Chipotle Mexican Grill Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS ITEMS AT THE FRONT SERVING LINE AND WALK IN COOLER TO BE IMPROPER BETWEEN 44F TO 51F FOR COLD AND 125F TO 131F FOR HOT HOLDING BEING OFFERED FOR SALE:- SHREDDED PORK 125.3F,CHICKEN 115.5, SHREDDED BEEF 127.0F,BEEF 131.5F, AVOCADO ((IN DIFFERENT CONTAINERS) 46.2F,45.0F,44.1F),CUT LETTUCE 51.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19LBS OF PRODUCTS WORTH $66.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR FOOD TEMPERATURES AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES AT THE FRONT SERVING LINE WHILE WEARING GLOVES DID NOT WASH HANDS AFTER CHANGING GLOVES, CLEANED SURROUNDINGS AT THE FOOD SERVICE LINE AND WITHOUT STILL CHANGING GLOVES PROCEEDED TO SERVE FOOD WITH THEIR HANDS WHILE WEARING SAMES GLOVES (NO SERVING SPOONS OR TONGUES USED FOR SERVING)TO CUSTOMERS. INSTRUCTED TO ALWAYS WASH HANDS AFTER CHANGING GLOVES, PERFORMING OTHER TASK OR USE SERVING SPOONS TO SERVE AT THE FRONT SERVING LINE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP AT THE MEN EMPLOYEE/CUSTOMER BATHROOM AT THIS TIME OF INSPECTION. INSTRUCTED TO ALWAYS HAVE SOAP AT THE BATHROOMS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 70 FLYING INSECTS ON WALLS, BOXES AND CEILING OF PREMISES AT THE REAR,ABOVE PREP TABLE,AT THE FRONT SERVING LINE AT THE DINING AREA AND AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 70 FLYING INSECTS ON WALLS, BOXES AND CEILING OF PREMISES AT THE REAR,ABOVE PREP TABLE,AT THE FRONT SERVING LINE AT THE DINING AREA AND AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.