CHIPOTLE MEXICAN GRILL #1464

4 findings recorded on Aug 26, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed mechanical ware washing machine in use dispensing 0ppm of chlorine sanitizer. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g) COS: Dishwashing switched to manual process in the three compartment sink.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed mechanical ware washing machine in use dispensing 0ppm of chlorine sanitizer. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g) COS: Dishwashing switched to manual process in the three compartment sink. Dishes in dishwasher were re-washed. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black residue build up on lemonade/aqua fresca dispenser nozzles in the dining room C/A: Food contact surfaces shall be clean to sight and touch. COS: Nozzles were cleaned.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black residue build up on lemonade/aqua fresca dispenser nozzles in the dining room C/A: Food contact surfaces shall be clean to sight and touch. COS: Nozzles were cleaned. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS foods(see asterisk* items for location and temperature) cold holding above 41 F in the RIC in main kitchen. C/A: TCS foods that are cold holding shall be maintained at 41 F or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed TCS foods(see asterisk* items for location and temperature) cold holding above 41 F in the RIC in main kitchen. C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: All items prepared within past 4 hours, immediately moved products to WIC to cool. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.