Chipotle

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• failed findings1
• 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: WHITE BEANS-131.6, BEANS-128.7F, CHICKEN-130.3F, CUT LEAFY GREENS-46.9F & 48.8F, PULLED PORK-133.2F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNTIL SERVED.MUST DOCUMENT TEMPERATURES ON PRODUCTS THAT HAVE BEEN TAKEN OUT OF REFRIGERATION AND PREPPED IN ORDER TO KEEP UP WITH TIME FRAME ALLOWED TO GET BACK DOWN TO REQUIRED TEMPERATURES. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).
  code 3Priority

What changed since the previous inspection?

Compared with Pass on November 2, 2016: 1 finding 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.