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Environmental Health Department
<br />Time In:
<br /> 2:40 pm
<br /> 1:20 pm
<br />Time Out:
<br />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: 03/07/2018Name of Facility: NOODLE #9
<br />Reinspection on or after: 03/21/2018
<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 MAJOR
<br />OBSERVATIONS: Pot with curry was out at room temperature (103 F). maintain potentially hazardous foods at 41 F ot
<br />lower/135 F or higher at all times.
<br />The 2 door prep cooler (with noodles and eggs) is not cold enough. It shall be adjusted 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 /> #13 Food Contamination and Adulteration
<br />OBSERVATIONS: Saw meat drippings on top of bag covering shrimp inside the 2 door freezer. Store seafood and meats in
<br />coolers and freezers in the following order: Sea food on top, next pork meat, next beef, and on bottom chicken. Do not use
<br />grocery bags or garbage bags for lids for any food. Cover with plastic wrap, aluminum foil, or disposable/reusable lids.
<br />CALCODE DESCRIPTION: Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it
<br />impure or injurious to health. No food containing artificial trans-fat, including oil, shortening, or margarine containing trans-fat may be
<br />stored, distributed, or served by, or used in the preparation of any food within a food facility (113967, 113976, 113980, 113988, 113990,
<br />114035, 114254(c), 114254.3, 114377)
<br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization
<br />OBSERVATIONS: Saw wet towels in kitchen. Lack of sanitizing buckets. Before cook starts food preparation set up buckets
<br />(one for surfaces with cooked food and another for surfaces with raw meats). Chlorine level shall be 100 ppm or higher.
<br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097,
<br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
<br /> #23 Rodents, Insects or Animals Inside Facility
<br />OBSERVATIONS: Saw dead roaches on floors under 3 comp sink. Detail clean floors as to remove all dead bodies.
<br />Continue pest control. Facility shall be pest free.
<br />CALCODE DESCRIPTION: Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4,
<br />114259.5)
<br />Page 1 of 4EHD 16-23 Rev. 06/30/15 Food Program OIR
<br />FA0001535 PR0162342 SC001 03/07/2018
<br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com
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