CHIPOTLE MEXICAN GRILL 1787

Violations (5)

• 12A-13-4CriticalCorrected on site

  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator swept floors then grabbed dirty dishes taking them into kitchen area, put on gloves and began handling food. Informed operator of proper handwashing. Employee then washed hands.

  High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator swept floors then grabbed dirty dishes taking them into kitchen area, put on gloves and began handling food. Informed operator of proper handwashing. Employee then washed hands. **Corrected On-Site**

  High Priority

• 12A-25-4CriticalRepeatCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with gloved hand, then proceeded touch clean utensils and prepare food without washing hands. Informed operator of proper handwashing. Employee then washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with gloved hand, then proceeded touch clean utensils and prepare food without washing hands. Informed operator of proper handwashing. Employee then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 03B-01-6CriticalRepeatCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line; carnitas (120F - Hot Holding); barbacoa (120F - Hot Holding) operator states out of temperature for 30 minutes. Operator then reheated to 165F

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line; carnitas (120F - Hot Holding); barbacoa (120F - Hot Holding) operator states out of temperature for 30 minutes. Operator then reheated to 165F **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator remade bucket at 200 ppm

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator remade bucket at 200 ppm **Corrected On-Site**

  Basic

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at handwash sink. Located to the right of to go station. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located to the right of to go station. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Intermediate