Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
May 16, 2011
95
Food employees are not washing their hands as often as necessary, specifically:
In-use dispensing utensils are not properly stored, specifically:
Dec 30, 2011
94
Hand towels or a hand drying device is not provided at the handwashing lavatory, specifically:
Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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