CHIPOTLE MEXICAN GRILL

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MAINTAIN THE FLOOR CLEAN IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL ARTICLES AT LEAST 6 INCHES OFF OF THE FLOOR AND AWAY FROM THE WALLS IN THE BASEMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 48.5F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND HOT HOLDING UNIT. OBSERVED RAW CHICKEN AT 44.9F INSIDE OF THE PREP COOLER AND COOKED CHICKEN AT 120F INSIDE OF THE HOT HOLDING UNIT. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $15. CRITICAL VIOLATION 7-38-005A.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED AND GARBAGE OVERFLOWING THE TOP OF THE GARBAGE DUMPSTER LID SO THAT IT COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES AND MAINTAIN AN ADEQUATE PICKUP SO THAT GARBAGE DOES NOT OVERFLOW AND SO THAT THE GARBAGE LIDS CAN BE CLOSED. SERIOUS VIOLATION 7-38-020.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. OBSERVED WASTE WATER OVERFLOWING FROM THE OPEN FLOOR DRAIN WHEN WATER IS DRAINED FROM THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SO THAT THE SINK DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE THE DOOR GASKET AROUND THE INSIDE OF THE PREP COOLER DOOOR SO THAT IT CLOSES PROPERLY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MAINTAIN THE FLOOR CLEAN IN THE BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE ALL ARTICLES AT LEAST 6 INCHES OFF OF THE FLOOR AND AWAY FROM THE WALLS IN THE BASEMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS ARE REQUIRED TO WEAR A HAIR RESTRAINT WHILE HANDLING FOOD.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DISPOSABLE FOOD CONTAINERS BOXES STORED ON FLOOR IN BASEMENT AREA, INSTRUCTED TO STORE 6" OFF FLOOR OR HIGHER.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. DISPOSABLE CONTAINERS STORED UNDER SEWER PIPES IN BASEMENT AREA, INSTRUCTED TO STORE AWAY FROM UNDER SUCH PIPES.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MIISING THERMOMETER FROM PREP COOLER. INSTRUCTED TO PROVIDE IN THE WARMEST PART OF COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE MISSING HALF LID ON THE OUTDOOR GARBAGE DUMPSTER. REPLACE THE GREASE TRAP IN THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE BASEMENT FLOOR AROUND THE GREASE TRAP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED EXCESSIVE CLUTTER IN THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THIS AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED EXCESSIVE CLUTTER IN THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THIS AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND REPAINT OR REPLACE RUSTY GREASE TRAP LID.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL COOKING EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND UNDER EQUIPMENT IN FRONT PREP AREA. MUST CLEAN FLOORS IN BASEMENT UNDER GREASE TRAP AND REMOVE EXCESSIVE GREASE BUILD UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUT SEAL OPENINGS IN BRICK WALL BEHIND HALF WALL IN BASEMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL DEBRIS FROM BEHIND HALF WALL IN BASEMENT TO PREVENT RODENT HARBORAGE.