CHIPOTLE MEXICAN GRILL, 413 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 14, 2014 | Follow-up | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | Apr 14, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Apr 07, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 01, 2014 | Complaint | 1 | 2 | Details / Comments |
|
Mar 06, 2014 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | May 09, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 03, 2013 | Complaint | 9 | 8 | Details / Comments |
| No violation noted during this evaluation. | Oct 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 04, 2012 | Complaint | 2 | 3 | Details / Comments |
|
Aug 14, 2012 | Preoperational | 0 | 1 | Details / Comments |
Apr 14, 2014 (Follow-up)
Violations:
- Correct response to questions
No certified food protection manager on duty.
Summary of suspension: In order for the license to be restored a re-inspection fee of $ 100 normal business hours or $ 400 non-business hours must be paid and all items must be abated and approved by DOH.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Hot Water (Prep sink) | 118.0F |
| (Under-counter Refrigerator) (Cold Holding) | 35.0F |
| Rice (Hot Holding) | 138.0F |
Apr 14, 2014 (Restoration)
Comments:LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Beans (Hot Water Bath) (Hot Holding) | 156.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 138.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 142.0F |
Apr 07, 2014 (Follow-up)
Violations:
- Correct response to questions
No certified food protection manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Rice (Hot Holding) | 176.0F |
| Rice (Hot Holding) | 170.0F |
| Chicken (Hot Holding) | 140.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| (Under-counter Refrigerator) (Cold Holding) | 40.0F |
Apr 01, 2014 (Complaint)
Violations:
- Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee working in the food preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items stored on the floor observed in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beans (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Cooking) | 189.0F |
| (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 146.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 144.0F |
Mar 06, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Items were observed stored in handsink in warewashing area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizing solution at 3 compartment sink was observed at 90 degrees and 150 ppm. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food was observed stored on floor in walk-in refrigeration unit and in rear storage area. (Corrected On Site) - Personal cleanliness
Employee observed lacking a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were observed scorned and scratched.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Washing solution at 3 compartment sink was 92 degrees. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
Debris was observed on ground in trash room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
No lockers or other suitable means provided for the storage of employee clothing and other possessions in basement and kitchen rear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECTED ITEMS STATED WITHIN 45 DAYS
If you have any questions, please contact area supervisor Mrs. Coleman at 202-442-5928
| Temperatures | |
| Guacamole (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Cheese (Refrigerator - under counter) (Cold Holding) | 41.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Tofu (Hot Holding Unit) (Hot Holding) | 159.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 139.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 157.0F |
| Lettuce (Prep Table) | 60.0F |
| Chicken (Grill) (Cooking) | 177.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Rice (Prep Table) (Preparation) | 169.0F |
| salsa (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Corn Salsa (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 139.0F |
| Pork (Hot Holding Unit) (Hot Holding) | 146.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 71.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Corn Salsa (Refrigerator - counter top) (Cold Holding) | 34.0F |
May 09, 2013 (Follow-up)
Comments:CFPM:DAVID HANH 51208 EXP 04/27/2014. WARM UP SHOULD BE DONE BY QUICK RISE TEMPERATURE TO >160 THEN KEEP IN HOLDING TEMPERATURE >140 OR 135 (NEWLY AMENDED). NOTICE ABATED FROM INSPECTION OF 05/03/2013.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - counter top) | 38.0F |
| (Oven) | 158.0F |
| Chicken roasted | 135.0F |
| Beans | 138.0F |
| Rice steamed | 136.0F |
| Tomatoes chopped | 43.0F |
| Corn | 42.0F |
| Vegetables - cut | 42.0F |
May 03, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
Employees are not washing hands between glove changes. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 0 ppm. The pump was not releasing any sanitizer into the sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The utensils are not being sanitized because the sanitizing solution concentration was measured at 0 ppm. (Corrected On Site) - Proper cooking time and temperatures
Steak was cooked to 124 degrees Fahrenheit on the griddle then removed to be chopped and served. (Corrected On Site) - Proper hot holding temperatures
Various food items (pork, beef, and chicken on the steam table; chicken in hot holding unit) are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Shredded cheese in the walk-in refrigerator is held at an improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on both the walk-in refrigerator floor and kitchen floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Three (3) employees that are either preparing orders or handling exposed ready-to-eat food are not wearing hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employee that is slicing the green peppers is wearing a watch on her wrist. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cases of lids, napkins, and unassembled boxes are stored on the basement floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Numerous cutting boards are chipped and badly scratched. Some of the cutting boards are discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips provided to measure the concentration of quaternary ammonium sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The quaternary ammonium sanitizing solution in the 3-compartment sink was cloudy and food debris was floating in the solution. (Corrected On Site) - Physical facilities: installed, maintained, & clean
There is a toilet room in the basement that is being used for storage and the toilet and handwashing sink are inaccessible. If this room is used for storage only then the plumbing equipment should be removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The certificate of occupancy only lists the 1st floor for occupancy however two (2) toilet rooms, the electrical panel room, and employee break room are located in the basement. The certificate of occupancy must be amended to include the basement for occupancy.
