CHIPOTLE MEXICAN GRILL, 3420 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2014 | Routine | 1 | 2 | Details / Comments |
|
Sep 05, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 29, 2012 | Preoperational | 0 | 0 | Details / Comments |
May 27, 2014 (Routine)
Violations:
- Proper cold holding temperatures
guacamole on the cold line at 55 (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)no invoices on site a t time of call - Personal cleanliness
employee at the grill station not wearing a hair restraint(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Correct stated items 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Chicken grilled (Steam Table) (Holding) | 148.0F |
| Steak cooked (Steam Table) (Hot Holding) | 144.0F |
| Rice (Steam Table) (Holding) | 148.0F |
| Brown Rice (Steam Table) (Hot Holding) | 140.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Black Beans (Steam Table) (Hot Holding) | 167.0F |
| Red Beans (Steam Table) (Hot Holding) | 156.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.6F |
Sep 05, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).guacomole on the cold line above 41 degrees (Corrected On Site) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)mangers/employees not wearing hair restraints
CFH:BLANCA I VENTURA FS:52790 EXP:07/23/2015
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 156.0F |
| Beef (Steam Table) (Hot Holding) | 146.0F |
| Black Beans (Steam Table) (Hot Holding) | 155.0F |
| Red Beans (Steam Table) (Hot Holding) | 148.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| BROWN RICE (Steam Table) (Hot Holding) | 144.0F |
| Red Onions - sliced (Steam Table) (Hot Holding) | 144.0F |
| Steak cooked (Steam Table) (Cold Holding) | 166.0F |
| Guacamole (Refrigerator - open display) (Cold Holding) | 50.0F |
| salsa (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sour Cream (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -8.0F |
May 29, 2012 (Preoperational)
Comments:Facility is in compliance with 25 DCMR - DC Food Code.
No food items present at time of the inspection.
If there are any questions contact area supervisor, Mr. Taylor at 202-535-2180.
Facility approved for issuance of Basic Business License.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Prep sink) | 116.0F |
| (Handwashing Sink) | 117.0F |
| (3-compartment sink) | 122.0F |
| (Refrigerator - under counter) (Cold Holding) | 35.0F |
| (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| (Handwashing Sink - Service Line) | 114.0F |
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