Chipotle Mexican Grille
FAILTuesday, March 13, 2012 at 2:57 PM
Violations Cited
03-3-501.16
Hot Holding
The chicken on the steam table is 115F. The manager moved the chicken to another steam table to reheat it. Provide proper hot holding of 140F or above and if items need to be reheated then it needs to be done properly.
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
12-2-301.12-.15
Adequate Handwashing/Where/When/How
At the start of the inspection both sinks were blocked and there were no paper towels at one sink during prep. Make sure that sinks are kept clear and stocked to allow employees to wash their hands and train employees about the importance of handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
At the onset of the inspection both handsinks in the kitchen were blocked with prep items. Keep sinks clear to allow access to handwashing.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
1) There is a lot of dust blowing from the vents. Celan the vents above the three compartment sink to remove dust. 2) The vent fan sticker does not have a mark for when the hood was cleaned or when it is due for a cleaning. Have the vent company mark the stickers. 3) The ceiling in the upstairs prep area in unfinished and there are exposed pipes above the prep tables. Ceilings in a prep area need to be finished unless this has been otherwise approved by the health department.
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