CHIPOTLE MEXICAN GRILL

At back prep top wells, pico measured at 49F and red salsa and cheese measured at 46F. Employee stated food items were placed in the unit approximately less than 1 hour prior to measurement. Thermostat of unit indicated 41.6F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Food items in the prep top wells were relocated to walk in cooler to cool down. Note: employee placed a work order for the unit and will monitor temperatures. discussed ice bath or relocating food items to other units if unit is not able to cold hold PHFs properly.

Washed and wet equipment stacked on top of each other at ware-wash area. [CA]: Equipment shall properly air dry prior to stacking.

Soda beverage can stored within the ice machine, in direct contact with ice. Ice is used for consumption per employee. [CA]: Discontinue storing soda beverage cans in ice used for consumption. Ensure ice is protected from possible contamination at all times. [COS]: Manager removed soda beverage can.