NOODLES & COMPANY, 1140 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 22, 2014 | Routine | 2 | 3 | Details / Comments |
|
May 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 19, 2014 | Complaint | 2 | 2 | Details / Comments |
|
Feb 18, 2014 | Pre-op follow up | 1 | 0 | Details / Comments |
|
Feb 14, 2014 | Preoperational | 1 | 1 | Details / Comments |
Oct 02, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Repeat violation)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEM ABOVE WITHIN 45 DAY.
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 09/22/2014
RECENT PEST CONTROL INVOICE DATED 09/27/2014.
CERTIFICATE FROM NATIONAL REGISTRY OF FOOD SAFETY PROFFSSIONALS - ALEJANDRO AQUINO.
45- DAY NOTICE FOR CERTIFIED FOOD PROTECTION ANAGER CERTIFICATE AS PER Mrs. COLEMAN.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Pasta (Refrigerator) (Cold Holding) | 41.0F |
| Macaroni (Refrigerator) (Cold Holding) | 39.0F |
| Cheese (Refrigerator) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator) (Cold Holding) | 41.0F |
| Cheese sauce (Hot Holding Unit) (Hot Holding) | 137.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 141.0F |
| Steak cooked (Hot Holding Unit) (Hot Holding) | 132.0F |
| Tomato Sauce (Hot Holding Unit) (Hot Holding) | 140.0F |
| (Reach-in Refrigerator) | 33.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Under-counter Refrigerator) | 39.0F |
| (Refrigerator - under counter) | 35.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Handwashing Sink) | 110.0F |
Sep 22, 2014 (Routine)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
Observed no employee health policy. (Corrected On Site) - Food properly labeled; original container
Observed food items not labeled in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed some employees not wore hair restraints. (Corrected On Site) - Plumbing installed; proper backflow devices
Observed no air gap in the three compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
SERVE SAFE Food safety certificate KAL-EL, JUNE 31 , 2014.
RECENT PEST CONTROL INVOICE ( ECOLAB) 09//17/2014.
CORRECT THE ITEMS WITHIN 5 AND 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Noodles (Refrigerator - display) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - display) (Cold Holding) | 41.0F |
| Cabbage (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) | 40.0F |
| (Reach-in Refrigerator) | 32.0F |
| (Refrigerator - under counter) | 39.0F |
| Noodles (Pan) (Cooking) | 150.0F |
| Chicken Noodle Soup (Hot Holding Unit) (Hot Holding) | 152.0F |
| Curry Sauce (Hot Holding Unit) (Hot Holding) | 156.0F |
| Tomato Soup (Hot Holding Unit) (Hot Holding) | 175.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
May 27, 2014 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. MANAGER STATED NEW CUTTING BOARDS HAVE BEEN ORDERED.
CFPM-CARD IS EXPIRED. MANAGER WEIFER HATCHER WILL BE ATTENDING CERTIFIED FOOD MANAGER'S CLASS.
MOST ITEMS HAVE BEEN ABATED.
CUTTING BOARDS ARE ON ORDER.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 106.4F |
| Chicken (Hot Holding Unit) (Hot Holding) | 150.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 151.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
May 19, 2014 (Complaint)
Violations:
- Correct response to questions
CERTIFIED FOOD MANAGER MUST HAVE A CURRENT DC CERTIFIED FOOD MANAGER'S CARD. CARD ON FILE WAS EXPIRED AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK IN THE FOOD PREP AREA ON THE LOWER LEVEL WAS BLOCKED AT VISIT. ALL HAND SINKS MUST BE ACCESSIBLE TO EMPLOYEE'S AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES INCLUDING MANAGERS MUST WERE A HAIR RESTRAINT AT ALL TIMES WHEN WORKING WITH FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITIN FIVE OR FORTY FIVE DAYS.
ESTABISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.9F |
| Carrots (Salad Prep Unit) (Cold Holding) | 35.4F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 35.8F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 36.3F |
| Chicken (Steam Table) (Hot Holding) | 143.9F |
| Pork (Steam Table) (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - beverage) (Cold Holding) | 36.1F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| (Salad Prep Unit) (Cold Holding) | 37.2F |
| Strawberries (Salad Display Unit) (Cold Holding) | 34.9F |
| Broccoli (Refrigerator - reach-in) (Cold Holding) | 36.1F |
Feb 18, 2014 (Pre-op follow up)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AND DISPOSABLE PAPER TOWELS. HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
ALL ITEMS WERE ABATED.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.2F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 145.2F |
| Chicken (Hot Holding Unit) (Cold Holding) | 148.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
Feb 14, 2014 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in the bathrooms. - Adequate handwashing sinks properly supplied and accessible
Hand sink specifed on the approved plans not present in the food prep area in the basement.
When noted violations have been corrected please contact Mr. Taylor at 202-535-2180 request an re-inspection.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY NOT APPROVED FOR ISSUANCE OF BASICE BUSINESS LICENSE AT THIS TIME.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (3-compartment sink) | 133.0F |
| (Handwashing Sink - Dishwash area) | 128.0F |
| (2-compartment sink) | 137.0F |
| (Handwashing Sink - toilet room) | 111.0F |
| (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 24.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 31.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 24.0F |
| (Handwashing Sink - toilet room) | 112.0F |
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