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Chipotle Mexican Grille

February 4, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Cooked beans with a temperature of 110F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. At the time of the inspection beans were reheated to 165F to ensure no bacterial growth.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Design

Inspector note: Metal pan being used dispense out of bulk food containers. Discontinue and use a handled scoop to prevent contamination from hands.
code 14-4-202.11* · lower-severity findingstatus: Fail
Non-Food Contact Surfaces

Inspector note: Light out above stove top. Replace. Ice scoops attached to the side of the ice machine missing. Replace.
code 15-4-202.16* · lower-severity findingstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Hood and VentilationTags with a past expiration date of December 2015. Provide up to date tags prior to the re-inspection being conducted.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 18, 2015: 4 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.