- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Pans of raw chicken on shelf above beef in walk-in cooler
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Salsa, sour cream, and guacamole are at 47F-50F. Keep at 41F or lower.
|
11/13/2015 | Regular |
- Posting inspection reports
Observation: Post inspection report in view of public.
|
05/15/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Procedure is needed for vomit and diarrheal events
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Guacamole, salsas are 52-53F - shall be 41F or below on front service line. There are two switches that need to be turned for the unit to operate correctly, only one was turned on. Corrected
|
07/22/2014 | Routine |
- Bare hand contact with ready to eat foods
Observation:When portioning fried chips use gloves instead of bare hands contact
|
02/20/2014 | Routine |
- Food storage - preventing contamination from the premises
Store the black beans off of the floor in the walk-in. Corrected at time of inspection
- Sanitization methods - hot water, chemical
Employee obserrved washing large bowl without sanitizing. Make sure dishes etc are washed, rinsed and sanitized. Corrected at time of inspection
- Posting of a valid license
Corrected at time of inspection
|
08/22/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill #1700, 5270 Elmore Ave Ste 3 Davenport, Ia 52807, , IA »