Establishment: Chipotle Mexican Grill #1424
Inspection Date: 10/03/2018
Time: 02:10 PM
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REinsp |
Address/City: 71 Boston Post RD DARIEN
Health Dept: Town of Darien
Class: Class 3 Annual Permit
Based on an inspection this day, the items marked DNC identify the violations in operation or facilities which must be corrected by the date specified on page 2.
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The following information is not editable and does not affect your score. KEY: QFO [qualified food operator], DA [designated alternate], PHF [potentially hazardous food], FB [foodborne] |
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Establishment: Chipotle Mexican Grill #1424
Date of Inspection: 10/03/2018
Address: 71 Boston Post RD DARIEN
Owner or Operator:
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Inspector:
Person In Charge:
Signature:
Signature:
Print Name:
Steve Brueski
Print Name:
Phone Number:
Title:
Routine Inspection Reinspection Preoperational Inspection
Other Inspection: Complaint
Demerit Score: •Include demerits from page 1
4 | 3 | 2 | 1 | Total | Rating |
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1 4 | 0 0 | 2 4 | 3 3 | 11 | 89 |
DATE CORRECTIONS DUE: 10/05/2018
Page 2 of 2 plus continuation pages Focused Inspection 1/2002
NAME OF ESTABLISHMENT Chipotle Mexican Grill #1424 |
TOWN 71 BOSTON POST RD DARIEN, CT 06820 |
DATE OF INSPECTION 10/03/2018 |
INSPECTION FORM # |
REMARKS |
3A | Steak hot holding in steam table ranging from 115 degrees F to 140 F- discarded |
26A | Small food container stored unclean |
16 | Cutting board gouged and stained. Replace |
36 | Waste receptacle needed at ware wash hand sink |
37 | Waste receptacle needs to be covered in ladies room |
39 | Dumpster lids not closed |
49 | Walls in storage area downstairs unclean |
Inspection Comments |
SCORE: 89, C. Temps (F): whole chicken breasts in warming cabinet (163), pico (40), guacamole (38), walk in cooler item all (40<), rice (167, 158), chicken in steam table (137), pork (142). No new employees, no sick workers reported or complained. Steam table able to maintain temperatures. Produce washed. Hand washing and glove use observed. Proper sanitizing observed at 3-bay. All chicken cooking on grill temped by worker before removing and placing into warming cabinet. No customers being served at time of inspection (POS malfunction). Steak in question Discarded by manager. Discussion about stirring items in steam table more often try and gain conformity with temperatures to be above 135 F |
INITIAL (INSPECTOR) Steve Brueski | INITIAL (PERSON IN CHARGE) |