- Critical: Animals - Prohibiting Animals* (repeated violation)
Observation: Several fruitflies were noted in the establishment
Correction: Facility must be maintained in good sanitary condition, no harborage conditions and have pest control company treat the facility to eliminate/reduce fruitflies.
|
03/15/2016 | Routine | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus. Provided handouts and reviewed five food borne illness and their restrictions.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ground beef and beans registered cold holding at improper temperatures in that said food registered at 44 degrees F in walk in refrigerator. Said unit was constantly opened during food prep/storage.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Must maintain the temperature of cold holding potentially hazardous food less or at 41 degrees F.
|
05/06/2015 | Routine | |
A complaint was received on 1/18/2015 of the customer getting sick after eating at Chipotle Restaurant in Sterling on Friday 1/16/15. As per the complainant, she ate salad, chicken, salsa, cheese and diet coke and became sick same evening. Also the bathrooms were noted as being very dirty. The complainant was not aware of anyone else being sick from eating at that restaurant. The manager of Chipotle was contacted to check if they were aware of any complaints but as per the manager no complaints were received over the month.
During the inspection all potentially hazardous foods were registered at adequate temperature. The manager on duty provided the sales report stating that 31,177 food items had included the following items: salad, chicken, salsa and cheese sold between 1/1/2015 to 1/22/2015.
As per the manager no employee called in with illness between 1/1/2015 to 1/22/1015.
During the inspection both bathrooms were in good conditions. The operator was instructed to review proper employee hygiene practices with the employees and maintain the facility in good sanitary condition.
Complaint closed.
No violation noted during this evaluation. | 01/23/2015 | Complaint | |
Sanitizer registered at 500 ppm. Operator informed the company to adjust it to adequate strength.
All potentially hazardous food registered at adequate temperature. Facility in good condition.
- Critical: Animals - Prohibiting Animals*
Observation: Several fruitflies were noted in dishwashing area in the establishment
Correction: Eliminate the existence of pest and harborage conditions in the establishment.
|
11/20/2014 | Routine | |
Note: Two door low boy refrigerator observed with no door. Said unit was holding sour cream, cheese, corn, lettuce and salsa. Operator voluntarily relocated potentially hazardous food in functioning unit with holding temperature of 41 or below. As per the operator the door of said unit broke 10 minutes prior to the inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Operator voluntarily discarded said container.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shredded pork cold holding at improper temperatures in that said food tested at 71 degrees F in walk in refrigerator.
Correction: Operator voluntarily discarded said food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
04/04/2014 | Risk Factor | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. PIC was given handouts and the information were reviewed during inspection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken hot holding at improper temperatures registered at 122-128 degrees F in hot holding unit in kitchen.
Correction: Operator voluntarily discarded said food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Prechilled diced tomatoes tested cold holding at improper temperatures, registered at 48-50 degrees F in walk in refrigerator and front line.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the drying rack are heavily scratched, scored and discolored. 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.
|
10/10/2013 | Routine | |
NO violations found during inspection.
No violation noted during this evaluation. | 12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill, 21031 Tripleseven Rd, Sterling, VA 20165 »