CHIPOTLE MEXICAN GRILL #2939

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed sanitizer spray bottle hanging from side of hand washing sink. CDI - PIC moved spray bottle to proper location away from hand washing sink.

4-501.11 Maintain equipment in good repair. Observed broken handle to walk-in cooler. Repair or replace handle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket by prep table with Quat concentration of 100ppm. CDI - PIC remade sanitizer bucket.

-REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed chemical storage rack with corrosion.

-REPEAT- 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 on gaskets and bottom interior surfaces of cold holding units. Observed food debris and splash buildup on front line shelves and equipment exteriors. PIC to address cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on interior surfaces of metal containers stored as clean. CDI - PIC moved containers to 3-comp sink 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 .

-REPEAT- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal containers wet stacked. PIC moved containers to allow for air drying.

-REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed chemical storage rack with corrosion. Points not escalated due to improvement with condition of drying rack surfaces.

-REPEAT- 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 on gaskets and bottom interior surfaces of cold holding units. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster unit doors open. Keep dumpsters closed when not in use.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC with limited knowledge of food borne illnesses, symptoms, and when to report. CDI - PIC was corrected through instruction. Employee health information was given to PIC to post in establishment. -REPEAT- -1 point-

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 shredded lettuce and pico de gallo in walk in cooler with a temperature of 45F. Shredded lettuce had a preparation time of 9:45AM and pico had a preparation time of 10:01AM. Both items missed cooling window. CDI - PIC discarded items. -REPEAT- -3 points- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed box of commercially prepared sofrito cold holding in walk in cooler at 56F. PIC stated that item was delivered before opening and has not been removed from walk in cooler. CDI - PIC discarded item. -0 points- 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 .

3-501.15 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 covered containers of shredded lettuce and pico de gallo that had failed to meet cooling parameters in walk in cooler. PIC stated that items are prepared prior to opening, covered, and then placed in walk in cooler. Prior to moving prepared items to serving area, they are placed in an ice bath, then moved to serving area. CDI - Items were discarded. PIC has been advised to leave containers uncovered and place cooling items in ice bath first. Cover items once they reach a temperature of 41F or less. -REPEAT- -1 point- 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 houseflies near office area. Observed fruit flies in dry storage area. Control insects to prevent infestation. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados, stored as washed, with produce stickers still attached. Wash produce prior to use making sure to remove stickers and sticker residues. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacked metal hotel pans stored in a manner that prevented proper air drying on drying rack. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drying rack and chemical storage rack with heavy rust. Resurfacing shelving so that it is smooth an easily cleanable. -REPEAT- -0.5 points-

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 food debris and residues on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC was unable to provide PIC with written health policy or provide computer proof of employee health policy. CDI EHS emailed copy over to PIC

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use clean washed hands to turn off faucets.. CDI PIC hand employee wash hands again and use barrier to turn off water.REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand sink. CDI Items were removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at 0pp CDI.. PIC re made sanitizer to meet manufacturers guidelines 200ppm-400ppm 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 several pans of diced tomatoes, and lettuce not meeting the 4 hours cool down time range. CDI.. Items were voluntarily discarded REPEAT 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 large pans cooling down with lids tightly sealed. Per procedures when lettuce and tomato’s are cooling tomatoes and lettuce should also be in an ice bath..REPEAT.. items were voluntarily discarded. New batches were made and place in ice bath pre procedures. 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 .

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 containers and shakers without labels.

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 sanitizer bucket with debris..CDI.. Sanitizer was remade

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on shelves throughout facility

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 back splash of soda fountain in need of cleaning

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids and doors not closed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee wash hands properly then turn off faucet using bare hands without a barrier. *CDI - PIC educated employee on mistake and importance of using a barrier to turn off the faucet to avoid recontaminating hands. NOTE: No points deducted, EHS observed four or more proper hand washes using a barrier.

