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Environmental Health Department <br />Telephone: () - Owner/Operator: CHIPOTLE MEXICAN GRILL #4881 <br />Inspection Type: Routine <br />Address: 743 CAROLYN WESTON BLVD, STOCKTON 95206 <br />Date: 02/09/2026Name of Facility:CHIPOTLE MEXICAN GRILL #4881 <br />Reinspection on or after: <br />Food Program Official Inspection Report <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <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 facility. <br />VIOLATIONS AND CORRECTIVE ACTIONS <br /> #41 Plumbing Maintained; Approved Back Flow Device <br />OBSERVATIONS: The faucet at the 3-comp sink is leaking. Repair faucet at the 3-comp sink by 2 weeks. <br />Facility is aware and a service channel (work order) has been submitted. <br />CALCODE DESCRIPTION: The potable water supply shall be protected with a backflow or back siphonage protection device, as <br />required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local <br />plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good <br />repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other <br />purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269) <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />400 100 <br />125100 <br />6/3/2029Michael Flores <br />1 door Hoshizaki -- middle island -- 40º Fahrenheit 2 door FWE hot hold cabinet -- 160º Fahrenheit <br />1 comp food prep sink -- 122º Fahrenheit rice -- front line -- 177º Fahrenheit <br />pinto beans -- front line -- 179º Fahrenheit shredded cheese -- front line -- 34º Fahrenheit <br />corn salsa -- front line -- 31º Fahrenheit chicken -- front line -- 168º Fahrenheit <br />steak -- front line -- 168º Fahrenheit walk-in cooler -- 40º Fahrenheit <br />restroom hand sinks -- 100º Fahrenheit brown rice -- digital -- 180º Fahrenheit <br />black beans -- digital -- 181º Fahrenheit pastor -- digital -- 173º Fahrenheit <br />queso -- digital -- 175º Fahrenheit guacamole -- digital -- 40º Fahrenheit <br />salsa -- digital -- 31º Fahrenheit 2 door Bev Air -- digital -- 38º Fahrenheit <br />1 door Hoshizaki -- beverages -- 40º Fahrenheit 1 door Hoshizaki -- digital -- 40º Fahrenheit <br />1 door Hoshizaki -- 38º Fahrenheit 2 drawer -- digital -- 40º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR2500854 02/09/2026 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD