Chipotle Mexican Grill
FAILTuesday, December 13, 2022 at 4:34 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
I temp the steak at the mobile order area where they have all the amenities to provide the online orders. I took a temp of the steak 1st temp was 130F I tempted another area it was 129F then a few minutes later I stirred the steak and it was 122F.- Provide the Standard operating procedures on cooking and hot holding the steak all protein held should be 135F or above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003(D)/3-501.19-PF
Time as a Public Health Control ( Pf)
Manager stated that the steak is time temperature puplic health control- Provide documents of approved TPHC procedures included .
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.