CHIPOTLE MEXICAN GRILL

Violations (6)

• 14-09-4Repeat

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board by cook line no longer cleanable. **Repeat Violation**

  Basic

• 36-22-4Repeat

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed Standing water By hand sink cook line floor and floor by water heater. **Repeat Violation**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by prep area cook line and to go station.

  Basic

• 21-08-4Corrected on site

  Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) by prep area and ware washing area. Employee prepared new solution. Recheck; Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**

  Basic

• 11-07-5

  Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager printed form.

  Intermediate - Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager printed form. **Corrective Action Taken**

  Intermediate

• 53B-16-4

  Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unable to answer the minimum cooking temperature for chicken. Manager printed form. **Corrective Action Taken**

  Intermediate