Chipotle Mexican Grill, 5420 Southpoint Plaza, Fredericksburg, VA 22407 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Chipotle Mexican Grill
Address: 5420 Southpoint Plaza, Fredericksburg, VA 22407
Type: Fast Food Restaurant
Phone: 540 710-6040
Total inspections: 4
Last inspection: 02/16/2016
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Inspection findings

Inspection date

Type
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
No violation noted during this evaluation.		02/16/2016Risk Factor
Overall facility is clean and well maintained.
Contact the health department regarding the status of the walk in cooler after adjustments are made. Recommend discarding foods that have not been adequately cooled.
Please fax a copy of Serve Safe Certification to the health department.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed several boxes of raw chicken stored immediately adjacent to boxes of romaine lettuce.
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Cooling*
    Observation: Ambient temperature or pre-chilled salsa and guacamole not being adequately cooled to prevent the growth of harmful bacteria. Guacamole (46'F) and salsa (47'F) were made fresh this morning at approximately 7 AM, per conversation with the PIC.
    Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Raw Chicken (45'F), and raw beef (46'F) cold holding at improper temperatures in the reach in cooler on the cook line. Raw chicken (43.5'F) cold holding at improper temperatures in the walk in cooler. Thermostat to the reach in cooler was adjusted, and PIC contacted repair technician in regards to the walk in cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The three compartment sink is no longer sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Several stainless steel containers and bowls were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination. Observed stacks of single service containers on the front line stored with food contact surfaces facing upward.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
07/07/2014Routine
Standardization Inspection Conducted.
No violation noted during this evaluation.		01/28/2014Training
Abbreviations: PIC=person in charge
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed salsa cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the RIC's in the front serving area. PIC placed new temperature measuring devices in the coolers.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed stainless steel food containers that were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
07/29/2013Routine

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