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r I �,r Environmental Health Department <br /> SANJOAQUCUfT I� <br /> Greotne55 grows here Time In: 11.02 am <br /> Time Out: 12:08 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: ERNIE'S FOOD&SPIRITS Date: 11/03/2021 <br /> Address: 1351 N MAIN ST, MANTECA 95336 <br /> Owner/Operator: SCHMIEDT, ERNEST L Telephone: <br /> Program Element: 1625-RESTAURANT/BAR 51-100 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 /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Nathan Kutch Expiration Date:August 21,2023 <br /> Warewash Chlorine(Cl): ppm Heat: 160°F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 126°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Walk in cooler--41.00°F 4 D display cooler--Bar--41.00°F <br /> 2 D True reach in cooler--41.00°F Lt 2 D reach in cooler--Cook line--41.00°F <br /> Rt 2 D reach in cooler--Cook line--40.00°F 2 comp sink--Food prep area--125.00°F <br /> mop sink--153.00°F 4 drawers cooler/under griddle--Cook line--39.00°F <br /> 2 Drawer 2 D reach in cooler/under prep table--Cook line-- Hand sink--Bar--101.00°F <br /> 41.00°F <br /> 1 comp dump sink--Bar--125.00°F 1 comp sink--Food prep area--122.00°F <br /> 3 CO2 tanks--150.000 L Hand sink--Cooking area--121.00°F <br /> NOTES <br /> Chlorine and QUAT test strips and thermo labels are available. <br /> Facility is using QUAT tablets to set up sanitizer buckets. <br /> Buckets are set with QUAT 300 ppm at all back kitchen stations. <br /> Ernie's Food and Spirits are sharing Casino Real the high temp dish washer, 3 comp sink, Food prep area( 1 comp sink, 2 <br /> comp sink),walk in cooler and mop sink. <br /> All cold food items on the cold hold units at the cooking area, have temp at 41 F or below. <br /> Bar dish washer has chlorine 50 ppm. <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 /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0019523 PR0522520 SCO01 11/03/2021 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 1 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 />