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Environmental Health Department <br />Time In: <br />11:25 am <br />10:44 am <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: 08/23/2023Name 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 /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: The soap dispenser at the back of the house hand sink (by the 3-comp sink) is not dispensing soap (it <br />may need batteries). Repair this dispenser to proper function today. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <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 /> 100 123 <br /> 100 <br />Carmen Martinez April 30, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />barbacoa @ mobile make line -- 153.00º F 1 door Hoshizaki -- 41.00º F <br />1 door FWE hot hold cabinet @ mobile make line -- 139.00º F brown rice -- 166.00º F <br />guacamole -- 40.00º F 1 door Hoshizaki @ flat top -- 41.00º F <br />1 door @ mobile make line -- 34.00º F pinto beans @ mobile make line -- 175.00º F <br />carnitas -- 184.00º F salsa -- 37.00º F <br />1 door Hoshizaki (beverages) -- 41.00º F shredded cheese @ mobile make line -- 40.00º F <br />1 door @ mobile make line oven -- 41.00º F 2 door Hoshizaki -- 39.00º F <br />restroom hand sinks -- 100.00º F walk-in cooler -- 41.00º F <br />rice @ mobile make line -- 167.00º F 2 door FWE hot hold cabinet -- 145.00º F <br />black beans -- 174.00º F chicken -- 157.00º F <br />sofritas @ mobile make line -- 154.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 200-400 ppm Quat / Quat & Cl sanitizer test strips are available <br />No signature obtained <br />Report typed in the office 2:27p-2:36p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0026313 PR0546431 SC001 08/23/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD