CHIPOTLE #1259
5637 RED BUG LAKE RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 11/8/2024
Inspection #: Visit ID: 10712410
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. -utensil used for food bag cutting and contents dispensing in sanitizer Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -multiple employees between switching tasks, new gloves no hand wash
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee switched from dirty to clean dishes no hand wash
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dirty to clean dishes no change of gloves
Inspection Date: 7/11/2024
Inspection #: Visit ID: 8817534
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - under counter cooler at front prep area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - under counter cooler at front prep area
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 119-130, less than 1 hour. Corrective action taken: product retaken to reheat **Corrective Action Taken**
Inspection Date: 3/19/2024
Inspection #: Visit ID: 8549626
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - door closing device damaged
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - front line cooler
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - barbacoa for hot hold (144f-158f - Reheating) - shredded pork for hot hokd (155f-162f - Reheating) - pinto beans for hot hold (149f-154fF - Reheating); black beans Manager put back on stove for further reheating **Corrective Action Taken**
Inspection Date: 11/9/2023
Inspection #: Visit ID: 8379776
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - chlorine sanitizer zero ppm
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink