image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CHIPOTLE MEXICAN GRILL #2377
Address  2301 Georgia AVE NW UNIT H
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 319-1391
 E-mail address  dc.2377.howarduniv@chipotle.com
Date of Inspection
 04
/
 06
/
 2018
    Time In
 02
:
 04
PM     Time Out
 03
:
 39
PM  
License Holder  Chipotle Mexican Grill of Colorado, LLC
License/Customer No.  09305xxxx-15000133
License Period
 08 
/
 01 
/
 2017 
 - 
 07 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 ANA REYES 
CFPM #:  FS-67364 

CFPM Expiration Date:   07/28/2018  
D.C. licensed trash or solid waste contractor:
 Landlord 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins, Inc. 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 Nelbud 360 Services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  CHIPOTLE MEXICAN GRILL #2377    Establishment Address  2301 Georgia AVE NW UNIT H
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The Certified Food Protection Manager Identification Card issued by DC Healthis not posted next to the establishment's basic business license. (Correct Violation Within 14 Calendar Days)  200.4 Documentation that each person in charge is a certified food protection manager with knowledge of food safety shall be conspicuously posted in the food establishment next to the food establishment license. Such documentation shall be removed when the individual is no longer employed on-site by the establishment.  
8. - Employees were observed washing their hands for less than 20 seconds and only washing up to their forearms as instructed by company policy although there are additional exposed areas of their arms. (Correct Violation Within 5 Calendar Days)  401.1 Except as specified in Section 401.4, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least twenty (20) seconds, using a cleaning compound in a handwashing sink that is equipped as specified in Section 2402 and Sections 3000 through 3005. P  
16. - Washed and rinsed pan, knife, and cutting board were observed being immersed in the quaternary ammonium sanitizing solution for 10 seconds or less. (Correct Violation Within 5 Calendar Days)  2002.2 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified in Section 1813 by providing: (a) Except as specified in Section 2002.2(b), a contact time of at least ten (10) seconds for a chlorine solution specified in Section 1813.2; P (b) A contact time of at least seven (7) seconds for a chlorine solution of fifty micrograms per liter (50 mg/L) that has a pH of ten (10) or less and a temperature of at least thirty -eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F), or a pH of eight (8) or less and a temperature of at least twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (c) A contact time of at least thirty (30) seconds for other chemical sanitizing solutions; P or (d) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields -sanitization-, as defined in this Code. P  
16. - Some of the utensils are not being properly sanitized due to inadequate contact time and debris floating in the sanitizing solution. (Correct Violation Within 5 Calendar Days)  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
47. - The cutting boards are badly scratched and heavily stained. (Correct Violation Within 14 Calendar Days)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
48. - Lettuce and other food debris is floating in the rinse water and sanitizing solutions in the 3-compartment sink. (Correct Violation Within 14 Calendar Days)  1807.1 The wash, rinse, and sanitize solutions shall be maintained clean.  
54. - There is no waste (trash) receptacle at the handwashing sinks in the kitchen and dishwashing area. (Corrected On Site)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 77.4°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (3-compartment sink) 128.1F Hot Water (Handwashing Sink - Dishwash area) 125.2F Hot Water (Handwashing Sink - kitchen) 110.4F (Display Refrigerator) 36.0F
Diced Tomatoes (Display Refrigerator) (Cold Holding) 40.0F (Display Refrigerator) 34.0F Guacamole (Display Refrigerator) (Cold Holding) 42.1F Hot Water (Handwashing Sink - Service Line) 111.2F
Chicken (Griddle) (Cooking) 138.6F Chicken (Griddle) (Cooking) 182.4F Chicken (Griddle) (Cooking) 171.4F (Under-counter Refrigerator) 28.0F
Raw Chicken (Under-counter Refrigerator) (Cold Holding) 42.4F Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) 141.2F Brown Rice (Steam Table) (Hot Holding) 150.4F Black Beans (Steam Table) (Hot Holding) 170.3F
Chicken (Steam Table) (Hot Holding) 136.7F Pork (Steam Table) (Hot Holding) 184.4F Barbacoa (Steam Table) (Hot Holding) 158.7F Romaine Lettuce (Refrigerator) (Cold Holding) 48.6F
Guacamole (Refrigerator) (Cold Holding) 42.7F (Walk-in Refrigerator) 38.0F Barbacoa (Walk-in Refrigerator) (Cold Holding) 38.8F Dairy Products (Walk-in Refrigerator) (Cold Holding) 39.2F
Romaine Lettuce (Walk-in Refrigerator) (Cold Holding) 40.8F Romaine Lettuce (Walk-in Refrigerator) (Cold Holding) 40.5F Hot Water (Handwashing Sink - toilet room) 104.0F    
Inspector Comments:
Most recent pest control service date: 4/3/2018

Most recent ventilation hood system cleaning date: May 2017

Correct cited violations within 5 AND/OR 14 calendar-days.

Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for an efficient response.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Ana Reyes 04/06/2018
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  04/06/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3