CHIPOTLE, 1629 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 07, 2014 | Routine | 0 | 5 | Details / Comments |
|
Jun 17, 2014 | Complaint | 2 | 1 | Details / Comments |
|
Feb 05, 2014 | Routine | 3 | 1 | Details / Comments |
|
Nov 25, 2013 | Routine | 6 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 16, 2013 | Routine | 1 | 4 | Details / Comments |
|
Mar 22, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 15, 2012 | Routine | 2 | 0 | Details / Comments |
Nov 07, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD STORED IN WALKIN REFRIGERATOR WERE NOT LABELED PROPERLY (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN SANITIZER SOLUTION. (Corrected On Site) - Gloves used properly
EMPLOYEES WERE NOT USING BOTH GLOVES WHILE PREPAIRING FOOD ITEMS. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CUTTING BOARD NEED RESURFACEING OR REPLACE IN FOOD PREPRATION AREA.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
TRASH CAN NEED LIDS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECTED ITEMS STATED WITHIN 45-DAYS. IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037. CFPM-DARLY ARMOS FS-62658 EXPIRATION DATE 11/20/2016
| Temperatures | |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 41.2F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 41.3F |
| Guacamole (Refrigerator - counter top) (Cold Holding) | 40.1F |
| salsa (Refrigerator - counter top) (Cold Holding) | 40.2F |
| Corn (Refrigerator - counter top) (Cold Holding) | 26.2F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 90.2F |
| Rice and Beans (Hot Holding Display Unit) (Holding) | 162.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 114.0F |
| Black-eyed Peas (Hot Holding Unit) (Hot Holding) | 152.3F |
| Black Beans (Hot Holding Display Unit) (Hot Holding) | 152.1F |
| Chicken Chop (Hot Holding Unit) (Holding) | 169.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 168.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 172.0F |
| (Refrigerator) (Cold Holding) | 34.1F |
| (Refrigerator - walk-in) | 34.2F |
| Hot Water (3-compartment sink) | 117.2F |
| Hot Water (Handwashing Sink) | 124.4F |
| Hot Water (Handwashing Sink - toilet/female) | 121.2F |
| (Handwashing Sink - toilet/male) | 126.0F |
| (Refrigerator - reach-in) | 40.1F |
Jun 17, 2014 (Complaint)
Violations:
- Insects, rodents, & animals not present
Rodent droppings seen on the ground area behind the dumpster.(droppings removed) (Corrected On Site) - Plumbing installed; proper backflow devices
Leak from pipe connections under the 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors under the 3 compartment sink area along the baseboards needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - walk-in) | 39.0F |
| Steak in marinade (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Rice (Rice Steamer) (Cooking) | 142.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 140.0F |
| Beans (Steam Table) (Hot Holding) | 160.0F |
| salsa (Cold Buffet) (Cold Holding) | 40.0F |
Feb 05, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site) - Proper date marking & disposition
PRODUCTS AND FOOD IN WALK IN ARE NOT LABELED AS TO PULL OFF DATE (Corrected On Site) - Plumbing installed; proper backflow devices
LEAK IN 3 COMPARTMENT SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DIRTY WET FLOORS UNDER 3 COMPARTMENT SINK (Corrected On Site)
FOR QUESTIONS CALL MR TAYLORT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) | 6.0F |
| Hamburger patty (Grill) (Preparation) | 149.0F |
| Beef (Grill) (Preparation) | 159.0F |
| Sandwich (Refrigerator - open display) (Cold Holding) | 40.0F |
Nov 25, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE ICE MACHINE DROP PANEL IS DIRTY AND NEEDS TO BE CLEAN (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETER IN THE REACH-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME CREW MEMBERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN FLOOR AND BACKROOM AREA(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/22/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 141.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Pork (Steam Table) (Hot Holding) | 145.0F |
| Steak cooked (Steam Table) (Hot Holding) | 140.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
May 28, 2013 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 5/16/13.
CFPM: SHARLETT M. BISHOP (55396) EXP.7/23/15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Corn (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Black Beans (Steam Table) (Hot Holding) | 140.0F |
| Chicken (Steam Table) (Hot Holding) | 141.0F |
| Steak cooked (Steam Table) (Hot Holding) | 140.0F |
May 16, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Personal cleanliness
Food handlers not wearing hair restraints. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Repair leaky facuet on three(3)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATION WITHI 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken raw | 41.0F |
| Steak cooked | 41.0F |
| Rice | 144.0F |
| (Hot Holding Unit) | 165.0F |
| Beans | 164.0F |
| Chicken | 184.0F |
| Guacamole | 40.0F |
| Lettuce | 40.0F |
| Cheese | 41.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Hot Dog | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
Mar 22, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The Cutting boards are not smooth and have numerous grooves, they needs to be replaced or resurfaed (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
No Consumer advisory notice printed and posted, a copy is given to the PIC
Most recent pest control service date: 03/19/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink - toilet room) | 124.0F |
| Hot Water (3-compartment sink) | 123.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Steak cooked (Steam Table) (Hot Holding) | 167.0F |
| Pork (Refrigerator - open display) (Cold Holding) | 166.0F |
| Beans (Steam Table) (Hot Holding) | 155.0F |
| Black Beans (Steam Table) (Hot Holding) | 151.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 161.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
Mar 15, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED TO PREVENT CONTAMINATION. LEMONS WERE EXPOSED AT VISIT. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
ALL CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH. CUTTING BOARDS CONTAINED CREVICES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A DC CERTIFIED FOOD MANAGER'S CARD MAY BE OBTAINED BY BRINGING THE FOLLOWING ITEMS TO 899 NORTH CAPITAL STREET NE MONDAY-FRIDAY 8:30 AM-4:00 PM 1ST FLOOR. 1)ORIGINAL CERTIFICATE AND TEST SCORE. 2) CHECK OR MONEY ORDER FOR 35.00 DOLLARS. 3) TWO FORMS OF ID (1) MUST BE A PICTURE ID
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 41.4F |
| (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Freezer - walk-in) (Cold Holding) | 5.0F |
| Chicken (Grill) (Hot Holding) | 359.0F |
| Steak cooked (Grill) (Hot Holding) | 361.0F |
| (Steam Table) (Hot Holding) | 160.0F |
| Black Beans (Steam Table) (Hot Holding) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Peppers (Steam Table) (Hot Holding) | 157.0F |
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