CHIPOTLE MEXICAN GRILL #802

Violations (4)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut lettuce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator added fresh ice to ice bath.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut lettuce (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator added fresh ice to ice bath. **Corrective Action Taken**

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: pico de gallo (46F - Cooling) at 1:45; cooling since 9:45

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler: pico de gallo (46F - Cooling) at 1:45; cooling since 9:45 Observed in large covered hotel pan. At current rate of cooling product did not reach 41F within 4 hours. Operator placed product on ice bath inside walk in cooler. **Corrective Action Taken**

  High Priority

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting. Hotel pans at dish rack. Operator spread out pans.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans at dish rack. Operator spread out pans. **Corrective Action Taken**

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler. At make line reach in cooler.

  Basic - Standing water in bottom of reach-in-cooler. At make line reach in cooler.

  Basic