CHIPOTLE MEXICAN GRILL #5421

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes and euiptemtn stored as clean on clean dish rack and reparation table with visible food debris. CDI - PIC moved to 3 comp for w/r/s. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer with food build up. CDI - PIC w/r/s

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 roasted corn salsa cooling in WIC with tight fitting plastic lid not moving temprature after 30min. CDI - lid was vented. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys throughout preparation area and back ice machine. PIC stated pest control made and on site visit to evaluate insects. Pest control stated that it may be due to a sewage leak behind the establishment on the public street. PIC stated that yesterday there was a horrible sewage smell on back patio and increased dirty water/sewage from rain. EHS and PIC went to back patio and there was no sewage leak or smell. PIC stated there has not been any sewage coming up from any of their drains in establishment. EHS did not observe or smell any sewage coming up from any drains and establishment. PIC stated pest control came out yesterday and sprayed. EHS suggested establishment contact the city to assess leak on the road off there property.

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. observed several dishes, wet nesting on clean storage rack. CDI - PIC rearranged to allow for drying.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored with heavy food residue accumulation at base of probe, food thermometer used for temping chicken stored as clean with food debris and residue accumulation. CDI- PIC removed items to be w/r/s. *REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large stack of metal pans, stored as clean with residue accumulation on prep line. PIC stated containers are used for items hot held items. CDI- PIC removed items to be w/r/s. 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 .

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 shredded lettuce cooling at a rate below .12F/min in WIC. Item stored densely packed with tight fitting lids. CDI- EHS discussed effective cooling methods, PIC removed lids and unstacked pans. *REPEAT* 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use plastic forks stored in container with residue and debris accumulation in customer self service area. CDI- PIC removed container to be cleaned and sanitized, discarded plastic utensils.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink in dish pit needing to be cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing in both outside receptacles. *REPEAT*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored on prep table during active prep. CDI- PIC removed item to designated area.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored with heavy food residue accumulation at base of probe. CDI- PIC removed item to be w/r/s.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house guacamole fail to have a change in temp after more than 30 minutes. CDI- See item #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 house guacamole fail to have a change in temp after more than 30 minutes. Pan of guacamole was held on top of other pans in ice bath held in WIC and had been cooling since 854. CDI- PIC removed item to ice bath to continue cooling. 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 .

4-601.11(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 bottom of standing reach-in units with food and liquid debris accumulation, shelving on prep line with debris accumulation, floor of WIC with debris accumulation under shelving. Increase cleaning frequency. *REPEAT*

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing in both outside receptacles.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash dishes and place them into the dish machine prior to sanitizing, then go put clean dishes away without changing gloves and washing hands. Hands contaminated with gloves on during the washing process in the 3 comp sink. CDI- EHS educated employee hands were washed, then clean dishes were put away. After correction was made, EHS watched to see if new process was implemented correctly. EHS saw employee again handle cleaned dishes with soiled gloved hands. EHS informed manager of the issue to get a correction (CDI). See notes for more details.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at restroom handwashing sink. CDI- Paper towels placed at sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes with gloves on, rinse soiled gloves in the 3 comp sink, then go to put away clean dishes with soiled gloves. CDI- EHS educated employee on proper procedures. Gloves changed and hands washed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer at 0ppm. CDI- Sanitizer solution corrected to proper concentration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning bottles without labels. Label items.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in clean dish storage area.

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 low reach in cooler, cold drawer, In need of cleaning. REPEAT Observed walk in cooler fans, shelf housing to go items, metal drink catcher at drink machine in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating out of pan of adobe Ranch dressing at prep station when EHS walked into facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all hand washing sink in facility with debris in them.CDI..sinks were cleaned out 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at back handsink

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working shakers without lables

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pans where clean utensils are housed with debris inside of pans.

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 RICs and shelving throughout facility in need of clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility floors in need of sweeping, also observed floor drains in need of being dumped out to prevent to harborage of pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on utensil sink drainboard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.