Chipotle Mexican Grill Of Colorado, 1615 Reservoir Street, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill of Colorado
Address: 1615 Reservoir Street, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 222-2546
Total inspections: 6
Last inspection: 05/12/2015
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Inspection findings

Inspection date

Type
Follow-up to inspect 3-C automatic sanitizer mix station. Now it is at 400ppm. Advised to lower to 200ppm. Person in charge to add water until service can be made again.
No violation noted during this evaluation.		05/12/2015Follow-up
Use a quat sanitizer test kit each time a sink is made. The Automatic mix station is not working properly. Service call placed again. Call as soon as it is fixed for another follow-up inspection.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Quaternary Ammonium sanitizing solution was >1000 ppm again.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Sink was emptied and proper sink made. Auto-Mix station still is not working. Service call to be placed.
04/27/2015Follow-up
Excellent cold holding temperatures even right after/during rush. Proper internal cook temperature being achieved of chicken. Provided sanitizer log, this must be completed for a week and submitted to the health department Monday. Service call placed to fix automatic mixing machine during inspection. New test strips to be ordered as well. Provided a sample kit to last until new strips can be obtained. Discussion about ice baths and cutting boards. Follow-up required to ensure 3-C sink sanitizer is fixed and not longer at a too high concentration.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
    Observation: Quaternary Ammonium sanitizing solution was >1000 ppm.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. This sanitizer can be used 150-400. Log sheets provided to manager.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) (repeated violation)
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Regularly use and purchase a quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution. Provided sample kit to person in charge.
04/21/2015Routine
Thermometer broken in the prep line fridge, new one will be ordered. Observed food service employees handwashing, and using gloves. Cook found cook thermometer and took a cook temperature, thermometer is accurate. Ensure that foods are being stored off the floor. Broken light bulb found in rear dry storage area, person in charge will clean up asap. Ensure the handsink is being used for handwashing only. Excellent cold holding temperatures even right after/during rush. Proper internal cook temperature being achieved of chicken and beef meats. Provided sanitizer log, reviewed person in charge duties and demonstration of knowledge literature.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw chicken stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Box of lettuce was moved, recently received large order and shelf space is limited.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Foods in walk-in and onions outside of room. Additionally, back room dry storage lots of dry goods stored on the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Three compartment sink and wiping cloth bucket >500ppm. Automatic Mixer currently broken
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Half of sink was drained and water added. Service call to repair the automatic mixer already has been made. Ensure that sanitizer test strips are used.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a Quat chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
05/08/2014Routine
NO VIOLATIONS OBSERVED. Management (Josh & Jennifer) knowledgeable on employee health and food safety risk factors. Managers have completed Serv-Safe food safety training program. Employees observed washing hands and wearing gloves when handling ready-to-eat foods. Temperatures are monitored throughout the day and recorded. All foods date marked as required.
No violation noted during this evaluation.		08/07/2013Routine
NO VIOLATIONS OBSERVED. Managers (Josh and Monica knowledgeable on food safety risk factors and employee health. ALL employees observed washing hands and changing gloves frequently during inspection. Employees knowledgeable on proper cooking temperatures and have cooling process for foods. All employees trained on food safety and when asked responded correctly to food safety questions. Management should be commended for their food safety training efforts.
No violation noted during this evaluation.		02/08/2013Routine

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