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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: - OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT TIME OF INSPECTION, WHILE CHICKEN IS BEING COOKED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#:7-38-012. CITATION ISSUED. -

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: - OBSERVED A SLIGHT ACCUMULATION OF DEBRIS BUILDUP ON THE INTERIOR OF THE ICE MACHINE. MUST REMOVE DEBRIS, DETAIL CLEAN ICE MACHINE INTERIOR/HAVE SERVICED, AND MAINTAIN ICE MACHINE AT ALL TIMES. -

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - MUST INVERT ALL CLEAN UTENSILS DURING STORAGE TO PROVIDE ALL FOOD CONTACT SURFACES OF EQUIPMENT TO BE PROTECTED FROM EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - MUST INVERT ALL CLEAN UTENSILS DURING STORAGE TO PROVIDE ALL FOOD CONTACT SURFACES OF EQUIPMENT TO BE PROTECTED FROM EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.