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SA NUJ OAHU I N Environmental Health Department <br /> ■ COUNTY <br /> ^ r1 `p' Greotrless grows here, Timeln: 1-00pm <br /> Time Out: 1:50 om <br /> Food Program Official Inspection Report <br /> Name of Facility: NOODLE#9 Date: 05/27/2020 <br /> Address: 1439 N EL DORADO ST, STOCKTON 95202 <br /> Owner/Operator: TRUONG,ANNIE Telephone: (209)910-9801 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 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 /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 3 door prep cooler at cooks line is not cold enough at 45 F.Adjust to 41 F or lower. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> #22 Disposal of Sewage/Wastewater <br /> OBSERVATIONS:Mop sink is full of dirty rags. Do not store dirty rags in sink. Store in laundry bag or basket. Sink shall be <br /> fully accessible for the disposal of dirty water. <br /> CALCODE DESCRIPTION:All liquid waste must drain to an approved fully functioning sewage disposal system. (114197) <br /> #33 Nonfood Contact Surfaces Clean <br /> OBSERVATIONS:There is absorbent material on bottom shelve of 2 door freezer in kitchen (close to dishwasher). Remove <br /> since absorbent materials are not allowed as lining. <br /> Light switches have caked on residue.All shall be cleaned on a routine basis. <br /> CALCODE DESCRIPTION:All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c)) <br /> #36 Equipment/Utensils/Linens: Proper Storage/Use <br /> OBSERVATIONS:Storing cleavers between table and back of 3 door prep cooler. Remove since this is a non cleanable <br /> area. Store on table top or clean conatiner. <br /> CALCODE DESCRIPTION:All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from <br /> food and food-contact surfaces. (114185.3- 114185.4) Utensils and equipment shall be handled and stored so as to be protected from <br /> contamination. (114074-114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) <br /> FA0001535 PRO162342 SCO01 05/27/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />