Chipotle Mexican Grill

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: I temp the steak at the mobile order area where they have all the amenities to provide the online orders. I took a temp of the steak 1st temp was 130F I tempted another area it was 129F then a few minutes later I stirred the steak and it was 122F.- Provide the Standard operating procedures on cooking and hot holding the steak all protein held should be 135F or above.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Time as a Public Health Control ( Pf)
  Inspector note: Manager stated that the steak is time temperature puplic health control- Provide documents of approved TPHC procedures included .
  code 590.003(D)/3-501.19-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on December 13, 2022: 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.