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SANOAQU I N Environmental Health Department <br /> COU NI T Y I Y Time In: 11:50 am <br /> Time Out: 12:50 pm <br /> Grtorness grow$ here, <br /> Food Program Service Request Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL Date: 11/24/2020 <br /> Address: 16542 GOLDEN VALLEY PKWY, LATHROP 95330 <br /> Requestor: BEN FIEDLER, FHA ARCHITECTS Telephone: (402)895-0878 <br /> Program Element: 1601 -FOOD PLAN CHECK Request#: SR0082163 <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 /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br /> OBSERVATIONS:Clean and sanitize all food contact surfaces prior to opening. <br /> CALCODE DESCRIPTION:All food contact surfaces of utensils and equipment shall be clean and sanitized. (I 13984(e), 114097, <br /> 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115(a, b, d), 114117, 114125(b), 114135, 114141) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:Clean and sanitize all nonfood contact surfaces prior to opening. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> mop sink-- 121.00°F Drive thru hand sink--100.00°F <br /> hand wash sink at line--105.00°F walk-in cooler--40.00°F <br /> 1 door Hoshizaki--33.00°F--beverages 1 comp prep--123.00°F <br /> 3 comp sink--121.00°F hand sink at prep sink--100.00°F <br /> 1 door at drive thru soda machine--41.00°F back of the house hand sink--100.00°F <br /> 1 door Hoshizaki--41.00°F 2 door Hoshizaki--41.00°F <br /> 1 door at drive thru soda machine 40.00°F restroom hand sinks--100.00°F <br /> 1 door Hoshizaki @ flat top--34.00°F <br /> NOTES <br /> Food plan check final inspection <br /> chlorine(dish machine)and quat sanitizer test strips are available <br /> OK to permit as a 1625 once annual permit fee is paid <br /> SR0082163 SC523 11/24/2020 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program Service Request Inspection Report <br />