Discussed active managerial control. Observed good sanitation, food temperature control and logs for documenting various food processes. No violation noted during this evaluation. | 03/31/2016 | Risk Factor | |
The purpose of today's visit was to complete a complaint investigation regarding the food establishment serving contaminated food. A bug was observed in the guacamole, but the guacamole at the serveline was not checked or discarded. The complaint could not be confirmed because there were no bugs observed in the food at the time of the inspection. Discussed training staff to check for foreign objects in the food and discarding food as needed. No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Discussed active managerial control. Recommend keeping a sanitizer log to monitor sanitizer concentration. Please email a copy of the service report for the quaternary ammonia dispenser to the Health Department within 3 days.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: diced tomato at 44F, 52F in the Walk-in-Cooler after 8 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Discarded food. Will use ice under the bins to cool the diced tomatoes in the walk-in-cooler. Tomatoes are kept in the cooler prior to dicing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded Monterey Jack cheese at salad station at 71F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded food and will not use the unit until it is repaired.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at >400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 150-400ppm. Verify concentration using the appropriate test kit. Adjusted the concentration using test strips. Recommend keeping a sanitizer log to monitor sanitizer concentrations. Please email a copy of the service report to the Health Department within 3 days.
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07/24/2015 | Risk Factor | |
Note to Manager: 1) Please email a copy of the service report for the quaternary ammonia dispenser to the Health Department within 10 days. 2) Provide a refresher training for your employee health policy (big 5 foodborne illnesses and symptoms) on a regular basis. 3) Please email a copy of the service report for the coldwell to the Health Department within 10 days. 4) Observed good handwashing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SHREDDED MONTEREY JACK CHEESE AT 46F, SOUR CREAM AT 46F, TOMATILLO SALSA AT 46F IN COLDWELL.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD AND WILL SERVICE UNIT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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04/14/2015 | Routine | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: thermometer coil holder
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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12/05/2014 | Routine | |
No violation noted during this evaluation. | 10/07/2014 | Pre-Opening | |
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