CHIPOTLE, 50 MASSACHUSETTS AVE NE SPC 244, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 07, 2014 | Complaint | 4 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 10, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 28, 2014 | Follow-up | 5 | 0 | Details / Comments |
|
Jan 16, 2014 | Routine | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 29, 2013 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 03, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 17, 2013 | Complaint | 3 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 01, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 30, 2012 | Complaint | 2 | 3 | Details / Comments |
|
Nov 20, 2012 | Complaint | 4 | 0 | Details / Comments |
|
Apr 04, 2012 | Routine | 1 | 0 | Details / Comments |
|
Mar 09, 2012 | Routine | 0 | 2 | Details / Comments |
Aug 14, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 08/07/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Peppers (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Aug 07, 2014 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No trash can for hand washing sink located in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Quart solution temperature observed 118 F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item such as chicken held at improper temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Fruit flies observed in dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Walk-in-refrgirator fan is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hot water at hand washing sink located at the kitchen observed 80 F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 80.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 55.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Rice (Hot Water Bath) (Hot Holding) | 136.0F |
| Beans (Hot Water Bath) (Hot Holding) | 148.0F |
| Chicken Chop (Hot Water Bath) (Hot Holding) | 129.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 73.0F |
| Beef (Hot Water Bath) (Cooking) | 136.0F |
Feb 10, 2014 (Follow-up)
Comments:CFPM; ANA ESCOBAR 48882 07/13/2014. EXTERMINATER (STERITECH ) SERVED ON 01/29/2014, 01/30/2014 AND 02/05/2014. NOTICE ABATED FROM INSPECTION OF 01/28/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Beans | 40.0F |
| Cheese | 40.0F |
| Corn | 40.0F |
| Chicken grilled | 138.0F |
Jan 28, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Food debris observed on large for prep bowls stored on air dry rack in kitchen. (Corrected On Site) - Proper hot holding temperatures
Hot food such as chicken was not held at proper temperature. (Corrected On Site) - Proper cold holding temperatures
Cold foods such as lettuce, tomato not held at proper temperature. (Corrected On Site) - Insects, rodents, & animals not present
Gnats and roach observed on ceiling in rear storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe leaking under hand washing sink located next to walk-in-refrgirator.
Establishment recent pest exterminator invoice date 01/23/2014.
Correct items stated within 5-Days.
Failure to correct 5-Day notice (Further action shall be taken)
If you have any questions please call area supervisor Ms.Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Chicken Chop (Hot Water Bath) (Hot Holding) | 128.0F |
| Beef (Hot Water Bath) (Hot Holding) | 135.0F |
| Chicken Chop (Hot Water Bath) (Hot Holding) | 135.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 61.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Corn (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
Jan 16, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Some employees were lacking hair restraints. (Corrected On Site) - Hands clean and properly washed
Employees were observed washing hands for less than 20 seconds at handsink in front along service line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Gnats observed in kitchen rear around soda syrup storage rack and in employee personal item storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Hot water at hand sink in kitchen near walk-in box was 85 degrees. No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe leaking under handsink in kitchen near walk-in box. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND - 45 DAYS.
If you have an questions please contact area supervisor Mrs. Coleman at 202-442-5928.
| Temperatures | |
| Pork (Steam Table) (Hot Holding) | 154.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Chicken (Cooking) | 166.0F |
| Hot Water (3-compartment sink) | 131.0F |
| (Refrigerator - walk-in) | 41.0F |
| Hot Water (Handwashing Sink - kitchen) | 85.0F |
| Guacamole (Refrigerator - walk-in) (Cooling) | 53.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Pork (Steam Table) (Hot Holding) | 179.0F |
| Brown Rice (Steam Table) (Hot Holding) | 137.0F |
| Beef (Steam Table) (Hot Holding) | 173.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Lettuce (Ice) (Cold Holding) | 54.0F |
Nov 04, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 10/29/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.0F |
Oct 29, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishement does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral , reporting agreement and interview forms.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No employee health policy regarding for the prevention of food borne prevention.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting boards are not in good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items such as onion in bag stored on the floor. (Corrected On Site)
Recent Pest exterminator invoice date 08/23/2013.
