Chipotle Mexican Grill #2422, 6500 Springfield Mall 6741, Springfield, VA 22150 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill #2422
Address: 6500 Springfield Mall 6741, Springfield, VA 22150
Type: Fast Food Restaurant
Phone: 571 255-6814
Total inspections: 6
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
The purpose of this visit is to conduct a first routine inspection. Employee Health policy in place. Observed proper handwashing and process temperatures. Guidance provided on the minimum cook temperature of raw steak once the marinade is added to the raw meat.
IMPORTANT:
Repair the sanitizer dispener so that dispenses within acceptable range of quaternary ammonium. Once repaired, email a copy of the invoice to the email address on my business card I provided to you during today's visit. Thank you. If you have any questions, please contact the health department.
  • Equipment / Good Repair / Operation (corrected on site)
    Observation: The quaternary ammonium dispenser is dispensing within acceptable limits per the manufacturer directions on the quaternary ammonium sanitizer used in this facility. Observation was that the manager is manually adjusting and testing using a test kit, but this in a temporary solution as the equipment installed shall be in proper working order.
    Correction: 10 business days email a copy of the invoice for the repair of the sanitizer dispenser. Within Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
03/09/2016Routine
Observed facility clean and organized with manager and employees knowledgeable in duties pertaining to food safety. Thank you for accompanying the EHS during the inspection and taking prompt corrective actions where needed.
Small flies were observed in the rear storage area. Facility receives monthly routine pest control service.
Please send the following documents to the EHS no later than 21 September 2015:
* Documentation (invoice) of pest control treatment
* Documentation of inspection and/or repairs to sanitizer dispenser at three vat sink.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw steak and chicken (Both 43 F) in one door under counter refrigerator. Shredded cheese and salsa (Both 45 F) in front cold serving bar.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. One door under counter refrigerator was adjusted to maintain colder temperature. Front cold service bar was inadvertently switched "off" before inspection
  • Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The establishment has not posted the permit to operate in location visible to patrons.
    Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the quaternary ammonium ("quat") solution dispensed at the three vat sink was measured to exceed 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of quat solution at 200-300 ppm or level specified by manufacturer. Verify concentration using the appropriate test kit. Solution was diluted and tested. Send evidence of service to quat dispenser to EHS no later than 21 September 2015.
09/14/2015Risk Factor
No violation noted during this evaluation.09/14/2015Complaint
No violation noted during this evaluation.09/14/2015Complaint
The purpose of this visit is to conduct a first routine inspection. Per file review of the preopening inspection, the following has been completed: A mop Rack has been installed at the mop sink. Thank you. If you have any questions, please contact the health department.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: Several metal pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Manger separated the pans to allow for full airdrying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: The Certified Food Manager arrived approximately 15 minutes after the beginning of the inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
02/03/2015Routine
PREOPERATIONAL FINAL INSPECTION
*A mop Rack has not been installed at the mop sink.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements /additions are allowed without approval by Health Department.
No violation noted during this evaluation.		01/06/2015Pre-Opening

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