Premises Information


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Name

CHIPOTLE MEXICAN GRILL #5421

Address

3005 STELFOX ST

STE 101

City/State/ZIP

CHARLOTTE

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/9/2025

Final Score @ Grade

95.50

General Comments

EHS asked what the procedure was for handwashing hands/ changing gloves when washing dishes. Manager stated that employees wash, then rinse the dishes in the 3 comp sink. After washing and rinsing the dishes are placed in the dish machine for sanitization. After washing in the dish machine, hands are to be washed/ gloves changed before unloading the clean dishes. Manager stated that their dish washing employee needs to be trained further on the process. EHS reviewed findings with manager and the proper procedures. EHS also reviewed correction with the employee and how it was not implemented after reviewing the process. Manager will further train employee on the process. Employee was no longer washing dishes. FSMS implemented. NOTE: EHS waited for lunch rush to end before reviewing the inspection with manager.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash dishes and place them into the dish machine prior to sanitizing, then go put clean dishes away without changing gloves and washing hands. Hands contaminated with gloves on during the washing process in the 3 comp sink. CDI- EHS educated employee hands were washed, then clean dishes were put away. After correction was made, EHS watched to see if new process was implemented correctly. EHS saw employee again handle cleaned dishes with soiled gloved hands. EHS informed manager of the issue to get a correction (CDI). See notes for more details.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at restroom handwashing sink. CDI- Paper towels placed at sink.
15	0	Food separated & protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes with gloves on, rinse soiled gloves in the 3 comp sink, then go to put away clean dishes with soiled gloves. CDI- EHS educated employee on proper procedures. Gloves changed and hands washed.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer at 0ppm. CDI- Sanitizer solution corrected to proper concentration.
37	1	Food properly labeled: original container	Yes	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning bottles without labels. Label items.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in clean dish storage area.
49	0.50	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in cooler, cold drawer, In need of cleaning. REPEAT Observed walk in cooler fans, shelf housing to go items, metal drink catcher at drink machine in need of cleaning.