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Environmental Health Department <br />Facility Name and Address: Chipotle Mexican Grill #1134, 1442 Hulsey Way, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the fryer and prep sink in the cooking area, underneath the <br />back ice maker, underneath walk in cooler storage shelves, have food debris and grease. Clean floor today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <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 /> 0 <br /> 400 <br /> 125 <br /> 108 <br />Angel Vargas March 05, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Guacamole -- Back cold hold unit -- 39.00º F Hand sink -- Cooking area/ front service line -- 107.00º F <br />Prep sink -- Back -- 120.00º F 1 D reach in cooler unit/ under prep table -- Back cold hold -- <br />40.00º F <br />2 D warmer -- Cooking area -- 163.00º F 1 D cooler -- Cooking area -- 41.00º F <br />CO2 tank -- 137.00º L Hand sink -- Rest room -- 101.00º F <br />Mop sink -- 123.00º F Cooked beans -- Back Hot hold -- 142.00º F <br />Green salsa -- Back cold hold -- 41.00º F Walk in cooler -- 41.00º F <br />Cooked rice -- Back hot hold -- 146.00º F 2 D Continental reach in cooler/ under prep table -- Front service <br />line -- 40.00º F <br />cooked meat -- Back Hot hold -- 148.00º F Salsa -- Back cold hold -- 41.00º F <br />Shredded cheese -- Back cold hold -- 41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />QUAT test strips are available. <br />All potentially hazardous food on the back and front line hot holds is at 135F and above, and food on the front and back cold <br />hold is at 41F and below. <br />All food handler cards are valid and on site. <br />Last inspection report is available on site. <br />Re inspection is required in 2 weeks. <br />Provide evidence of violations correction to EHD to avoid billable re inspection. <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: <br />EH Specialist:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0018861 PR0527825 SC001 08/15/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD