Chipotle Mexican Grill #2151

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

In the kitchen area, observed wiping cloths stored in sanitizer bucket. Measured sanitizer concentration at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed active drip leak in the wash compartment of the 3-compartment sink. Observed the leak is dripping to the floor and causing a small amount of standing water. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

**REPEAT VIOLATION** Observed the active use of TurboChef oven without a ventilation hood or prior approval from this Department. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility must submit plans or apply for hood exemption to Plan Check Department for installation of the TurboChef.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured white rice in the hot holding cabinet from 120-128F. Per employees, white rice was cooked 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, white rice will served or discarded within 2.5 hours of initial cooking. Recommend to turn up the temperature in the hot holding cabinet.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed the active use of TurboChef oven without a ventilation hood or approval from this Department. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility must submit plans or apply for hood exemption to Plan Check Department to use the TurboChef.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.