CHIPOTLE MEXICAN GRILL

5 findings recorded on Aug 10, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**** Observed three containers of salsa in the walk-in cooler that did not cool to 41F or below within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Salsas discarded (see temperature log).

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**** Observed three containers of salsa in the walk-in cooler that did not cool to 41F or below within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Salsas discarded (see temperature log).

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**** Observed foods cooling in the walk-in cooler with lids still on the containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person-in-charge (PIC) proper cooling methods such as removing lids and allowing…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**** Observed foods cooling in the walk-in cooler with lids still on the containers. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person-in-charge (PIC) proper cooling methods such as removing lids and allowing foods to cool before covering.

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed an employee handling food while wearing a ring that was not a plain (ring contained stones). Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed ring.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Observed an employee handling food while wearing a ring that was not a plain (ring contained stones). Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed ring.

   Official report · Item 12B ↗

   Correction status not recorded

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