Name: CHIPOTLE MEXICAN GRILL 15-0546
Type: Restaurant
Address: 3015 H ROCK RD, WICHITA, KS 67226
Phone: 303-376-5392
Total inspections: 3
Last inspection: Jan 25, 2016
KDA_3_30412B - --The handle of the scoop in a container of herbs was resting in contact with the food. COS: PIC replaced scoop. A pan was being used as a scoop in a bin of rice. COS: PIC replaced pan with a scoop with a handle.
KDA_3_50116A1 - --On make line, steak was at 110.4F and chicken was at 126.3F. Items had been cooked approximately 45 minutes earlier per temperature log. Corrected on site (COS): Chicken was reheated on the grill to over 165F. Person in charge (PIC) chose to discard steak.
KDA_3_50118A2 - --An open package of salsa was in the walk in cooler without a date. PIC said it was opened yesterday (more than twenty-four hours ago). COS: PIC correctly dated package.
KDA_4_20211A2 - --A spatula stored as clean had pits along the edges. COS: PIC discarded spatula.
KDA_4_90111B - --A cloth was being used to dry dishes that had just been cleaned in the three-compartment sink. COS: PIC educated employee
KDA_5_501110 - --A bag of trash was stored outside the back door. COS: trash moved to dumpster.
KDA_8_30411A - --The current license was not posted in the establishment.
KDA_Defacto - --All potentially hazardous items in freezers were frozen. --Approximate concentration of quaternary sanitizer at three-compartment sink was 400 parts per million (ppm). --Approximate concentrations of quaternary solution in wiping cloth buckets were 250 ppm, 300 ppm, and 400 ppm. --Chicken reheated on grill to over 165F. --Ecolab visits every two weeks. Paperwork not provided. --From grill: Beef steak - 146,6F. --In hot cabinet: beans - 149.2F. In rice cookers: brown rice - 185.2F
01/25/2016
8
Regular
In
Details not available.
09/25/2014
Details not available.
09/13/2013
Violation descriptions:
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57°C (135°F) or above.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_90111B - Equipment/utensils (Cloth drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS may not be cloth dried, except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
KDA_5_501110 - REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
KDA_8_30411A - Upon issuance of the LICENSE by the REGULATORY AUTHORITY, the LICENSEE shall post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS.
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