Cold Hold (41 F/45F) "Observed cold holding line closest to cooking station holding foods above 41*F (diced tomatoes at 51*F/ sour cream at 52*F). Since food was held on the line for less than an hour, manager was able to adjust the temperature of the unit allowing to food to continue to be served. Ensure that all potentially hazardous foods that are meant to be held cold are held at 41*F or cooler to prevent possible bacterial growth."
Manager Demonstration of Knowledge/Certified Manager Observed no proof of a certified food manager on duty during hours of operation. There must be proof of a certified food manager on duty.
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