Chipotle Mexican Grill

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

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Checks marked passed

• ✓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: Pass
• ✓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: Pass

What changed since the previous inspection?

Compared with Fail on January 20, 2023: 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.