image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Establishment Name  CHIPOTLE
City/State/Zip Code  WASHINGTON, DC 20002
 (202) 706-5935
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Chipotle Mexican Grill of Colorado LLC
License/Customer No.  09313xxxx-70107843
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  2 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-62739 

CFPM Expiration Date:   08/19/2017  
D.C. licensed trash or solid waste contractor:
D.C. licensed sewage & liquid waste transport contractor:
D.C. licensed pesticide operator/contractor:
 Ecolab (most recent service rendered on 3/22/2018) 
D.C. licensed ventilation hood system cleaning contractor:
  Compliance Status COS R
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
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
  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    Establishment Address  50 MASSACHUSETTS AVE NE SPC 244
18. - Raw chicken has not been cooked to minimum internal temperature of 165 degree F for 15 seconds on the griddle during inspection. ( The implicated chicken was put back on the griddle and continue cooking until its internal temperatures reached 165 degree F and above for 15 seconds, observed during inspection, internal food temperatures measured with digital metal probe thermometers). (Corrected On Site)  900.1(c) Except as specified in Sections 900.2, 900.3, and 900.4, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: Seventy-four degrees Celsius (74 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)) or above for fifteen (15) seconds for: (1) Poultry, baluts, and wild game animals as specified in Sections 706.3 and 706.4; and (2) Stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry or ratites. P  
40. - Employees observed wearing earrings and necklace. (Employees took off the said jewleries during inspection). (Corrected On Site)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
44. - Metal pans stacked together while they are wet on rack located next to the 3-compartment ware washing sink. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 65.0°F 
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Beef (Hot Holding Unit) (Hot Holding) 147.0F Chicken grilled (Hot Holding Unit) (Hot Holding) 148.0F Hot Water (Handwashing Sink - Cook Line) 122.0F Hot Water (Handwashing Sink - Service Line) (Cold Holding) 104.0F
Hot Water (Handwashing Sink - Dishwash area) 100.0F Hot Water (3-compartment sink) 122.0F Fajita (Walk-in Refrigerator) (Cold Holding) 40.0F Carnitas (Walk-in Refrigerator) (Cold Holding) 38.0F
Sofritas (Walk-in Refrigerator) (Cold Holding) 37.0F Chicken grilled (Griddle) (Cooking) 172.0F Chicken grilled (Griddle) (Cooking) 169.0F Chicken grilled (Griddle) (Cold Holding) 168.0F
Chicken grilled (Griddle) (Cooking) 138.0F Juice (Refrigerator - open display) (Cold Holding) 36.0F Sour Cream (Refrigerator - open display) (Cold Holding) 40.0F salsa (Refrigerator - open display) (Cold Holding) 37.0F
Guacamole (Refrigerator - open display) (Cold Holding) 40.0F Beans (Hot Holding Unit) (Hot Holding) 152.0F Chicken grilled (Hot Holding Unit) (Hot Holding) 168.0F Wheat/Oat/Grain/Rice (Rice Steamer) (Cooking) 184.0F
Wheat/Oat/Grain/Rice (Rice Steamer) (Cooking) 180.0F            
Inspector Comments:
I recommended to the PIC to have a more robust procedure to make sure the required minimum cooking temperatures and time is attained for the raw chicken.

I also recommended to the PIC to lower the water temperature coming out from the pre-set mention sesored mixing hand washing sink faucet at the cookline (observed the water temperature to be at 122 degree F during inspection, recommended to lower it to around 100 degree F).

Correct cited violations within 14 calendar-days.

If you have question, please email the area supervisory sanitarian Ms. Jacqueline Coleman at or call at (202) 535-2180
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:
  Ana Escobar 04/19/2018
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  04/19/2018 
  Inspector (Signature) (Print) Badge # Date