CHIPOTLE MEXICAN GRILL #721

Violations (4)

• 12A-13-4CriticalRepeat

  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. Employee sweeping the floor handling broom and dustpan then handled clean equipment, clean utensils and pans of food to be sold to customers without washing hands. Operator discussed with employee who 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. Employee sweeping the floor handling broom and dustpan then handled clean equipment, clean utensils and pans of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands. **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-25-4CriticalCorrected 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 touched face/eyes while rubbing with fingers/adjusting glasses, touched face/hair while wiping forehead and adjusting hat then continued handling clean equipment, clean utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who 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 touched face/eyes while rubbing with fingers/adjusting glasses, touched face/hair while wiping forehead and adjusting hat then continued handling clean equipment, clean utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make top cooler; shredded cheese (48F - Cold Holding). At take out make top cooler; shredded cheese (50F - Cold Holding). Operator stated cheese not prepared or portioned today, held in make tops for 1 hour, moved to ice bath inside walk-in cooler.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make top cooler; shredded cheese (48F - Cold Holding). At take out make top cooler; shredded cheese (50F - Cold Holding). Operator stated cheese not prepared or portioned today, held in make tops for 1 hour, moved to ice bath inside walk-in cooler. **Corrective Action Taken**

  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. At takeout steam table; cooked chicken (96F - Hot Holding). Operator stated chicken cooked prior to being held for less than 1 hour, reheated to 200F to be held at 135F or above.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At takeout steam table; cooked chicken (96F - Hot Holding). Operator stated chicken cooked prior to being held for less than 1 hour, reheated to 200F to be held at 135F or above. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority