PASS W/ CONDITIONS
Risk 1 (High)
CHIPOTLE MEXICAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 30, 2019
Canvass
License #76583
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #6
CRITICAL
Violation Details
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED FOOD HANDLER EATING AT ENTRANCE TO FRONT AND REAR FOOD PREP AREA AT START OF INSPECTION. INSTRUCTED MANAGER TO ENSURE EMPLOYEE MEALS ARE CONSUME IN DESIGNATED AREAS. MAINTAIN AT ALL TIMES.
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
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.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND CONTROL FOR SAFETY FOOD STORED AT IMPROPER TEMPERATURE IN WALK IN COOLER: 48.5F TO 56.2F 54LBS OF GUACAMOLE, AT $135.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 48LBS OF COOKED CHICKEN, AT A TOTAL OF $135.00 PRIORITY VIOLATION # 7-38-005 CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND CONTROL FOR SAFETY FOOD STORED AT IMPROPER TEMPERATURE IN WALK IN COOLER: 48.5F TO 56.2F 54LBS OF GUACAMOLE, AT $135.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 48LBS OF COOKED CHICKEN, AT A TOTAL OF $135.00 PRIORITY VIOLATION # 7-38-005 CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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