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
Address  50 MASSACHUSETTS AVE NE SPC 244
City/State/Zip Code  WASHINGTON, DC 20002
Telephone
 (202) 706-5935
 E-mail address  alexander.argueta@chipotle.com
Date of Inspection
 04
/
 19
/
 2018
    Time In
 10
:
 30
AM     Time Out
 11
:
 35
AM  
License Holder  Chipotle Mexican Grill of Colorado LLC
License/Customer No.  09313xxxx-70107843
License Period
 09 
/
 01 
/
 2016 
 - 
 08 
/
 31 
/
 2018 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
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)
 ANA ESCOBAR 
CFPM #:  FS-62739 

CFPM Expiration Date:   08/19/2017  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Building 
D.C. licensed pesticide operator/contractor:
 Ecolab (most recent service rendered on 3/22/2018) 
D.C. licensed ventilation hood system cleaning contractor:
 Nelbud 
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    Establishment Address  50 MASSACHUSETTS AVE NE SPC 244
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
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 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Guacamole (Refrigerator - open display) (Cold Holding) 40.0F salsa (Refrigerator - open display) (Cold Holding) 37.0F Sour Cream (Refrigerator - open display) (Cold Holding) 40.0F Juice (Refrigerator - open display) (Cold Holding) 36.0F
Chicken grilled (Griddle) (Cooking) 138.0F Chicken grilled (Griddle) (Cold Holding) 168.0F Chicken grilled (Griddle) (Cooking) 169.0F Chicken grilled (Griddle) (Cooking) 172.0F
Sofritas (Walk-in Refrigerator) (Cold Holding) 37.0F Carnitas (Walk-in Refrigerator) (Cold Holding) 38.0F Fajita (Walk-in Refrigerator) (Cold Holding) 40.0F Hot Water (3-compartment sink) 122.0F
Hot Water (Handwashing Sink - Dishwash area) 100.0F Hot Water (Handwashing Sink - Service Line) (Cold Holding) 104.0F Hot Water (Handwashing Sink - Cook Line) 122.0F Chicken grilled (Hot Holding Unit) (Hot Holding) 148.0F
Beef (Hot Holding Unit) (Hot Holding) 147.0F 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 food.safety@dc.gov 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: https://dc.healthinspections.us.
  Ana Escobar 04/19/2018
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  04/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3