Maricopa County, AZ

Chipotle Mexican Grill No 2314

Permit ID: FD-35680

Permit Type: E & D

3009 W Agua Fria Fwy Suite 1 Phoenix 85027

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff washing equipment at 3 compartment sink with gloves on and then putting equipment back on the cook line and starting to conduct food preparation/cooking. Per manager, some staff wear gloves due to chemical sensitivity. Instructed staff to immediately remove gloves, wash hands and apply new gloves. Discussed when to wash requirements with manager. Staff removed gloves and washed hands at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Large cut lettuce spinner and basket had lettuce debris on the surface. Per manager, cut lettuce and prepared over 4 hours prior to inspection. Discussed cleaning frequency, clean to sight and touch and 3 step in-place cleaning process. Two white cutting boards stored as clean had food debris build-up on the surface. Manager will have staff properly clean equipment at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Containers of cooked black beans and cooked meat on hot holding line measured at 118-120 Deg. F. Per manager food items cooked or re-heated and placed in hot holding unit approximately 30 mins. prior to inspection. Per manager, water level in hot holding unit was too low. All other TCS foods maintaining 135 Deg F. Discussed hot holding requirements (135 Deg. F. or higher). Manager will use time as a control and use or discard at 3 1/2 hours at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Large container of chopped lettuce and small container of shredded lettuce on cold holding line measured at 62 Deg. F. Lettuce in cold holding unit from reach-in cooler approximately 30 mins. prior to inspection. Per manager, thermometer in unit probably not set to correct temperature. All other TCS foods maintaining at 41 Deg. F. Discussed cold holding requirements with manager (41 Deg. F. or less). Manager will use time as a control and use or discard at 3 1/2 hours at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Lid to lettuce spinner has a large crack on the surface. Large cutting board stored as clean has heavy material build-up and deep score marks on the surface. Manager removed cutting board and will call to replace lid. Maintain all equipment smooth and easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Discussed proper testing of quat sanitizer with testing strips, when to wash parameters and checking the temperature of TCS foods more frequently with manager. No County legal action will result from this inspection.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.