CHIPOTLE MEXICAN GRILL#2768 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED MANAGER WITH NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO CERTIFIED MANAGER ON DUTY/SITE WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS CHICKEN AND STEAK. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FACILITY WITH 1 FUNCTIONAL HAND WASHING SINK. OTHER HAND WASHING SINK FOR HOT LINE AND FRONT PREP AREA IN DISREPAIR AND NOT FUNCTIONING. FACILITY MUST MAINTAIN ADEQUATE NUMBER OF HAND WASHING STATIONS AND CAPABILITIES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT AN INADEQUATE TEMPERATURE RANGING FROM 51-55 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOOD IS HELD AT 41 F. MANAGER DISCARDED 10 POUNDS GUACAMOLE, 5 TOMATO SALSA, 6 POUNDS CHEESE, 3 POUNDS SOUR CREAM, & 10 POUNDS OF SHREDDED LETTUCE, 5 POUNDS MEDIUM AND HOT SALSA ($100). PRIORITY VIOLATION 7-38-005. CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER WITH AN INADEQUATE INTERNAL AIR TEMPERTURE OF 60 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER WITH AN INADEQUATE INTERNAL AIR TEMPERTURE OF 60 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.