Chipotle Mexican Grill

Inspector notes: Observed Pico de gallo and Guacamole temping above 41`F located on the food line. 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 discarded and replaced with containers that were 41`F and below.

Inspector notes: Observed container of sliced jalapenos with an expired discard date in the walk-in cooler in the main kitchen. Observed jalapenos with a discard date of May 17, 2024. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 day. Person in charge discarded food with an expired discard date.

Inspector notes: Observed several metal food containers wet stacking on the rack next to three compartment sink in the ware washing area of the main kitchen. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Food employee arranged containers to properly air-dry.