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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 1020 am <br /> Time Out: 11:03 am <br /> Food Program Official Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL#2865 Date: 02/19/2020 <br /> Address: 2512 NAGLEE RD, TRACY 95304 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: (303)595-4000 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:One employee working today does not have a copy of the Food Handler Card. Maintain copies of all <br /> employee's Food Handler Cards on site and accessible. Correct by 30 days. <br /> CALCODE DESCRIPTION:All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br /> assigned duties. (113947)Food facilities that prepare,handle or serve non-prepackaged potentially hazardous food,shall have an <br /> employee who has passed an approved food safety certification examination. (113947-113947.1)Any food handler hired after June 1, <br /> 2011 shall obtain a Food Handler Card within 30 days(113948). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Guillermo Moreno Expiration Date: December 08,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 400 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> carnitas -170.00°F--front line 1 door Hoshizaki at grill--41.00°F <br /> 2 door Hoshizaki-left--41.00°F steak--151.00°F--to-go <br /> sofritas--176.00°F--front line 1 door Hoshizaki-front counter beverages--39.00°F <br /> pinto beans--186.00°F--front line 1 door Hoshikaki-right--41.00°F <br /> sour cream--35.00°F--front line salsa--36.00°F--front line <br /> chicken--147.00°F--to-go pinto beans--165.00°F -to-go <br /> steak--156.00°F--front line black beans--140.00°F--front line <br /> brown rice--160.00°F--front line 1 door reach-in--29.00°F--to-go <br /> 2 door hot hold cabinet--135.00°F sour cream--35.00°F--to-go <br /> NOTES <br /> wiping cloth buckets 200 ppm Quat/test strips available(in first aid kit box on wall) <br /> FA0023789 PR0541494 SCO01 02/19/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />