Chipotle Mexican Grill
PASS W/ CONDITIONSTuesday, December 15, 2020 at 7:23 PM
Violations Cited
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
Raw chickenare thighs in the original containers stored in the walk-in directly in the middle against the back wall - the refrigerated area is tight - purple onions are stored directly beside the raw chicken without any form of barrier - either provide a barrier of relocate products accordingly as discussed during inspection
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-402.11-C
Fixed Equipment Spacing or Sealing-Installation (C)
Hand sinks in the kitchen / prep areas are missing barriers on the sides - at each opening there is a potential for contamination to either foods or paper supplies affiliated with ready to eat foods - Address as discussed during inspection
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.