CHIPOTLE MEXICAN GRILL #5170

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a small amount of ice in one of the hand sinks. -CDI- EHS educated staff on hand sink usage. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans that were soiled with food residue while stored as cleaned. -CDI- Pans were placed to be W/R/S. REPEAT*** (1.5 pts) 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 .

4-903.11 (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 wet stacked metal containers that were said to be cleaned and dried. Separate to allow proper air drying. REPEAT*** (0.5 pts)

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 heavy accumulation of grime build up on some of the gaskets throughout the facility. Also observed wire racks in the RIC units soiled with debris/residue. Increase cleaning frequency. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed metal food pans stored as clean on dish shelf with debris and sticker residue remaining. CDI: pans were removed and stored at dish sink to be recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed steak on front serving line at 120F and pinto beans at 108F holding in steam well at drive thru. CDI: both pinto beans and steak was reheated to proper temperatures and stored back on line.

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 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 . Observed metal pans of shredded lettuce used for back stored inside reach-in cooler cooling while tightly covered. Lettuce temperatures ranged from 42F - 46F. CDI: lettuce pans were removed and stored inside the walk-in cooler in ice baths to rapid chill.

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 metal food pans wet stacked on shelf at back dish area.