CHIPOTLE MEXICAN GRILL health score and inspection history

Allow utensils to air dry before stacking.///Pans stacked wet.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Fan covers in WI cooler have accumulation of dust.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.///Inspection from 2025 posted.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use.

Clean the refuse storage area as often as necessary to maintain cleanliness.///Trash can area on patio has bag of garbage next to trash can.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use (losing their color).

Provide a clean and sanitized surface in a protected location for storing utensils.///Spatula for beans laying on cook top area.

Clean food prep areas when the least amount of food is exposed.///Large amount of food debris on floors in cook area, prep area and under the 3 compartment sink.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phone on shelf with clean food containers.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Fan covers in WI cooler have accumulation of dust.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Employee with waist length hair not pulled up or back.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.////Cutting boards showing heavy use and losing their color.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///(1) WI cooler floor has food debris present. (2) RI cooler and make table coolers have food debris on the bottom shelf.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. - 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Sanitizer buckets indicated low levels of active sanitizer. 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.///Bucket next to hand sink has debris and other residue in water.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Knife for chopping meats stored between hold holding container and table.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Water standing in mop sink basin.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Water standing on floor. (2) Shelves and equipment have dust and debris present.