CHIPOTLE, 1837 M 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. | Apr 01, 2014 | Routine | 0 | 1 | Details / Comments |
|
Mar 27, 2013 | Complaint | 8 | 1 | Details / Comments |
|
Feb 14, 2013 | Complaint | 3 | 3 | Details / Comments |
|
Aug 28, 2012 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 21, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 14, 2012 | Routine | 4 | 1 | Details / Comments |
Apr 01, 2014 (Routine)
Comments:
The DC CFM is Ramiro Interiano: FS55244 will expire 12/20/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 107.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Rice (Steam Table) (Hot Holding) | 134.4F |
| Beans (Steam Table) (Hot Holding) | 130.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 132.1F |
| Fried Tofu (Steam Table) (Hot Holding) | 129.8F |
| Guacamole (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Corn (Refrigerator - counter top) (Hot Holding) | 42.1F |
| Green Beans (Steam Table) (Hot Holding) | 130.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.9F |
| Chicken grilled (Grill) (Cooking) | 226.0F |
| (Reach-in Refrigerator) | 41.8F |
| (Reach-in Refrigerator) | 41.6F |
| (Refrigerator - walk-in) | 43.6F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.4F |
Mar 27, 2013 (Complaint)
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) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS ARE IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS ARE FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE DRAIN IN THE KITCHEN IS CLOGGED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Notes: Discussed with the PIC about the complaint, she stated that the restaurant is aware about the complaint, and question how genuine the claim stands, they cook big pot of chicken, every morning ang never had anyone else complaining about it, she denied wrong doing. The restaurant never had any insanitary complaint before. I went thru the restaurant shipment invoices, check on fo food preparation, the kitchen operations procedures,no immediate threat or safety concerns were seen.
I emailed the complainant to share findings.
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/13/2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 49.0F |
| Beans (Steam Table) (Hot Holding) | 130.0F |
| Beef (Steam Table) (Hot Holding) | 135.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 48.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 133.0F |
| Sauce (Steam Table) (Hot Holding) | 144.0F |
Feb 14, 2013 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food item on display (self serve) was not protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small reach in refrigerator near grill not capable of holding proper temerature. (45 degrees). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Pork | 135.0F |
| Beef | 130.0F |
| Chicken | 115.0F |
| Black Beans | 149.0F |
| Rice | 157.0F |
| Guacamole | 55.0F |
| Lentil Soup | 40.0F |
| salsa | 46.0F |
| Chicken raw | 41.0F |
| Steak raw | 40.0F |
| Cheese | 40.0F |
| Hot Water | 112.0F |
| (Refrigerator) | 45.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
Aug 28, 2012 (Routine)
Violations:
- Food separated and protected
LEMONS ON DISPLAY WERE NOT PROTECTED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAS FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
SEVERAL EMPLOYEES WERE NOT WEARING A HAIR RESTRAINT A VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Gloves used properly
EMPLOYEES WERE OBSERVED NOT CHANGING GLOVES IN A TIMELY MANNER AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.3F |
| Black Beans (Steam Table) (Hot Holding) | 175.0F |
| Chicken (Steam Table) (Hot Holding) | 175.0F |
| Rice (Steam Table) (Hot Holding) | 161.0F |
| Beef (Steam Table) (Hot Holding) | 140.0F |
| (Warmer) (Hot Holding) | 165.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| (Freezer) (Cold Holding) | 6.2F |
May 21, 2012 (Follow-up)
Comments:CFPM DAVID HANH FS51208 EXP. 04/17/2014.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
May 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean ice box machine(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 not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/22/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 110.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 124.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
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