Chipotle Mexican Grill #1234, 13042 Fair Lakes Shopping Ctr, Fairfax, VA 22033 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill #1234
Address: 13042 Fair Lakes Shopping Ctr, Fairfax, VA 22033
Type: Fast Food Restaurant
Phone: 703 222-1117
Total inspections: 10
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a routine inspection in conjunction with investigation of a complaint. The details of the complaint investigation may be found in the complaint inspection report generated today.
No violations were observed during today's inspection. The manager demonstrated Active Managerial Control knowledge and practices during the inspection and was awarded with the Health Department's Active Managerial Control Award! The following AMC practices are in place:
*Hot and Cold holding temperatures are taken every hour and recorded in a food temperatures log.
*Cook temperatures are taken for each batch of food cooked and recorded in a cook temperatures log.
*Sanitizer concentrations are checked twice daily and the test strip is maintained in a log.
*In addition to the normal scenarios requiring handwashing (using the restroom, entering the kitchen, changing tasks, etc) a timer is set every hour to remind employees to wash their hands.
*Staff are engaged in food safety. All staff are trained in taking temperatures and assessing the temperatures for correctness. Recording cook temperatures is the responsibility of the cook. Recording line temperatures is the responsibility of line staff. This spreads food safety understanding and helps share the responsibility for protecting customers.
*Twice a day, handsink soap dispensers and 3-compartment sink sanitizer dispensers are checked for fullness.
*Sanitizer strips are mounted next to the log-in computer so all staff can access them to check sanitizer buckets.
Thank you for your attention to food safety and congratulations on your award!
No violation noted during this evaluation.		03/23/2016Routine
The purpose of today's visit was to conduct a risk factor assessment.
*Ensure proper sanitizer concentration at the three-compartment sink (150-400ppm) by testing the concentration regularly.
*Train employees on the employee health reporting requirements discussed during today's
inspe
ction. Maintain a training log for Health Department review
s.
PLEASE NOTE THE FOLLOWING WHICH ARE NON-CRITICAL VIOLATIONS (non-debitable during a risk factor assessment) AND SHOULD BE ADDRESSED BEFORE THE NEXT INSPECTION:
*The metered handwashing sinks at the front service line need to run for a minimum of 15 seconds when pushed to allow for adequate handwashing. Please have these adjusted.
*The three-compartment sink is in need of adequate plugs so the water does not drain and appropriate sanitizer concentration can be maintained. Please purchase plugs or fix the closing valves on the sink.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cheese (53F) on ice at the tortilla warmer.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Ice was replaced with an ice water slurry and cheese was replaced.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three-compartment sink with a concentration of ~75 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: Staff disassembled the equipment and are soaking the nozzle to remove a clog. Sanitizer concentration restored.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the front service line is blocked by sanitizer buckets, preventing access by employees for easy handwashing.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
12/09/2015Risk Factor
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer was assembled during inspection, however, the automatic dispenser is currently broken and the foodworker had to assemble the sanitizer manually. Test was available and used by the foodworker. Sanitizer measured 200ppm. Observed 1 employee wash hands using proper technique during today's visit.
TO Do:
1. Repair the sanitizer dispenser and email copy of invoice to me within 48 business hours..
2. Repair the 1 door open top prep cooler (#5). Do not use this unit until it is capable of maintaining Potentially hazardous foods (TCS) at 41f or below. Email a copy of the invoice for the repair within 48 business hours.
If you have any questions, please call the health department at 703-246-2444
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: corn salsa 47f, sour cream 48f, cut tomato 42f inside the 1 door open top prep cooler (#5).
    Correction: These items were relocated to the walk in refrigerator to cool. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The 1 door open top prep cooler (#5) 43f-44f. Also, the automatic sanitizer dispenser observed unable to dispense sanitizer at a precalibrated concentration at the three vat sink.
    Correction: Repair/adjust the 1 door open top prep cooler (#5) so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Also, repair or adjust the automatic sanitizer dispenser so that it dispenses sanitizer at the three vat sink without having to disconnect the bag from the tubing and open the bag and pour sanitizer from the bag as this is not a practical long term solution. Email both invoices within 48 business hours from the repair(s) or adjustment(s).
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: Observed large metal bowls and metal pans being wet stacked before completely drying when the dishwasher was observed washing, rinsing and sanitizing utensils.
    Correction: The manager reminded the dishwasher to separate the utensils to allow for air drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
06/12/2015Routine
No violation noted during this evaluation.10/17/2014Risk Factor
No violation noted during this evaluation.09/19/2014Complaint
No violation noted during this evaluation.09/19/2014Complaint
No violation noted during this evaluation.08/27/2014Risk Factor
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pico de gallo =44-F, 48-F
    Correction: sour cream = 48-F
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment: refrigerators on the cookline.
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Place a thermometer in each refrigerator to properly monitor the ambient temperatures.
04/24/2014Routine
  • Critical: Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
08/15/2013Risk Factor
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cut grilled steak=120-F, pulled pork=128-F/132-F, shredded beef=112-F, white rice=128-F. (replaced)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sour cream=44-0F, 43-F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (replaced)
  • Sanitizing Solution Test Kit Accurate & Used (corrected on site)
    Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
01/15/2013Routine

Questions about Chipotle Mexican Grill #1234:

Are all Chipotles run by soulless, corportized morons or just this one? Is it a new corporate policy to have sick employees prepare food? Will never be eating at one of these cesspools again.
,

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2 User Reviews:

CM

Added on Dec 3, 2021 3:07 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
The manager is apparently telling employees they can't take time off, sick days, or call out for being sick. Seems rather irresponsible and unhygienic (a) during a pandemic, and (b) for a company who has been responsible for multiple e. coli and salmonella outbreaks in its history.
Would you recommend Chipotle Mexican Grill #1234 to others? No
+ That's helpful!  |  Report problem with this reviewReport review

CM

Added on Dec 3, 2021 3:06 PM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
The manager is telling employees they can't take time off, sick days, orcall out for being sick. Seems rather irresponsible and unhygienic (a) during a pandemic, and (b) for a company who has been responsible for multiple e. coli and salmonella outbreaks in its history.
Would you recommend Chipotle Mexican Grill #1234 to others? No
+ That's helpful!  |  Report problem with this reviewReport review
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