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S ` ` , J O A Q U I N =nvironmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: Chipotle Mexican Grill#1134, 1442 Hulsey Way, MANTECA 95336 <br /> #41 Plumbing Maintained;Approved Back Flow Device <br /> OBSERVATIONS:Water faucets of prep sink and 3 comp sink, are loose. Repair in 1 week. <br /> CALCODE DESCRIPTION:The potable water supply shall be protected with a backflow or back siphonage protection device,as required <br /> by applicable plumbing codes. (114192)All plumbing and plumbing fixtures shall be installed in compliance with local plumbing <br /> ordinances, shall be maintained so as to prevent any contamination,and shall be kept clean,fully operative,and in good repair. Any hose <br /> used for conveying potable water shall be of approved materials,labeled,properly stored,and used for no other purpose. (114171, <br /> 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor, underneath the walk in cooler shelves, underneath and at the left side of the fryers, underneath <br /> the 3 comp sink, has grease,food debris and debris. Clean today and regularly. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jeannette Garcia Expiration Date:July 15,2014 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 115°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Brown rice--Hot hold/front line--151.00°F 1 D display cooler--Front line--41.00°F <br /> Hand sink--Women rest room--101.00°F Chicken--Hot hold/front line--156.00°F <br /> 1 D reach in cooler unit/under prep table--Back cold hold - Guacamole--Back cold hold--45.00°F <br /> 41.00°F <br /> Mop sink--118.00°F Rice--Hot hold/front line--145.00°F <br /> Guacamole--Cold hold/front line--38.00°F Prep sink--115.00°F <br /> Prep sink--Cook line--118.00°F Hand sink--Cook line/front line--120.00°F <br /> 1 d warmer unit/under prep table--Back hot hold--151.00°F Sour cream--Cold hold/front line--34.00°F <br /> Walk in cooler--41.00°F Salsa--Cold hold/front line--33.00°F <br /> 2 D Continental reach in cooler/under prep table--Front line-- Steak--Hot hold/front line--167.00°F <br /> 40.00°F <br /> Shredded cheese--Cold hold/front line--37.00°F 1 D cooler--By hand sink/cook line--45.00°F <br /> NOTES <br /> QUAT test strips are available. Sanitizer buckets are set up in all stations with QUAT 200 ppm. <br /> All potentially hazardous food on the back and front line hot hold is at 135F and above, and food on the front and back cold <br /> hold is at 41 F and below. <br /> FA0018861 PR0527825 SCO01 06/09/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />