CHIPOTLE MEXICAN GRILL # 2751

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick up cup form ground dropped and soiled then proceed to handle clean single-service cup. CDI, employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean but soiled with food residues. CDI, equipment relocated for cleaning. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 guac not on ice bath cooling in covered container cooling temp 1 measured 51 degrees F and cooling temp 2 measured 51 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and transferred back to ice bath with cover partially removed to facilitate heat transfer. Observed cheese cooling at 44 degrees F from morning and PIC voluntarily discarded cheese. 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 guac not on ice bath cooling in covered container cooling temp 1 measured 51 degrees F and cooling temp 2 measured 51 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and transferred back to ice bath with cover partially removed to facilitate heat transfer. Observed cheese cooling at 44 degrees F from morning and PIC voluntarily discarded cheese. 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed some condensation buildup in walk in cooler

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 soil accumulating on shelving.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before handling clean single-service articles. Improvement made since previous inspection.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed and time not recorded. CDI, time label provided per procedures.

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 pans wet stacked on rack. 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 general cleaning needed on shelving and bottom of reach in prep refrigerators.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash collecting on outside of dumpster and bags stored on ground at back door.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee at dish machine handling soiled equipment then proceeding to handle clean equipment without washing after handling soiled. CDI, employee washed hand. Improvement made since previous inspection so points not escalated today .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine not reaching required concentration of chlorine sanitizer and testing 0ppm chlorine. Operator stated maintenance scheduled for tomorrow morning. Vr needed to ensure calibration of dish machine. Facility to manually wash, rinse and sanitize at 3 compartment sink until unit calibrated. 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 cut tomato salsa cooling in deep covered containers that started cooling at 7am between 43-44 degrees F. CDI, cut tomato that didn’t reach cooling parameters voluntarily discarded . 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 cut tomato salsa cooling in deep covered containers that started cooling around 7am between 43-44 degrees F. CDI, salsa that didn’t reach cooling parameters voluntarily discarded . 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet metal pans stacked. Repeat.

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

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed employee touch side of head and hair and also put hand in trash can then proceed to handle clean single-service articles. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some wet stacked pans on rack near dishwasher. Improvement made since previous inspection.

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 some debris and accumulation on shelving in kitchen.

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, and sour cream prepared at ambient temperature all holding above 41F over four hours after their preparation. CDI - PIC voluntarily discarded. 1.5 pts. 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 cut lettuce, shredded cheese, and sour cream prepared at ambient being cooled in sealed containers. Sour cream was being cooled in RIC. All items had missed proper cooling window. CDI - PIC voluntarily discarded. EHS and PIC discussed proper cooling methods. 0 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of queso on the floor in WIC during inspection. CDI - PIC moved to appropriate location. 0 pts.

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 heavily soiled container of sanitizer next to back handsink during inspection. CDI - Employee removed and changed to clean solution. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking together cleaned hotel pans without allowing to air dry. CDI - PIC coached employee on air drying, employee began unstacking containers. Repeat. 0.5 pts.

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 multiple boxes of single use customer items being stored directly on the floor during inspection. Ensure all items are stored at least 6 inches off the ground at all times. 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 food debris on shelving in RICs and lowboys, in handles of RICS, bottoms of lowboy units, and bottom of togo hot cabinet during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

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 food debris littered all throughout kitchen area floors during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing below 50ppm quat during inspection. CDI - Employee acquired bleach to utilize in place of quat and correctly dosed in three compartment sink. Maintenance contacted during inspection and will be on site 1/24/25. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm quat during inspection. CDI - PIC changed all buckets to chlorine solution with concentration of about 100ppm chlorine. Repeat. 1 pt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many hotel pans being stored as clean while wet stacked together. Ensure all equipment is fully dried before stacking. 0 pts.

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 multiple boxes of single use paper goods being stored directly on the floor in dry storage area. CDI - PIC elevated. 0 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 food debris caked on handle to RICs and on bottom of units. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

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 food debris littered on floor in WIC and throughout kitchen area. More thorough or frequent cleaning needed to preclude pest harborage. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak on front hot holding line maintaining temperature of 114F during inspection. CDI - PIC was able to verify that steak had only been on the line for 1 hour. Steak was reheated to 165F before being placed back on the line. Repeat. 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 but lettuce and cut tomatoes placed on front cold line and in RIC immediately after being prepped without being allowed to cool in proper equipment. CDI - PIC placed all items in WIC to cool and replaced with already cooled 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 .

