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Environmental Health Department <br />Time In: <br /> 2:05 pm <br /> 1:21 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: Owner/Operator: CHIPOTLE MEXICAN GRILL INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 16542 GOLDEN VALLEY PKWY, LATHROP 95330 <br />Date: 07/05/2022Name of Facility: CHIPOTLE MEXICAN GRILL #3535 <br />Food Program Official Inspection Report <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: The hand sink at the ware wash area lacks hot water (70F). Provide hot water to this sink at 100F <br />(minimum). Correct ASAP. <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 />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 50 <br /> 400 <br /> 127 <br /> 100 <br />Oceana Nolen March 11, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />pollo asado at mobile -- 166.00º F sour cream -- 39.00º F <br />walk-in cooler -- 39.00º F 1 door reach-in(at prep table) -- 41.00º F <br />restroom hank sinks -- 100.00º F salsa - front line -- 37.00º F <br />guacamole at mobile -- 37.00º F 1 door Hoshizaki -- 40.00º F <br />barbacoa - front line -- 175.00º F 1 door Hoshizaki - beverages -- 33.00º F <br />pollo asado -- 144.00º F chicken - front line -- 151.00º F <br />steak at hot hold - mobile -- 157.00º F brown rice - front line -- 180.00º F <br />2 door FWE hot hold -- 137.00º F carnitas at hot hold - mobile -- 196.00º F <br />2 door Hoshizaki -- 40.00º F 1 door reach-in at mobile (at table) -- 40.00º F <br />1 door FWE hot hold - mobile -- 143.00º F rice at hot hold - mobile -- 166.00º F <br />shredded cheese - front line -- 36.00º F 1 door reach-in at drive thru -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 200-400 ppm Quat / Quat test strips are available <br />facility has bulk CO2: properly secured <br />No signature obtained <br />Report typed up at the office 3:17-3:29p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0026313 PR0546431 SC001 07/05/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD