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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNT Y-- <br /> c/ `p Greol:rless grows her,. Time In: 130 pm <br /> Time Out: 2:35 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL#3506 Date: 06/23/2020 <br /> Address: 2601 REYNOLDS RANCH PKWY, LODI 95240 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: (614)318-2482 <br /> Program Element: 1625-RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <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 /> #44 Premises: Clean/Litter Free;Vermin-Proof <br /> OBSERVATIONS:Food debris/spillage observed on floor of back wall and drive through area, clean these areas in a week <br /> and maintain facility clean and free of litter and rubbish. <br /> CALCODE DESCRIPTION:The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br /> shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br /> kept vermin proof. (114067 6), 114123, 114143(a)&(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br /> 114259.3, 114279, 114281, 114282) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Khoi Nguyen Expiration Date: February 11,2024 <br /> Warewash Chlorine(Cl): 100 ppm Heat: -F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 0°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Tomato Sauce--1st Line--41.00°F Hand Sink--Restroom#1 --100.00°F <br /> Guacamole--1st Line--41.00°F 3-Compartment Sink--Dish Wash Area--120.00°F <br /> 1-Door Hoshizki Cooler--Below Counter--41.00°F Beef--2nd Line--135.00°F <br /> Hand Sink Restroom#2--100.00°F Hand Sink--Next to Grill--100.00°F <br /> Hand Sink Dish Wash Area--100.00°F Beans--1 st Line--136.00°F <br /> Walk-in--41.00°F 2-Door Hoshizaki Cooler--Kitchen- 41.00°F <br /> Beef--1st Line--135.00°F 1-Door Hoshizaki Cooler--Kitchen--41.00°F <br /> Chicken--2nd Line--135.00°F Hand Sink--Kitchen--100.00°F <br /> NOTES <br /> Routine inspection conducted this date,the followings were noted: <br /> Sanitizer buckets are set up with 200 PPM of Quaternary Ammonium. <br /> Quaternary Ammonium test strips are available on site. <br /> Inspection report was discussed with Khoi Nguyen, General Manager. <br /> Maintain a copy of this inspection report on site. <br /> Inspection report will be e-mailed to facility. <br /> FA0025617 PR0545026 SCO01 06/23/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />