Chipotle Mexican Grill

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings3
• critical findings1

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Failed findings

• ⚠️Hot Holdingcritical
  Inspector note: The chicken and steak are cooked and then stored at room temperature as it is cut and put into the steam table. The food temperature is dropping below 140F; chicken 133F Steak 110F (on steam table) and 104F (stored at room temperature). Provide proper hot holding of 140F or above.
  code 03-3-501.16*** · critical food-safety factorstatus: Fail
• ⚠️Hand Cleaner Drying Tissue Signage
  Inspector note: There are no paper towels at the handsink in the back. Provide.
  code 32-6-301.11-02.11* · lower-severity findingstatus: Fail
• 🧹premises not properly maintained or cleaned
  Official wording: Improper Maintenance of Walls/Ceilings
  Inspector note: The hood vent sticker says there are deficiencies again and the filters are missing above the grill. Repair the deficiencies and replace the filters.
  code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on January 21, 2015: 3 findings appeared for the first time. 2 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.