Chipotle Mexican Grill

Inspector notes: Observed chicken with final cook temperatures observed at 148, 150, 153, and 160*F that the cook stated were fully cooked. Observed the chicken fully cooked in thinner portions were the temperature had been verified with a probe thermometer and undercooked thicker areas. Observed cook taking cook temperatures with a probe thermometer while the chicken was actively cooking on the grill. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for chicken). PIC moved the chicken to the grill to finish cooking to 165*F. PIC verified with a probe thermometer that the thickest areas had been cooked to 165*F

Inspector notes: Observed multiple TCS foods with internal temperatures observed holding below 135*F on the front service counter line, including: barbacoa at 93-98*F, steak from 95-135*F, carnitas from 106-113*F, and chipotle honey chicken at 108*F. All other TCS foods in the steamer observed holding at 135*F or above. Temperatures were verifies by the inspectors and establishment's probe thermometers. PIC stated all foods had been in the warmer less than 2 hours. Observed less than 1 inch of water in the steamer well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Due to a small portion left over, the chipotle honey chicken improperly hot held was discarded by PIC at time of inspection. All other TCS foods improperly hot held were reheated to 165°F at time of inspection. PIC added additional water to the steamer well and placed the unit on a warmer setting. Advised PIC to monitor steamer water levels and to stir foods periodically to ensure even heating throughout

Inspector notes: Observed low-temp dishwasher being actively used without sanitizer available to dispense. Sanitizer concentration was at 0PPM Chlorine at time of inspection. Observed no low-temp dishwasher sanitizer available to refill the dishwasher. PIC set up 3-comp sink to be used for all warewashing activities until more sanitizer is delivered. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC relocated all food-contact surfaces to 3-comp sink area to be washed, rinsed, and sanitized at the time of inspection