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Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 910-9801 Owner/Operator: TRUONG, ANNIE <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 1439 N EL DORADO ST, STOCKTON 95202 <br />Date: 03/20/2017Name of Facility: NOODLE #9 <br />Food Program Official Inspection Report <br /> 2:40 pm <br /> 1:10 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: Food manager certificate is not available (owner failed test). Provide a copy to <br />mflohrschutz@sjcehd.com by 60 days to avoid a chargeable re-inspection. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Saw employee wash gloved hands at prep sink and a large garbage can was placed in front of sink. <br />Discontinue practice. Do not re-use gloves, wash hands only at hand sink, and place garbage can at another location. <br />NOTE: Violations were corrected <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: Large pot with broth was not hot enough at 117 F. Maintain potentially hazardous foods at 135 F or <br />higher at all times. <br />NOTE: Violation was corrected. Broth now at 198 F. <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 />Page 1 of 3EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001535 PR0162342 SC001 03/20/2017