Chipotle Mexican Grill Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED WHITE RICE AT TEMP OF 122.7F TO 125.6F ON TOP THE SERVING TABLE READY TO BE PLACED AT FRONT SERVING LINE.ALSO FOUND PULLED BARBACOA BEEF IN SAUCE AT TEMP OF 114.6F TO 116.7F STORED ON TABLE THE SAME PREP TABLE.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. FOOD WITH ABUSED TEMPERATURE DISCARDED AND DENATURED.POUNDS 4,VALUE 12.97 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed front exposed hand sink by the flat grill used also for"eye station".Sink has water handles,hot and cold running water are provided at said sink.Instructed to remove unit from said exposed hand sink and install another sink for eye station.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed front exposed hand sink by the flat grill used also for"eye station".Sink has water handles,hot and cold running water are provided at said sink.Instructed to remove unit from said exposed hand sink and install another sink for eye station.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.