PASS W/ CONDITIONS
Risk 1 (High)
CHIPOTLE Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 20, 2019
Canvass
License #2179700
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES- BEANS BETWEEN 45.2 F AND 49.8 F, SOFRETAS (TOFU) AT 45.4 F, CASO (SAUCE) AT 48.9 F, CARNITAS AT 47.3 F, BEEF AT 47.1 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND 3-DOOR SALSA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 44.0 F AND 46.0 F, FOUND BEEF, CARNITAS ETC. INSIDE SAID COOLER. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SALSA COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND 3-DOOR SALSA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 44.0 F AND 46.0 F, FOUND BEEF, CARNITAS ETC. INSIDE SAID COOLER. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SALSA COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection