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Environmental Health Department <br />Time In: <br /> 2:10 pm <br /> 1:25 pm <br />Time Out: <br />Program Element: 1626 - RESTAURANT/BAR 101 + SEATS <br />Telephone: (614) 318-2482 Owner/Operator: CHIPOTLE MEXICAN GRILL INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 4940 PACIFIC AVE, STOCKTON 95207 <br />Date: 08/08/2022Name of Facility: CHIPOTLE MEXICAN GRILL <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 /> #21 Hot and Cold Potable Water Not Available <br />OBSERVATIONS: The observed water temperature was 113 F for the 3-compartment sink and 115 for the mop sink. <br />Increase the hot water heater to maintain 120 F minimum. Correct today. <br />CALCODE DESCRIPTION: An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. <br />(113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #30 Food Storage/Display Properly Labeled <br />OBSERVATIONS: Two large rolling bins of rice were observed by the three compartment sink without labels. Label all food <br />items today. <br />CALCODE DESCRIPTION: Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br />above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b)) <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 /> 200 <br /> 113 <br /> 122 <br />Blanca Phorn February 11, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Shredded beef -- To go prep line -- 163.00º F Cheese -- To go prep line -- 40.00º F <br />Steak -- Main prep line -- 150.00º F Carbon dioxide -- 300.00º L <br />Hand sink -- Warewashing area -- 104.00º F Salsa -- To go prep line -- 40.00º F <br />One door reach-in warmer -- 136.00º F Walk-in cooler -- 40.00º F <br />Hand sink -- Women's restroom-left side -- 105.00º F Rice hot box -- 135.00º F <br />Salsa -- Main prep line -- 40.00º F Hand sink -- Women's restroom-right side -- 101.00º F <br />Brown rice -- To go prep line -- 135.00º F Beans -- Main prep line -- 170.00º F <br />White rice -- Main prep line -- 139.00º F Chicken -- Main prep line -- 137.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0015328 PR0522508 SC001 08/08/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD