Food Establishment Inspection Report |
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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. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in the box if the numbered item is not in compliance Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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Food Establishment Inspection Report |
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Establishment: CHIPOTLE MEXICAN GRILL #209 | License/Permit #: 003714 | Date: 06/27/2025 |
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) |
CFPM Verification (name, expiration date, ID#): | |||
JESUS VIZCARRA 12/12/2028 24926096 |
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Presentation Type: | Number Attended: | 0 |
IL Requirements: | Use of non-latex gloves for food handling and preparation 410 ILCS 180/10. |
Appropriate default beverage for children's meal 410 ILCS 620/21.5. |
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. |
49 | C | 4-601.11 |
(C) Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Several tables in the facility were soiled with food residue upon arrival. Non-food contact surfaces shall be cleaned to prevent the accumulation of food debris. A manager cleaned all soiled tables. CORRECTED |
Inspection Comments |
. This is an inspection in response to a request for service to investigate poor facility sanitation. Upon arrival, several dining tables in the facility were soiled with food crumbs. Food crumbs were removed from tables and cleaned with a table cleaner. The managers on site were aware of this issue and have been taking steps to solve it. The facility has recently implemented a system to ensure cleanliness during service hours. An employee will set a timer that goes off every 20-25 minutes and will do a walkthrough to ensure cleanliness for tables, bathrooms, and the kitchen. The facility manager stated they will continue to use this system to ensure cleanliness in the facility. |
JESUS VIZCARRA Person In Charge (Signature) |
Colin Schaufelberger Inspector |
Follow-up: Yes No | Follow-up Date: |