CHIPOTLE Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED ON PREMISES: OBSERVED FOOD HANDLER WEARING GLOVES PLACING RAW PIECES OF CHICKEN ON THE GRILL WITH HANDS, REMOVE GLOVES AFTER FINISHING LOADING THE GRILL, THEN BALLING UP THE GLOVES AND DISCARDING WITHOUT WASHING HANDS AND THEN CONTINUE PREPARING FOOD AT THE PREP TABLE. EMPLOYEES MUST WASH HANDS IMMEDIATELY AFTER HANDLING RAW MEATS. OBSERVED FOOD HANDLERS AT THE FRONT SERVICE AREA WIPING DOWN THE CUTTING BOARDS WHILE WEARING GLOVES AND THEN CONTINUE HANDLING FOOD WHEN ORDERS COME-IN WITHOUT WATCHING HANDS AND CHANGING GLOVES. FOOD HANDLERS WERE PROVIDED WITH INFORMATION ON HAND WASHING(MUST WASH HANDS IN BETWEEN CHANGING GLOVES). CRITICAL VIOLATION 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED ON PREMISES: OBSERVED FOOD HANDLER WEARING GLOVES PLACING RAW PIECES OF CHICKEN ON THE GRILL WITH HANDS, REMOVE GLOVES AFTER FINISHING LOADING THE GRILL, THEN BALLING UP THE GLOVES AND DISCARDING WITHOUT WASHING HANDS AND THEN CONTINUE PREPARING FOOD AT THE PREP TABLE. EMPLOYEES MUST WASH HANDS IMMEDIATELY AFTER HANDLING RAW MEATS. OBSERVED FOOD HANDLERS AT THE FRONT SERVICE AREA WIPING DOWN THE CUTTING BOARDS WHILE WEARING GLOVES AND THEN CONTINUE HANDLING FOOD WHEN ORDERS COME-IN WITHOUT WATCHING HANDS AND CHANGING GLOVES. FOOD HANDLERS WERE PROVIDED WITH INFORMATION ON HAND WASHING(MUST WASH HANDS IN BETWEEN CHANGING GLOVES). CRITICAL VIOLATION 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.