Chipotle Mexican Grill, 9506 Main Street, Fairfax, VA 22031 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill
Address: 9506 Main Street, Fairfax, VA 22031
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: black beans on top 121F, steak on top 133F--steam table. cooked chicken 128F --HH cabinet outside.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Note: The manager stirred the black beans and steak and the temperature was above 135F. Reheated the chicken to 165F or above.
01/07/2016Risk Factor
CFM is very knowledgeable about food safety, Thank you.
EHS provided additional copies of Employee Health Policy forms.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIA test kit.
02/19/2015Routine
Please remember to keep Walk In Cooler door latched closed at all times.
No violation noted during this evaluation.		09/05/2014Risk Factor
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting all violations at the time of the inspection.
  • Food Storage Containers, Identified with Common Name of Food (corrected on site)
    Observation: The following food items that are not easily identified by appearance were observed without a label: White rice and brown rice containers.
    Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. MANAGER LABELED WHITE RICE CONTAINER AND BROWN RICE CONTAINER.
03/11/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
An employee health policy was provided. Please review the information with the staff, sign, and fax (3) copies to my attention within 10 calendar days.
Fax # is 703-385-9568
Thank you.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
12/13/2013Risk Factor
  • Handwashing Signage at Handwashing Facilities Required
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • Mops in Air-dry Position
    Observation: Observed there there is no mop rack
    Correction: Install mop rack at mop sink
08/08/2013Follow-up
No violation noted during this evaluation.08/07/2013Pre-Opening

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