The Boston Board of Health has posted that the Chipotle Mexican Grill at 144 Brookline Avenue in Boston, Massachusetts has been closed for critical foodborne illness violations. The inspection date is 7/10/2015.
There were two critical violations and one non-critical violation. The first critical violation is for cold holding. The reach-in unit in the from is not working properly.
Cheese and guacamole were held at 55°F (safe maximum temperature is 40°F.) The walk-in cooler is not working properly. The outside thermometer reads 59°F. The cheese was held at 60°F, raw steak at 52°F, raw chicken at 48°F, marinated chicken at 51°F, fully cooked barbecue at 55°F, fully cooked carnitas at a 52°F. Between 40°F and 140°F, bacteria can double in a food in 20 minutes.
The second critical violation was that the establishment was open and operating with the refrigerator not working. Management needs to take active control and eliminate risk factor violations.
Finally, improper maintenance of walls and ceilings was observed. the hood stick vent said there are deficiencies again and the filters are missing above the grill.
