Chipotle Mexican Grill, 1560 E Lincoln Way, Sparks, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- General Comments that relate to this Inspection
All violations from the previous inspection have been abated.
|
3/24/2016 | Routine Reinspection 1st | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
220) Non food contact surfaces of equipment dirty. All non food contact surfaces of equipment must be clean.Observed stereo in prep area dirty with food stains and in need of cleaning to prevent cross contamination issues. Discussed with manager to have it either cleaned on regular basis or to remove to prevent any issues. Correct by the end of 3/10/16 or when operation slows.
- [1] Storage; handling of clean equipment / utensils
230) Improper storage of utensils.Observed used scoops hanging in rice prep area. Scoops had lime juice; used cilantro caked on scoops - liquid dripping on tables above clean food containers. Discussed with managers about switching scoops out to clean scoops everytime when scoops have been used. Managers corrected issue on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.Observed in walk in cooler puddle of red liquid below shelving. All floors must be clean and sanitized on regular basis. Clean by the end of 3/10/16 or when operation slows down.
- General Comments that relate to this Inspection
Notes:Chicken & beef on grill temped @ 167 - 180 f. Makeup food line - Chicken 170 f; Beef 168 f; Salsa 38 f; Guacomole 39 f; All serving utensils clean and stored properly.Reach in cooler behind line @ 39 f; Raw chicken 39 f; All stored in food grade containers. Reach in cooler below hot/cold line @ 40 f; Cheeses 40 f; All stored properly in cooler. Shelving clean.Cookware and utensils stored properly and in clean location. Hood/grill/fryer area clean and well maintained.Knives; magnet storage; and wall clean. Equipment in facility clean and in good condition.Prep areas clean and no issues. All equipment clean and well maintained in prep areas.Handsinks stocked and accessible. Prep sink clean and well maintained. Discussed cleaning process for prep areas and sink with managers - no issues. 3 compartment sink operational - no leaks in plumbing. Ice machine chute clean and scoop stored in clean location.Dry storage area - all food products stored properly and clean. Pest control - Ecolab. Sani buckets @ 200ppm.3 compartment sink operational - 300ppm. Test strips on hand.Observed temp logs onsite - no issues. Discussed cleaning of non food items - stereo; marker; point of sale equipment to prevent cross contanimation. Discussed no bare hand contact to ready to eat food items - no issues observed - observed frequent glove changing. Observed frequent handwashing onsite between duties. Discussed ill employee policy and symptoms. *No employee has failed the CFPM exam in the last year.Additional CFPMS - Kenneth Calvin #13009533 - 11/16/20Observed proper food handling; frequent glove changing; and handwashing on site.
|
3/10/2016 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations noted at this time**Notes:Excellent managerial control demonstrated by operator -knowledgable of cook/cooling temps and process; sanitization procedures; etc. -performs limited cook/cooling; small batch; ice baths; proper timing demonstratedHandsinks stocked and available; all employees wash hands hourly based on timer -observed proper use between tasks -observed proper use of glovesAll temps throughout facility within proper ranges -temperature logs maintained for am and pm shifts; reviewed logs with no problems -thermometers available where requiredAll food product properly stored throughout -containers labeled with prep date and covered; using FIFO procedure -walk-in is labeled with all food locations; raw below cookedAll sanitizing buckets and 3-comp sink measured between 200-400ppm -test strips available and used -operator indicates company policy is to prepare at 400ppm quatPersonal lockers and designated drink area noted; all drinks have strawsRestrooms clean; stocked; and availableUtensil and drink area in clean conditionFacility serves alcohol; but no advisory is posted; left a copy with operator**Overall facility is very well maintained and operated**
|
2/11/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Equipment stocked and installed properly. Handsink stocked and accessible. 3 compartment sink operational and installed properly.Walk in cooler @ 40 f. Reach in coolers @ 40 f. Floors and walls ok. Ice machine ok. Floorsinks - ok.Risk category 3*Construction signed off. Chong Khang took a serve safe class already and has Washoe County CFPM certificate. Must have certificate posted before start of business.
|
6/4/2014 | Opening Inspection | 100 |
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