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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 140F AND ABOVE. HOT HOLDING STATION WAS IMPROPERLY SET-UP. THE STAINLESS STEEL PANS HOLDING FOODS ARE NOT DEEP ENOUGH TO REACH THE HOT WATER UNDERNEATH. FOUND 2 LBS OF BEEF AT 130.1F, 2LBS. OF SHREDDED BEEF AT 123.9F AND 3LBS OF BLACK BEANS AT 130.4F APPROXIMATELY VALUE OF $25.00 MANAGEMENT VOLUNTARILY DISCARDED FOOD ITEMS AND DENATURED. HOT HOLDING FOODS MUST ALWAYS BE AT 140F AND ABOVE.CRITICAL CITATION ISSUED #H000083346 17

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 140F AND ABOVE. HOT HOLDING STATION WAS IMPROPERLY SET-UP. THE STAINLESS STEEL PANS HOLDING FOODS ARE NOT DEEP ENOUGH TO REACH THE HOT WATER UNDERNEATH. FOUND 2 LBS OF BEEF AT 130.1F, 2LBS. OF SHREDDED BEEF AT 123.9F AND 3LBS OF BLACK BEANS AT 130.4F APPROXIMATELY VALUE OF $25.00 MANAGEMENT VOLUNTARILY DISCARDED FOOD ITEMS AND DENATURED. HOT HOLDING FOODS MUST ALWAYS BE AT 140F AND ABOVE.CRITICAL CITATION ISSUED #H000083346 17

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.