CHIPOTLE MEXICAN GRILL#2768 Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: WHITE BEANS-131.6, BEANS-128.7F, CHICKEN-130.3F, CUT LEAFY GREENS-46.9F & 48.8F, PULLED PORK-133.2F. ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE UNTIL SERVED. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW UNTIL SERVED.MUST DOCUMENT TEMPERATURES ON PRODUCTS THAT HAVE BEEN TAKEN OUT OF REFRIGERATION AND PREPPED IN ORDER TO KEEP UP WITH TIME FRAME ALLOWED TO GET BACK DOWN TO REQUIRED TEMPERATURES. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. 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.