Inspection findings | Inspection date | Type | |
---|---|---|---|
Abbreviations: WIC - walk in cooler
|
12/16/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler No violation noted during this evaluation. | 08/12/2015 | Routine | |
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. | 08/05/2015 | Pre-Opening | |
No violation noted during this evaluation. | 07/15/2014 | Other | |
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. | 06/27/2014 | Other | |
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. | 06/23/2014 | Other | |
Continue plan review. No violation noted during this evaluation. | 06/04/2014 | Other | |
Begin Plan Review No violation noted during this evaluation. | 06/02/2014 | Other |
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