CHIPOTLE MEXICAN GRILL Inspection – July 22, 2024

High Priority 1

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked and cut chicken 130F on cut table. Operator reheated. Second temperature 167F **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. In the back wash ware, handwashing sink was blocked with boxes. Handwashing sink was blocked with trash cans. **Corrected On-Site**

Corrected On-Site

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Utensil was used in handwashing sink. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.next to cook line

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. In back kitchen. **Repeat Violation**

Repeat Violation

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. The back door kitchen

#4Basic36-22-4

Basic – Floor area(s) covered with standing water. Next to the ice machine.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets

#6Basic33-16-4

Basic – Open dumpster lid.

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