Chipotle Mexican Grill, 1455 East East Ridge Road, Rochester, NY 14621 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHIPOTLE MEXICAN GRILL
Address: 1455 East East Ridge Road, Rochester, NY 14621
County: Monroe
Local health department: Monroe County
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 05/21/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 05/21/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/01/2015Inspection
No violation noted during this evaluation. 04/06/2015Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/23/2015Re-Inspection6A - At 11:30 AM, Inspector temped using temped using calibrated digital food testing thermometer cooked steak on front line at 98 degrres f and cooked chicken on front line at 99 degrees f. According to GM, both items were cooked no earlier than 10:15 AM to proper temperatures. Due to time being less that 2 hours, both were allowed to be reheated to 165 degrees f. Chicken was reheatedto 165 degrees f and corrected. Steak was discarded by manager due to quality control. Corrected.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/16/2015Inspection5C - At 11:15 AM, inspector temped diced tomatos (4 large bins to be used for salsa) at 54 degrees f while sitting unattended on a rack near cash register. Tomatos had been there since I arrived. Before I made mention of them to manager, tomatos were started to be split up in smaller bins, covered, labeled and put into coolers. Upon talking to cook handling tomatos, all 4 bins were processed from whole cold tomatos just before 11:00 AM. Also, large blocks of cheese found at 11:20 AM temped at 54 degrees f on back prep table. Before I could make mention, pan was ocvered and put into walkin cooler. CORRECTED. 6A - At 11:01 AM, inspector temped brown rice in hot hold line at 118 degrees, chicken in rear hold unit at 122 degrees f, and steak in rear hot hold unit at 127 degrees f. Upton talkjing with manager, 1 three itmes were just heated to 165 degrees f and during prep/holding had dropped. Chicken and steak were reheated to 165 degrees f and put in front hot hold line. Brown rice was discarded after attempts were made to reheat as quality control measure. CORRECTED. 11C - After temping products coming off grill (or during heating process) food testing thermometer not being sanititzed before/after use.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 03/09/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 03/06/2015Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/04/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 03/03/2015Inspection

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