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 wiping cloths being stored in sanitizer solution visibly soiled with food debris. CDI - PIC changed out sanitizer solution. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution below 50ppm quat during inspection. CDI - PIC changed sanitizer solution.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards being stored as clean with deep scores and grooves from heavy use. PIC stated new cutting boards have already been ordered. Boards shall be replaced as soon as the new ones arrive. 4-501.11 Maintain equipment in good repair. Observed lowboy cooler in front of grill station broken and not actively in use. PIC stated it will be removed from facility. Imminent removal required as to not promote pest harborage.

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 buildup of food debris in and on RICs, inside of out of service lowboy cooler, and hot cabinet. More frequent and thorough cleaning needed to preclude pest harborage. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowls and metal containers with dried food debris on food contact surfaces of containers. CDI-PIC relocated items to dish machine to be cleaned. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled vegetables and 2 containers of grilled chicken at steam table, grilled chicken hot holding at the expo station, and white rice hot holding in the serving line all below 135F (refer to temperature chart). CDI-All items were reheated aside for white rice which was discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls and pans stacked wet at clean dish rack.

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 reach in coolers and hot boxes with build up of food debris. Clean as needed. -REPEAT-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers being stored over ready to eat guacamole. CDI: Items were rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 containers of cut lettuce above 41F that has been cooling since 7:52am. CDI: Lettuce was voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 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 cut lettuce still above 41F after more than 4 hours of cooling. Lettuce was in large metal containers tightly covered with lids. CDI: EHS and PIC discussed cooling methods. EHS will conduct a long term compliance visit. Due to repeated cooling methods violations a risk control plan may be implemented upon visit. 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 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 reach in coolers and hot boxes with build up of food debris. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide certificate during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee handle trash with gloves on remove gloves, rinse hands in hand sink for a couple seconds then proceed to don new gloves and handle ready to eat food. CDI: Food employee removed gloves and washed hands using soap for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink closest to serving line blocked by a rolling cart and trash can. CDI: Items were relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine. PIC stated they have a work order in for it. Until machine is repaired facility will be using 3 compartment sink to wash/rinse/sanitize. VR required within 3 days. REPEAT 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, and utensil with food debris while being stored as clean. CDI: All items were placed to be washed/rinsed/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 .

REPEAT 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 cheese cooling at a rate of 0F/min while in reach in cooler and covered. CDI: PIC placed cheese in walk in cooler and removed the cover. EHS will conduct long term compliance visit. 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 stacks of metal pans wet stacked.

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 build up of food debris inside bottom of hot box, and reach in cooler. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to handle food. CDI: EHS instructed employee to rewash hands and provided education on using paper towels to turn faucet off.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC operating the cash register and hand a customer a receipt while wearing gloves then continue to handle food at the grill without a hand wash and change of gloves in between tasks. CDI: EHS instructed employee to wash hands and don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed a bucket of sanitizer hanging off of wall next to back hand sink measuring zero PPM of quat sanitizer. CDI: PIC refilled bucket with approx. 200 PPM of quat sanitizer.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed containers of seasoned steak being held on TPHC at serving line and prep line with no time to indicate discard time. CDI: PIC stated steak had been placed on TPHC at 10am and marked time to discard 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 For more information, please visit: http://meck.co/FoodSafety 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 several covered containers of shredded lettuce and shredded cheese cooling in WIC not reaching cooling parameters. See temp chart. CDI: PIC uncovered containers to allow for air flow and rapid cooling. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed numerous pans with build up of soil and food debris being stored as clean. CDI: PIC returned pans for W/R/S. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed brown rice hot holding at 121F and black beans hot holding at 118F in steam well at prep area. CDI: PIC discarded rice and reheated black beans to above 165F before returning to hot holding unit.

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: http://meck.co/FoodSafety 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 3 covered pans of cut lettuce cooling in RIC at 45F with only 1 hour left for cooling. CDI: PIC uncovered lettuce and moved to WIC to ensure lettuce would reach 41F within 4 hours. Also observed a deep pan of shredded cheese cooling in WIC not change in temperature after 26 minutes. See temp chart. CDI: PIC moved cheese to shallow pans to spread out and allow cold air to flow around product and ensure rapid cooling. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 large mixing bowls and 4 pans found stored as clean but still had visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. REPEAT

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 please visit: http://meck.co/FoodSafety 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 . 2 pans of shredded cheese in upright cooler measured 45F at 2:45PM. Shredded cheese began cooling at 10:15AM. TCS foods prepared at room temperature must cool down to 41F within 4 hours. CDI - Pans of cheese discarded. 0 pts.

