CHIPOTLE MEXICAN GRILL Inspection – July 24, 2023

High Priority 2

#4High Priority35A-02-6

High Priority – One live small flying insect in kitchen.

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Beans,129 f held than four hours is taken to the stove to be reheated. Afterwards,165 f.Corrective Action Taken** **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.Areas surrounding the drink nozzles are soiled in the dining room.

#7Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for one employee.Chary Jimenez.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#8Intermediate29-28-4

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions.Expired 6/23.

#9Intermediate27-16-4

Intermediate – Water with a temperature of at least 85 degrees Fahrenheit not provided at employee handwash sink .Ladies bathroom. **Repeat Violation**

Repeat Violation

Basic 3

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.Red and green cutting boards in kitchen.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Inside of fryer cabinets. Gaskets in walk in cooler is soiled.

Florida Food Watch