Chipotle Mexican Grill, 7106 Midlothian Turnpike A, North Chesterfield, VA 23225 - Fast Food Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations noted during the inspection. Hourly timer went off during the inspection, observed employees stopping their work to properly wash their hands. Observed grill cook take temperature of every single piece of chicken thighs grilled during lunch time. Found form 1-B -employee health policy posted with initials of employees. No violation noted during this evaluation. | 01/21/2016 | Routine | |
| Notes: See notes to file about hot holding in to-go area. No violation noted during this evaluation. | 08/26/2015 | Routine | |
Follow-up inspection conducted to ensure proper hot holding temperatures in the hot well TO-Go area. Hot and cold wells are being used for 2 (two) hours only, with leftover foods being removed and served on main steam table. Suggested: Due to the fact that hot well is not supporting hot holding temperature of 135 F or above, at the end of two hour period check hot holding temperatures and trash any food that is below 135 F .
|
05/06/2015 | Follow-up | |
| Notes: Switched from shallow to deep metal pans in the steam table to the right where all to-go orders made. PIC to monitor temperatures of the food every 2 hours and keep chart. Will come back for re-inspection on/about May 5, 2015.
|
04/30/2015 | Follow-up | |
| Notes: - Manager must check equipment routinely to ensure proper working condition. Low reach-in cooler found unplugged during inspection. - Steam table to the left must be adjusted and maintain hot holding temperature of 135 F or above. The follow-up inspection will occur on/about April 30 , 2015.
|
04/23/2015 | Routine | |
| Notes: Need to replace a few broken thermometers in the kitchen reach-in near grill and front low reach-in. FDA 1-B form provided for employees. Critical violation must be corrected within 10 days, non-critical violation must be corrected within 30 days. Suggested to keep food in the front " to go" steam table covered and monitor temperatures, ensure 135 F or above.
|
10/20/2014 | Routine | |
| 20140110-049 Construction and materials meet standard 1. Water heater A.O. Smith BTH 150 200, 100 gal cap, recovery 27 GPH @ 70 degree rise. Hot water @ tap 110-115 degrees F
|
08/25/2014 | Routine |
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