Inspection Report

Business Name
Chipotle Mexican Grill
Business Address
4111 E CHANDLER BLVD PHOENIX AZ 85048
Permit Number
FD-51671
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
3/28/2025
Grade
C
Priority Violation
2
Inspection Status
Completed

Violations

Violation #: 18

Description: Proper Cooking Time and Temperatures

Comments:

PRIORITY VIOLATION-3-401.11 - Priority: Raw Animal Foods-Cooking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4616/25575/AMC-Toolbox---Cooking.

Addl Notes: Observed chicken with final cook temperatures observed at 148, 150, 153, and 160*F that the cook stated were fully cooked. Observed the chicken fully cooked in thinner portions were the temperature had been verified with a probe thermometer and undercooked thicker areas. Observed cook taking cook temperatures with a probe thermometer while the chicken was actively cooking on the grill. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code (165*F for chicken). PIC moved the chicken to the grill to finish cooking to 165*F. PIC verified with a probe thermometer that the thickest areas had been cooked to 165*F. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Observed multiple TCS foods with internal temperatures observed holding below 135*F on the front service counter line, including: barbacoa at 93-98*F, steak from 95-135*F, carnitas from 106-113*F, and chipotle honey chicken at 108*F. All other TCS foods in the steamer observed holding at 135*F or above. Temperatures were verifies by the inspectors and establishment's probe thermometers. PIC stated all foods had been in the warmer less than 2 hours. Observed less than 1 inch of water in the steamer well. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Due to a small portion left over, the chipotle honey chicken improperly hot held was discarded by PIC at time of inspection. All other TCS foods improperly hot held were reheated to 165°F at time of inspection. PIC added additional water to the steamer well and placed the unit on a warmer setting. Advised PIC to monitor steamer water levels and to stir foods periodically to ensure even heating throughout. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation
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
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. For example, 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
Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program
All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.