Chipotle Mexican Grill

Inspector notes: Observed carne asada reheated and prepped with internal temperatures between 110*F-135*F. Per person-in-charge (PIC), carne asada is supposed to be reheated to at least 140*F, sliced, and held on time as a control. Per approved variance, carne asada and steak shall be reheated to 140*F within 2 hours. All procedures in approved variance/HACCP plan must be conformed to at all times. Employee reheated carne asada above 140*F at time of inspection

Inspector notes: Observed atmospheric vacuum breaker for mop sink faucet leaking when hot and cold water handles are turned on. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed all wiping cloth sanitizer buckets with a concentration above 500ppm of quat. Informed PIC that the concentration is too high and needs to be diluted to an approved concentration (220-400ppm). PIC informed that the line for the quat dispenser broke over the weekend and that they are currently hand dosing the quat for the buckets. PIC informed that the repair is supposed to be made today. Discussed the importance of using the test strips for the quat sanitizer, especially while hand dosing, to ensure the sanitizer concentration levels are safe. Discussed with employee and PIC how to properly hand dose buckets and test them at time of inspection. Employee refilled all sanitizer buckets with an approved concentration at time of inspection. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020