Chipotle Mexican Grill #1955, 4512 N Sterling Ave, Peoria, IL - Restaurant inspection findings and violations

Business Info

Restaurant name: Chipotle Mexican Grill #1955
Address: 4512 N Sterling Ave, Peoria, IL 61602
Restaurant type: Restaurant
Phone: (309) 681-8725
Total inspections: 10
Last inspection: 1/27/2016

Score
97

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Inspection findings	Inspection date	Type	Score
Facility has recently added new SOP for produce prep. Facility now blanches all fresh produce up to 185*F Several items (lettuce, tomatoes, etc..) are now received cut and ready. Facility is doing temp logs hot and cold every hour. Facility is now using hand wash timer. All employees have had food handler training requirement complete. HACCP: Temp logs Food contact surfaces designed, constructed, maintained, installed, located. Found several green cutting boards worn and grooved. Found white cutting board stained orange. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Non-food contact surfaces designed, constructed, maintained, installed, located. Found rolling shelf under self serve beverage station missing wheel. Replace missing wheel so that shelf can be moved to clean under. Non food contact surfaces shall be in good repair.	1/27/2016	Routine	97
HACCP: Employee Illness policy and food handler reqiurements. Food contact surfaces of equipment and utensils clean Found clean white cutting board stained green from cilantro. The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil. Walls, ceilings, and attached equipment, properly constructed, clean Please repaint vent cover over prep area. Walls and ceilings, including doors, windows, and similar enclosures shall be maintained in good repair.	10/7/2015	Routine	97
HACCP: Provided power outage haccp sheet Sanitizer used is Quats Checked Victory wash. @ 60ppm Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean Dumpster lid open. Corrected by closing the dumpster lid. Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.	6/24/2015	Routine	98
HACCP: Provided Temperature haccp Sanitizer used is quats. Food contact surfaces of equipment and utensils clean Holder for cutting boards under prep counter near grill is soiled. Corrected by the manager cleaning and sanitizing the holder. Maintain clean and sanitized Single service items properly stored, handled, dispensed Observed the lids at the drink area to be stored with the food contact side up. Corrected the manager inverted the lids. Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.	3/6/2015	Routine	97
This inspection was due to a food borne illness complaint. The suspect items were chicken, sour cream, guacamole, corn, and salsa. The chicken comes in raw. Temperatures are taken of the chicken when it comes off the truck. The chicken is put into the walk in cooler (39 degrees). The chicken is marinaded for 12 hours in the walk in cooler. It is then taken out and cooked. Temperature logs are maintained. Temperature logs indicate that the temperature reaches 165 degrees. Chicken is hot hold on the line (140 degrees). Sour Cream is a premade sour cream held in the walk in cooler (39 degrees) and on the line (38 degrees). Corn- prepackaged and frozen. It is thawed in the walk in cooler and then put on the line. Guacamole is made in the establishment. Produce is washed using the Victory washer. The avocados are mixed with jalapenos, onion, cilantro, salt, citrus juice. Salsa- tomatoes, onion, jalapeno, and cilantro are cut daily for salsas. Green salsa is mixed with a prepackaged salsa mix which is stored in the walk in cooler. There has been no employee illnesses, water shut off, power outages, or broken coolers recently. No violation noted during this evaluation.	11/20/2014	Complaint Investigation
HACCP = glove procedures quat sanitizer in red buckets = 400ppm victory wash concentration = between 50-85ppm of peracetic acid No violations noted during this inspection! No violation noted during this evaluation.	9/30/2014	Routine	100
HACCP: Provided Toxic haccp sheet Sanitizer used is Quats. No violation noted during this evaluation.	6/5/2014	Routine	100
HACCP: Discussed hand washing and glove use Sanitizer used is Quats. Single service items properly stored, handled, dispensed Plastic knives at the self service area were stored every which direction and with some not being inverted. Corrected by education and all the knives were inverted. Single-service knives, forks and spoons shall be presented with the handle of the utensil towards the user unless they are pre-wrapped or pre-packaged.	1/28/2014	Routine	99
HACCP - Discussed temperature control of potentially hazardous foods. Sanitizer - quats Food contact surfaces designed, constructed, maintained, installed, located. Cut boards deeply discolored. Resurface or replace cut boards. Multi-use equipment and utensils shall be made of materials that are a safe plastic or safe rubber or safe rubber-like material that, under normal conditions of use, are resistant to scratching, scoring, decomposition, crazing, chipping and distortion, and of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods. No Certified Manager Present No state certified person present at time of inspection. Original certificates of certified managers shall be maintained at the place of business and shall be made available for inspection. A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.	10/10/2013	Routine	98
HACCP - Proper handwash procedures Sanitizer - Quats Food contact surfaces designed, constructed, maintained, installed, located. Cut boards grooved and discolored. Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Thermometers, gauges, test kits provided No test strips available on premises for testing accuracy of Victory wash concentration. Provide proper test strips for testing concentration of Victory Vegetable wash. Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean Overflowing trash can at front handsink. Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Walls, ceilings, and attached equipment, properly constructed, clean Baffles in hood heavily soiled. Provide a routine cleaning.	5/8/2013	Routine	94

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