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Environmental Health Department <br /> SANsJUAQUIN <br /> - iCOUNTY <br /> I <br /> Time In: 1:51 pm <br /> S;,Fo Greotness grows (fere. <br /> - - Time Out: 2:25 am <br /> Food Program Complaint Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL#2387 Date: 04/09/2018 <br /> Address: 10710A TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL, INC. Telephone: (303)595-4000 <br /> Program Element: 1600-FOOD PROGRAM Complaint#: C00046218 <br /> DESCRIPTION OF COMPLAINT ALLEGATIONS <br /> The San Joaquin County Environmental Health Department received the following complaint: <br /> 58 YEAR OLD FEMALE PURCHASED FOOD AT 7PM ON MARCH 30, 2018 WHICH WERE CONSUMED RIGHT AWAY. <br /> MAIN SYMPTOM WAS SEVER ABDOMINAL PAIN, WHICH DID NOT APPEAR UNTIL APRIL 1, 2018.THEY WENT TO <br /> THE EMERGENCY ROOM AT LODI MEMORIAL HOSPITAL WHERE THEY WERE DIAGNOSED AS HAVING AN <br /> "INTESTINAL BUG". ORDERED VEGGIE BOWL WITH BROWN RICE, BLACK BEANS, SOUR CREAM, GUACAMOLE, <br /> MILD SALSA&LETTUCE. <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> brown rice--assembly line steam table--170.00°F black beans--hot hold steam table--152.00°F <br /> walk-in--41.00"F guacomole--cold hold assembly line--40.00"F <br /> brown rice--hot hold cabinet--160.00°F sour cream--cold hod assembly line--39.00°F <br /> salsa--cold hold assembly line--37.00°F <br /> NOTES <br /> I spoke to General Manager who was not aware of complaint prior to my investigation. <br /> Staff consumes foods eaten by complainant. <br /> During the last two weeks there were 2 ill employees. Per manager, these employees did not work. <br /> Employees do not have outside employment at daycares etc. <br /> Staff is trained in food handling daily <br /> Brown rice is cooked on stove to a minimum of 165F and then placed in the hot box warmer and then onto the assembly line <br /> steam table as needed. <br /> Sour cream comes to the facility and is stored in walk-in. <br /> Guacamole is prepared on site. <br /> Salsa is prepared onsite with tomatoes that come to the facility pre cut and onion,jalepenos, salt and lime is added. <br /> Per General manager all vegetables are washed prior to preparing. <br /> I observed walk-in and observed whole avocados, peeled avacados, and salsa.All food items are in wrapped individual bowls. <br /> All sanitizer buckets are at 200-300ppm (quat) <br /> Handsinks are at 100F or higher and stocked with soap and paper towels.All staff on the assembly line <br /> are required to wear gloves.When there is a change of task gloves are changed and hands are washed per General <br /> Manager. <br /> I observed temperature logs for the the date in question and all temperatures for potentially hazardous foods are at 41 F or <br /> lower or 135F or higher. <br /> FA0022577 C00046218 SCO04 04/09/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />