NOODLE HOUSE receives B in Gwinnett County health inspection

1. 01

   Hot holding temperatures

   Item 6-1B ↗

   Observed rice hot holding in a rice cooker since the previous day below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed rice hot holding in a rice cooker since the previous day below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice discarded.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed seasoned beef broth sitting on a prep table that was not cooler to 41F or below from the previous evening. See temperature log. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Broth discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Observed seasoned beef broth sitting on a prep table that was not cooler to 41F or below from the previous evening. See temperature log. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Broth discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
3. 03

   Date marking and disposition

   Item 6-2 ↗

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION******Observed refrigerated Time/temperature for safety (TCS) foods (cooked bok choy, cooked squid, sprouts) prepared more than 24 hours prior in two prep coolers with no date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods date marked.

   Inspector’s full note +

   Code .04(6)(g)

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION******Observed refrigerated Time/temperature for safety (TCS) foods (cooked bok choy, cooked squid, sprouts) prepared more than 24 hours prior in two prep coolers with no date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods date marked.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a can of insect spray that was labeled "For Residential Use" stored on a shelf in the rear hallway. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: The can was removed from the facility.

   Inspector’s full note +

   Code .07(6)(d)

   Observed a can of insect spray that was labeled "For Residential Use" stored on a shelf in the rear hallway. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, shall be allowed in a food service establishment. (Pf) 2. The requirement in 1 above does not apply to packaged poisonous or toxic materials that are for retail sale. Corrective Actions: The can was removed from the facility.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed carrots in water in a red bucket labeled "Sanitizer" and "Do not use for food" in a prep cooler. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single service or single-use articles. (P) Corrective Actions: Carrots discarded.

   Inspector’s full note +

   Code .07(6)(f)

   Observed carrots in water in a red bucket labeled "Sanitizer" and "Do not use for food" in a prep cooler. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, equipment, utensils, linens, single service or single-use articles. (P) Corrective Actions: Carrots discarded.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   ****THIRD CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed multiple working containers of spices (Dasida, chicken flavor powder, pepper seasoning, salt) that were not labeled or that were labeled in Chinese only. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The food containers were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   ****THIRD CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed multiple working containers of spices (Dasida, chicken flavor powder, pepper seasoning, salt) that were not labeled or that were labeled in Chinese only. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The food containers were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.