PASS W/ CONDITIONS
Risk 1 (High)
CHIPOTLE MEXICAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 7, 2011
Complaint
License #76583
2
Total Violations
2
Critical
1
Corrected On Site
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED APPROXIMATELY 4LBS COOKED RICE AND 2LBS COOKED CHICKEN COOLED AND STORED IN PLASTIC BAGS INSIDE WALK-IN COOLER DESIGNATED FOR DONATION TO A SHELTER AT IMPROPER TEMPERATURES. RICE RANGING IN TEMPERATURES BETWEEN 48F TO 52.3F. CHICKEN FROM 50.1F TO 54.6F. DISCUSSED PROPER COOLING METHODS OF COOKED FOODS. ALL FOOD DISCARDED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. OBSERVED APPROXIMATELY 4LBS COOKED RICE AND 2LBS COOKED CHICKEN COOLED AND STORED IN PLASTIC BAGS INSIDE WALK-IN COOLER DESIGNATED FOR DONATION TO A SHELTER AT IMPROPER TEMPERATURES. RICE RANGING IN TEMPERATURES BETWEEN 48F TO 52.3F. CHICKEN FROM 50.1F TO 54.6F. DISCUSSED PROPER COOLING METHODS OF COOKED FOODS. ALL FOOD DISCARDED.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.
CDPH Food Code: Section 2-201.11 - 2-201.13
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