Chipotle Mexican Grill

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED TO PROVIDE AN ADEQUATE SANITIZING SOLUTION CONCENTRATION PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAG...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES THE...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE HANDLING TCS FOODS (BEEF). INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORIT...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

5-103.11(B) OBSERVED INADEQUATE HOT WATER AT THE 3 COMPARTMENT SINK, AT THE BEGINNING OF THE INSPECTION HOT WATER ONLY MAINTAINED 100F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER (MIN 110F) AT THE 3 COMPARMENT SINK AT ALL TIMES. PRIORITY VIOLAT...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.

ALLERGEN TRAINING AS REQUIRED

2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

ALLERGEN TRAINING AS REQUIRED

FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

BROKEN INSULATION AROUND COOLING LINES IN WALK-IN COOLER.INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT CONDENSATION.

29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

FOUND THE FOLLOWING HAND WASHING SINKS WITHOUT HOT WATER: WOMEN'S EMPLOYEE AND CUSTOMER WASHROOM AND COOK LINE . FOUND WATER TEMPERATURES RANGING FROM 91.2 F - 93.5 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN....

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND 1 COMPARTMENT SINK (LOCATED ON FOOD COOK LINE) DRAIN PIPE PROFUSELY LEAKING . INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED BACK FLOW PREVENTION DEVICE IN DISREPAIR ON MOP SINK IN REAR NEAR THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

HANDLE ON SPRAYER LOOSE.INSTRUCTED TO REPAIR

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE WASHBOWLS IN THE TOILET ROOMS NEED TO BE RECAULKED AROUND. INSTRUCTED TO RECAULK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE TOP EXTERIOR SURFACE OF THE GRILL IN THE FRONT FOOD PREPARATION NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE BURNT SUBSTANCE FROM THE EQUIPMENT. ALSO, THE NOZZLES ON THE SODA MACHINE IN THE DINING AREA HAS OLD SYRUP BUILD UP. INSTRUCTED TO CLEAN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE INTERIOR OF THE FLOOR DRAINS THROUGH OUT AND THE FLOORS BEHIND THE COOKING EQUIPMENT IN THE FRONT FOOD PREPARATION AREA HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

THE WALLS AROUND THE COOKING EQUIPMENT HAS BURNT FOOD AND DIRT PARTICLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

THE WASHBOWLS IN THE TOILET ROOMS NEED TO BE RECAULKED AROUND. INSTRUCTED TO RECAULK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE TOP EXTERIOR SURFACE OF THE GRILL IN THE FRONT FOOD PREPARATION NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE BURNT SUBSTANCE FROM THE EQUIPMENT. ALSO, THE NOZZLES ON THE SODA MACHINE IN THE DINING AREA HAS OLD SYRUP BUILD UP. INSTRUCTED TO CLEAN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE INTERIOR OF THE FLOOR DRAINS THROUGH OUT AND THE FLOORS BEHIND THE COOKING EQUIPMENT IN THE FRONT FOOD PREPARATION AREA HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

THE WALLS AROUND THE COOKING EQUIPMENT HAS BURNT FOOD AND DIRT PARTICLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

MAIN COOK WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING LIGHTSHIELD IN DISH WASHING/PREP AREA IN POOR REPAIR DAMAGED.MUST REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING LIGHTSHIELD IN DISH WASHING/PREP AREA IN POOR REPAIR DAMAGED.MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED UNCLEAN DUST PANS STORED ON WALL. MUST MAINTAIN CLEANING EQUIPMENT AFTER USE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DURING INSPECTION FOUND A 1DR REFRIGERATOR IN THE REAR AREA NOT IN USE AND NOT HOLDING ANY POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. ABOVE STATED UNIT WAS TAGGED. INSTRUCTED MANAGER NOT TO USE UNIT UNITL CDPH INSPECTS UNIT. DO NOT REMOVE TAG...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

