Chipotle Mexican Grill, 8955 Staples Mill Road, Henrico, VA 23228 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill
Address: 8955 Staples Mill Road, Henrico, VA 23228
Type: Fast Food Restaurant
Phone: 804 200-4725
Total inspections: 10
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
Victory wash is no longer being used. Veggies are being blanched. Steak is now a precooked product. Dirty pan found in mop sink. This is not a good practice. Temp logs are kept as well as manager check list. Employee health was discussed. Permit issued.
No violation noted during this evaluation.		03/22/2016Routine
Veggies are being washed before and after cutting. Deep pans are being used on the hot line. A question came up about wearing slash-resistant gloves. See 12 VAC 5-421-580. A mesh metal glove is used to protect hands and fingers in this establishment. It is not easy to clean because of the mesh material. Therefore when using with ready to eat foods a disposable glove is needed to be worn over the glove.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Workers drinking from an uncovered container in the food preparation area.
    Correction: Employees may drink from a closed beverage container with straw 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. Drinks were discarded.
11/23/2015Risk Factor
PIC could not find test strips. Locate them. A new worker was able to list symptoms to stay home with. Please instruct workers to wash hands upon entering kitchen. Also instruct workers to place cut tomatoes into walk in once a pan is full. Do not abuse time/temperature on cut tomatoes, it is a TCS food.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in kitchen activities.
    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. Worker washed hands.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Cutting board found soiled.
    Correction: Clean and sanitize thoroughly.
07/23/2015Risk Factor
No critical violations. Permit can be issued. Discussed cooling of salsa. You have four hours to cool this product.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Uncovered oil by rice cooker and uncovered hard taco shells on lower shelf.
    Correction: Protect food. Corrected.
  • Physical Facilities in Good Repair
    Observation: Pipe by water heater has exposed insulation.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Surface is to be cleanable.
03/11/2015Routine
Symptoms for food related illness were known by workers. The big 5 enteric diseases were discussed. Found beef(steak) that appeared undercooked, however collectively product was 153 F. Ensure steak is cooked to 145 F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: 1. Salsa on back counter at 52 F. 2. Corn salsa found at 48 F on front line. This was prepared around 2:30 PM.
    Correction: 1. Maintain at 41 F. Worker discarded. 2. Cool to 41 F before placing on front line. Product was reduced on line.
11/20/2014Risk Factor
Good handwash and glove use practices observed. PIC had guest question employee not weating gloves when changing pans at service line - gloves are used to prevent bare hand contact with ready-to-eat food. If the task you are performing can be done without touching the ready-to-eat food you do not need to have gloves on.
No violation noted during this evaluation.		07/01/2014Risk Factor
Very good employee handwash and glove use. Good temp monitoring - employee used thermometer properly and knew the required cooking temps.
  • Food - Condiments - Protection
    Observation: Lemons at self-service beverage station are not covered or protected from customer contamination.
    Correction: Cover/protect lemons.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Utensil storage container by grill has dried food in it.
    Correction: Clean containers.
  • Outer Openings - Protected
    Observation: Gap at bottom of back door large enough to allow entrance of pests.
    Correction: Repair/replace damaged weather strip at bottom of the door.
03/05/2014Routine
  • Critical: Cooling* (corrected on site)
    Observation: Rice cooled > 6 hours (from last night) is >41 F in walk-in cooler.
    Correction: PIC discarded rice and instructed employees to cool in layer
11/04/2013Risk Factor
No violations observed. Excellent handwash practices! Facility sanitation is very good. Employees use thermometers properly - good monitoring of cook and reheat temperatures. Salsa made today, cheese grated today must cool to 41 degrees within 4 hours. Annual permit issued.
No violation noted during this evaluation.		06/25/2013Routine
50+ foot candles in food prep areas. 20 foot candles in men's restroom. 19-20 foot candles in women's restroom. 30 day permit issued.
  • Nonfood Contact Surfaces
    Observation: Stainless steel cabinet under make table has a loose strip at bottom of unit that creates a hard to clean space.
    Correction: Reattach/repair to eliminate gap.
05/20/2013Routine

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