CHIPOTLE MEXICAN GRILL 1914

Violations (5)

• 22-41-4CriticalCorrected on site

  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 chlorine

  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 chlorine **Corrected On-Site**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched her glasses couple of times then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands

  High Priority - Employee touched her glasses couple of times then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler box next to tortilla warmer, chopped lettuce 48F cold holding Online order side cooler, chopped romaine 45F cold holding, Per operator both products stored for approximately 1 hour and not prepared or portioned today Operator moved to walk in cooler

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler box next to tortilla warmer, chopped lettuce 48F cold holding Online order side cooler, chopped romaine 45F cold holding, Per operator both products stored for approximately 1 hour and not prepared or portioned today Operator moved to 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. Steam table on table next to flat top grill on cook line Cooked chicken 126F hot holding, Per operator stored for approximately 1 hour. Operator reheated to 191F++

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table on table next to flat top grill on cook line Cooked chicken 126F hot holding, Per operator stored for approximately 1 hour. Operator reheated to 191F++ **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 53B-09-4

  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several copies.

  Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several copies.

  Intermediate