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Business Info

Restaurant: Chipotle Mexican Grill
Address: 3705 N. 124th Street #200, Brookfield, WI 53005
Phone: (262) 781-3692
Total inspections: 3
Last inspection: Nov 18, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

At the time of inspection the white rice was at 126 f, steak at 120 f, and bacon and beans at 126 f. The manager adjusted the
temperature setting from 3 to a 4. Food was disposed of and new food brought out. Now holding at above 135 f.
Violation corrected.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.

Gloves are being worn when handling ready to eat foods
Datemarking is being done
Daily temperature logs are being kept
4 compartment sink, Kay quat sanitizer, 200 ppm, test kits available
Temperatures recorded;
Continental cooler 41 f
Walk in cooler/chicken 38 f
Rice in hot holding unit 147 f
Cooler 41 f
Continental cooler 34 f
Black beans 155 f
Pork 135 f
Chicken 135 f
Beef 135 f
**White rice 126 f, **steak 120 f, **bacon and beans 126 f
Continental cooler 40 f
Sour cream 41 f
Guacamole 40 f
Salsa 40 f

When the rice comes out of the hot holding unit at 140 f, they add cilantro and lime juice that is cold at 40 f, thus lowering the
temperature of the rice when it goes on the hot holding line to 115 f. Rice was disposed of. The manager raised the hot holding unit to 180 f,
then mixed a new batch of rice with the cilantro and lime juice, and it was 139 f when going into the hot holding line. The temperature setting
was also adjusted on the hot holding line to a warmer temperature.
Violation corrected during inspection.
**CDC Risk Factor Violation 19 A_ HOT HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.C
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.

Gloves are being worn when handling ready to eat foods
Daily temperature logs are being kept
Datemarking is being done.
4 compartment sink, Kay quat sanitizer at 200 ppm, test kits available
Temperatures recorded;
Continental cooler 40 f, top line/sauce 41 f
Walk in cooler 34 f
Hot holding unit/rice 140 f
Cooks line cooler 38 f
Continental cooler 38 f
Continental cooler 34 f, top line/salsa 40 f
Black beans 151 f
Shredded chicken 147 f
Red beans 148 f
**Rice at 115 f

**CDC Risk Factor Violation 02 A**: 2-201.11 Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants.C
• Currently, establishment has verbal sick policy. Strongly recommend a written policy, left emails in both Spanish and English and emailed
them to Kevin Garde, team leader.
The PERMIT HOLDER shall inform FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and current FOOD EMPLOYEES to report
to the PERSON IN CHARGE, any information about their health as it relates to diseases that are transmissible through FOOD.
A FOOD EMPLOYEE or applicant shall report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne
disease transmission, including the date of onset of jaundice or of an illness specified under ¶ (C), if the FOOD EMPLOYEE or
applicant:
(A) Is diagnosed with an illness due to:
(1) Salmonella spp.,
(2) Shigella spp.,
(3) Shiga toxin-producing E. coli,
(4) Hepatitis A virus, or
(5) Any other pathogen that can be transmitted through FOOD such as: Entamoeba
histolytica, Campylobacter spp.; Norovirus; Cryptosporidium spp.; Giardia spp.;
Yersinia enterocolitica; Staphylococcus aureus; or Listeria monocytogenes.
(B) Has a symptom caused by illness, infection, or other source that is:
intestinal illness (1) Associated with an acute gastrointestinal illness such as:
(a) Diarrhea,
(b) Fever,
(c) Vomiting,
(d) Jaundice, or
(e) Sore throat with fever.
(2) A lesion containing pus such as a boil or infected wound that is open or draining
and is:
(a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall
protects the lesion and a single-use glove is worn over the impermeable cover,
(b) On exposed portions of the arms, unless the lesion is protected by an impermeable
cover, or
(c) On other parts of the body, unless the lesion is covered by a dry, durable, tight-
fitting bandage;
(C) Work with a HIGHLY SUSCEPTIBLE POPULATION and has had a past illness from:
(1) Salmonella spp. within the past three months,
(2) Shigella spp. within the past month,
(3) SHIGA-TOXIN-PRODUCING E. COLI, within the past month, or
(4) Hepatitis A virus within the past month.
Each licensed regular restaurant and retail food processing facility conducting meal service activities in the state of Wisconsin must have at
least one manager or operator who is certified in food protection practices. (1) A new food establishment (regular restaurant or a retail food
processor) or a food establishment under going a change of operator after February 1, 2001 shall have a certified food manager within 90 days of
the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass an approved examination
as specified. (WI State Statutes Chapter 254.71, and section 12-201.11, HFS 196, Restaurants, Wisconsin Administrative Code). Certification
requires that the restaurant permit holder or manager pass one of four state approved exams which tests basic knowledge of food protection
practices. The certified person may not satisfy the requirement for more than one facility. Prepackaged-off premise, temporary and "special
organizations serving meals" restaurant operations and food establishments only processing non-potentially hazardous food or not processing are
exempt from this requirement. Certification involves a) taking and passing an approved exam and b) applying for state certification. After the
exam is taken and passed, the individual must apply for state certification by submitting all of the following: Proof of passing one of the
exams with an official written statement/document from the testing organization; a check or money order for $10.00 made out to the Department of
Health and Family Services; and a completed application. The "Food Manager's Certificate" expires five years after the date of issue, and may
be renewed if the certified manager successfully completes a recertification training course. You may obtain information about courses and
exams from the following organizations: Wisconsin Restaurant Association, 608-270-9950; Tavern League of Wisconsin, 608-270-8591; Waukesha
County Technical College (WCTC), 262-691-5254; Milwaukee Area Technical College, 414-297-7462; Gasser and Associates, 608-267-7189; Food
Concepts, Inc., 608-831-5006; and Associated Management Services (NAI), 608-742-5054.
• Food manager certification has expired for Kevin Garde and Blanca Loeza has been transferred to a new location. Please provide
certification information or proof of enrollment in class by the end of the year. Fax to 262-896-8298, Attn. Sarah be sure to include
establishment name.

Four-compartment sink - 200ppm Kay quat sanitizer + multiple handwash sinks + food prep sink + mop / utility sink +
Temperatures taken at time of inspection:
Rice in hot hold unit - 147f Prep cooler - 41f
Black beans - 155f Shredded beef - 145f
Diced chicken - 143f Shredded cheese - 41f
Salsa / sour cream back-up cooler - 41f Beverage cooler - 32f
Walk-in cooler - 35f "To go" prep cooler - 40f
* Date-marking is done so that raw meat taken out of cryovaced bag is placed in 1/4 pan and marinated over night (the date from the packaging
is transfered to the pan), the meat is then cooked and served the next day.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants