FAIL
Risk 1 (High)
CHIPOTLE MEXICAN GRILL Fails Health Inspection - Chicago Restaurant
September 21, 2015
Complaint Re-Inspection
License #1122193
3
Total Violations
2
Critical
1
Minor
1
Corrected On Site
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on September 21, 2015. The inspection type was "Complaint Re-Inspection" and resulted in a Fail 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 #14
CORRECTED
CRITICAL
Violation Details
PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS SERIOUS VIOLATION #18 FROM INSPECTION REPORT #1575510 DATED 9/14/2015 NOT CORRECTED:-NOTED OVER 30 FLYING INSECTS ON WALLS AND CEILING ESPECIALLY AT THE HALL WAY BETWEEN THE REAR PREP AND DRY STORAGE ROOM. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. STILL NOTED THE FOLLOWING TODAY NOTED OVER 100 FLYING INSECTS IN THE FOLLOWING AREAS:- NOTED OVER 7 FLYING INSECTS ON WALLS AT SITTING AREA, OVER 50 FLYING INSECTS ON CEILING ABOVE PREP/SERVING LINE AND CEILING OF SITTING AREA, OVER 9 FLYING INSECTS ON MENU BOARD, OVER 14 FLYING INSECTS AT REAR PREP AREA, OVER 20 FLYING INSECTS ON HALL WAY BY THE DRY STORAGE AND MOB SINK,6 FLYING INSECTS AT THE REAR DRY STORAGE ROOM WITH SODA SYRUP BOXES AND OVER 3 FLYING INSECTS ON WALLS AT THE SMALL SITTING AREA. STILL INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.
Why This Matters
Uncorrected violations continue posing health risks and often worsen over time.
Food Code Requirement
Previous critical violations must be corrected.
Specific Requirements
All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-401.10
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #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: NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #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