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 - multiple containers of Cut lettuce, shredded cheese, tomato salsa and guacamole prepped this morning around 8AM above 41F, see temp chart for details. Items missed cooling window. *CDI - PIC voluntarily discarded items. EHS filled out product disposition form. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded cheese in mobile order station above 41F, See temp chart for details. PIC stated this could be because the product is filled past the fill line. *CDI - PIC removed top layer placing it into a separate container and cooled both containers in WIC. 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 .

3-501.15 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 - Multiple containers of cut lettuce, tomato salsa, guacamole, and shredded cheese in metal containers with tight fitting lids prepped this morning above 41F. *CDI - PIC voluntarily discarded items. 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* 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 - Employees drink with lid and straw on to go order station. *CDI - PIC removed and disposed of drink. NOTE: This was noticed while entering the establishment for inspection due to severity and chances of contamination being low points remain the same.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal lids and 2 spoons with debris build up. *CDI - PIC placed items into dirty dish area. NOTE: Due to severity of very minor build up points remain the same. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - sanitizer spray bottle on top of prep section of prep sink. *CDI - PIC moved spray bottle to proper location away from prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal pans stored on clean dish rack. NOTE: PIC informed on ways to properly air dry and importance of it.

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 in the kitchen when I arrived to conduct my inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50 ppm and debris floating in the sanitizer. CDI - remade the sanitizer 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed “clean” metal pans with some food debris. CDI - PIC removed and placed back at the warewashing sink to be rewashed and sanitized. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt shaker not labeled.

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 gaskets on some of the refrigeration units accumulating food debris. Clean and maintain.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several chemical bottles stored on splash guard divider at handsink at grill line. EHS discussed that handwashing sink may not be used for chemical storage, only handwashing. CDI- chemicals moved. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box’s of produce on the floor near handsink that is near the prep area. Ensure this is up off the floor during prep/opening process.

4-501.11 Maintain equipment in good repair. Observed red sanitizer bucket leaking from the bottom onto the floor, appears to be a crack in base. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate-heavy scoring. Specifically noticed the green cutting boards with deep scoring, in need of replacement. EHS discussed uses of cutting boards, may need to replace green ones more frequently if these get scored faster than others. REPEAT. Note: EHS observed new cutting boards were ordered and received, facility was planning on opening Jan 1 and starting year with new ones. EHS explained that these cutting boards need to be replaced when no longer smooth/easily cleanable.

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 interior of hot box unit at to-go area with buildup, in need of cleaning. REPEAT. Note: points left at 0, different area needing cleaning compared to previous inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several chemical bottles stored on splash guard divider at handsink at grill line. EHS discussed that handwashing sink may not be used for chemical storage, only handwashing. CDI- chemicals moved.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket near handsink near walk in cooler registering at 50ppm quat sanitizer, below proper concentration. CDI- sanitizer bucket changed during inspection.

4-501.11 Maintain equipment in good repair. Observed broken shelving in walk in cooler, being held up by metal containers to keep food up on shelving and off the floor. PIC stated they have a work order for this placed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate-heavy scoring. Specifically noticed the green cutting boards with deep scoring, in need of replacement. EHS discussed uses of cutting boards, may need to replace green ones more frequently if these get scored faster than others. REPEAT.

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 gaskets on reach in units with moderate buildup, in need of cleaning. Observed interior shelving in walk in cooler with minor buildup between plastic pieces.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at hand sink semi-inoperable- automatic dispenser only dispenses soap occasionally. CDI: PIC provided receipt/order form for replacement dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. Sanitizer bag had fallen from holder causing kink in line. CDI: PIC repositioned bag- 150ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans being held below 135F on stove. Food employee stated product prepared @12pm. CDI: Food employee reheated product (180F).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate-heavy scoring.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee wash soiled dishes, then go to put away clean dishes. CDI- Hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils under the prep table soiled with old food and debris. CDI- Utensils taken back to be cleaned. For more information, please visit: http://meck.co/FoodSafety 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked and pulled at 158F. CDI- Chicken put back on grill and cooked to 172F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0- 50ppm sanitizer. CDI- Buckets changed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the 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 hot box below side line in need of cleaning. Observed containers housing utensils in need of cleaning. CDI- Items taken back to be cleaned.

