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CHIPOTLE MEXICAN GRILL #1661

740 SOUTH MEADOW STREET, ITHACA, NY 14850 · Restaurant (Restaurant)

46 inspections

  1. Réinspection

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
  2. Contrôle

    4 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
  3. Contrôle

    0 infraction

  4. Contrôle

    2 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
  5. Réinspection

    0 infraction

  6. Contrôle

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
  7. Réinspection

    0 infraction

  8. Contrôle

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
      • Not Critical Violation
  9. Réinspection

    0 infraction

  10. Contrôle

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
  11. Contrôle

    0 infraction

  12. Réinspection

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  13. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  14. Contrôle

    0 infraction

  15. Réinspection

    0 infraction

  16. Contrôle

    2 infractions

    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
  17. Réinspection

    0 infraction

  18. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  19. Contrôle

    0 infraction

  20. Réinspection

    0 infraction

  21. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  22. Contrôle

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
  23. Contrôle

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
  24. Contrôle

    0 infraction

  25. Réinspection

    0 infraction

  26. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  27. Contrôle

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
  28. Réinspection

    0 infraction

  29. Contrôle

    1 infraction

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
  30. Contrôle

    0 infraction

  31. Contrôle

    0 infraction

  32. Contrôle

    0 infraction

  33. Réinspection

    0 infraction

  34. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  35. Réinspection

    0 infraction

  36. Contrôle

    2 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
  37. Réinspection

    0 infraction

  38. Contrôle

    1 infraction

    • 7E: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
      • Critical Violation
  39. Réinspection

    0 infraction

  40. Contrôle

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
  41. Contrôle

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
  42. Contrôle

    0 infraction

  43. Contrôle

    0 infraction

  44. Contrôle

    1 infraction

    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
  45. Contrôle

    0 infraction

  46. Contrôle

    0 infraction