NOODLES & COMPANY, 1667 K ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 15, 2014 | Routine | 3 | 1 | Details / Comments |
|
Apr 08, 2013 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2013 | Preoperational | 0 | 0 | Details / Comments |
Apr 15, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Policy issued. (Corrected On Site) - Food separated and protected
Raw shrimp stored on same on same level prepared food in reach-in refrigerator on main cook line. Raw chicken stored above dumplings in refrigerator drawers. Items moved. (Corrected On Site) - Toxic substances properly identified, stored, used
Chemicals not used for washing and sanitizing in a three-compartment sink (stainless steel polish, wax, hand soap) are stored above the three-compartment sink. Chemicals moved. (Corrected On Site)
Last pest service 4/14/14.
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Tomato Soup (Soup Warmer) (Hot Holding) | 144.0F |
| Curry Sauce (Soup Warmer) (Hot Holding) | 183.0F |
| Pasta (Refrigerator - counter top) (Cooling) | 68.0F |
| Pasta (Refrigerator - counter top) (Cooling) | 57.0F |
| Chicken grilled (Countertop) (Preparation) | 65.0F |
| Tomatoes chopped (Refrigerator - counter top) (Preparation) | 58.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 180.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 171.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 179.0F |
| Noodles (Refrigerator - counter top) (Cooling) | 51.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Pesto Sauce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Marinara Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 147.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 191.0F |
| Pasta (Walk-in Refrigerator) (Cooling) | 43.0F |
| Shrimp cooked (Walk-in Refrigerator) (Cooling) | 50.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Chicken raw (Walk-in Refrigerator) (Thawing) | 23.0F |
| (Walk-in Refrigerator) | 33.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 34.0F |
Apr 08, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| Noodles | 51.0F |
| Cheese | 41.0F |
| Beef | 47.0F |
| Chicken | 41.0F |
| Tomatoes sliced | 39.0F |
| Chicken Soup | 162.0F |
| Eggs scrambled | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| Peppers | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
Feb 06, 2013 (Preoperational)
Comments:The DC CFM is Fredy Santos: FS50105 will expire 3/28/2014.
NO OBJECTION TO ISSUANCE OF NEW RESTAURANT LICENSE.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
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