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 wall behind 3 comp sink in need of cleaning. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed near the tall reach in and ice machine. Resurface floors to be smooth and easily cleanable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sofrito being held below 135F in to-go hot hold unit. Product prepared 10/31/22 and reheated during prep between 9am-10am. CDI: Food employee reheated product(165F).

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 scoops and ladles stored in metal insert pans soiled with food waste in bottom. CDI: PIC sent utensils and containers to be W/R/S.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: Education provided and food employee replaced sanitizer container and primed- 150ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few moderately scored cutting boards throughout.

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 metal insert pan used for storing clean utensils at front line soiled with food waste/residue. CDI: PIC provided new insert pans.

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 standing water in front of 3-door cooler. Food employee stated new cooler is to be ordered soon- current cooler causing standing water/excessive condensation.

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 beverage and snacks being stored on shelf with customer food in walk-in cooler. CDI: PIC moved items to approved location.

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 shredded cheese prepared 04/06/22 in walk-in cooler that did not meet cooling parameters. PIC voluntarily discarded product. Observed diced tomatoes, shredded cheese, and shredded lettuce that cooled at too slow of a rate to meet cooling parameters in 3-door cooler and walk-in cooler. Products prepared between 8:30am-10:30am and out of temp @ 2:30pm. See temp chart and violation #33 for details. PIC voluntarily discarded product. EHS issued ITS for inability to properly cool foods. EHS will return within 10 days to check on progress with cooling. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans being held below 135F in hot box at to-go station. Product prepared @12pm. CDI: PIC reheated product to above 165F on stove(171F).

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 diced tomatoes, shredded cheese, and shredded lettuce being cooled in 3-door cooler and walk-in cooler covered in plastic wrap and lids and stacked 3-4 pans deep. See violation #20 for more details. PIC voluntarily discarded product. EHS issued ITS for inability to properly cool foods. EHS will return within 10 days to check on progress with cooling. VERIFICATION REQUIRED. REPEAT VIOLATION. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed insufficient space/number of cold holding units for cooling foods. EHS recommended addition of freezer or blast chiller, prepping more frequently but in smaller amounts, or receiving more trucks with less product. CDI: Education provided and EHS spoke with field leader.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer at dish machine- facility using floor cleaner instead of sanitizer. CDI: Education provided, PIC sent dishes to be re-W/R/S, and dish machine primed- now reads 50ppm chlorine. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed diced tomatoes and shredded cheese cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. PIC stated product prepared between 8:30-9:30am. CDI: PIC moved product to walk-in cooler for rapid cooling.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed diced tomatoes and shredded cheese being cooling in 3-door refrigerator covered with plastic wrap. See violation #20 for more details. CDI: PIC moved product to walk-in cooler for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed grill cook preparing food without hair restraint.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer in three compartment sink- 0ppm. Food employee using soap solution instead of sanitizer. CDI: Education provided and food employee re-made sanitizer solution- 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in steam well. No water in steam well. PIC stated product prepared @10am. CDI: PIC reheated product to above 165F. Observed pinto beans being held below 135F in line steam well. PIC stated product prepared 11/2/21. CDI: PIC rapidly reheated product to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken. raw steak, lettuce, and tomatoes being held above 41F in ambient air. Facility received truck earlier in the morning but have limited storage capacity. See temp chart for more details. EHS issuing ITS due to history of cold holding issues due to insufficient capacity. EHS spoke with manager(Lavonda) via phone who stated product will be moved to Birkdale location to be stored under refrigeration. CDI: Product placed in walk-in cooler(full/max capacity) until manager could take product to different location. REPEAT VIOLATION.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed raw chicken, raw steak, lettuce, and tomatoes being held at ambient temperature/stored on floor. Facility received truck earlier in the morning but walk-in cooler at max capacity . Facility has history of cold holding and cooling issues due to limited storage space in walk-in cooler. EHS recommended additional refrigeration to mitigate issue. EHS issuing ITS. CDI: Product placed in walk-in cooler(full/max capacity) until manager could take product to different location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on clean dish shelf.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed food employee W/R/S dishes then place clean dishes on shelf for holding dirty dishes. CDI: Education provided and food employee re-W/R/S dishes.

