Chipotle Mexican Grill, 1901 Southpark Boulevard, Colonial Heights, VA 23834 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill
Address: 1901 Southpark Boulevard, Colonial Heights, VA 23834
Type: Full Service Restaurant
Total inspections: 9
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Notes:
Suggested to provide additional rack in the dish wash area to air dry clean pots and pans.
No violation noted during this evaluation.		03/18/2016Routine
There are no violations noted during inspection.
Employee Health Policy in place, adequate food thermometer and chemical test kits.
No violation noted during this evaluation.		11/17/2015Routine
  • Critical: Cooling* (corrected on site)
    Observation: Ambient temperature or pre-chilled diced tomatoes not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
07/13/2015Routine
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed open, uncovered pan of rice on non-perishable storage rack
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Dressing Areas and Lockers - Designation
    Observation: Employee clothing draped over non-perishable storage
    Correction: Provide suitable facilities for the orderly storage of employees clothing and other possessions
03/13/2015Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: TCS foods on hot line at call in (fax) station were hot holding at improper temperatures.
    Correction: Products were discarded or reheated as appropriate. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
12/05/2014Routine
  • Critical: Hands and Arms Cleaning Procedure*
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored adjacent to and up to 3 feet above cases of diced tomato
    Correction: Separate raw foods during storage and display from raw RTE food and cooked RTE food.
08/11/2014Routine
Small leak observe under hand sink in the kitchen.
Veggie wash in use.
Discussed FDA form 1-B with management.
No violation noted during this evaluation.		05/15/2014Routine
A barrier must be in place, when handling ready-to-eat foods, that are not going to be heated to at least 165 F.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) cilantro with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Gloves - Use Limitation (corrected on site)
    Observation: Observed employee touch clothes, then handle cilantro for rice.
    Correction: Discard gloves once soiled.
02/14/2014Routine
1. Water heater A.O. Smith BTH 1500 100, 100 gal cap
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
12/19/2013Routine

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