CHIPOTLE MEXICAN GRILLE

Violations (2)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering touched order entry/point of sale system, handjed customer payment and change then handled clean equipment (reach in cooler door handle) and touched pans of food to be sold to customers while taking out of reach in cooler without washing hands. Operator discussed with employee who then washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering touched order entry/point of sale system, handjed customer payment and change then handled clean equipment (reach in cooler door handle) and touched pans of food to be sold to customers while taking out of reach in cooler without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**

  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 cook top; cooked beans (130F - Hot Holding). Operator stated beans reheated prior to being dispersed to pans in steam table, amount remaining in pot held for less than 1 hour, added additional new bag of cooked beans from cooler, reheated to 196F 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 cook top; cooked beans (130F - Hot Holding). Operator stated beans reheated prior to being dispersed to pans in steam table, amount remaining in pot held for less than 1 hour, added additional new bag of cooked beans from cooler, reheated to 196F to be held at 135F or above. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority