Chipotle Mexican Grill
FAILThursday, February 3, 2022 at 3:57 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
In the walk in cooler raw chicken is on own palate yet its stocked really high on top of one another and is leaning on other shelves stored over ready to eat foods- Properly store chicken so its on bottom shelves only and not towering over other foods and shelves.
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.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloth buckets had no sanitizer solution in them wiping cloths in soiled water in some of the buckets- PIC corrected on site refilled with sanitizer at 200PPM
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Fryloators on cookline and grill is soiled with grease and food debris - Clean to remove soils and grease.
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 food safety procedures. Train all staff. Document corrective actions taken.
L1
Post a current health permit in the establishment in a conspicuous area where consumers can see
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements