Page 1 of 3

X Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB252  
    Pre-opening
X Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  CHIPOTLE MEXICAN GRILL #2609 Address  1601 N. ST. RT. 50
Owner or Operator   CHIPOTLE MEXICAN GRILL, INC. City   BOURBONNAIS Zip Code   60914
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
X
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
  
1
 Original Container, Properly Labeled
*20
X
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
  
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
X
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
  
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
 
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
  
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
  
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
  
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
X
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
  
1
 Installed, maintained
*41
  
5
 Toxic items properly stored, labeled and used
*12
  
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
  
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
  
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
  
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
  
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes X No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
X
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   QUAT 200-400 ppm                   Dishwasher Temperature   NA °F or label
Food Temperatures:   CORN 30, CHICKEN 145, RICE 135, PORK 139, BEANS 167, TOFU MEAT 145, CHICKEN 167, CHEESE 43, CHRIZZO 143, STEAK 135, RICE 171, PORK 41
 
General Comments
HACCP CONCEPTS DISCUSSED: KEEP ALL FOODS AT 135F OR ABOVE. ONLY REHEAT FOOD ONCE TO 165F OR ABOVE IF FOOD FALLS BELOW 135F OR ABOVE. 
Report and Instructions Received By   MARISSA JACKSON /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/05/2017 Time In  1:30 PM Time Out  3:10 PM Sanitation Score  87 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  91  
 
Page 2 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB252  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  CHIPOTLE MEXICAN GRILL #2609 Address  1601 N. ST. RT. 50
Owner or Operator   CHIPOTLE MEXICAN GRILL, INC. City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
*3  Observed the following potentially hazardous foods to be held at improper temperatures. 1. Steak was found at 120F. 2. Chorizo was found at 121F. 3. Pork was found at 127F. The internal temperature of potentially hazardous foods shall be 135°F, or above except during necessary periods of preparation, including foods requiring transportation. All food was reheated to 165F or above. 750.150 Next Inspection
*20  Observed the sanitizer solution to be too weak at the following location(s). Sanitizer bucket was too weak by hand sink. Provide for the sanitizer solution to be mixed to the appropriate level for the type of sanitizer being used. 750.820 Immediate/Onsite
10  Observed the following utensil(s) to be improperly stored. Ice scoop handle was found in ice in ice machine. Provide for all utensils to be stored in one of the following manners: 1) Clean and dry 2) In the food product with the handle up and out of the food product 3) In a dipper well, using potable water 4) Malt collars and frozen dessert utensils either clean and dry or ina dipper well Next Inspection
33  Observed trash is full in kitchen. Empty trash by front service area. 2. Dumpster lid is open. Keep shut at all times. 750.1150 Next Inspection
34  Observed the dumpster area to be unclean. Dumpster area has trash & debris around it. Provide for the dumpster area to be kept clean so as to not be an attractive nuisance. 750.1140 Next Inspection
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
Report and Instructions Received By   MARISSA JACKSON /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/05/2017 Time In  1:30 PM Time Out  3:10 PM Sanitation Score  87 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  91  
 
Page 3 of 3

    Food Service Establishment
    Retail Food Store
    Temporary
    Mobile
KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   BB252  
    Pre-opening
X Original Inspection
    Reinspection
    Follow-Up__________
    Possible FBI
    Complaint
    Other______________
Name of Establishment  CHIPOTLE MEXICAN GRILL #2609 Address  1601 N. ST. RT. 50
Owner or Operator   CHIPOTLE MEXICAN GRILL, INC. City   BOURBONNAIS Zip Code   60914
 

ITEM
Remarks and Recommendations for Corrections
Corrected By
     
Report and Instructions Received By   MARISSA JACKSON /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  01/05/2017 Time In  1:30 PM Time Out  3:10 PM Sanitation Score  87 (100 Minus Demerits)
By  Steven Lamb (Sanitarian) Adjusted Score  91