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SAN J U A Q U I N Environmental Health Department <br /> COUNTY <br /> G7reotness grows here, Time In: 3.09 pm <br /> Time Out: 4:00 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Chipotle Mexican Grill#2387 Date: 07/08/2020 <br /> Address: 10710 TRINITY PKWY, STOCKTON 95219 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: (614)318-2482 <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 /> #21 Hot and Cold Potable Water Not Available <br /> OBSERVATIONS:Warm water at restroom hand sinks are at 79F and 83F. Provide warm water at these hand sinks at <br /> 100F-108F if on a non adjustable faucet. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Eddie Domingo Expiration Date: March 28,2021 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 137°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 127°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> warm water--hand sink next to griddle--127.00°F walk-in--40.00°F <br /> hot water--3 comp--133.00°F reach-in--under counter across from griddle--38.00°F <br /> warm water--restroom-hand sink-near facility entrance--83.001 3 door display--next to ice machine--41.00°F <br /> F <br /> warm water--hand sink across from 3 comp--113.00°F shredded cheese--cold hold prep line--39.00°F <br /> brown rice--hot hold prep line--143.00°F hot water--front prep sink--129.00°F <br /> warm water--unisex restroom hand sink--79.00°F hot water--mop sink--121.00°F <br /> NOTES <br /> sanitizer bucket 300-400ppm(quat) <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 /> Received by: Name and Title: Savannah Smith, Sig not captured <br /> EH Specialist: STEPHANIE RAMIREZ Phone: (209)468-9851 <br /> FA0022577 PR0539482 SCO01 07/08/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 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 />