - Hot Holding, reheated temperature 166F-194F). Per operator item was out of temperature for approximately 1 hour. Item placed items to be reheated. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 200ppm. Advised operator to set up 3 compartment sink. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects flying around kitchen 10 flying insects landing on packets of paper towel and straw. 5 flying insects landing on shelf holding paper towel and straw. 1 flying insect flying around hand wash sink next to food prep sink. 1 flying insect flying around garbage can. Approximately 5 live flying insects flying around and landing on boxes of carbonated beverage shelf next to office. 2 flying insect landing on single service items shelf next to exit door 1 flying insect landing on packet of paper bag on shelf next to exit door. 8 flying insects landing on cardboard boxes in dishwashing area. 2 flying insects flying from single service items across from dish machine. 2 flying insects flying around and landing on wall in office area. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed - stove; black beans (75-118F - Hot Holding); pinto beans (85F - Hot Holding). Employee placed items to be reheated. Items were out of temp for approximately 30 mins. Observed - Hot box; chicken (103F - Hot Holding); Brown rice (129-135F - Hot Holding); (115-146F - Hot Holding) Observed - Steam table;carnitas (130F - Hot Holding); pinto beans (126F - Hot holding) Items were out of temperature for approximately 30 mins. Employee placed items to be reheated **Corrective Action Taken** **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that new employees are informed of their responsibility to report information about their health to the person in charge. **Warning**

Intermediate - Records/documents for required employee training do not contain all of the required information. Training dates and expiration dates missing from training certificates for Javier M and two other staff. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to stove. Manager replaced. **Corrected On-Site** **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator noticed sanitizer container was empty and replaced container and retested at 50ppm. **Corrected On-Site**