Chipotle Mexican Grill
FAILFriday, January 20, 2023 at 3:15 PM
Violations Cited
590.003(D)/3-501.19-P
Time as a Public Health Control (P)
Establishment is not following submitted TPHC plans with no record of reheat temperature for steak that was submitted to the health department for holding steak. Witnessed commercially cooked steak being reheated cut and placed into a steam table @ 121F. Retrain staff. Determine whether or not TPHC will be used or a reheat to hot hold process preparing steake and clarify.
Why This Matters
This violation directly contributes to foodborne illness risk
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.
590.003/3-403.11-P
Reheating for Hot Holding (P)
Steak introduced to hot holding steam table is at 121F after reheating. Reheat commercially prepared beef product to 135F prior to being placed into steam table. Product removed from service and reheated to above 165F.
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