Chipotle Mexican Grill, 1601 Jefferson Davis Hwy, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Chipotle Mexican Grill
Address: 1601 Jefferson Davis Hwy, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 303 222-2524
Total inspections: 8
Last inspection: 12/16/2015

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Inspection findings

Inspection date

Type

Abbreviations: WIC - walk in cooler
  • 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). Observed a case of raw beef stored directly adjacent to a case of lettuce in walk in cooler. Lettuce was moved during inspection.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of sanitizer solution are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a sanitizer bucket stored next to bags of onions under the prep table. Sanitizer bucket was moved during inspection.
    Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
12/16/2015Risk Factor
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.
08/12/2015Routine
Inspection was conducted as a pre-opening inspection for Chipotle Mexican Grill.
The following was discussed with the person in charge:
-Ensure the packaging materials are removed from all equipment, coolers, utensils, etc. and they are cleaned and sanitized prior to use.
-Ensure all coolers and freezers are turned on with thermometers provided prior to the next inspection. Coolers should read roughly 38'F to keeps foods at 41'F and below.
-Ensure all handsinks are fully equipped with soap, paper towels and a handwashing sign. All handsinks must reach a minimum water temperature of 100'F. All automatic faucets must run for at least 15 seconds before shutting off.
-Please provide a copy of the managers food safety credentials at the next inspection.
-Ensure water leak above the mop sink is repaired .
-Please provide the Health Departmet a copy of the Certificate of Occupancy.
Please contact the health department once the facility is ready for the next inspection. Facility does NOT have permission to order foods at this time.

No violation noted during this evaluation.
08/05/2015Pre-Opening
No violation noted during this evaluation.07/15/2014Other
Plan review with Senior EHS. Sent following request for revised plans:
Tiffany Clapper
855 Granview Ave.
Columbus, OH 43215
Dear Ms. Clapper,
This letter is to inform you that changes will need to be made to the plans you submitted for Chipotle at 1601 Jefferson Davis Highway, Fredericksburg, VA 22401 .
The following items are required prior to approval of the plans:
1-Clarification of the purpose of the additional make line and steam table near the beverage cooler.
2-If food is being assembled in the area mentioned above, an additional hand sink will be required in this area.
3-The hand sink near the walk in cooler door needs to be relocated so that it is in closer proximity to the prep sink. A possible solution would to be to place the hand sink where one of the dry storage shelves near the prep sink is located, and then relocate that shelf to the previous location of the sink.
Please submit revised plans showing corrections.
Feel free to call me if you have any questions at (540) 322-5925.
Sincerely,
Scott Widener
Environmental Health Specialist
Jamie Pritchett
Environmental Health Specialist, SR.

No violation noted during this evaluation.
06/27/2014Other
Plan Review conducted for Chipotle.
Handsink is required along the front line by the additional food prep area. Verify with the project manager that this area is a food prep area.
Change location of the handsink by the walk in cooler. Options are to place another one by the prep sink and the fryer or replace the storage shelf with the handsink by the walk in cooler and place the storage shelf by the walk in cooler.
Once revisions have been made, plans can be approved.

No violation noted during this evaluation.
06/23/2014Other
Continue plan review.
No violation noted during this evaluation.
06/04/2014Other
Begin Plan Review
No violation noted during this evaluation.
06/02/2014Other

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