Chipotle Mexican Grill

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings4
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: OBSERVED COOKED STEAK STORED AT IMPROPER TEMPERATURE 117.7F IN HOT HOLDING UNIT DURING INSPECTION. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 10LBS AND $40 OF STEAK. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: CLEAN INTERIOR AND EXTERIOR OF ICE DISPENSER AND NOZZLES ON POP MACHINE, PREP TABLES, COOKING EQUIPMENT, AND SINKS.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING AND STORAGE AREAS.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: CLEAN ALL LIGHT SHIELDS IN PREP AND STORAGE AREAS.
  code 35

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 12, 2016: 4 findings recurred.

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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.