Lake County Health Department and Community Health Center
500 West Winchester Road Suite 102
Libertyville, IL 60048
Establishment
CHIPOTLE MEXICAN GRILL #209
License/Permit #
003714
Street Address
675 DEERFIELD RD
City/State
DEERFIELD, IL
ZIP Code
60015
No. of Risk Factor/Intervention Violations
2
No. of Repeat Risk Factor/Intervention Violations
0
Date
10/02/2024
Time In
11:50 AM
Time Out
12:50 PM
Permit Holder/Person Interviewed/Person In Charge (PIC) JESUS VIZCARRA
Risk Category High
Purpose of Inspection Routine/Educational
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
COS
R
SUPERVISION
1
IN
OUT
Person in charge present, demonstrates knowledge, and performs duties
2
IN
OUT
N/A
Certified Food Protection Manager
EMPLOYEE HEALTH
3
IN
OUT
Management, food employee and conditional employee; knowledge, responsibilities and reporting
4
IN
OUT
Proper use of restriction and exclusion
5
IN
OUT
Procedures for responding to vomiting and diarrheal events
GOOD HYGIENIC PRACTICES
6
IN
OUT
N/O
Proper eating, tasting, drinking, or tobacco use
7
IN
OUT
N/O
No discharge from eyes, nose, and mouth
PREVENTING CONTAMINATION BY HANDS
8
IN
OUT
N/O
Hands clean & properly washed
9
IN
OUT
N/A
N/O
No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
10
IN
OUT
Adequate handwashing sinks properly supplied and accessible
APPROVED SOURCE
11
IN
OUT
Food obtained from approved source
12
IN
OUT
N/A
N/O
Food received at proper temperature
13
IN
OUT
Food in good condition, safe, & unadulterated
14
IN
OUT
N/A
N/O
Required records available: shellstock tags, parasite destruction
Compliance Status
COS
R
PROTECTION FROM CONTAMINATION
15
IN
OUT
N/A
N/O
Food separated and protected
16
IN
OUT
N/A
Food-contact surfaces: cleaned & sanitized
X
17
IN
OUT
Proper disposition of returned, previously served, reconditioned & unsafe food
TIME/TEMPERATURE CONTROL FOR SAFETY
18
IN
OUT
N/A
N/O
Proper cooking time & temperatures
19
IN
OUT
N/A
N/O
Proper reheating procedures for hot holding
20
IN
OUT
N/A
N/O
Proper cooling time and temperature
21
IN
OUT
N/A
N/O
Proper hot holding temperatures
22
IN
OUT
N/A
N/O
Proper cold holding temperatures
23
IN
OUT
N/A
N/O
Proper date marking and disposition
24
IN
OUT
N/A
N/O
Time as a Public Health Control; procedures & records
CONSUMER ADVISORY
25
IN
OUT
N/A
Consumer advisory provided for raw/undercooked food
HIGHLY SUSCEPTIBLE POPULATIONS
26
IN
OUT
N/A
Pasteurized foods used; prohibited foods not offered
FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES
27
IN
OUT
N/A
Food additives: approved and properly used
28
IN
OUT
N/A
Toxic substances properly identified, stored, & used
CONFORMANCE WITH APPROVED PROCEDURES
29
IN
OUT
N/A
Compliance with variance/specialized process/HACCP
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in appropriate box for COS and/or R
COS
=corrected on site during inspection
R
=repeat violation
Compliance Status
COS
R
SAFE FOOD AND WATER
30
Pasteurized eggs used where required
31
Water & ice from approved source
32
Variance obtained for specialized processing methods
FOOD TEMPERATURE CONTROL
33
Proper cooling methods used; adequate equipment for temperature control
34
Plant food properly cooked for hot holding
35
Approved thawing methods used
36
Thermometers provided & accurate
FOOD IDENTIFICATION
37
Food properly labeled; original container
PREVENTION OF FOOD CONTAMINATION
38
Insects, rodents, & animals not present
39
Contamination prevented during food preparation, storage & display
Adequate ventilation & lighting; designated areas used
EMPLOYEE TRAINING
57
All food employees have food handler training
58
Allergen training as required
IOCI 17-356
Food Establishment Inspection Report
Page
2
of
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Establishment: CHIPOTLE MEXICAN GRILL #209
License/Permit #: 003714
Date: 10/02/2024
Water Supply:
Community
Non-Community
Licensed Non-Community
Waste Water System:
Community
On-Site
IEPA System
Sanitizer:
Temperature Logs in Use:
Location
Method
Sanitizer Type
Concentration (PPM)
Heat(F)
Wiping Cloth Bucket
Chemical Sanitizer
Quaternary Ammonium
400
0.00
LT Dish Machine
Chemical Sanitizer
Chlorine
50
0.00
CFPM Verification (name, expiration date, ID#):
JESUS VIZCARRA 12/12/2028 24926096
Presentation Type:
Number Attended:
0
HACCP Discussed
HACCP Principle
Plan Onsite
2. Determine the CCP
Discussed the HACCP principle of identifying critical control points such as hot holding at 135 degrees F or above and cold holding at 41 degrees F or below.
Not Applicable
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
CUT FRESH TOMATOES/COOK'S LINE COOLER
40.00°F
CUT FRESH TOMATOES/COOK'S LINE COOLER
39.00°F
CHEESE/REACH-IN COOLER
41.00°F
CUT FRESH TOMATOES/REACH-IN COOLER
38.00°F
BEEF/WALK-IN COOLER
41.00°F
CHICKEN/STEAM TABLE
140.00°F
RICE/STEAM TABLE
152.00°F
PORK/STEAM TABLE
151.00°F
BEANS/STEAM TABLE
162.00°F
CHICKEN/STEAM TABLE
152.00°F
OBSERVATIONS AND CORRECTIVE ACTIONS
P=Priority PF=Priority Foundation C=Core R=Repeat
Item Number
P/PF/C/R
Code Reference
Violations cited in this report must be corrected within the time frames below.
16
P
4-501.114 (C)
(C) A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times shall meet the criteria Sanitizers, Criteria, shall be used in accordance with the EPA- registered label use instructions,?and shall be used as follows: (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 75 F, (2) Have a concentration and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 MG/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Quaternary ammonium concentration below the required level in the wiping cloth bucket. The proper chemical sanitizing concentration was provided.
CORRECTED
22
P
3-501.16(A)(2)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41 degrees or less. Cheese at 45 degrees F, guacamole at 49 degrees F, and salsa at 48 degrees F in the prep cooler. Food moved to a cooler at 41 degrees or below and refrigeration service will be contacted to repair the cooler to hold food at 41 degrees or below.
CORRECT BY: Oct 4, 2024
JESUS VIZCARRA Person In Charge (Signature)
Lacey Luther Inspector
Follow-up:
Yes
No
Follow-up Date:
10/04/2024
This was a routine inspection. Because there were certain violations cited, a re-inspection is required.
If these violations are not corrected at the time of the re-inspection, an additional re-inspection will be required, and a re-inspection fee of $328.00 will be assessed per the Lake County Code Chapter 173.
I (the facility Owner/Manager) have read and acknowledge the statement checked above.