No employees have reported any illnesses due to foodborne infections in the last 3 weeks. According to the person in charge, no employees have reported any symptoms of foodborne illness in the last 3 week and he has not observed any employees with symptoms of foodborne illness during that period.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - under counter) | 36.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Prep sink) | 119.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 201.0F |
| Rice (Rice Steamer) (Hot Holding) | 202.0F |
| Rice (Holding Oven) (Hot Holding) | 190.0F |
| Lettuce romaine (Refrigerator - walk-in) (Cooling) | 63.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 54.0F |
| Lettuce romaine (Refrigerator - walk-in) (Cooling) | 54.0F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Brown Rice (Steam Table) (Hot Holding) | 144.0F |
| Pork (Steam Table) (Hot Holding) | 124.0F |
| Shredded Beef (Steam Table) (Hot Holding) | 131.0F |
| Steak cooked (Steam Table) (Hot Holding) | 104.0F |
| Chicken (Steam Table) (Hot Holding) | 96.0F |
| Chicken (Steam Table) (Hot Holding) | 88.0F |
| Chicken (Steam Table) (Hot Holding) | 137.0F |
| Steak raw (Griddle) (Cooking) | 124.0F |
| Steak raw (Griddle) (Cooking) | 147.0F |
| Steak raw (Griddle) (Cooking) | 155.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 116.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 149.0F |
Oct 17, 2012 (Follow-up)
Comments:CFPM: DAVID HANH 51208 EXP 04/27/2014. NOTICE ABATED FROM INSPECTION OF 10/04/2012.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Oven) | 170.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Steam Table) | 134.0F |
Oct 04, 2012 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Manager passed demonstration of knowledge).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Chicken, after cooking is covered and placed in containers at room temperature until read to cut.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Several food employees observed not wearing proper hair restraints while preparing food. (Corrected On Site) - Personal cleanliness
No aprons available for food employees to cover outer clothing worn outside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Bags of trash observed(10/3/12)piled in front of the establishment. (on 10/4/12 trash was observed an has been moved to the rear of the establishment to a trash room awaiting pick up from a trash hauling service.) (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
NO DC CFPM ON DUTY.
COMPLAINT(S) GENERATED REGARDING: Trash build-up on street, and suspected food borne illness.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| salsa (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Holding Oven) | 164.0F |
| Rice (Holding Oven) (Hot Holding) | 164.0F |
| Hot Water (Sink) | 114.0F |
| Black Beans (Steam Table) (Hot Holding) | 151.0F |
| Chicken (Steam Table) (Hot Holding) | 118.0F |
| Peppers (Steam Table) (Hot Holding) | 140.0F |
| Corn (Refrigerator - under counter) (Cold Holding) | 31.0F |
Aug 14, 2012 (Preoperational)
Violations:
- Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO FOOD PRESENT AT THE TIME OF THE INSPECTION.
CORRECT NOTED VIOLATIONS WITHIN 45 DAYS.
IF THERE ARE ANY QUESTIONS, CONTACT AREA SUPERVISOR, MRS COLEMAN AT 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Prep sink) | 115.0F |
| (3-compartment sink) | 120.0F |
| (Handwashing Sink - Dishwash area) | 114.0F |
| (Handwashing Sink - Service Line) | 114.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 32.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Handwashing Sink - toilet room) | 114.0F |
| (Handwashing Sink - toilet room) | 115.0F |
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