|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed food employee unable to tell EHS the six reportable foodborne illnesses and symptoms or locate information, which was later found inside of health and wellness book.Chipotle’s system has over 10 illnesses and signs and symptoms. Ensure that team members are able to locate employee health policy. CDI-PIC was given a hard copy of poster for employee health policy to hang for employees. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed a team member go inside of the walk in cooler and return to prep food with only a glove change in between. CDI- REHS educated and team member followed up with handwashing. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed dishes with food debris and build up left attached from previous uses. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed steak and cilantro both being held on tphc without time stamp present. CDI- Steak was discarded during the inspection. Cilantro was marked with time stamp. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU
Observed tomato salsa cooling inside of the walk in cooler with tight fitting lids attached. Food establishment needs to |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Recommend pyramid stacking pans to allow proper air flow for dishes to air dry.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed spatulas stored on the rack making direct contract with the wall. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler door not making a proper seal to completely close unless door is locked. |