CHIPOTLE 3855

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm. **Corrected On-Site**

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. Dishwasher moved from handling dirty dishes to handling clean dishes without washing hands first. Operator moved dishes to be wash, rinse and sanitize again and employee 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. Dishwasher moved from handling dirty dishes to handling clean dishes without washing hands first. Operator moved dishes to be wash, rinse and sanitize again and employee washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler across from stove top cheese sauce 56F cold holding . Per operator stored since last night and not prepared or portioned today. Operator discarded. See Stop Sale

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Diced tomatoes at 10:17am (44F cooling) since 8:45am,at 10:42am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator removed lid and iced down products

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered containers with Diced tomatoes at 10:17am (44F cooling) since 8:45am,at 10:42am same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator removed lid and iced down products **Corrective Action Taken**

Intermediate