Chipotle Mexican Grill, 2423 W. Hundred Rd., Chester, VA 23836 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill
Address: 2423 W. Hundred Rd., Chester, VA 23836
Type: Full Service Restaurant
Phone: 303 222-2524
Total inspections: 11
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
The operator provided digital metal probe thermometers, quat. test strips and an Employee Health policy at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pans of prepared guacamole, on the front service/assembling line were cold holding at improper temperatures ( guacamole- 56F, 48F). The operator rapidly cooled the TCS food product..
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
01/19/2016Routine
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pans of pico, prepared in the am on 9/10 and shredded cheese on the front assembly line were cold holding at improper temperatures. The operator rapidly cooled the TCS food products).
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
09/10/2015Routine
Sanitizer dispenser is dispensing sanitizer on the lower side. Have the dispenser repaired so that sanitizer is dispensing at 200 ppm.
Place foods in warmers as soon as possible to prevent the temperature from dropping drastically.
No violation noted during this evaluation.		04/20/2015Routine
Discussed employee health policy with management. Employees sign electronically for after reading information under crew handbook, regarding the five major foodborne illnesses and symptoms associated with these illnesses.
No violation noted during this evaluation.		01/09/2015Routine
Do not stack pans when wet
Returned the following day (09/18/2014) to debrief operator on findings noted the previous day. Observed that foods were being stored in the fax line cold rail. Food temperatures in the top rail were between 39-41 F. A much larger accumulation of ice was noted in the rail in comparison to the previous day. No follow-up inspection will be conducted.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Salsas/sour cream in the rail portion of the fax line cooler cold holding at improper temperatures. Foods were moved to the bottom portion of this cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Observed staff dipping and immediately removing from sanitizer. Immersion time for quaternary ammonium is at least 30 seconds.
    Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
09/17/2014Routine
Operator explained that the cold rail of the fax line has been not operating properly and several items were moved to the refrigerator. Operator is going to make a service call to check on refrigerator.
Do not wet stack pans.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Medium salsa cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
06/18/2014Routine
Boxes of wrapped chicken stored next to boxes of wrapped lettuce. Recommended storing produce completely separate from raw meats. Lettuce was moved to the opposite side of the cooler.
No violation noted during this evaluation.		03/20/2014Routine
Cooler was reading at 34 F prior to leaving.
Excellent focus on food safety.
Chlorine vegetable wash used to clean vegetables.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Steak and chicken in the drawers under the grill cold holding at improper temperatures. Reset button on refrigerator had been pushed. Foods were removed from the refrigerator and unit was turned back on. Do not place foods back in cooler unit it can maintain foods at 41 F or below.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
12/06/2013Routine
Portioned salsa must be kept in the cooler.
Chicken, rice and steak on the line should be labeled with a four hour hold time.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the fax line cooler. Thermometer on the line is not easily readable. Operator has ordered new thermometers.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
08/19/2013Routine
No violations noted.
Good focus on food safety.
Please fax employee health information and holding times on serving line for chicken, steak and rice.
No violation noted during this evaluation.		05/17/2013Routine
Max hold time for rice on line is 30 minutes.
Max hold time for meats on line is 25 minutes.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee observed donning a new pair of gloves between different tasks without washing his hands. Manager addressed with employee immediately.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
02/11/2013Routine

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