Laserfiche WebLink
S b N JOAQUIN =nvirc <br /> COU "AT Y <br /> Food Program Official Inspection Report <br /> Facility Name and Address: BURGESS BAKING CO&BISTRO, 120 W MAIN ST, RIPON 95366 <br /> #34 Warewashing Facilites Maintained <br /> OBSERVATIONS:Test strips had fallen into water and became damaged. Obtain new test strips within 2 days. <br /> CALCODE DESCRIPTION:Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and <br /> materials shall be provided to measure the applicable sanitization method. (I 14067(f,g), 114099, 114099.3, 114099.5, 114101(a), <br /> 114101.1, 114101.2, 114103, 114107, 114125) <br /> #38 Approved I Sufficient Ventilation and Lighting <br /> OBSERVATIONS:The vent filters have build up. Clean within 2 weeks. <br /> The double deep fryers are being used. They are not completely under the exhaust hood. Owner stated that she will need to <br /> get a smaller grill to accommodate the fryer under the hood.All cooking shall be performed under the exhaust hood. <br /> REPEAT VIOLATION <br /> CALCODE DESCRIPTION:Exhaust hoods shall be provided to remove toxic gases,heat,grease, vapors and smoke and be approved by <br /> the local building department. Canopy-type hoods shall extend 6"beyond all cooking equipment.All areas shall have sufficient ventilation <br /> to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window,an air shaft,or a <br /> light-switch activated exhaust fan,consistent with local building codes. (114149, 114149.1)Adequate lighting shall be provided in all areas <br /> to facilitate cleaning and inspection.Light fixtures in areas where open food is stored,served,prepared,and where utensils are washed <br /> shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: needed Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> hand sinks--rr--100.00°F 2 dr True--40.00°F <br /> 2 dr Turbo Air prep cooler--35.00°F hand sinks--100.00°F <br /> 2 comp sink--120.00°F walk in--41.00°F <br /> chicken pot pie soup--warmer--120.00°F 3 dr Avantco--35.00°F <br /> cake display--33.00°F 1 dr True--front--41.00°F <br /> NOTES <br /> Bleach and quat are 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 is required,fees will be assessed at the current hourly rate. <br /> C�V" Q qu <br /> Received by: Name and Title: Jimmie Burgess, owner <br /> EH Specialist: SCOTT SANGALANG Phone: (209)468-3452 <br /> FA0007445 PR0516586 SCO01 10/18/2019 <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 />