CHIPOTLE, 3113 14TH ST NW, 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 21, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 11, 2014 | Routine | 4 | 7 | Details / Comments |
|
Dec 04, 2013 | Routine | 0 | 4 | Details / Comments |
|
Dec 10, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 27, 2012 | Routine | 5 | 0 | Details / Comments |
Aug 21, 2014 (Follow-up)
Comments:ALL VIOLATIONS ABATED (25 DCMR 1600.1).
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 41.5F |
| Red Hot Salsa (Refrigerator - open display) (Cold Holding) | 40.4F |
| (Refrigerator - open display) | 37.0F |
| (Walk-in Refrigerator) | 40.0F |
Aug 11, 2014 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Cutting boards for cutting chicken and steak. They are not sanitizing in between). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) in reach in salsa cooler on front line. Food removed from cooler and placed back into walk in refrigerator. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach in salsa cooler not in temperature (Temping at 47 degrees) and fax line cooler not holding temperatures under 41 degrees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Manager working on front line not wearing hair restraint while serving. (Corrected On Site) - Gloves used properly
Employees working on grill and front line not changing gloves between tasks. - Nonfood-contact surfaces clean
Food spills and food particles on grill countertop. Dust build up on fan in walk in (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sinks at front line. Manager turned up hot water. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 149.4F |
| Hot Water (3-compartment sink) | 160.6F |
| Raw Beef (Walk-in Refrigerator) (Cold Holding) | 43.9F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 43.5F |
| Grilled Chicken (Hot Holding Cabinet) (Hot Holding) | 138.2F |
| Brown Rice (Hot Holding Unit) (Hot Holding) | 164.3F |
| Corn (Refrigerator - reach-in) (Cold Holding) | 45.4F |
| Sour Cream (Refrigerator - reach-in) (Cold Holding) | 44.9F |
| Rice (Hot Holding Unit) (Hot Holding) | 168.7F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
Dec 04, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink on the front line.(provided) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Dried food on the knives on the knife rack at the vegetable prep table.(knives cleaned and sanitized) (Corrected On Site) - Personal cleanliness
All employees preparing food were not wearing hair restraints.(worn) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Rice (Rice Steamer) (Hot Holding) | 162.9F |
| Steak cooked (Grill) (Cooking) | 273.0F |
| Beans (Bain-marie) (Hot Holding) | 180.0F |
| (Refrigerator - walk-in) | 39.4F |
Dec 10, 2012 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site) - Plumbing installed; proper backflow devices
THE 3COMPARTMENT SINK PIPE IS BEING WORKED ON. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/26/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Lettuce Greenleaf (Handwashing Sink - kitchen) (Cold Holding) | 40.0F |
| Meat (Steam Table) (Hot Holding) | 167.0F |
| Turkey (Steam Table) (Hot Holding) | 166.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Beef (Steam Table) (Hot Holding) | 169.0F |
| Rice (Steam Table) (Hot Holding) | 147.0F |
| Beans (Steam Table) (Hot Holding) | 146.0F |
| Sauce (Steam Table) (Hot Holding) | 141.0F |
Nov 27, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/16/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 114.2°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beans (Steam Table) (Hot Holding) | 121.0F |
| Beef (Steam Table) (Hot Holding) | 125.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions cooked (Steam Table) (Hot Holding) | 121.0F |
| Meat (Steam Table) (Hot Holding) | 114.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| salsa (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cocktail Sauce (Steam Table) (Hot Holding) | 130.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 48.0F |
| Ranch dressing (Refrigerator - open display) (Cold Holding) | 44.0F |
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