The facility didn't have cool down charts. Per manager they have a corporate procedure of how to cool down so they do it the same way e every time. I need confirmation that the cool down process works. I need you to cool down typical foods and record the temperature until it reaches 41f. Email this to me along with the procedure.
01/28/2016
Regular
100
Observed wet pans and prep boards stacked and stored wet throughout facility. Rewash, rinse, sanitize and air dry before stacking for storage.
Observed single service knives stored by the soda machine, with handles not presenting to customers. Store item with handle presenting to customers.
10/23/2015
Regular
98
No violation noted during this evaluation.
09/09/2015
Follow-up
100
Observed employee chewing a chip then go directly to scooping ice without washing hands. Spoke to employee and manager and they said the employee was doing a quality taste test. Explained to them that food may only be consumed in designated area with hands washed before and after eating. Retrained on site.
Observed dishes stacked wet. Ensure all dishes are air dried before stacking.
Observed the outer door to the entrance with a gap between and under the doors through which daylight can be seen. Repair door so that there is no gap.
07/31/2015
Regular
90
Found pork on the front steam table at 122F. Maintain at 135F or higher. Temperature charts showed the product to be at 146F less than 1 hour ago. Pork was pulled and immediately reheated to 165F on grill top and then placed back on steam table. Steam table temperature was turned up.
Found 2 large boxes of single service burrito boxes stored on the floor under the shelves in the dry storage area. Store them at least 6 inches off the floor.
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