CHIPOTLE MEXICAN GRILL #2707

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (120 F - Hot Holding)at the cook line. As per employee food was cooked less than 40 minutes. Employee reheated the food to 165°F. **Corrective Action Taken** **Warning**

High Priority

Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across from the grill. **Warning**

Basic

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler fan cover soiled with dust. **Warning**

Basic

Hood filter missing from automatic fire suppression/exhaust system.

Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**

Basic

Reach-in cooler shelves have accumulation of soil residues.

Basic - Reach-in cooler shelves have accumulation of soil residues. Observed reach in cooler across from the grill **Warning**

Basic

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed manager provided copies of the food handler trainings. **Warning**

Intermediate