CORRECT ITEMS STATED WITHIN 5 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 136.0F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 157.0F |
| Beef (Hot Holding Display Unit) (Hot Holding) | 145.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.6F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Beans (Hot Holding Display Unit) (Hot Holding) | 135.0F |
Jun 03, 2013 (Follow-up)
Comments:ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
May 17, 2013 (Complaint)
Violations:
- Food separated and protected
LEMONS ON DISPLAY WERE NOT COVERED AND PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE BADLY STAINED AT VISIT. ALL CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL HOT FOOD ITEMS WERE NOT IN COMPLAINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken (Steam Table) (Hot Holding) | 141.9F |
| Chicken (Steam Table) (Hot Holding) | 122.5F |
| Steak cooked (Steam Table) (Hot Holding) | 87.2F |
| Steak cooked (Steam Table) (Hot Holding) | 120.0F |
| Black Beans (Steam Table) (Hot Holding) | 125.9F |
| Black Beans (Steam Table) (Hot Holding) | 152.0F |
| Rice (Hot Holding) | 133.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.3F |
| (Refrigerator - reach-in) (Cold Holding) | 33.8F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Guacamole (Refrigerator) (Cold Holding) | 37.0F |
Dec 01, 2012 (Follow-up)
Comments:Approved to reopen for business after summary suspension conducted on 11/30/2012. Violations abated. Business license returned.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (Prep sink) | 120.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
Nov 30, 2012 (Complaint)
Violations:
- Food separated and protected
Raw meats stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site) - Thermometers provided & accurate
No visible thermometer in under-counter refrigerator. - Personal cleanliness
Food employee observed not wearing a hair restraint while preparing food (online orders). - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at sinks throughout the establishent.
SUMMARY SUSPENSION (In order for license to be restored $100 re-inspecton fee during normal business hours or $400 for non-business hours and all items must be abated and approved by the DOH).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN:202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Griddle) (Cooking) | 166.0F |
| Hot Water (3-compartment sink) | 99.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Black Beans (Steam Table) (Hot Holding) | 153.0F |
| Chicken (Steam Table) (Hot Holding) | 140.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Sour Cream (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Hot Water (Prep sink) | 77.0F |
| (Holding Oven) | 158.0F |
| Hot Water (3-compartment sink) | 85.0F |
Nov 20, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Repair/Replace worn cutting boards where needed and rice-maker.) (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed fly activity inside kitchen prep area near locker and front entrance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 101.8F |
| (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Chicken grilled (Hot Holding) | 142.0F |
| Steak cooked (Hot Holding) | 136.8F |
| Pork (Hot Holding) | 137.0F |
| Beans (Hot Holding) | 145.0F |
| Corn (Cold Holding) | 32.5F |
| Sour Cream (Cold Holding) | 41.7F |
| salsa (Cold Holding) | 41.9F |
| salsa (Cold Holding) | 45.0F |
| (Hot Holding) | 150.0F |
Apr 04, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(ISSUED) (Corrected On Site)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Rice Steamer) (Cooking) | 80.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| salsa (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Steak cooked (Table) (Preparation) | 150.0F |
| Beans (Warmer) (Hot Holding) | 147.0F |
| (Refrigerator - walk-in) | 38.0F |
Mar 09, 2012 (Routine)
Violations:
- Hands clean and properly washed
Observed employee not wearing hair restraint. (Corrected On Site) - Gloves used properly
Observed employees not changing gloves frequently. (Corrected On Site)
Certified Food Manager Ana Leon FS#48883 expire 7-20-14.
VIOLATIONS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Chicken Chop | 141.0F |
| Beans | 140.0F |
| Rice | 145.0F |
| Black Beans | 145.0F |
| Beef | 148.0F |
| Pork | 146.0F |
| Tomatoes chopped | 41.0F |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 39.0F |
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