Noodles & Company

Year by year

Inspections

1. Jul 2, 2025 Routine · 3 priority, 4 priority foundation, 7 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands. A food employee was observed to prep food bare hand; when asked to use gloves, she did not wash her hands prior to putting on gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods without gloves.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pastas in the 2 doors randal cooler is cold held at 46-58°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     [Food item] in [equipment] is cold held at [ ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on where to eat

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inside of the ice machine, the 1 inch pans, and the woks are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Wash the woks as necessary instead of wiping them with unsanitized wet cloths.

     Code 4-601.11 (A)

   • Not serious Core

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed eating in the kitchen area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils used in the line were improperly stored in running water with the temperature of 125F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - FOOD SPILLS

     Wet wiping cloth used for wiping leftover foods from the skillets/woks and left in a bucket without sanitizer.

     Correction: Wiping cloths for food spills shall be maintained dry and only used for that purpose.

     Code 3-304.14 (A)

   • Not serious Core

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     In-house-made rice crispy treats are displayed at the front without any labeling.

     Correction: Comply with federal standards of identity requirements for packaged foods. Product shall be placed on hold.

     Code 3-601.11

   • Not serious Core Corrected on site

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for all the sanitizer buckets in the food prep area.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Randall cooler is not maintained in good repair. Ice is currently used to maintain the top part cool, the inside is below 41F.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of all coolers, display case, behind stove/oven are soiled with encrusted accumulation of food and debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. Jul 5, 2024 Routine · 1 priority, 2 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided for the prep-sink and the ice-machine.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Food ladles were improperly stored under room of 90F.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the cooking area inside the hood/vent is less than [10/20/50] foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

3. Jul 19, 2023 Routine · 1 core
   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -Shelf above 2 door prep cooler on cook line. -walls in cooking areas, especially southwest corner

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)