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CHIPOTLE MEXICAN GRILL

10 E JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

CHIPOTLE MEXICAN GRILL has been inspected 31 times by Chicago Department of Public Health since January 21, 2010. The most recent inspection, on February 2, 2026, found no infractions.

4 of 31 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 5 separate inspections, most recently on December 8, 2015. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 4 separate inspections, most recently on January 3, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 30, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 29, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

31 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED TO PROVIDE AN ADEQUATE SANITIZING SOLUTION CONCENTRATION PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE SAID DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND SANITIZING ADEQUATELY. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
  4. Canvass

    0 infractions

  5. Short Form Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
  6. Canvass Re-Inspection

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE HANDLING TCS FOODS (BEEF). INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  7. Canvass

    3 infractions

    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B) OBSERVED INADEQUATE HOT WATER AT THE 3 COMPARTMENT SINK, AT THE BEGINNING OF THE INSPECTION HOT WATER ONLY MAINTAINED 100F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER (MIN 110F) AT THE 3 COMPARMENT SINK AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  8. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  9. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BROKEN INSULATION AROUND COOLING LINES IN WALK-IN COOLER.INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT CONDENSATION.
  10. Complaint

    1 infraction

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND THE FOLLOWING HAND WASHING SINKS WITHOUT HOT WATER: WOMEN'S EMPLOYEE AND CUSTOMER WASHROOM AND COOK LINE . FOUND WATER TEMPERATURES RANGING FROM 91.2 F - 93.5 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND 1 COMPARTMENT SINK (LOCATED ON FOOD COOK LINE) DRAIN PIPE PROFUSELY LEAKING . INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  13. Complaint

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED BACK FLOW PREVENTION DEVICE IN DISREPAIR ON MOP SINK IN REAR NEAR THREE COMPARTMENT SINK. MUST REPAIR AND MAINTAIN
  14. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HANDLE ON SPRAYER LOOSE.INSTRUCTED TO REPAIR
  15. Short Form Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WASHBOWLS IN THE TOILET ROOMS NEED TO BE RECAULKED AROUND. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE TOP EXTERIOR SURFACE OF THE GRILL IN THE FRONT FOOD PREPARATION NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE BURNT SUBSTANCE FROM THE EQUIPMENT. ALSO, THE NOZZLES ON THE SODA MACHINE IN THE DINING AREA HAS OLD SYRUP BUILD UP. INSTRUCTED TO CLEAN. MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR OF THE FLOOR DRAINS THROUGH OUT AND THE FLOORS BEHIND THE COOKING EQUIPMENT IN THE FRONT FOOD PREPARATION AREA HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AROUND THE COOKING EQUIPMENT HAS BURNT FOOD AND DIRT PARTICLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.
  16. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE WASHBOWLS IN THE TOILET ROOMS NEED TO BE RECAULKED AROUND. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE TOP EXTERIOR SURFACE OF THE GRILL IN THE FRONT FOOD PREPARATION NEEDS TO BE CLEANED. INSTRUCTED TO REMOVE THE BURNT SUBSTANCE FROM THE EQUIPMENT. ALSO, THE NOZZLES ON THE SODA MACHINE IN THE DINING AREA HAS OLD SYRUP BUILD UP. INSTRUCTED TO CLEAN. MAINTAIN ALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR OF THE FLOOR DRAINS THROUGH OUT AND THE FLOORS BEHIND THE COOKING EQUIPMENT IN THE FRONT FOOD PREPARATION AREA HAS FOOD AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AROUND THE COOKING EQUIPMENT HAS BURNT FOOD AND DIRT PARTICLES. INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.
  17. Complaint

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MAIN COOK WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  18. Short Form Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING LIGHTSHIELD IN DISH WASHING/PREP AREA IN POOR REPAIR DAMAGED.MUST REPLACE.
  19. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING LIGHTSHIELD IN DISH WASHING/PREP AREA IN POOR REPAIR DAMAGED.MUST REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UNCLEAN DUST PANS STORED ON WALL. MUST MAINTAIN CLEANING EQUIPMENT AFTER USE.
  20. Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • DURING INSPECTION FOUND A 1DR REFRIGERATOR IN THE REAR AREA NOT IN USE AND NOT HOLDING ANY POTENTIALLY HAZARDOUS FOODS AT TIME OF INSPECTION. ABOVE STATED UNIT WAS TAGGED. INSTRUCTED MANAGER NOT TO USE UNIT UNITL CDPH INSPECTS UNIT. DO NOT REMOVE TAG.FOUND A HOLDING TEMPERATURE OF 50F AT THIS TIME.NO CITATION ISSUED AT THIS TIME.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • AT 200PM THERE WAS NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, COOKED AND PREPARED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CERTIFIED CITY OF CHICAGO MANAGER PRESENT AT ALL TIMES.
  21. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST PROPRERLY STORE ALL TONGS AT THE PREPARATION TABLE ACROSS FROM THE GRILL AT ALL TIMES. FOUND ALL TONGS WITH ONE SIDE HANGING ON THE EXPOSED HAND SPLASH GUARD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SNEEZE GUARDS AT THE FRONT SERVICE COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES AT CEILING COLUMN ABOVE THE DRY STORAGE RACK IN THE DRY STORAGE ROOM.
  22. Short Form Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED MANAGER TO POST CONSUMER ADVISORY DUE TO MEDIUM COOKED BEEF.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS SCORED AND STARTING TO WEAR. NEED TO REPLACE ALL CUTTING BOARDS.
  23. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED MANAGER TO POST CONSUMER ADVISORY DUE TO MEDIUM COOKED BEEF.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS SCORED AND STARTING TO WEAR. NEED TO REPLACE ALL CUTTING BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN REAR STORAGE AREA WHERE SODA IS STORED NEED TO BE DETAIL CLEANED AND MAINTAINED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING TILES IN REAR STORAGE AREA WHERE SODA IS STORED NEED TO BE REPLACED.
  24. Suspected Food Poisoning