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: http://meck.co/FoodSafety 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 . Pans of shredded cheese were cooled in upright cooler with tight-fitting lids. TCS foods shall be cooled using methods that allow them to cool within the cooling parameters - cool to 41F within 4 hours. Leave TCS foods that are cooling loosely covered or uncovered and cool them in equipment designed for rapid cooling, such as the walk-in cooler. CDI - 2 pans of shredded cheese discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw chicken stored on shelf above gallon of lime juice in reach-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - Lime juice relocated. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Cheese processor stored as clean but still had cheese residue on blade. 2 other pans and 1 knife had visible food residue on them and were stored as clean. CDI - Soiled items taken to dish machine area to be washed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 10 pans of shredded cheese measured 47-52F in upright cooler. PIC states that pans warmed up when they were being transferred from the walk-in cooler to the upright cooler. CDI - Pans of cheese moved to walk-in cooler to cool. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans and containers were still wet. Utensils shall be adequately air dried before stacking. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Thermometer probe tip had greasy residue on it. Thermometers shall be cleaned to sight and touch and sanitized before storing as clean. CDI - Thermometer cleaned during inspection.// 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P Quesadilla cutting board and cutting utensils could not be verified as being cleaned within the last 4 hours by PIC. In-use utensils and cutting boards that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting board and cutting utensils taken to dish machine and washed.

3-302.15 Wash fruits and vegetables prior to use. Avocadoes were labelled as washed but still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean metal pans and bowls stacked while still wet. Utensils shall be adequately air dried. Do not stack until utensils are dry. 0 pts.

6-302.11 Supply toilet tissue at each toilet. -Pf Men's restroom was out of toilet paper. Each toilet must be supplied with toilet paper. CDI - Manager refilled toilet paper. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - At least 10 metal pans, knife, lemon squeezer, and some scoops all in clean utensil area found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Interior of ice machine had some buildup on it. Ice machines shall be cleaned at a frequency necessary to maintain them clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Queso measured 126-135F in steam table. TCS foods shall be at least 135F in hot holding. CDI - Queso reheated to 170F. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - 2 sanitizer buckets had floating food debris in them and appeared soiled. Also, some wet wiping cloths stored underneath cash register. Wiping cloths shall be stored in sanitizer solution when in between uses. Solution must be at appropriate concentration and be clean. CDI - Buckets emptied and refilled.

3-302.15 Washing Fruits and Vegetables - C - Stickers present on avocadoes that employee was using to make guacamole. Fruits and vegetables must be washed thoroughly before use. Remove stickers during vegetable washing.

3-304.12 In-Use Utensils, Between-Use Storage - C - Measuring utensils' handles were laying in salt container. In-use utensils shall not be stored with the handle of utensil contacting food. 0 pts.

4-501.18 Warewashing Equipment, Clean Solutions - C - Visible floating food and cilantro bits in sanitizer solution at 3-compartment sink. Warewashing solutions shall be maintained clean and free of floating food.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Clean hot holding unit interior at to-go prep area. Clean interior of cooler in front of grill. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Repeat - Clean walls around ware washing area. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer solution dispensing at greater than 400ppm quat. Sanitizer solution set up in sink and in both buckets at greater than 400ppm. PIC diluted to proper concentration. VR required within 10 days for repair/calibration of dispenser system. Use test strips to check sanitizer concentrations frequently. Ensure sanitizer solution is at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans stored stacked together wet in both dish area and at line area. Air dry pans before stacking together. REPEAT

5-205.15 Maintain a plumbing system in good repair. Unable to turn off hot water supply at 3 part sink. Faucet needs repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open side doors and exposed Chipotle branded waste present. Chipotle branded debris present on ground inside dumpster pad. Keep dumpster doors closed and remove litter and waste on the ground. Dumpster is shared.

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. Clean accumulated debris present on floors under bulk ice machine.

3-304.15 (A) Gloves, Use Limitation - P Observed employee preparing food at line area use gloved hand to repeatedly adjust face mask that was slipping down and return to handle food without changing gloves. CDI - PIC directed employee to remove soiled gloves, wash hands and don new gloves. Employee washed hands and changed gloves. Change gloves after activities that contaminate them including touching face masks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled metal pans stored as clean with food residue present on interior food contact areas. CDI - PIC removed pans to dish area for recleaning. REPEAT Ensure that all utensils and equipment items are fully cleaned before storing. EHS recommends removing unused items from service to long term storage and re-training staff on dish cleaning procedures.

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 numerous pans of lettuce in walk in cooler prepared at 9:15 am temperature still at 57f at 1:15 pm - cooling at a rate of 0 degrees per minute. CDI - PIC discarded. Once prepared, ensure cut lettuce is cooled to 41f within 4 hours.

