NOODLE HOUSE

3 findings recorded on Sep 3, 2026.

1. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed refrigerated prepared foods in the freezer that were not date marked. Observed refrigerated TCS (time/temperature for safety) foods from more than 24 hours prior that were in a prep cooler with no date mark. 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 labeled with the dates of preparation and/or freezing.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed refrigerated prepared foods in the freezer that were not date marked. Observed refrigerated TCS (time/temperature for safety) foods from more than 24 hours prior that were in a prep cooler with no date mark. 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 labeled with the dates of preparation and/or freezing.

   Official report · Item 6-2 ↗

   Correction status not recorded

2. Inspector observationItem 10D ↗

   Food labeling and containers

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed multiple working containers of spices and oils that were not labeled or that were labeled with 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: Foods were labeled with the common English name of the food.

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed multiple working containers of spices and oils that were not labeled or that were labeled with 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: Foods were labeled with the common English name of the food.

   Official report · Item 10D ↗

   Correction status not recorded

3. Inspector observationItem 15C ↗

   Equipment cleanliness

   Observed that the filters above the stove were dark brown to black due to an accumulation of grease residue. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Filters should be cleaned by 9/11/26.

   Inspector’s full note

   Inspection item: Inspection item 15C

   Code .05(7)(d)

   Observed that the filters above the stove were dark brown to black due to an accumulation of grease residue. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: Filters should be cleaned by 9/11/26.

   Official report · Item 15C ↗

   Correction status not recorded

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