Chipotle Mexican Grill
2963 N Druid Hills Rd, Atlanta, GA 30329
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Official Inspection History
2 recorded inspectionsUtensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked while wet stored on the dish racks in the dish pit. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the grill reach-in cooler measuring 54*F during time of inspection. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the grill warmer cabinet ambient temperature dropping and rising unable to maintain a consistent temperature. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk-in cooler door off-center and dragging to floor when opened not allowing the door to self-close and latch properly which is allowing air-flow to escape. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Proper cold holding temperatures — Inspector Note: Observed 2 pans of raw chicken (SEE TEMPERATURE LOG) stored inside the grill reach-in cooler. CA: Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC placed the chicken on ice inside the walk-in cooler for rapid cooling
Proper hot holding temperatures — Inspector Note: Observed a pan of honey hot chicken and a pan of pinto beans holding inside the grill warmer cabinet measuring temperatures below 135*F (SEE TEMPERATURE LOG). CA: Food employee reheated food items on the stove top during time of inspection
Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked while wet stored on the dish racks in the dish pit. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the walk-in cooler door off-center and dragging to floor when opened not allowing the door to self-close and latch properly which is allowing air-flow to escape. CA: Advised PIC 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Nonfood-contact surfaces clean — Inspector Note: Observed white and brown rice bulk container with debris on the outside of the containers. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Physical facilities installed, maintained, and clean — Inspector Note: Observed cracked tiles in the dish pit and cook line. CA: Advised PIC all physical facilities shall be maintained in good repair.