CHIPOTLE MEXICAN GRILL - SANDY PLAINS 2

2 findings recorded on Jul 16, 2026. 1 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several trays of cut lettuce in the RIC in the main kitchen, that was prepped early in the morning outside of the 4 hour cooling window that were holding above 41*F. Observed 9 trays of shredded mozzarella, 2 trays of sour cream and several trays of cut lettuce in the WIC in the main kitchen that were holding above 41*F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several trays of cut lettuce in the RIC in the main kitchen, that was prepped early in the morning outside of the 4 hour cooling window that were holding above 41*F. Observed 9 trays of shredded mozzarella, 2 trays of sour cream and several trays of cut lettuce in the WIC in the main kitchen that were holding above 41*F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: All Food was discarded Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed facility is shredding/cutting TCS foods and place them in metal trays in the WIC or RIC in the main kitchen with a tight covering lid and stacked which does not allow for the food to cool down in the 4 hour time frame. C/A ooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate…

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed facility is shredding/cutting TCS foods and place them in metal trays in the WIC or RIC in the main kitchen with a tight covering lid and stacked which does not allow for the food to cool down in the 4 hour time frame. C/A ooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. New Violation. Correct By: 07/19/2026

   Official report · Item 11A ↗

   Correction status not recorded

   Correct by Jul 19, 2026

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