Chipotle Mexican Grill

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

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Failed findings

• ⚠️Reheating for Hot Holding (P)critical
  Inspector note: Steak introduced to hot holding steam table is at 121F after reheating. Reheat commercially prepared beef product to 135F prior to being placed into steam table. Product removed from service and reheated to above 165F.
  code 590.003/3-403.11-P*** · critical food-safety factorstatus: Fail
• ⚠️Time as a Public Health Control (P)critical
  Inspector note: Establishment is not following submitted TPHC plans with no record of reheat temperature for steak that was submitted to the health department for holding steak. Witnessed commercially cooked steak being reheated cut and placed into a steam table @ 121F. Retrain staff. Determine whether or not TPHC will be used or a reheat to hot hold process preparing steake and clarify.
  code 590.003(D)/3-501.19-P*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 22, 2022: 2 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.