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'F'17 V4. <br />SAN JOAQUIN <br />COUNTY <br />G(f ,•:triess grows ht. <br />Environmental Health Department <br />Time In: 10:50 am <br />Time Out: 11:32 am <br /> <br />COMPLAINT INSPECTION REPORT <br />Name of Facility: CHIPOTLE MEXICAN GRILL #1556 Date: 03/24/2021 <br />Address: 2310 TIENDA DR, LODI 95242 <br />Owner/Operator: Telephone: (209) 371-0881 <br />Program Element: 1600- FOOD PROGRAM Complaint #: C00053579 <br />Responsible Party Contact: <br />DESCRIPTION OF COMPLAINT ALLEGATIONS <br />The San Joaquin County Environmental Health Department received the following complaint: <br />ON MONDAY (3/15/21) EVENING AT 5:30PM PICKED UP BURRITO WITH CHICKEN, WHITE RICE, BLACK BEANS, <br />GUACAMOLE, CHEESE. EAT BURRITO AROUND 6PM; SYMPTOMS STARTED AROUND 9PM THROWING UP, <br />VOMITING, FEVER & CHILLS ALL NIGHT LONG. <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 foodbome illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br />OVERALL INSPECTION NOTES AND COMMENTS <br />FOOD ITEM -- LOCATION --TEMP ° F -- COMMENTS <br />cheese -- cold hold line -- 39.00° F guacamole -- cold hold line -- 41.00° F <br />white rice-- hot line-- 153.00° F beans-- hot line-- 149.00° F <br />chicken -- hot line -- 166.00° F <br />NOTES <br />I went to the facility and spoke to the manager who said that there was a call from a customer alleging that her son was ill <br />after consuming food from the facility. <br />There have not been any ill employees, other than one employee that called in sick today. <br />The symptoms are unknown. <br />Rice <br />Comes to the facility in bulk bags and is placed into plastic containers with lid. <br />Rice is prepared by employee washing hands and then rinsing rice three to times and then placing rice in rice cooker. <br />Once rice is cooked. Rice is panned and placed in 'hot box' for a maximum of 4 hour hours. <br />No rice was in the hot box at the time of this investigation. <br />Air temp of hot box is 150F. <br />Beans <br />Come to the facility in plastic bags and is stored in the walk-in (41F) <br />Plastic bag is placed tin the re-thermalizer and boiled at 197F. <br />Cooked beans are placed on the line and temperature of product is taken and is at 165F or higher before placing on the <br />line.Chicken <br />Comes to the facility pre-seasoned and bagged. <br />Chicken is "panned" with sealed bag and date sticker is placed on pan. <br />When chicken is cooked, chicken is cooked 6 minuted per side and temperature is taken (165F or higher) prior to placing on <br />FA0020830 C00053579 SC004 03/24/2021 <br />EHD 16-23 Rev 01/07/2021 Page 1 of 2 Complaint Inspection Report <br />1868 E. Hazelton Avenue I Stockton, California 95205 I 1 209 468-3420 I F 209 464-0138 I www.sjgov.org/ehd