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 several metal insert pans of chopped lettuce and shredded cheese prepared @7:15am not meet cooling parameters in walk-in cooler. After 4 hours, products temped from 44F-51F. WIC ambient temp approx. 41F-44F. PIC contacted SSR @ Chipotle HQ who said to ice and keep product. Service repair contacted during inspection and said to arrive within 30-40 minutes. CDI: EHS provided education and product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken being held above 41F in walk-in cooler. WIC ambient temp approx. 41F-44F. PIC contacted SSR @ Chiptole HQ who said to ice and keep product. Service repair contacted during inspection and said to arrive within 30-40 minutes. Facility voluntarily closed and voluntarily discarded unsafe product. Facility cannot reopen until approval from EHS - EHS provided contact info. EHS will return within 10 days to verify walk-in cooler able to maintain food at 41F or below. VERIFICATION REQUIRED.

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 several metal insert pans of chopped lettuce and shredded cheese being cooled covered tight in plastic wrap and with minimal air flow around containers due to limited storage space. CDI: PIC vented product. See violation #18 for more details. Observed shredded cheese being cooled in 3-door refrigerator. PIC stated product prepared within last hour before EHS arrival. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to cool foods or maintain foods at or below 41F. See violation #18 and #20 for more details. REPEAT VIOLATION. **Points not assessed due to other violations present

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at mop sink. PIC stated mop sink recently replaced and work order for maintenance has been placed to complete repairs.

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 slight black buildup under three compartment sink where wall meets base coving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple employees with watches or bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the clean dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on the floor in the seating area to the left of the front door.

4-501.11 Maintain equipment in good repair. Observed rusty shelves in the coolers and dish area. Repair/replace.

4-603.16 Rinsing Procedures - C Observed rinse compartment of the 3 compartment sink filled with soap. No true rinse step was occurring. Rinse to remove soap before sanitizing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster kids closed. Observed open.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from washing dirty dishes and getting food out of the sink to storing away clean dishes without a handwash in between. CDI-EHS intervened made employee wash hands and discussed proper procedure with them and PIC. Full points taken. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6-7 metal containers stored as clean with food debris. Observed 2 knives stored on the knife rack with food debris. CDI-PIC took dishes to be washed/rinsed/sanitized

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher touch dirty dishes, then go to put away clean dishes. CDI-EHS stopped food employee explained the issue and they washed hands. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp coming out at 50PPM. PIC explained line has a hole in it and Ecolab is coming out to fix this week. Facility has a dishwasher that is working so they can sanitize there, will use bleach when cleaning countertops.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and pork below temp in the hotwell in the prep unit. Brown rice in the make line was below 135F in some areas. CDI-PIC voluntarily discarded rice, reheated steak and pork to 165F. PIC turned heat up on hotwell.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on a chemical shelf. PIC explained this was probably set aside to be washed. Bottle was washed/rinsed/sanitized

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas and metal spoons stored over the dirty side of the 3-comp sink. EHS suggested moving them to above the sanitized side to decrease contamination risk. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the stand up across from the grill and in the dish drying area. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from touching trash can to trying to clean cheese slicer, recontaminating the slicer. CDI-PIC made employee stop, wash hands, put on gloves and properly sanitize equipment. PIC had a thorough discussion with employee.

