RESTAURANT INSPECTIONS: Health District Cites Chipotle for Staff Illness Reporting

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restaurantinspectionslogoIn light of the recent E. coli outbreak traced back to Chipotle Mexican Grill restaurants nationwide, the Prince William Health District cited the Gainesville location for failing to inform employees of procedures for reporting illnesses.

No cases of E. coli were reported at this location.

The restaurant, located at 5025 Wellington Road, was cited for one critical violations and one non-critical violations during the routine inspection.

According to the Dec. 11 inspection report, the critical violations include:

Critical:  Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus

The non-critical violation included:

  • (Corrected During Inspection) The methods used for cooling diced tomatoes were not adequate.

In the report, the inspector indicated that all alleged violations were discussed with the person in charge and food employees.

The proper cooling of temperature control for safety (TCS) food was discussed and procedure demonstrated. Then FDA FORM 1-B - Conditional Employee or Food Employee Reporting Agreement was explained and provided to the person in charge for the development and full implementation of the Employee Health Policy.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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