Chipotle Mexican Grill, 2048 Nw Stucki Avenue, Hillsboro, OR 97124 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
A tong is stored in a ready-to-eat lettuce pan with tong's handle touching the lettuce.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: lettuce-41F, pork-40F; 2-door front cooler: corn-37F, cheese-38F; Glass door cooler-37F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Chicken off grill-197F; Steam table: rice-166F, black beans-167F
- Information: Dishwashing Methods:
3-compartment sink with 200 ppm quat--OK
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
01/15/2016 | Semi Annual Food | 100 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
Pinto and black beans in steam table temped at 130F. It appears that steam temperature's setting was on low. Correction: Person in charge reheated the beans to 165F during inspection. Also, he increased the steam table temperature to higher setting during inspection.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler-40-42F and owner (bean, sour cream, and meats); Prep cooler: corn-40F, cheese-41F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Steam table: pinto and black beans temped at 130F (see violation above); chicken-162F, beef-156F
- Information: Dishwashing Methods:
3-compartment sink with 400 ppm quat--OK
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
09/14/2015 | Semi Annual Food | 95 |
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