OODLES OF NOODLES, 765 Neil Ave, Columbus, OH 43215 - Restaurant inspection findings and violations



Business Info

Restaurant: OODLES OF NOODLES
Address: 765 Neil Ave, Columbus, OH 43215
Total inspections: 14
Last inspection: Oct 31, 2012
Score
(the higher the better)

81

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Food is contacting an unclean surface.
  • Food-contact surfaces were dirty.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
Standard Inspection May 21, 2010 89
No violation noted during this evaluation. Critical Control Point May 21, 2010 100
  • Food-contact surfaces were dirty.
  • The light intensity was not at least 50 foot candles (540 lux) on a surface where a food employee is working with food, utensils or equipment where employee safety is a factor.
Standard Inspection Dec 28, 2010 94
No violation noted during this evaluation. Critical Control Point Dec 28, 2010 100
  • Equipment and/or components were not maintained in good working order.
  • Food is stored unwrapped or in uncovered containers.
  • Food-contact surfaces were dirty.
  • Material characteristics of utensils and or food contact surfaces do not meet standards.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Aug 15, 2011 87
No violation noted during this evaluation. Critical Control Point Aug 15, 2011 100
No violation noted during this evaluation. Followup Inspection Aug 24, 2011 100
  • Equipment and/or components were not maintained in good working order.
  • Food-contact surfaces were dirty.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Oct 31, 2011 93
No violation noted during this evaluation. Critical Control Point Oct 31, 2011 100
  • A food temperature measuring device was not cleaned before storing and/or using.
  • Food is not protected from cross-contamination.
  • Food on display was not protected from contamination by consumers.
  • Food-contact surfaces were dirty.
  • Handwashing sink does not provide water at a minimum temperature of 100°F (38°C) through a mixing valve or combination faucet.
  • In-use utensils are improperly stored.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Outer openings of a food facility were not protected against the entry of insects and rodents.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The floors, floor coverings, walls, wall coverings, and ceilings were not designed, constructed, and installed so they are smooth and easily cleanable.
  • The operator is not properly using time as a public health control.
  • The physical facilities are not cleaned as often as necessary.
  • Working containers of food are not properly labeled.
Standard Inspection Apr 24, 2012 67
No violation noted during this evaluation. Critical Control Point Apr 24, 2012 100
No violation noted during this evaluation. Followup Inspection May 14, 2012 100
  • Clean equipment and utensils were not properly stored.
  • Food employee(s) did not wash hands in situations that specifically require them to do so.
  • Food is not protected from cross-contamination.
  • Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials.
  • Non-food contact surfaces are dirty.
  • Raw fruit and or vegetables are being cut, combined with other ingredients or cooked before being properly washed.
  • Single-service articles and single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-contact and lip-contact surfaces is prevented.
  • The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
  • The physical facilities are not cleaned as often as necessary.
  • There is not adequate equipment for cooling, heating or holding food.
  • Working containers of food are not properly labeled.
Standard Inspection Oct 31, 2012 81
No violation noted during this evaluation. Critical Control Point Oct 31, 2012 100

Violation descriptions and comments

May 21, 2010

Talked to Lucy
Updated Green Food Safety Placard

May 21, 2010

IV EMPLOYEES AND MANAGER OWNER HAVE ATTENDED PIC AND OR SERVSAFE. TALKED
WITH LUCY, CHEN, AND TIA
IX OBSERVED RAW EGGS ON BOTTOM SHELF IN COOLER, NO READY TO EAT OVER
VII OBSERVED NOODLES BEING COOLED. THEN PLACED IN COOLER TO COOL REMAINDER OF THE WAY TO 41

Dec 28, 2010

Talked to Tia and Chong observed thermometers being used when asked if they knew how to use
Took temps of ran and cooked foods Cooler temps 36, 36
Updated Green Food Safety Placard

Dec 28, 2010

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Aug 15, 2011

TALKED TO LUCY, CHEN AND TIA
UPDATED GREEN FOOD SAFETY SIGN
COOLER/FREEZER TEMPS 36/37 -14 GOOD
200PPM CHLORINE IN SINK

Aug 15, 2011

TALKED TO TAI AND LUCY
FOODS FROM APPROVED SOURCE
DATEMARKING ON FOODS FOR USED BY DATES
KEEP UP CLEANING THROUGH KITCHEN CHANGE LADLES, TONGS, SCOOPS AS OFTEN AS NECESSARY
DAILY AND EVERY SHIFT ARE SOME GOOD TIMES TO CHANGE CAHANGE THE PAN FOODS ARE STORAGED IN FOR MEAL PREP DAILY

Aug 24, 2011

TALKED TO CHI
CORRECTIONS COMPLETED FROM LAST INSPECTION OK

Oct 31, 2011

TALKED TO TIA AND LUCY
UPDATED GREEN FOOD SAFETY SIGN

Oct 31, 2011

OBSERVED COOLER TEMPS 41 OR BELOW
AS REMINDER MAKE SURE HOOD DOES NOT KEEP EXCESSIVE ACCUMULATION OF GREASY BUILD-UP
RAW FROM READY TO EAT WERE SEPARATED IN COOLER

Apr 24, 2012

PIC - Lucy
email - lucylin4@SBCGlobal.net
-Critical violations shall be corrected by the next inspectoin or this facility will be referred to supervision for enforcement action.

Apr 24, 2012

VII – Time as a public health control (-)
Observed cooked chicken held out at room temperature without being labeled with a 4-hour discard time. Cooked chicken held at room temperature shall be labeled with a 4-hour discard time so that unsafe foods are not sold or consumed. The unlabeled container of chicken held using time control was discarded during the inspection. CDC Risk Factor 4 –Unsafe Source
XI – Protection from contamination (-)
The operator is using the same utensils between raw and cooked raw animal products. Separate utensils shall be used between raw animal products and cooked foods to prevent cross-contamination. During the inspection separate utensils were provided between raw and cooked animal products. CDC Risk Factor 4 – Unsafe Source

May 14, 2012

PIC - Lucy
All violations listed on the previous inspection report have been corrected. Thank You!

Oct 31, 2012

PIC - Lucy
- The green "INSPECTED" sign was updated.
- The inspection report was discussed with the person-in-charge.
- Critical violations shall be corrected by the follow-up inspection or this facility will be referred to supervision for enforcement action.

Oct 31, 2012

Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
III. Hand washing, Prevention of Contamination from Hands (-) Observed food employees that did not wash their hands before putting gloves on or before handling food that would be cooked. Food employees shall wash their hands before handling food and before putting on single-use gloves to prevent food contamination. Handwashing was discussed with the operator during the inspection. CDC Risk Factor 4 – Poor Personal Hygiene
XI. Protection from contamination (-) Observed raw meats stored above cooked foods in the prep cooler. Raw animal products shall be stored below cooked foods to prevent cross-contamination. If the raw meats were to drip they could contaminate the cooked foods below them. The operator was advised to reorganize her prep cooler so that cross-contamination is prevented. CDC Risk Factor 4 – Unsafe Source
I. Employee Health (+) Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness (+) Food employees eat, and drink only in designated areas. Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
IV. Person in Charge/Demonstration of Knowledge (+) Manager is certified in food safety. Manager has demonstrated knowledge through

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