CHIPOTLE MEXICAN GRILL

2322 HARNETT DR

★★★★☆ (4.0/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8773841

14-11-5:Basic - Equipment in poor repair. Observed walk in cooler door is in poor repair. Door has a dent where the door gaskets is located
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
23-03-4:Basic - Observed walk in cooler door gaskets are soiled with black like substance

Inspection #: Visit ID: 8835901

14-24-4:Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. Observed establishment beverage station backsplash area is soiled
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee taking off gloves. Go to 3 companies sink clean a knife then put on gloves to cut cooked chicken. Stop employee before cutting chicken re-educated then employee. About washing hands before putting on gloves. Corrected On-Site

Inspection #: Visit ID: 8676756

36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed broken mold missing close to Hand Wash Sink next to grill top Repeat Violation
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2/3 live flies not touching any tcs foods. Talk to supervisor on duty stated next announced routine inspection

Inspection #: Visit ID: 8372790

36-03-4:Basic - Observed broken cove molding at entrance between the cooked line and kitchen
31B-04-4:Basic - Observed in male bathroom not having hand Wash sign or procedure for employees before returning back to work Corrected On-Site
29-37-4:High Priority - Observed hose at mop sink touching the bottom of the mop sink Corrected On-Site

Inspection #: Visit ID: 8533284

Inspection #: Visit ID: 8509215

08B-48-4:Basic - Employee came from the back line, removed hat and fluffed hair over the food in the steam table. This could result in a physical contamination.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (114F - Hot Hold) shredded beef (126F - Hot Holding) recommend to reheat to 165F ng)recheck reheat for hot holding , shredded beef 165 reheat for hot holding Corrected On-Site

Inspection #: Visit ID: 8460393

Inspection #: Visit ID: 8448848

31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to office is covered with bag, manager states is not working.