CHIPOTLE MEXICAN GRILL, 2000 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 24, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Oct 14, 2014 | Routine | 5 | 3 | Details / Comments |
|
Jul 08, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jul 03, 2014 | Routine | 7 | 5 | Details / Comments |
|
Mar 26, 2014 | Follow-up | 3 | 3 | Details / Comments |
|
Mar 21, 2014 | Routine | 7 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 25, 2013 | Preoperational | 0 | 0 | Details / Comments |
Oct 24, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
HOT FOOD ITEMS HELD IN THE WARMER AT THE STEAM TABLE, ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has A written employee's health policy for food-borne illness.
CFPM ANNA EDWARDS FS-61241 EXP. 11/22/2016
Most recent pest control service date: 10/04/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beans (Steam Table) (Hot Holding) | 119.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Steam Table) (Hot Holding) | 131.0F |
| Beef (Steam Table) (Hot Holding) | 141.0F |
Oct 14, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
EMPLOYEES AARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
HOT FOOD ITEMS HELD IN THE STEAM TABLE ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
UNLABELED PLASTIC SQUEEZE BOTTLES OF OIL, HERBS OR SALAD DRESSING(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN, UNCLEAN FLOOR, EQUIPMENTS, DOOR KNOBS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
NO CFPM ON DUTY
Most recent pest control service date: 10/04/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.0°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Steam Cooker) (Hot Holding) | 121.0F |
| Bacon (Steam Cooker) (Hot Holding) | 131.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beans (Steam Table) (Hot Holding) | 119.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Rice (Steam Table) (Hot Holding) | 129.0F |
| Beef (Steam Table) (Hot Holding) | 121.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
Jul 08, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no signage at the hand sink on the line. (Pending 45 day notice from inspection conducted on 7/3/14)
Certified Food Safety Manager: Anna R Edwards, FS-61241, Expiration Date: 11/20/16.
The following have been abated from the previous inspection: DCMR: 200.3, 500.2, 403.1, 401.1, 1900.1, 1005.1(a), 1005.1(b), 1524.1, 407.1, 502.1, 1801.1
Correct pending violation within 45 day of previous inspection conducted on 7/3/14.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Hot Bar) (Hot Holding) | 144.0F |
| Corn (Refrigerator) (Cold Holding) | 39.0F |
| salsa (Refrigerator) (Cold Holding) | 40.0F |
| salsa (Refrigerator) (Cold Holding) | 41.0F |
| Beans (Hot Bar) (Hot Holding) | 144.0F |
| Black Beans (Hot Bar) (Hot Holding) | 156.0F |
Jul 03, 2014 (Routine)
Violations:
- Correct response to questions
No person in charge has DC Issued Certified Food Protection Managers Certificate. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Open employee beverage stored above prep table. (Corrected On Site) - Hands clean and properly washed
Employee does not wash hands after touching coworker's hair/skin. (Corrected On Site) - Hands clean and properly washed
Multiple employees wash hands for less than 20 seconds on numerous occasions.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Reminder sign not present at hand sink on line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Thick, black buildup present on self serve ice chute in customer area. (Corrected On Site) - Proper hot holding temperatures
Multiple potentially hazardous foods hold at less than 135 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cut lettuce on line holds above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not located inside all cold holding units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler on front line wears bracelet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handlers observed working with food without hair restraints (repeat) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware, staining, gouges. (repeat)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORECT ITEMS STATED WITHIN 5- AND 45- CALENDAR DAYS
INSPECTOR THERMOMETER CALIBRATION: 31.7
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) | 33.0F |
| Lettuce (Refrigerator) (Cold Holding) | 53.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Rice (Hot Bar) (Hot Holding) | 129.0F |
| Pork (Hot Bar) (Hot Holding) | 133.0F |
| Pork (Hot Bar) (Hot Holding) | 127.0F |
| Sour Cream (Refrigerator) (Cold Holding) | 40.0F |
| salsa (Refrigerator) (Cold Holding) | 39.0F |
| (Hot Bar) | 202.0F |
| (Walk-in Refrigerator) | 39.0F |
| Meat (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Corn (Refrigerator) (Cold Holding) | 39.0F |
| salsa (Refrigerator) (Cold Holding) | 38.0F |
| Rice (Hot Bar) (Hot Holding) | 116.0F |
| Pork (Hot Bar) (Hot Holding) | 135.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 137.0F |
Mar 26, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item (steak) held at improper temperature. Item was in a 1/3 pan located on cutting area/hot holding unit. Item was uncovered. Determined to be cooked within 20 minutes. Steak re-heated to proper temperature. (Corrected On Site) - Proper cold holding temperatures
Cold food item (guacamole) held at improper temperature. Four 1/3 pans discarded due to temperature. Items were prepared more than four hours prior to temperature readings. Avocados arrived the day prior and are stored in the walk-in refrigerator at 41. Guacamole was stored in a reach-in refrigerator where door was not properly closed. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The door on the reach-in refrigerator unit on main cook line holding guacamole not closing properly resulting in inadequate temperature control. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Three food employees on main cook line preparing food with no hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS fro0m 3/21) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn and need resurfacing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM 3/21/14) - Hot & cold water available; adequate pressure
Hot water at one handsink not turned on due to plumbing issue.
CFPM: Shandon Johnson; FS-54810; Exp: 1/26/16
Failure to comply with 5 day notice (further action shall be taken).
45 day notice pending from inspection on 3/21/14.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 50.0F |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 48.0F |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 47.7F |
| Guacamole (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 110.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 154.0F |
| Sour Cream (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Pico (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Sour Cream (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Corn (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Steam Table) (Hot Holding) | 135.0F |
| Pork (Steam Table) (Hot Holding) | 155.0F |
| Beef (Steam Table) (Hot Holding) | 136.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Corn (Reach-in Refrigerator) (Cold Holding) | 31.0F |
| Avocado (Walk-in Refrigerator) (Cold Holding) | 41.0F |
Mar 21, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (Corrected On Site) - Hands clean and properly washed
No handwashing was observed by employees between task changes. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employee observed washing hands for less than 20 seconds and without hot water. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered chips were observed on storage shelf. Tong handle was stored in lettuce in undercounter refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
PIC was lacking a hair restraint. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board were observed scorn and scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Flooring was observed unclean under food equipment and shelving in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS.
If you have any question, please call area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Pork (Hot Holding Unit) (Hot Holding) | 129.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 130.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 56.0F |
| (Refrigerator - sushi display) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 135.0F |
| Beans (Hot Holding Unit) (Hot Holding) | 147.0F |
| Chicken (Grill) (Cooking) | 187.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 58.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
Sep 25, 2013 (Preoperational)
Comments:No objection to the issuance of a new license
CFH:Hector Soriano FS:52475 EXP:02/26/2014
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
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