CHIPOTLE MEXICAN GRILL 1611

Hot water measured between 114 - 118F at the following sinks: -Janitorial sink -Preparation sink -3 composition sink [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Facility is lacking quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing.

New Hobart upright warewash machine installed without prior Plan Check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements.

dishwashing rinse water chlorine concentration around 25 ppm [COS]properly maintain dishwashing machine in good repair

One food handler training observed expired. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times

At the under counter hot box, steak measured at 131F. Per Manager, steak was cooked approximately 20 minutes prior to measurement. Heat setting observed at 140F. Manager stated heat setting should have been set to 165F. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Steak was reheated to 198F and heat setting of unit was increased to 165F.