CHIPOTLE MEXICAN GRILL, 1002 BROAD RIPPLE AVE, Indianapolis, IN - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: WHITE RICE AND BROWN RICE BELOW 135 F. MANAGER STATES THE RICE WAS JUST PUT ON THERE 10 MINUTES AGO. MANAGER RAISED TEMPERATURE SETTING ON STEAM TABLE FOR RICE.
Location: Service counter
Equipment: Steam table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLER IN THE SERVICE COUNTER NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS SITTING ON THE EDGE OF THE BUCKET, NOT SUBMERGED IN SANITIZERMANAGER PUT ALL TOWELS INSIDE BUCKET DURING INSPECTION
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
10/23/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: WHITE RICE AND BROWN RICE BELOW 135 F. MANAGER STATES THE RICE WAS JUST PUT ON THERE 10 MINUTES AGO. MANAGER RAISED TEMPERATURE SETTING ON STEAM TABLE FOR RICE.
Location: Service counter
Equipment: Steam table
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLER IN THE SERVICE COUNTER NOT WASHING HANDS BEFORE PUTTING NEW GLOVES ON
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS SITTING ON THE EDGE OF THE BUCKET, NOT SUBMERGED IN SANITIZERMANAGER PUT ALL TOWELS INSIDE BUCKET DURING INSPECTION
Location: Kitchen (back)
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
10/21/2014 | Routine |
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Two bulk plastic containers of rice are not labeled. Label containers with the food items common name.
Location: Kitchen
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: Provide a dumpster for waste storage asap.
Location: Dumpster area
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Install a thermometer in the glass door cooler in front kitchen area.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
07/17/2014 | Pre-Licensing |
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