CHIPOTLE MEXICAN GRILL #4606

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a single use to go bowl used as a scoop for chips being stored in a container of chips. CDI: Employee removed and discarded bowl.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of metal containers being stored wet nested on clean storage shelf. Store equipment and utensils in a self draining position after wash, rinse and sanitizing to allow for air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pots, metal pans and plastic lids soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in bottom of reach in coolers and hot box. Clean as needed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. 2 stacks of pans stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of shredded cheese in bottom cold drawer. Cold drawer ambient 41F. Employee stated item was cooled prior to placement into cold drawer. Items were placed in drawer less than 4 hours prior. CDI PIC facilitated items to be placed back in WIC for re cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.111 Keep storage areas and bins for waste in good repair. Observed one of the sliding doors missing from one dumpster. PIC stated there is a service request in for item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of shredded cheese cooling inside the cooler drawers and in the open-air CH well at the drive-thru make line at 43-47F almost at the 4 hour mark. PIC stated food employee must have forgotten to use the ones inside the reach-in cooler and grabbed the ones that were prepared this morning and cooling inside the WIC. CDI: EHS allowed PIC to move into the WIC over an ice bath, keeping containers uncovered to rapidly bring down to 41F. Observed a container of sour cream closed with a tightly-fitting lid, stored inside reach-in cooler 2. Date mark showed it was prepared after 10:00AM this morning. CDI: PIC removed container and moved into the WIC over an ice bath, uncovered to rapidly bring down to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of wet-stacked metal pans and cutting boards stored at the clean dish rack. Keep multi-use equipment and utensils separated to allow proper air flow before stacking together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in the lowboy cooler by the make line. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters doors kept open during time of inspection. CDI: One of the other PIC's closed door. *Note: EHS and PIC could not close one of the dumpster doors due to a jam; EHS advised reaching out to waste company "Queen Waste" to replace dumpster door or make more smooth so that all employees discarding into the dumpsters can easily open and close the doors to prevent attracting pests. REPEAT VIOLATION. *Although a repeat violation, EHS not taking full points for dumpster doors being open. If a repeat violation during next routine inspection, full points will be deducted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one QUAT sanitizer bucket at the make line reading 0ppm. All other sanitizer buckets were reading proper concentration. CDI: PIC dumped the sanitizer bucket and refilled with properly concentrated QUAT sanitizer reading above 200ppm.

4-501.11 Maintain equipment in good repair. Observed the gasket in the lowboy cooler (near the flattop grill) damaged. PIC stated that they have a work order in to get the gasket replaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors kept open during time of the inspection. CDI: Dumpster doors were closed. Keep dumpster doors closed when not in use. REPEAT VIOLATION.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal food containers and stagnant water in blender on drying racks in dish area. CDI - Blender inverted and utensils separated for air drying. -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored green cutting boards stored at utensil drying racks. CDI - PIC procured new cutting boards from office. Scored cutting boards separated for discard. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door and lids left open. Close after each use. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large quantities of taco lettuce and shredded cheese cooling covered inside large deep containers on top shelving in the walk-in cooler since 7:45 AM and several that were recently left to cool but had inefficient temperature change after 40 minutes. CDI - All items uncovered, separated into smaller containers and left in ice baths in the walk-in cooler for rapid cooling towards < 41 degrees F. EHS observed temperatures begin to cool down after 20 minutes. -0.5- Recommend separating foods into smaller batches, leaving vented and monitoring temperatures on temp logs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer (3x buckets) at the incorrect ppm measuring between 50-100 ppm quat. CDI - Solutions discarded and refreshed with new concentration reading at 200 ppm. -0.5-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several metal food containers under counter across cook line and on drying rack in dish area. CDI - Utensils separated for air drying. -0.5-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee handling soiled dishes and not wash his/her hands before handling clean dishes several times. Also observed employee not use a guard to turn off faucet handles -CDI PIC educated employee on when and how to properly wash hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer at the incorrect ppm measuring at 50ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed in use sanitizer bucket heavily soiled. -CDI PIC voluntarily discard rag and sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several dishes and kitchen equipment on drying rack in dish area.