Chipotle Mexican Grill

*22 Accredited food handler certificate - 60 days

need training

*39 Cutting surfaces.

cutting boards observed in poor conditions, change them as needed

*42 Dirty nonfood contact surfaces

clean walls above the 3 comp sink, clean walls floors throughout the establishment

*44 Frequency. Refuse, recyclables/returnables removed

observed a lot of trash in front dinning area/back storage

*45 Premises shall be maintained in good repair

remove molding black along wall and 3 comp sink observed not in good repair.

*14 When to wash hands before donning new gloves

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Observed raw chicken store next to cilantro

*31 Handwashing lavatory - accessible

prep table block the hand sink

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*45 Premises shall be maintained in good repair

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ABSORBENT MATERIALS

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*03 Food products not maintained at 135øF or above

C. STREAK 129.3

*34 Outer openings:closing holes, gaps

*42 Floors/walls/ceiling/nonfood dirty

*38 Thawing. under running water criteria

IMPROPER THAWING- CHICKEN NEED TO BE COMPLETELY SUBMERGED

*03 Food products not maintained at 135øF or above

B. RICE 124.6

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS STORED ON PREP TABLE WHILE PREPPING CUSTOMER'S FOOD

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*34 Devices to stun/electrocute flying insects

*39 Keep utensils handles upright or protected

PROVIDE HANDLE WITH A SCOOP

*19 Hand sink water temperature below 110'F

HOT < 110F WITHIN 20 SECONDS

*32 Maintain in Good Repair

back reach in cooler 48 degrees f faucet on prep sink shall be sealed

*42 Dirty nonfood contact surfaces

clean gaskets around walk in cooler door

*34 Outer openings:closing holes, gaps

gap at entrance door

*45 Premises shall be maintained in good repair

cover hole around mop faucet, replace caulk around 3 com sink, cove base in walk in cooler, caulk around hand sink

*34 Pest control-routine inspections for

observed fruit flies

*31 Hand sinks: number installed for convenient use

hand sink

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*39 Store equipment & utensils - avoid contamination

*43 Light bulbs, light shields provided

replace broken light shield in walk in cooler

*45 Floor& wall junctures- coved & sealed

in walk in cooler

*47 Health permit posted

correct owner's name on health permit

*39 Store equipment & utensils in a clean, dry place

ice scoop

*42 Floors/walls/ceiling/nonfood dirty

clean floor under ice machine, kitchen

*30 Does Establishment have a current valid permit posted?

owner's name do not match on health permit and sales tax. Bring health permit, sales tax, artcles of incorporation and money (cash, check, money order no credit or debit cards) to Consumer Health Divi

*47 Other Violations

check faucets, caulk around 3 com sink, pre sink

*39 Store equipment & utensils - avoid contamination

provide physical barrier between hand sink and clean utensils, sanitizer bucket

*41 Food storage containers, identified with common name of food.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

product observed on the floor inside wic

*39 Precleaning food debris of utenlsils - flush, soak

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*31 Individual, disposable towels

missing a towel dispenser@dish pit

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

not registered