Noodles

3 findings recorded on Jun 23, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed plastic containers holding washed and cooked produce without proper protection in make table low boy reach in cooler in kitchen. Observed multiple metal containers holding condiments, seasonings, spices without proper protection on speed cart at wok station in kitchen.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed plastic containers holding washed and cooked produce without proper protection in make table low boy reach in cooler in kitchen. Observed multiple metal containers holding condiments, seasonings, spices without proper protection on speed cart at wok station in kitchen. CA: Operator covered all containers with lids and Saran Wrap during inspection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed metal pan holding cooked steak 112 F on speed cart next to wok station in kitchen. Operator states holding less than 4 hours.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed metal pan holding cooked steak 112 F on speed cart next to wok station in kitchen. Operator states holding less than 4 hours. CA: Reheated cooked steak at wok station 186 F for compliance. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed reach in cooler gaskets soiled throughout cook line in kitchen. Observed walk in cooler shelving soiled with encrusted food debris in kitchen.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed reach in cooler gaskets soiled throughout cook line in kitchen. Observed walk in cooler shelving soiled with encrusted food debris in kitchen. Observed hood filters soiled at fryer station in kitchen. Operator instructed to properly clean and sanitize non food contact surfaces to prevent accumulation. Must correct within 10 days. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

   Official report · Item 15C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.