NOODLES, 1410 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 19, 2010 | Routine | 7 | 13 | Details / Comments |
|
Jul 15, 2010 | Routine | 0 | 3 | Details / Comments |
Aug 19, 2010 (Routine)
Violations:
- Management awareness; policy present
Employee health forms for foodborne illness were provided but they have not been filled out by staff. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Glasses (drinks) without lids were on the counter in the kitchen. (Corrected On Site) - Hands clean and properly washed
No handwashing was observed druing any of the cooking and cleaning activities. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
One of the cooks picked up greenleaf lettuce and garnish with her bare hands and placed them in a container of hot noodle salad with tofu. She was handling all the raw vegetables (garnishes) with her bare hands and none of the items were subsequently cooked. All cooks are now wearing gloves. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sign at the bar handsink. (Corrected On Site) - Food separated and protected
Uncovered vegetables and tofu throughout the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The compressor fan guards in the walk-in refrigeration units are covered with dust. (Corrected On Site) - Proper cold holding temperatures
Raw chicken held at improper temperatures in the walk-in refrigerator. The person in charge placed the chicken in the freezer. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The walk-in refrigerator temperature is out of compliance. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A cloth/rage is covering the spring rolls filling in the walk-in refrigerator. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloths at the bar are resting on the counter and in detergent. Wiping cloths in the kitchen are resting on the stove and cutting boards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The knives and forks at the customer tables are unwrapped (uncovered). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves in the walk-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips available to measure the concentration of chlorine sanitizing solution. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease accumulation under the ventilation hood and the side of the stove. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Purses are on a shelf in the kitchen. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Grease stained walls around the stove under the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
LIGHT INTENSITY: Stove/Wok 196 = lux; Cutting boards = 239 lux & 125 lux; Walk-in Refrigerator = 126 lux; Handsink = 130 lux; Storage Room = 32 lux; 3-compartment sink = 74 lux & 113 lux; Dishwasher = 68 lux; Toilet rooms = 32 lux (men) & 49 lux (women)
Thermocouple iin ince & water: 32.6 degrees Fahrenheit
NuTech pest control service dates: 5/27/2010, 4/28/2010, 3/27/2010, and 1/21/2010
If you have have any questions, please contact Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-535-2186.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 114.2F |
| Hot Water (3-compartment sink) | 114.3F |
| Hot Water (Handwashing Sink - toilet/male) | 113.2F |
| Hot Water (Handwashing Sink - toilet/female) | 113.9F |
| Hot Water (Handwashing Sink - kitchen) | 113.5F |
| Hot Water (Handwashing Sink - kitchen) | 0.0F |
| Noodles (Refrigerator - walk-in) (Cold Holding) | 78.6F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 44.8F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 50.6F |
| Noodles (Refrigerator - walk-in) (Cold Holding) | 170.4F |
| (Freezer - walk-in) | 21.0F |
| Squid (Refrigerator) (Cold Holding) | 41.8F |
| Pork (Refrigerator) (Cold Holding) | 43.0F |
| Shallots (Refrigerator) (Cold Holding) | 62.1F |
| Hot Water (3-compartment sink) | 123.9F |
| (Refrigerator - walk-in) | 55.1F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 54.7F |
| (Refrigerator - reach-in) | 43.0F |
| Onions raw (Refrigerator) (Cold Holding) | 50.8F |
| Lettuce Greenleaf (Refrigerator) (Cold Holding) | 48.7F |
| Chicken raw (Refrigerator) (Cold Holding) | 39.2F |
| Shrimp raw (Refrigerator) (Cold Holding) | 42.6F |
| Scallops (Refrigerator) (Cold Holding) | 40.3F |
| Stir Fried Noodles (Stove) (Cooking) | 174.2F |
| Hot Water (Warewashing Machine - wash cycle) | 120.0F |
| Hot Water (Warewashing Machine - rinse cycle) | 120.0F |
| Red Curry with Chicken (Stove) (Cooking) | 175.1F |
| Soy Noodles (Stove) (Cooking) | 170.4F |
Jul 15, 2010 (Routine)
Violations:
- Approved thawing methods used
Raw chicken being thawed at room temperature.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) (Corrected On Site) - Personal cleanliness
An employee was not wearing hair restraint while preparing food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Noodle Salad(chicken)=145 F:Chicken Stock=197 F:Vegetable Stock=152 F:Red Curry=198 F;Red curry=40 F.
CFPM-Sarobon Sopon #FS-43445 will expire 5/05/2013.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2183.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
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