Chipotle Mexican Grill

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings5
• critical findings2

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Guacamole 42F - 52F chopped lettuce 45F - 50F. PIC removed to chill properly. PIC to review as product recently prepped. Ensure cooled prior to placing on the line.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Carne asada 129F hot holding. Removed by PIC and reheated to 170F. All other hot holding 145F and higher.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Fail
• ⚠️(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
  Inspector note: Fryolator sides exhaust vent with greasy build up back section of grill with carbon build up bottom exterior of dishmachine door soiled clean to remove.
  code 590.004/4-601.11-C* · lower-severity findingstatus: Fail
• ⚠️Handwashing Sinks Installation (C)
  Inspector note: Hand sink shuts off after 5 seconds. PIC adjusting faucet to ensure sensor is accurate.
  code 590.005/5-202.12-C* · lower-severity findingstatus: Fail
• ⚠️Cleaning Frequency and Restrictions (C)
  Inspector note: Floors below cook line below dishmachine and floor at upper level of compactor area with soils. Clean to remove.
  code 590.006/6-501.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 3, 2020: 5 findings appeared for the first time.

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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.