Chipotle # 1423, 990 High Street, Wadsworth, OH - Restaurant inspection findings and violations

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Business Info

Name: Chipotle # 1423
Type: Commercial < 25,000 Sq. Ft. Risk Level 3
Address: 990 High Street, Wadsworth, OH
License #: FSO-C387-10
License holder: Chipotle Mexican Grill of Colorado, LLC
Total inspections: 5
Last inspection: 2/7/2012
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Inspection findings

Inspection Date

Type

Comments
  • 6.4 Floor soiled under bag-in-a box in dry storage area. Clean this area.
  • 3.2 Metal pan in dry rice bin. Provide a scoop with a handle to prevent possible contamination.
  • 3.2/4.7 Wet, dirty rags on round metal pans and shelving. Store rags in sanitizer and/or launder on a regular basis.
 2/7/2012Standard2COLD HOLDING- Foods were improperly cold holding on the serving line and the cooler was not holding proper temperatures. See temperature log below (*). Potentially hazardous foods shall be held at 41°. Cooler was adjusted during this inspection.
HOT HOLDING - Foods were improperly hot holding on the serving line and reportedly there was no water in the steam table and it had just been added. See temperature log below (*). Potentially hazardous foods shall be held at 135°F or above to prevent possible contamination. Steam table was adjusted during this inspection.
TEMPERATURE MEASURING DEVICES-No long stem thermometer was located during this inspection. Provide an accurate long stem thermometer to monitor potentially hazardous food item temperatures.
CHEMICAL-Cans of Pledge were under cash register next to food bowls. Toxic materials shall be stored separate from single use items.
Proper raw animal storage observed.
  • 4.4- QAC sanitizer in three compartment sink had a residual over 500 ppm. Manufacturer recommends 150-400 ppm. Adjust sanitizer to avoid leaving a toxic residue on food contact surfaces.
  • 4.1- Provide an accurate thermometer in the raw meat cooler currently holding below 40°F.
 8/22/2011Standard 1REHEATING- Beans were placed in the steam table after reheating on the stovetop with an internal temperature between
147°F-151°F. Potentially hazardous foods shall be reheated to 165°F prior to placing in the steam table. Bean were placed back on stove and reheated to over 190°F.
COOLING- Shredded beef cooling from previous night in the reach-in cooler with an internal temperature between 46°F-
48°F. Pans were reportedly stacked in the reach-in cooler. Potentially hazardous foods shall be cooled from 135°F to
70°F within two hours and 70°F to 41°F for a total time of six hours. Foods were cooled properly in shallow pans but were covered and stacked on top of each other not allowing for proper cooling. Beef was discarded.
HANDWASHING- Pan stored inside hand wash sink. Keep hand wash sink accessible to facilitate hand washing to do use it for storage. Pan was removed from the sink during this inspection.
One accurate long stem thermometer available for use.
  • 4.1- Thermometer in the raw cooler is damaged. Provide an accurate thermometer in this cooler.
 2/16/2011Standard2HOLDING- Cut tomatoes had an internal temperature of 43°F. Potentially hazardous foods shall be held cold at 41°F and below. Cut tomatoes are located next to the hot table which may be the reason for the higher temperature. All other foods were below 41°F.
Digital thermometer available for use.
Reportedly foods are cooled in shallow pans and reheated on the stovetop to 165°F and above.
Chemicals were all labeled and stored away from food and single-use items.
Ready-to-eat foods were properly date marked.
  • The following are repeat violations from the 10/6/2010 report:
  • *3.4- Steak hot holding between 122°F - 124°F. Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth.
  • C 4.1- Provide an accurate thermometer in the front beverage/milk cooler.
  • 4.8- Single-use items stored on the floor in the back storage room. Store single-use items 6 inches off the floor. Reportedly shelving is on order.
 10/28/2010Follow Up 1
  • 3.4- Foods on the hot holding line were holding at improper temperatures. Pork had an internal temperature of 117-125°F, chicken
  • 132°F, and steak 108°F. Maintain potentially hazardous foods hot at 135°F and above to prevent bacteria growth.
  • 7.1- Degreaser hanging on clean equipment shelving above drainboard. Degreaser also stored on clean equipment shelving next to the three compartment sink. Store toxic chemicals below and away from food and equipment to prevent possible contamination.
  • 4.8- Food containers stored on the floor in the back room. Store single-use items six inches off the floor to facilitate cleaning and prevent possible contamination.
  • 4.1- Thermometer in the front milk cooler could not be located. Provide an accurate thermometer to assure 41° and below is being maintained.
  • 4.2- Manager could not located QAC test strip kit. Provide a QAC sanitizer test strip kit to monitor the sanitizer concentration.
 10/6/201030 Day

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