Chipotle #1457, 3362 # E-03 Center Rd., Brunswick, OH - Restaurant inspection findings and violations



Business Info

Name: Chipotle #1457
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 3362 # E-03 Center Rd., Brunswick, OH
License #: FSO-C84-11
License holder: Chipotle Mexican Grill of Colorado, LLC
Total inspections: 2
Last inspection: 11/21/2011

Restaurant representatives - add corrected or new information about Chipotle #1457, 3362 # E-03 Center Rd., Brunswick, OH »


Inspection findings

Inspection Date

Type

Comments

  • C/4.1 Observed the following units lacking an accurate thermometer:
  • -reach-in drawer under the grill
  • -reach-in cooler under salsa station
  • Provide an accurate thermometer in refrigerated units in order to monitor ambient air temperatures.
  • C/3.2 Store ice scoops outside of the ice bin in order to prevent possible contamination.
  • 6.4 Observed maintenance tools on shelving above beverages in the back room. Store maintenance tools separate from food and equipment in order to prevent possible contamination.
11/21/2011Standard2HOT HOLDING: Observed the following foods hot holding improperly on the steam table:
-pinto beans 127°F
-131.5°F pork
Maintain potentially hazardous foods (PHFs) hot holding at 135°F or above in order to limit bacterial growth. Discussed maintaining water levels in the steam table with PIC. PIC replaced the water today.
CHEMICAL: Observed maintenance chemicals stored above beverages in the back room. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. PIC relocated the chemicals today.
-Observed employees wearing single-use gloves to prevent bare hand contact.
-One accurate digital thermometer available for use.
-Observed proper date marking.
  • No violations at today's inspection.
7/20/2011Standard 1No violations observed at today's inspection.
-Observed employees wearing single-use gloves to prevent bare hand contact.
-One accurate digital thermometer available for use.
-PIC knowledgeable of proper cooling procedures.
-Foods reheated properly on the stove top to at least 165°F within 2 hours.
-Observed proper raw animal food storage throughout.

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