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r MJOA(1111 Environmental Health Department <br /> COUNTY I <br /> Gf$oLIS@SS 5rws hem Time In: 1:00Irn <br /> Time Out: 1:45 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL#3535 Date: 03/01/2021 <br /> Address: 16542 GOLDEN VALLEY PKWY, LATHROP 95330 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: <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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The steak at the mobile order make table is 131 F. Maintain hot food at 135F or above. Correct today. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Guillermo"Memo"Morales Expiration Date: December 08,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 132°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door Hoshizaki--37.00°F brown rice @ front make table--173.00°F <br /> pinto beans @ front make table--164.00°F carnitas @ mobile make table--160.00°F <br /> walk-in cooler--41.00°F steak @ mobile make table--131.00°F <br /> 2 door FWE hot hold cabinet--135.00°F shredded cheese @ front make table--36.00°F <br /> chicken @ front make table--166.00°F 1 door Hoshizaki-beverages--41.00°F <br /> sour cream @ front make table--40.00°F black beans @ mobile make table--173.00°F <br /> 1 door Hoshizaki(@ flat top)--41.00°F 1 door Hoshizaki--37.00°F <br /> shredded cheese @ mobile make table--32.00°F salsa @ mobile make table--37.00°F <br /> 1 door Glastender--41.00°F 1 comp prep sink--130.00°F <br /> FWE hot hold cabinet @ mobile make table--138.00°F <br /> NOTES <br /> FA0026313 PR0546431 SCO01 03/01/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />