CHIPOTLE MEXICAN GRILL 4352

Violations (3)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep table HOT WELL - cooked steak (115-121F - Hot Holding). Per employee cooked approximately 25-30 minutes. Employee moved steak back to grill to reheat and turned up temperature to holding up unit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep table HOT WELL - cooked steak (115-121F - Hot Holding). Per employee cooked approximately 25-30 minutes. Employee moved steak back to grill to reheat and turned up temperature to holding up unit. **Corrective Action Taken**

  High Priority

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Employee failed to remove stickers from avocados before washing and beginning to cut. Employee began removing all stickers.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee failed to remove stickers from avocados before washing and beginning to cut. Employee began removing all stickers. **Corrective Action Taken**

  Basic

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee unaware if signed bulletin when onboarded. Bulletin provided and signed during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee unaware if signed bulletin when onboarded. Bulletin provided and signed during inspection. **Corrected On-Site**

  Intermediate