CHIPOTLE MEXICAN GRILL #5737

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed small waste bin blocking hand sink adjacent to the cookline. -CDI- Waste bin moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed small sanitizer bottle hanging off the external lip of the hand sink closest to the prep area adjacent to the cook line. -CDI- Bottle removed.

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 stored thermometers with soil and food residue present on the food contact surface portion of the thermometers. EHS and PIC discussed the process of cleaning and sanitizing thermometers prior to storage. -CDI- Thermometers were cleaned and sanitized prior to re-storing.

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 1 soiled sanitizer bucket beneath the hand sink near the prep area. -CDI- Sanitizer bucket was changed without EHS intervention. Ensure sanitizer buckets are maintained clean and free of debris.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal pans on the clean dish rack in the ware washing area. Ensure that all dish ware is properly air dried prior to being stacked 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 food debris and residue present in the bottoms of several pieces of holding equipment throughout the facility. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hot holding temps in tops of chicken, pork and rice to be hot holding under 135F. CDI- placed on temporary TPHC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cut romaine and leafy spinach cold held above 41F. CDI- temporary tphc 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 .

5-205.15 Maintain a plumbing system in good repair. Observed pre-wash spray nozzle leaking.