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Environmental Health Department <br />Time In: <br />11:45 am <br />11:10 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (209) 910-9801 Owner/Operator: TRUONG, ANNIE <br />Inspection Type: INSPECTION/REINSPECTION 1 hr minimum <br />Address: 1439 N EL DORADO ST, STOCKTON 95202 <br />Date: 03/21/2018Name of Facility: NOODLE #9 <br />Food Program Official Inspection Report <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 2 door prep cooler is not cold enough at 43 F. It shall be 41 F or lower a all times. <br />Ok to use for whole eggs (on shell) and produce. <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 /> #36 Equipment/Utensils/Linens: Proper Storage / Use <br />OBSERVATIONS: Saw cloth bag for tea on top of mop faucet. Do not store any food related item in mop sink area. <br />Corrected <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 /> #38 Approved / Sufficient Ventilation and Lighting <br />OBSERVATIONS: Couple of hood filters broke when they were cleaned. They shall be replaced within 2 weeks. <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 /> #39 Thermometers Provided/Accurate/Easily Visible <br />OBSERVATIONS: Probe thermometer is not available. Provide by 03/22/18 <br />CALCODE DESCRIPTION: An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be <br />available to the food handler. A thermometer +/- 2 #F shall be provided for each hot and cold holding unit of potentially hazardous foods <br />and high temperature warewashing machines. (114157, 114159) <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001535 PR0162342 SC333 03/21/2018 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com