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SAN-JOAQUIN Environmental Health Department <br /> COUNTY <br /> —"` •- Time In: 1:40 pm <br /> •'C1FaR�;` Greotness grows here. <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: CHIPOTLE MEXICAN GRILL Date: 08/05/2021 <br /> Address: 4940 PACIFIC AVE, STOCKTON 95207 <br /> Owner/Operator: CHIPOTLE MEXICAN GRILL INC Telephone: (614)318-2482 <br /> Program Element: 1626-RESTAURANT/BAR 101 +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 /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Hard to reach floor corners and under ice machine has residue. Detail clean weekly or more often if <br /> 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Blanca Phorn Expiration Date: March 07,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 120°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> beans main line--137.00°F chicken--main line--142.00°F <br /> walk in -back--40.00°F 1 door warmer--cooks line--157.00°F <br /> black beans--to go prep--157.00°F rice--main line--144.00°F <br /> chicken--to go prep--150.00°F CO2--back room--300.001 L <br /> left hand warmer--cooks line--161.00°F 2 door prep--main line--40.00°F <br /> right hand warmer--cooks line--163.00°F pico--to go prep--41.00°F <br /> beef--main line--174.00°F hoshizaki--with beverages--45.00°F <br /> cheese--to go prep--41.00°F <br /> NOTES <br /> No comment entered. <br /> FA0015328 PR0522508 SCO01 08/05/2021 <br /> EHD 16-23 Rev.09/16/2020 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.sjgov.org/EHD <br />