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 tomatoes that had been prepared this morning, in a large metal container with a lid on it. Tomatoes were 43F, PIC explained they had been preapred around 8-9am this morning. CDI-PIC opened lid and EHS explained lid needs to be off or cracked when cooling items especially in alrge quantities.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips sitting on metal trays stored on top of "not in use," trash cans. CDI-PIC moved chips to a sanitary area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the dish drying area.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water at the handsink in the mens bathroom. Facilitie's bathrooms are not open to the public. PIC closed off access to the mens bathroom and they will use the unisex bathroom from now on. EHS will make a visit to verify problem has been resolved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of lettuce sitting next to tortilla station above 41F. CDI-PIC stated it was put out an hour ago, they normally cool in the WIC (walk-in cooler) after prep, moved to the walk-in to cool. Only 1 item found out of temperature, points de-escalated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of beans stored beneath the shelves in the WIC. CDI-PIC moved to a shelf

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large amounts of wet stacking. Food employtee explaiend they stack them, then turn the to the side.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shredded cheese stored in upright cooler > 41F. CDI cheese moved to walk-in cooler on ice bath. Cheese was cooled to below 41F. observed lettuce in walk-in cooler > 41F. observed pans of lettuce on 2nd and 3rd shelves > 41F. lettuce on top shelf was 39F. CDI- lettuce placed on shelf where air flow will be maximized. lettuce moved toward back of cooler away from cooler door. lettuce cooled to 41F.

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 deep pans in use to cool lettuce from room temp prep. Recommend using ice baths or flat pans or other effective cooling methods to ensure lettuce can chill to 41 degrees within 4 hrs of cooling. CDI- Corrected by instruction. Verification visit within 10 days.

4-501.11 Maintain equipment in good repair. observed rusted, peeling surface on dish rack in warewashing area. PIC has ordered new equipment.

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 lettuce in walk in cooler cooling approx. 5 hrs acc. to PIC that were 44 degrees. As rule changed 1/1/19 and food was below 45 degrees, no points taken for this inspection. CDI- Corrected by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on service line at 45 degrees. As rule changed 1/1/19 and food was 45 degrees max. no points deducted today.

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 deep pans in use to cool lettuce from room temp prep. Recommend using ice baths or flat pans or other effective cooling methods to ensure lettuce can chill to 41 degrees within 4 hrs of cooling. CDI- Corrected by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large number of pans being tight stacked while wet. (repeat)

4-501.11 Maintain equipment in good repair. Observed dish rack in dish area badly peeling, needs re-coating or replacing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee engaged in food handling (chips) while wearing bracelets on arm. no contamination of food observed. employee removed bracelets.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed litter on the ground around garbage dumpster.

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 multiple pans of cheese cooling in reach-in cooler tightly covered/tightly stacked. CDI pans moved to walk-in cooler to rapidly cool and uncovered. See temperature chart for temperature observations. •

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient air thermometers positioned in way back of reach-in coolers. Thermometers must be positioned in warmest part of coolers; front areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. P

4-501.11 Maintain equipment in good repair. Observed hot holding display line not operating properly. REPAIR OR REPLACE EQUIPMENT BY 6/22/18 OR INTENT TO SUSPEND PERMIT WILL BE ISSUED. VERIFICATION VISIT REQUIRED. ^

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

7-201.11 Store toxic materials to avoid contamination. -P Observed sternos stored over paper products. CDI-relocated

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

2-301.14 Wash hands after activities that contaminate them.-P Observed cook line employee put raw chicken on the grill with gloved hands and not wash his hands before changing his gloves. CDI (corrected duuring inspection) Employee stopped and washed and then donned clean gloves. Tongs or other suitable utensil may be used for raw chicken, but if hands are contaminated they shall be washed before changing gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 50-100ppm. CDI by refilling at 4 comp sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of items on the floor in the kitchen due to extra or larger shipment received. PIC (person in charge) is working to get items off the floor and organized.