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J <br /> Environmental Health Department <br /> A N0 A 0 U I N <br /> t� : -�'o-- —C:0 U N T <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:CHI POTLE MEXICAN GRILL#3535 Date: 05/22/2024 <br /> Address: 16542 GOLDEN VALLEY PKWY, LATHROP 95330 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL#3535 Telephone: ()- <br /> Program Element: 1625- RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: Routine Reinspection on or after: <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 <br /> closure of the food facilitv. <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:The quat sanitizer test strips are not reading consistently. Obtain new quat sanitizer test strips by 1 week. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities.Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method.(114067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Carmen Martinez Expiration Date04/30/2027 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 121 °F <br /> Quaternary Ammonia(QA):400 ppm Hand Sink Temp: 100 °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken--hot hold--174°Fahrenheit brown rice--hot hold--136°Fahrenheit <br /> chicken cooked 172°Fahrenheit shredded cheese--Digital--36°Fahrenheit <br /> corn salsa -Digital--35°Fahrenheit beans-pinto--Digital--165°Fahrenheit <br /> barbacoa -Digital--202°Fahrenheit sofritas--Digital--184°Fahrenheit <br /> white rice Digital--169°Fahrenheit 1 door GlasTender--36°Fahrenheit <br /> 1 door make table Digital--35°Fahrenheit hot hold cabinet--Digital--145°Fahrenheit <br /> restroom hand sinks--103°Fahrenheit 1 door Hoshizaki--glass front/bevs--31°Fahrenheit <br /> white rice--main line--174°Fahrenheit black beans--main line--180°Fahrenheit <br /> chicken--main line--170°Fahrenheit steak--main line--178°Fahrenheit <br /> carnitas main line 175°Fahrenheit salsa -main line 41°Fahrenheit <br /> sour cream--main line--36°Fahrenheit 1 door Hoshizaki 41°Fahrenheit <br /> 2 door Hoshizaki--33°Fahrenheit walk-in cooler--40°Fahrenheit <br /> NOTES <br /> wiping cloth buckets 200ppm Quat/Q&Cl test strips are available <br /> No siganture obtained <br /> PRO546431 05/22/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />