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Environmental Health Department <br />Time In: <br />11:21 am <br />10:43 am <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (614) 318-2482 Owner/Operator: CHIPOTLE MEXICAN GRILL INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2512 NAGLEE RD, TRACY 95304 <br />Date: 07/20/2023Name of Facility: CHIPOTLE MEXICAN GRILL #2865 <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 />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 /> 100 <br /> 200 <br /> 120 <br /> 100 <br />Cynthia Trammell November 11, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />brown rice @ front line -- 164.00º F 3 door Hoshozaki -- 40.00º F <br />restroom hand sinks (x2) -- 100.00º F chicken @ front line -- 172.00º F <br />fresh tomato salsa @ digital -- 34.00º F fresh tomoato salsa @ front line -- 41.00º F <br />walk-in cooler -- 39.00º F 1 comp food prep sink -- 122.00º F <br />1 door (under counter by grill) -- 41.00º F 1 door Hoshizaki -- 34.00º F <br />sofritas @ front line -- 204.00º F 1 door reach-in @ digital -- 34.00º F <br />corn salsa @ digital -- 28.00º F carnitas @ digital -- 163.00º F <br />shredded cheese @ digital -- 35.00º F pastor -- 135.00º F -- cooked & sauce just added / put back in <br />warmer 144F <br />cilantro lime rice @ digital -- 135.00º F barbacoa @ front line -- 189.00º F <br />pinto beans @ digital -- 141.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 200ppm Quat / both Quat & Cl sanitizer test strips are available <br />NOTE: steak is cooked to medium / facility uses time as a temperature control for the steak (time sticker present) <br />No signature obtained <br />Report typed in the office 3:13p-3:23p <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) 616-3025 <br />discussed w/ Heather Sparks, <br />KADEANNE LINHARES <br />Page 1 of 1EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023789 PR0541494 SC001 07/20/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD