Chipotle Mexican Grill #3095
Restaurant Information
| Facility ID | 2060019110 |
|---|---|
| Restaurant Name | Chipotle Mexican Grill #3095 |
| Phone Number | +17045040373 |
| Last Inspection Date | 2018-11-29 |
| Last Inspection Score | 98 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-11-29 | 98 | routine |
| 2018-07-16 | 98 | routine |
| 2018-02-23 | 97 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-11-29 | 47 | 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed container of metal scoops with debris build up. cdi pic took container to 3 comp sink to be properly washed. |
| 2018-11-29 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple metal sheet trays and pans wet stacked. repeat violation. |
| 2018-11-29 | 19 | 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed diced chicken and pulled pork hot holding below 135f (see temp chart). cdi pic reheated diced chicken to 165f during the inspection and voluntarily discarded pulled pork. |
| 2018-11-29 | 6 | 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee wipe hands on apron before donning gloves. cdi pic had employee rewash hand |
| 2018-07-16 | 52 | 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpsters were open. cdi- closed. |
| 2018-07-16 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of sheet trays and pans. air dry before stacking. |
| 2018-07-16 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf lettuce cooling in large metal pans in an overstacked manner. cdi- cooling method chang |
| 2018-07-16 | 13 | 3-302.11(a)(8) separate unwashed produce from ready-to-eat foods. unwashed boxes of peppers stored above rte guac. store unwashed produce below rte foods to prevent possible contamination. |
| 2018-02-23 | 52 | 5-501.114 ensure drain plug on dumpsters, waste containers is in place. both dumpsters missing drain plugs. obtain drain plugs. |
| 2018-02-23 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cut lettuce in wic overstacked in metal pan. use shallow portions when cooling |
| 2018-02-23 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items held above 45f (see chart). cdi- suspected cooling issues (see # 31). items brought to wic to cool down. |
| 2018-02-23 | 19 | 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved black beans in hot line recorded below 135f (see chart). re-heated to 165f) |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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