Name of facility
CHIPOTLE MEXICAN GRILL # 1568 |
Licsense holder
CHIPOTLE MEXICAN GRILL OF COLORADO LLC |
Address: 4130 TUSCARAWAS ST W
CANTON OH 44710 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
273 |
Date
08-13-2018 |
Inspection Time (min)
30 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| PIC has a verifiable health reporting training. New policy at employee clock in requires the PIC to ask employees for any |
| health symptoms. Employees appear ingood health. |
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| II. Good Hygienic Practices |
| Employees eat food in the dining area and are not observed to eat or dink in te kitchen. |
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| III. Preventing Contamination by Hands |
| Handwashing sinks are readily available and spplied. Employees are observed washing hands often and wearing gloves to prevent |
| bare hand contact with food. |
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| IV. Demonstration of Knowledge |
| PIC has an ODH certificate for food safety training and answers questions correctly. |
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| V. Food from Approved Source |
| Foods are obtained from approved sources. |
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| VI. Time/Temperature Controlled Safety Food |
| hot and cold holding temperatures are within the safe zone. Reheating, when needed, is done to 165°F. Food logs are maintained. |
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| VII. Protection from Contamination |
| Foods are stored covered and date marked in refrigeration units. Raw meat are observed below ready to eat foods. |
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| X. Chemical |
| Chemicals are stored away from foods and food contact surfaces. |
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