CHIPOTLE MEXICAN GRILL health score and inspection history

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer buckets tested negative.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Repair/Replace missing/damaged ceiling tiles near 3 comp sink. //

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Silver pan in clean storage soiled with food debris. COS PIC Voluntarily removed to 3 comp sink for wash, rinse and sanitize.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Exterior of fryer and cooking equipment soiled with yellow residue.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Several utensils soiled with debris in a dirty silver pan inside shelving near prepping areas. COS PIC Voluntarily removed to 3 comp sink for wash, rinse and sanitize.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Several employees with really long loose hanging hair near service line.

(A)(2) Maintain TCS food at 41 F or below.//Lettuce in make table internal temp between 48-50F. //Cheese in make table internal temp 47F. // Lettuce in ice bath at 47F.// Lettuce on the service line internal temp 47F. COS PIC Voluntarily discarded all.

Allow utensils to air dry before stacking.// Several silver pans stacked wet on storage shelving.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Repair/Replace blown light under the ventilation hood.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Long loose hair not restrained in the kitchen area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Fan covers in WI cooler soiled with dust.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Several cutting boards have deep scratching and scoring.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Facility floors soiled with heavy liquid, food debris and oil near grills.

Label all toxic items not in original containers with the common name of the product (Pf).// Two clear spray containers of yellow liquid not labeled with common name of product.