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S A I D J O M Q V I N Environmental Health Department <br /> COU N7Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BURGESS BAKING CO&BISTRO, 120 W MAIN ST, RIPON 95366 <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Jimmie Burgess Expiration Date:April 08,2019 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sink--kitchen--108.00°F 3 comp--kitchen--120.00°F <br /> hand sink--womens rr--108.00°F 1 dr True Coke--38.00°F <br /> hand sink--front--103.00°F hand sink--mens rr--108.00°F <br /> 3 dr Advantco--40.00°F M3 prep--41.00°F <br /> walk in--46.00°F 2 comp prep sink--120.00°F <br /> NOTES <br /> Quat and test strips available. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection <br /> niis�required,fees will be assessed at the current hourly rate. <br /> 4 'fi/�"U <br /> Received by: Name and Title: Jimmie Burgess, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0007445 PR0516586 SCO01 09/04/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 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.sjcehd.com <br />