Chipotle Mexican Grill #855, 4930 West Broad Street, Richmond, VA 23230 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Chipotle Mexican Grill #855
Address: 4930 West Broad Street, Richmond, VA 23230
Type: Fast Food Restaurant
Phone: 804 282-4081
Total inspections: 13
Last inspection: 12/18/2015

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Inspection findings	Inspection date	Type
Cook and hot hold temperatures were safe. Thermometers available and used. Staff knowledgeable of cook temperatures. 200+ foot candles - adequate lighting. Adequate sanitizer at 3 compartment and bucket (400 ppm QAC). Good label and date practices. We discussed: always FIFO on service line, place any older foods over freshest - never fresh over older. Clean trash and cardboard off ground at dumpster. Annual permit issued. Critical: Hands - When to Wash* (corrected on site) Observation: Observed 2 failures to wash hands and don new gloves after handling raw chicken. Correction: Correct by always tossing gloves, wash hands thoroughly, then don clean/new gloves after handling raw foods.	12/18/2015	Routine
Good handwash and glove use. Thermometers available and used. Good date labeling. Under counter refrigerator on cook line, ambient 58 degrees during lunch rush, no representative food to temp, place water bottle overnight and check in morning. We discussed: FIFO when replenishing food onto service line No violation noted during this evaluation.	06/29/2015	Risk Factor
Good handwash observed. All cold, hot hold, & cook temps were safe. Good date label practice. Adequate light intensity in prep area (110 fc). Good glove use practice. We discussed: one cracked floor tile - replace. Annual permit issued. No violation noted during this evaluation.	01/15/2015	Routine
Good glove use, handwash good (one exception). 400 ppm QAC at 3 compartment sink. We discussed: employee illness reporting and exclusion, discard contaminated cups. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Found undated prepared food (salsa) in walk-in. Correction: Date all foods, practice. FIFO.	09/29/2014	Routine
No violation noted during this evaluation.	05/21/2014	Other
No violation noted during this evaluation.	05/14/2014	Follow-up
Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: TCS food in walk in cooler is >41°F. Cooked steak and other TCS foods cooled at close of business yesterday are 45-46°F. Raw chicken 46°F, sour cream 45°F, cooked pork 44°F. Raw chicken received today is 35°F. Data logger run from 5-9-2014 through this morning shows cooler temp consistently >41°F. Correction: PIC agreed to discard TCS foods that were cooked and cooled here as well as the commercially precooked TCS foods that were not received in todays shipment. Service tech has been contacted and is expected here today. If the cooler isn't repaired and the foods received today start to warm to 40°F use additional resources (other coolers, refrigerated truck, ice baths etc. to keep the food cold).	05/12/2014	Follow-up
Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Employee washed hands without using soap upon return to work after a break. Correction: Employee rewashed hands with soap. Reinforce the inportance of good hand hygiene with all employees - I noticed several handwashes that were minimally effective (not lathering soap on hands and short time duration). Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee drinking from a twist top container in food prep area. Correction: Employee removed drink from area. Discussed requirement to use covered cup with a straw for employee drinks consumed in work areas to minimize risk of contaminating hands, food and food contact surfaces. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS foods at temps above 41°F in RIC/grill (pork 54, raw chicken 44), WIC (cooked chicken and cooked steak cooled last night 42.4, raw chicken 44, sour cream 44), and Make Table cooler (sour cream 51, cheese 44). Correction: All of these foods were held in WIC overnight. Some were prepped today and have 4 hours after prep to cool back down to <42°F. The raw chicken in the WIC was marinated last night and the cooked pork in the RIC should have been <42°F. The RIC at the grill and at the fax line do not close properly - repair these units so the doors fit tight. The air temp of the WIC was 40.5°F. A data logger was placed in the unit to monitor the temp over a period of several days. I will come back early next week to download the readings from the data logger. In the meantime, closely monitor the temperature of this unit and make sure employees are not leaving the door open longer than necessary. If temps are above 41°F - call your service tech. The pork in the RIC was reheated and the raw chicken was in the back of the WIC where, given the air temp of the unit, it should cool to <42°F. NOTE: The only cold food I found at <42°F was the corn salsa in the WIC.	05/09/2014	Risk Factor
Observed excellent employee handwash and glove use practices. Facility is very well maintained. No cleaning deficiencies found - excellent attention to details! Permit issued.. Food Storage - Clean and Dry Location Observation: Two bags of onions stored on floor. (Not enough shelf space) Correction: Store food on shelves at leasst 6 inches above floor. Equipment - Good Repair and Proper Adjustment Observation: RIC door doesn't close - gasket doesn't fit right. (Cook line) Correction: Repair or replace gasket so cooler door fits tight.	01/09/2014	Routine
Quat = 400ppm, sour cream in prep unit was 56°F in prep unit - had just been warmed to remove from bag - employee put it into the walk in refrigerator (WIR) to cool to <41 No violation noted during this evaluation.	09/09/2013	Risk Factor
Pork (RTE) shredded earlier today is 48 degrees in walk-in refrigerator - this must cool back down to 41 degrees within 4 hours of prep time. Excellent handwash/glove use practices. Quat in 3rd sink approximately 400 ppm - need 200 ppm to be effective. Facility sanitation is very good. Keep up good work. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: TCS food in steam table and hot box <135 degrees Correction: pork on service line at 104 degrees and diced chicken in hot box at 115 degrees. These had been reheated (pork) and cooked (chicken) within last hour and were served within 2 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food in walk-in refrigerator found >41 degrees Correction: shredded pork from yesterday at 46 degrees. Other TCS foods in walk-in refrigerator were approximately 43 degrees.	04/29/2013	Risk Factor
Annual permit issued. Food Storage - Clean and Dry Location Observation: Bags of rice on floor. Correction: Store on shelves 6" above floor. Temperature Measuring Devices Observation: No thermometer found in 2 reach-in refrigerators - service line and cook line. Correction: Provide thermometers in each reach-in refrigerator. Physical Facilities in Good Repair Observation: Coving tile broken in walk-in refrigerator. Correction: Manager states tile/repair has been ordered.	12/17/2012	Routine
Investigation of complaint received 12/4/12 alleging that around lunch time on 12/4/12 condiment trays/hot sauces had crusty material on them and garbage cans were overflowing. I spoke with manager. She was not here Tuesday and got another employee that was here that day to talk with me also. The other employee reported that Tuesday was busier than usual at lunch time but that employees were cleaning up in self service area throughout lunch. During this visit I observed condiment/drink area to be clean. A bus of approximately 50 high school students were in the facility during this time. No violation noted during this evaluation.	12/07/2012	Complaint

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