Chipotle Mexican Grill
FAILMonday, May 18, 2015 at 2:38 PM
Violations Cited
03-3-501.16
Hot Holding
The chicken and steak are cooked and then stored at room temperature as it is cut and put into the steam table. The food temperature is dropping below 140F; chicken 133F Steak 110F (on steam table) and 104F (stored at room temperature). Provide proper hot holding of 140F or above.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There are no paper towels at the handsink in the back. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The hood vent sticker says there are deficiencies again and the filters are missing above the grill. Repair the deficiencies and replace the filters. 5/18/2015 The hood was referred to the fire department and the repairs are being made on the hood to fix deficiencies.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones