CHIPOTLE MEXICAN GRILL

1. Dish machine dispensing 200 ppm of Chlorine sanitizer. [CA]: Dish machine shall dispense 50 ppm of Chlorine sanitizer. 2. Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Leak observed from the ceiling of walk in cooler and is dripping onto food containers. No direct contamination observed. Manager stated a work order has been placed. [CA]: Repair/assess unit as needed to remove leak. Ensure food is stored in a way that it will be protected from contamination.

Measured hot water temperature at the 3-compartment sink 72F and 72F at hand wash sink by the warewash area. Facility has 2 instant water heaters, per PIC one of the heaters is inoperable. PIC suggested to run all hot water supply through a single water heater, hot water was restored at a low pressure that is not suitable to accommodate facility's operations. Sanitizer based dishwasher is not operable due to low water pressure. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility and at a minimum temperature of 100°F at handwash sinks. Facility is hereby closed until sufficient supply of hot water is restored at a minimum temperature of at least 120F.