CHIPOTLE MEXICAN GRILL #1093

Unused equipment stored in the facility (racks) [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Food storage containers are not completely dry before stacking.[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Cooked beef held in steam table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF reheated to 165F for hot holding at 135F.

urinal in restroom is in disrepair. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Equipment and utensils are not air dried or properly stored to facilitate drying after sanitizing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).