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EHD Program Facility Records by Street Name
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REYNOLDS RANCH
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2601
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1600 - Food Program
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PR0545026
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COMPLIANCE INFO
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Last modified
2/6/2020 2:45:26 PM
Creation date
2/6/2020 9:08:08 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
1600 - Food Program
File Section
COMPLIANCE INFO
RECORD_ID
PR0545026
PE
1625
FACILITY_ID
FA0025617
FACILITY_NAME
CHIPOTLE MEXICAN GRILL #3506
STREET_NUMBER
2601
STREET_NAME
REYNOLDS RANCH
STREET_TYPE
PKWY
City
LODI
Zip
95240
CURRENT_STATUS
01
SITE_LOCATION
2601 REYNOLDS RANCH PKWY
P_LOCATION
02
QC Status
Approved
Scanner
JCastaneda
Tags
EHD - Public
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SAN JOAQUIN Environmental Health Department <br /> IJ NIT Y_ Time In: 10-14 am <br /> ry Time Out: 11:14 am <br /> Greotness grows here. <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL Date: 10/28/2019 <br /> Address: 2601 REYNOLDS RANCH PKWY, LODI 95240 <br /> Requestor: BENJAMIN FIELDER, HARLAN R. FAUST,ARCHITECT Telephone: (402)895-0878 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0080701 <br /> Inspection Type: 523-Plan Check/Report Review <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 /> Hand sink By prep sink--103.00°F Back hand sink--105.00°F <br /> Prep sink--120.00°F 1 D Hoshizaki cooler--41.00°F <br /> Hand sink--Rest room--101.00°F 3 comp sink--120.00°F <br /> 2 D Hoshizaki cooler--40.00°F Front steam table--150.00°F <br /> Hand sink--Rest room--101.00°F Mop sink--121.00°F <br /> Front hand sink--105.00°F 1 D Hoshizaki/under prep table--Cook line--40.00°F <br /> 2 D warmer--Cook line--160.00°F <br /> NOTES <br /> Final inspection. <br /> All ware wash sinks have 120F and above.All hand sinks have 100F and above and non adjustable hand sinks in rest rooms <br /> have 10OF-108F. <br /> Dining soda machine station and display cooler station have base coving that comply with codes. <br /> Drive thru window is properly functioning. <br /> Dish washer is sanitizing with chemicals. <br /> All violations reported on 10/23/19 report had been corrected. <br /> Okay to operate. Obtain permit prior operating business. <br /> PE 1625$376 to be paid for new permit prior operating. <br /> Pink and green form need to be filled out. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> 4��Received by: Name and Title: Shane Ratliff, Superintendent <br /> EH Specialist: GEHANE FAHMY Phone: (209)953-7698 <br /> SR0080701 SC523 10/28/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program Service Request Inspection Report <br />
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