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • AT 2:45PM DURING INSPECTION OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF) AT A HOLDING UNIT AT 128.3F PRODUCT WAS VOLUNTARILY DISCARDED BY MANAGEMENT. HOT HOLDING UNIT WAS INCORRECTLY SET-UP WITHOUT ENOUGH HOT WATER UNDER STAINLESS STEEL PAN HOLDING BEEF. INSTRUCTED MANAGEMENT TO ALWAYS PROPERLY SET-UP HOT HOLDING UNITS TO MAINTAIN 140F AND ABOVE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND SANITIZE GRILLS AT COOKING LINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN AND SANITIZE FLOORS AT MAIN COOKING LINE UNDER HEAVY EQUIPMENT TO REMOVE EXCESS GRIME BUILD-UP FROM FLOOR.
  25. Short Form Complaint

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS (CHICKEN/BEEF)ON THE FRONT SERVICE LINE AT IMPROPER TEMPERATURES. TEMPERATURES RANGED FROM 128.5F-135.2F. ITEMS WERE DENATURED AND DISCARDED AN APPROX. WEIGHT OF 9LBS. VALUED AT $13.00. INSTRUCTED TO KEEP ALL HOT FOODS AT 140F OR HIGHER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)
  26. Canvass Re-Inspection

    7 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS NON COMPLIANCE SUMMARY REPORT GIVEN ON 08-29-12 NOT POSTED AT ALL. INSTRUCTED TO POST SUMMARY IN PLAIN VIEWING OF CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECAULK AROUND WASHBOWLS IN TOILET ROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN AND CLEAN FLOORS UNDER BEVERAGE STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING TILES IN REAR AND FRONT PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE REAR EXPOSED HAND SINK BY THE 3-COMP. SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD.
  27. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED 28 SMALL LIVE FLIES ON WALL ABOVE SEVICE COUNTER. ALSO NOTED 6 LIVE SMALL FLIES INSIDE CABINET UNDER SELF SEVER POP AREA AND 5 LIVE SMALL FLIES IN REAR STORAGE AREA ON BOXES. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES. SERIOUS VIOLATION 7-38-020
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • NOTED NO HOT RUNNING WATER AT EXPOSE HANDSINKS IN PREP AREAS OR AT WASHBOWLS IN TOILET ROOMS PER CITY CODE, TEMPERTURE RANGES FROM 80.3F TO 83.4F. PREMISES MUST PROVIDE HOT RUNNING WATER TO SINKS PER CITY CODE. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RECAULK AROUND WASHBOWLS IN TOILET ROOMS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN AND CLEAN FLOORS UNDER BEVERAGE STATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN WALLS AND CEILING TILES IN REAR AND FRONT PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE REAR EXPOSED HAND SINK BY THE 3-COMP. SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN PREPARING/SERVING FOOD.
  28. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. FOUND COOKED BEANS AND CARNITAS HELD AT IMPROPER TEMPERATURES BETWEEN 121.1 F AND 129.0 F IN STEAMTABLE AT REAR PREP. INSTRUCTED MANAGER ALL COOKED HOT FOODS MUST BE HELD AT 140 F OR ABOVE. MANAGER REHEATED ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS TO 165 F AND ABOVE AT THIS TIME. FOUND SAME STEAMTALBE HOLDING OTHER HOT FOODS AT 140 F AND ABOVE AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FLOOR BASE TILES LOOSE FROM WALL UNDER CASH REGISTER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL DAMAGED TILES.
  29. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED FOOD BUILD UP/DIRT BUILD UP INSIDE FLOOR DRAIN BY COOKLINE. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. OBSERVED SMALL HOLES IN WALL BY 3-COMPARTMENT SINK. MUST SEAL ALL HOLES IN WALLS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO THERMOMETER INSIDE FRONT PREP AREA REACH IN COOLERS. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.
  30. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. (MUST STORE INVERTED)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FOUND FLOORS NOT SWEPT AT REAR KITCHEN AREAS.
  31. Complaint

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Found food containers not stored properly on grease trap. (must store on shelving units inverted.)
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. Found ice scoop not properly stored.

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