AT 200PM THERE WAS NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, COOKED AND PREPARED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO MANAGER PR...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST PROPRERLY STORE ALL TONGS AT THE PREPARATION TABLE ACROSS FROM THE GRILL AT ALL TIMES. FOUND ALL TONGS WITH ONE SIDE HANGING ON THE EXPOSED HAND SPLASH GUARD.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST PROVIDE ADEQUATE SNEEZE GUARDS AT THE FRONT SERVICE COUNTER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST SEAL HOLES AT CEILING COLUMN ABOVE THE DRY STORAGE RACK IN THE DRY STORAGE ROOM.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED MANAGER TO POST CONSUMER ADVISORY DUE TO MEDIUM COOKED BEEF.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS SCORED AND STARTING TO WEAR. NEED TO REPLACE ALL CUTTING BOARDS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

INSTRUCTED MANAGER TO POST CONSUMER ADVISORY DUE TO MEDIUM COOKED BEEF.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CUTTING BOARDS SCORED AND STARTING TO WEAR. NEED TO REPLACE ALL CUTTING BOARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR IN REAR STORAGE AREA WHERE SODA IS STORED NEED TO BE DETAIL CLEANED AND MAINTAINED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CEILING TILES IN REAR STORAGE AREA WHERE SODA IS STORED NEED TO BE REPLACED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

AT 2:45PM DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF) AT A HOLDING UNIT AT 128.3F PRODUCT WAS VOLUNTARILY DISCARDED BY MANAGEMENT. HOT HOLDING UNIT WAS INCORRECTLY SET-UP WITHOUT ENOUGH HOT WATER UNDER STAINLESS STEEL PAN HOLDING BE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE GRILLS AT COOKING LINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN AND SANITIZE FLOORS AT MAIN COOKING LINE UNDER HEAVY EQUIPMENT TO REMOVE EXCESS GRIME BUILD-UP FROM FLOOR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND POTENTIALLY HAZARDOUS FOODS (CHICKEN/BEEF)ON THE FRONT SERVICE LINE AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 128.5F-135.2F. ITEMS WERE DENATURED AND DISCARDED AN APPROX. WEIGHT OF 9LBS. VALUED AT $13.00. INSTRUCTED TO KEEP ALL HOT FOO...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS NON COMPLIANCE SUMMARY REPORT GIVEN ON 08-29-12 NOT POSTED AT ALL. INSTRUCTED TO POST SUMMARY IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RECAULK AROUND WASHBOWLS IN TOILET ROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN AND CLEAN FLOORS UNDER BEVERAGE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING TILES IN REAR AND FRONT PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE REAR EXPOSED HAND SINK BY THE 3-COMP. SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED 28 SMALL LIVE FLIES ON WALL ABOVE SEVICE COUNTER. ALSO NOTED 6 LIVE SMALL FLIES INSIDE CABINET UNDER SELF SEVER POP AREA AND 5 LIVE SMALL FLIES IN REAR STORAGE AREA ON BOXES. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN AFFECTED AREAS AND RECOMMEND...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NOTED NO HOT RUNNING WATER AT EXPOSE HANDSINKS IN PREP AREAS OR AT WASHBOWLS IN TOILET ROOMS PER CITY CODE, TEMPERTURE RANGES FROM 80.3F TO 83.4F. PREMISES MUST PROVIDE HOT RUNNING WATER TO SINKS PER CITY CODE. SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST RECAULK AROUND WASHBOWLS IN TOILET ROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN AND CLEAN FLOORS UNDER BEVERAGE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING TILES IN REAR AND FRONT PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE REAR EXPOSED HAND SINK BY THE 3-COMP. SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED BEANS AND CARNITAS HELD AT IMPROPER TEMPERATURES BETWEEN 121.1 F AND 129.0 F IN STEAMTABLE AT REAR PREP. INSTRUCTED MANAGER ALL COOKED HOT FOODS MUST BE HELD AT 140 F OR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOOR BASE TILES LOOSE FROM WALL UNDER CASH REGISTER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL DAMAGED TILES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD BUILD UP/DIRT BUILD UP INSIDE FLOOR DRAIN BY COOKLINE. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DR...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALL BY 3-COMPARTMENT SINK. MUST SEAL ALL HOLES IN WALLS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER INSIDE FRONT PREP AREA REACH IN COOLER...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND FLOORS NOT SWEPT AT REAR KITCHEN AREAS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Found food containers not stored properly on gre...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found ice scoop not properly stored.