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 numerous pans of cut lettuce cooling in walk in cooler in deep metal pans with tightly sealed lids stacked together. CDI - PIC discarded due to cooling temperature non-compliance see #18 and chart. Use a cooling method that allows food to quickly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of pans stored as clean stacked together wet on clean utensil storage rack in back of house. REPEAT Air dry pans before stacking together. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed serving utensils stored in unclean containers at front prep table. CDI - PIC relocated utensils to clean containers. REPEAT Store clean utensils in clean containers to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large stack of metal saucers with food debris in dish storage area. Observed soiled metal pans under the chicken prep area. CDI- Dishes were taken back to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and saucers wet stacked in the dish storage area. -REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled metal pans. CDI-Utensils and pans were replaced.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster with holes in the back. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lid off of the dumpster. -REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed oranges stored over ready to eat cut tomatoes. CDI: Product relocated.

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 tightly covered containers of prepared carne asada cooling in reach in cooler. CDI: Product uncovered and relocated to walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. Facility does not have adequate air drying space for normal operation. REPEAT VIOLATION

5-501.111 Keep storage areas and bins for waste in good repair. Observed large holes in back of dumpster. Replace dumpster.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans stored as clean but wet stacked and with residues. CDI, pans relocated for cleaning. Improvement made since previous inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sour cream cold held at 44 degrees F. Low mount reach in refrigerator near register had ambient air temperature of 43 degrees F. CDI, Sour cream voluntarily discarded by PIC. Calibrate unit to ensure TCS food held at new regulatory requirement of 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from the State no points to be deducted on first inspection under new regulatory requirement.

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 lettuce cooling in tightly covered containers inside reach in prep refrigerator at 44 degrees F and on line at 50 degrees F. CDI, operator transferred lettuce and removed container lids to facilitate heat transfer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist band on wrist of a food employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers being wet stacked. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some damaged rubber spatulas. CDI, operator removed spatulas from use.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed soda nozzles starting to accumulate soil residues. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed rubber spatulas stored as clean but soiled with food debris. CDI, spatulas relocated for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked at warewashing area storage rack.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low reach in prep refrigerator not working and at 57 degrees F. PIC identified it earlier this morning and stated that no food was in unit. Visit to be made to ensure long term compliance and refrigerator repaired and holding required temperature.

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 dish employee going from dirty to clean without washing hands. CDI PIC directed food employee to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers, jalapeno, limes, lemons and lettuce being stored over ready to eat pork, steak, diced tomatoes, sauces. CDI PIC will rearrange storage order by the end of the inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee towel drying gloves. CDI Had a discussion with PIC regarding glove use; followed up with employee. *If gloves are soiled they should be changed instead of dried due to single use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and steak hot holding on line below 135 degrees. CDI Items placed on time for today and reheated to above 165 degrees. REPEAT VERIFICATION REQUIRED.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils being stored in pans with significant food debris in the bottom. CDI Utensils and pan taken to ware washing.

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 boxes being stored on the floor under the shelving. Make sure to keep at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed hot holding line wells not holding food above 135 degrees. Keep equipment in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as drainboards, spray arms and basins shall be cleaned every 24 hours, prior to use or as soon as accumulation occurs. Observed the clean side of drainboard with food debris and the equipment drying with food debris starting to accumulate. CDI PIC had area washed and rewashed all equipment and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal pan with minor food debris on the lip. CDI: Pan sent for proper warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of black beans on main hot line holding at 118F. CDI: Beans were taken to be reheated to 180F on stove top. REPEAT.

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 lettuce prepared this morning cooling in tightly covered pans in walk in unit. Lettuce temperature did not change after 15 minutes using above method. CDI: Lettuce placed on sheet pan and cooled using ice bath. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker at prep area next to ovens. CDI: Labelled as salt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on clean drainboard of three comp sink stacked wet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no test strips for chlorine sanitizer used in sanitizer buckets for Norovirus protocol. CDI: Provided test strips, but PIC must have additional strips ordered. VERIFICATION REQUIRED within 10 days to determine compliance.

Wash hands before donning gloves and between gloves uses.-P- Observed employee tasting food and return to cooking without washing hands in between tasks. Employees should wash hands between tasks and donning gloves.

Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee not changing gloves after tasting rice and proceed to cooking. Gloves should be discarded between tasks. CDI- by education.

Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P- Observed avacados in walk-in cooler in tightly closed stainless steel bowl. Temperature was 52F at 1:15 and when temped again at 1:50, avacados were still at 52F. CDI- Avacados were uncovered and portioned out.

Maintain TCS foods in hot holding at 135F or above. -P- Observed diced chicken and diced steak both hot holding below 135F. CDI- Products were placed back on grill to bring up the temperature before being placed on front line.

Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large bowl of avacados tightly covered in walk-in. Cooling will be accomplished by venting container and portioning out products. CDI- Food was uncovered and portioned out.