CHIPOTLE MEXICAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: AT 2:45PM DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF) AT A HOLDING UNIT AT 128.3F PRODUCT WAS VOLUNTARILY DISCARDED BY MANAGEMENT. HOT HOLDING UNIT WAS INCORRECTLY SET-UP WITHOUT ENOUGH HOT WATER UNDER STAINLESS STEEL PAN HOLDING BEEF. INSTRUCTED MANAGEMENT TO ALWAYS PROPERLY SET-UP HOT HOLDING UNITS TO MAINTAIN 140F AND ABOVE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE GRILLS AT COOKING LINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE GRILLS AT COOKING LINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.