PASS W/ CONDITIONS
Risk 1 (High)
CHIPOTLE MEXICAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant
October 22, 2014
Canvass
License #2084793
3
Total Violations
2
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 22, 2014. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #8
CRITICAL
Violation Details
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH WASHING FACILITIES IN POOR REPAIR AT THREE COMPARTMENT SINK, SANITIZING SOLUTION NOT BEING DISPENSED INTO SANITIZING 1 COMPARTMENT SINK, AT THIS TIME DISHES ARE BEING WASHED, RINSE, AND NOT BEING PROPERLY SANITIZED, SANITIZING DISPENSER IN POOR REPAIR, INSTRUCTED MANAGER TO MANUALLY DISPENSE PROPER AMOUNTS OF SOLUTION INTO SINK UNTIL REPAIRED, AT ALL TIMES DISHES ARE WASHED, RINSED AND SANITIZED, CRITICAL CITATION ISSUED: 7-38-030
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (PREPARING/SERVING, SALADS, RICE, BEANS, ETC..). INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES, WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO CERTIFICATE ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (PREPARING/SERVING, SALADS, RICE, BEANS, ETC..). INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON DUTY AT ALL TIMES, WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
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