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Chipotle Mexican Grill

May 9, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings3
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: NO SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT SHARED MENS RESTROOM. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS(CHICKEN, STEAK AND RICE) AT IMPROPER TEMPERATURES RANGING FROM 125.9F-129.9 F DEGREES IN HOT HOLDING UNITS AT FRONT OF PREMISES. MANAGER VOLUNTARILY DENATURED AND DISCARDED FOOD ITEMS. APPROX. WT. 10LBS, AND VALUE $71.00. INSTRUCTED TO MAINTAIN PROPER HOT HOLDING TEPERATURES OF 140F DEGREES OR HIGHER. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: SPLASH GUARD NEEDED AT REAR EXPOSED HANDWASHING SINK IN REAR PREP AREA NEXT TO PREP TABLE. MUST PROVIDE.
code 32

What changed since the previous inspection?

Compared with Pass on December 11, 2013: 3 findings appeared for the first time. 1 previous finding did not recur.

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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.