PASS W/ CONDITIONS
Risk 1 (High)
Chipotle Mexican Grill Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 1, 2016
Complaint
License #1545138
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER COLD TEMPERATURE OF ( 44.9F) GUACAMOLE ON FOOD PREP LINE BEHIND FRONT COUNTER. FOOD REMOVED AND DISCARDED BY MANAGER,APPROX 2-LBS. ALSO OBSERVED EMPLOYEE IN THE PROCESS OF PUTTING COOKED STEAK ON PREP FOOD LINE FOR AT IMPROPER TEMPERATURE OF 115.8F THAT HAD NOT BEEN COMPLETELY RE-HEATED TO 165F. INSTRUCTED EMPLOYEE TO REHEAT STEAK PROPERLY. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER COLD TEMPERATURE OF ( 44.9F) GUACAMOLE ON FOOD PREP LINE BEHIND FRONT COUNTER. FOOD REMOVED AND DISCARDED BY MANAGER,APPROX 2-LBS. ALSO OBSERVED EMPLOYEE IN THE PROCESS OF PUTTING COOKED STEAK ON PREP FOOD LINE FOR AT IMPROPER TEMPERATURE OF 115.8F THAT HAD NOT BEEN COMPLETELY RE-HEATED TO 165F. INSTRUCTED EMPLOYEE TO REHEAT STEAK PROPERLY. CRITICAL VIOLATION 7-38-005A.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
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