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Chipotle Mexican Grill
March 15, 2016 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings4
- critical findings1
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES HELD IN THE HOT HOLDING UNIT AND ON PREP TABLE. OBSERVED CHICKEN AT 119.1F-120.0F. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: SINGLE SERVICE FORKS AND KNIFES AT FRONT PREP STATION MUST BE PROPERLY STORED AND INVERTED(HANDLES-UP) AND MAINTAIN.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: CUTTING BOARDS WITH DEEP,DARK STAINS MUST BE REPLACED AND MAINTAIN. BLACKENED CAULK ABOVE THE 3 COMPARTMENT SINK MUST BE REPLACED AND MAINTAIN SURFACES TO SMOOTH,EASILY CLEANABLE SURFACES.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: VENTILATION INSIDE THE TOILET ROOM IS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN.
What changed since the previous inspection?
Compared with Pass on January 13, 2016: 4 findings appeared for the first time.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.