Chipotle Mexican Grill
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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff member handling the phone, handling cash and credit cards at register and then applying gloves to handle ready-to-eat foods for on-line and call ahead orders. Instructed staff to remove gloves and wash hands prior to applying gloves. Discussed when to wash requirements and hand washing procedure with manager. Staff removed gloves and washed hands at time of inspection. 2nd consecutive repeat violation.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Staff washing pots at 3 compartment sink and then rinsing and taking back to line to prepare food. Instructed staff that all equipment that comes into contact with food, beverages and ice should be washed, rinsed and sanitized. Staff properly cleaned and left equipment in sanitizer for approximately 1 minute 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. Two large metal containers with grated cheese left out at room temperature on counter behind register area. Internal temperature of cheese measured at 57-60 Deg. F. Per manager and staff, unknown how long food left out. Discussed cold holding parameters with manager (maintain TCS foods at 41 Deg. F. or less). Manager discarded food and food placed on embargo at time of inspection. 2nd consecutive repeat violation.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination. Staff handling ice tea nozzles with bare hands and attaching to ice tea dispenser. Instructed staff that the nozzle is a food contact surface and should be handled with gloves to avoid the potential for cross contamination. Staff properly sanitized nozzle at time of inspection. No lid to in-use ice tea container by soda machine. Instructed manager to provide lid for ice tea dispenser to avoid the potential for cross contamination.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required. Large orange salad spinner used for ready-to-eat lettuce stored wet on the storage rack. When lifted from rack, water poured out from bottom of equipment. Instructed manager that equipment and utensils need to be properly air dried prior to storage. Stacking wet items prevents them from drying and may allow an environment where microorganisms can begin to grow. Properly air dry and maintain. Salad spinner was taken to 3 compartment sink at time of inspection.
Corrected At Time Of Inspection
44
Gloves used properly
Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations. Staff member has multiple layers of single use gloves on. Instructed staff that only one pair on glove should be used and once soiled these gloves should be removed. Staff should always wash hands prior to applying new single sue gloves. Staff placed only one pair of gloves on at time of inspection.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-603.14 , C: Wet Cleaning. Staff cleaning large knife with water sprayer and then placing in sanitizer solution at 3 compartment sink. Staff did not complete washing with detergent step in 3 step in-place cleaning procedure. Instructed manager that food contact surfaces, equipment and utensils should be effectively washed with a detergent to remove or completely loosen soil and debris. Wash, rinse and sanitize all equipment.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 4 Core violations on this inspection. Instructed manager on proper testing of automatically dispensing quat sanitizer with test strips. A pattern of non-compliance is developing for PPRIORITY VIOLATION-2-301.14, P: When to Wash and PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding which has been noted during this inspection. Discussed option to submit for a training inspection for all staff. An Active Managerial Control Intervention Visit was offered to the manager. The manager declined at time of inspection. Failure to correct repeat violations may result in legal action.
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.
