Chipotle Mexican Grill

Inspector's notes

Observed chlorine sanitizer at ware wash machine in use measured less than 10 ppm, the sanitizer bucket was empty at time of inspection. Manager set up 3-compartment sink with proper sanitizer concentration and is going to purchase chlorine sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef stored on the stove at an internal temperature of 70°F. No heat was being applied to the beef at the time of inspection. Manager stated that the cooked beef had been placed on the stove less than 30 minutes prior and that staff forgot to turn on the burner. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager turned on the burner at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drop utensil on the ground. With their gloves, they picked it up and placed in the dirty utensil bin. Employee proceeded to continue with food operations. Talked to manager about handwashing, and manager had employee immediately wash hands. Ensure that handwashing is occurring whenever pickup up dirty items from the floor. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed employee going from dirty dishes to clean dishes at the dishwashing station. Manager had employee immediately wash their hands. Ensure that hands are washed going from dirty to clean tasks in the kitchen. Corrective Action: Corrected at time of inspection.