Chipotle Mexican Grill #3843

Violations (3)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Observed Time/ temperature control safe (TCS) food items placed in a cold holding make top unit temping above 41F. Chopped tomatoes reading 44F and chopped lettuce with a temperature of 44F. Person in charge (PIC) stated these items were prepared this morning less than 4 hours ago.

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Observed sanitizer bucket with a QUAT concentration of less than 200-400ppm. PIC stated sanitizer buckets are replaced every hour.

  Prevention of Food Contamination

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Observed handwashing sink with a broken cold water handle, however, the water faucet and temperature is properly working in the handwashing sink. PIC stated maintenance was recently completed which left the cold water handle is disrepair and they have been contacted to resolve this issue.

  Physical Facilities