- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Unable to locate thermometers in some of the reach-in refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Several rubber spatulas.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (broken spatulas were discarded during the inspection)
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02/24/2015 | Routine | |
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Observed a cutting board immersed in a quaternary ammonium solution for less than 10 seconds.
Correction: Immerse food-contact surfaces in sanitizer for 60 seconds, per manufacturer instructions.
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11/13/2014 | Risk Factor | |
The purpose of this visit is a routine inspection. Thank you for following me through the inspection as your participation allows me to clarify any questions which may arise during the inspection. No further follow-up is necessary. If you have nay questions, please contact the health department.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed utensils improperly stored in ambient room temperature water. Manager dumped water and was instructed to store utensils in a clean dry container or in water which has a temperature of 135f or above.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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01/09/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. Observed on employee wash hands during inspection. Manager used calibrated thermometer to measure final cook temperature of steak. Quaternary ammonium in the sanitize basin of the three vat sink observed at an acceptable concentration.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. A complaint inspection was conducted along with the routine inspection.
MAINTENANCE:
*Water Heater: State SUF100150NE 100 which uses 150,000 BTU
*Dish Machine: N/A,
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cubed, cooked chicken in the steam well in the back steam table 132f
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED DURING INSPECTION
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that personal storage items such as cell phones are stored above dry rice and are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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01/16/2013 | Routine | |
The purpose of this visit is a complaint inspection received by our office on January 14, 2013. A routine inspection was completed in addition to this visit. The complainant alleges that during a visit to the facility complainant obsered an employee picking up trash on the floor, return to the food prep area without washing hands. The complainant also questioned the sanitation of the ed plastic baskets used to serve dine in customers as complainant allegedly witnessed some were very dirty and employees were not sanitizing the baskets after being placed at the trash receptacle area.
1. EHS observed that during this visit, red baskets were taken from the area where customers stack used baskets near a trash receptacle and a cashier employee placed the baskets on a rolling cart which is used to store utensils needing to be washed, rinsed and sanitized in the three vat sink.
2. When EHS came back to the kitchen, observed that several red baskets were on the drain board and in the sanitize basin water, which tested at 400ppm quarternary ammonium as manufacturer directions indicate as an approved strength for sanitizing on label of sanitizer.
3. Manager showed EHS surveillance tape of the alleged event, which shows a cashier taking the red baskets to the back and then returning to the cash register. This employee was not handling food. However, the manager informed the EHS that it is Chipotle's policy that anytime an employee leaves a station, that handwashing is required prior to returning to the station, even if it is not a food handling job. The manager indicated that she provided training to the foodworker involved.
4. EHs observed proper handwashing techniques.
The complaint is not confirmed and is closed.
Thank you.
No violation noted during this evaluation. | 01/16/2013 | Complaint | |
Today's visit is a follow-up to the risk factor assessment inspection conducted on July 24, 2012 to verify that cut packaged tomatoes are received and held at 41F and below. Due to the repeat critical violation observed today, enforcement action will be considered with the Environmental Health management team.
- Duties / Inspect Foods upon Receipt (corrected on site) (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. DISCUSSED WITH MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Three containers of cut packaged tomatoes in Norlake Walkin Cooler at 45-46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS DISCARDED.
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08/08/2012 | Follow-up | |
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