Chipotle Mexican Grill #2820

Year by year

Inspections

1. Mar 24, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Beans are hot held at 126°F on the front prep line. Per discussion, the beans had only been there a short time.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. CORRECTED: The beans were reheated on the stove and were later observed at 200°F

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     The time as a public health control plan is not available for review.

     Correction: Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

2. Mar 26, 2025 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed the bucket of quat sanitizer is not being used according to EPA registered label use instructions and is at less than 150 PPM. Observed employee using sanitizer cloth from that bucket to sanitize prep table. Informed person in charge and PIC also test sanitizer and got below 150ppm. Person In Charge stated that they change out the sanitizer buckets every hour and this bucket was past the hour mark. PIC then had employee get a new bucket of quat and resanitize the prep table. Bucket tested at 200ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Observed clean pans are being stacked without being air-dried. Observed wet pans being stack together on drying rack without allowing air flow to dry each individual pan. Instructed PIC to separate pans and allow each of them to dry individually then once dried stack them together. PIC will make sure all utensil are air dried before being stack together.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Jan 4, 2024 Routine · No items found

   No violations cited.