NOODLES & COMPANY, 2635 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 11, 2014 | Routine | 0 | 3 | Details / Comments |
|
Nov 01, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 22, 2013 | Complaint | 7 | 1 | Details / Comments |
|
Jul 29, 2013 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 12, 2011 | Preoperational | 0 | 0 | Details / Comments |
|
Dec 09, 2011 | Preoperational | 3 | 1 | Details / Comments |
Jul 11, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EQUIPMENT AND STORAGE CONTAINERS IN KITCHEN. (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY FLOOR AND STANDING WATER IN KITCHEN FLOOR (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef (Freezer - walk-in) (Cold Holding) | 11.0F |
| Noodles (Stove) (Preparation) | 158.0F |
| Lo Mein (Warmer) (Reheating) | 163.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
Nov 01, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site)
5day notice abatedIf you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Noodles (Warmer) (Hot Holding) | 155.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Shrimp cooked (Warmer) (Holding) | 167.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak cooked (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Oct 22, 2013 (Complaint)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
THE TOXIC CONTAINERS TOWER TO BE SECURED PROPERLY AND SAFELY STORED (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WET FLOOR THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Please find attached pictures taken before and after the inspection. The trash bin was overflowing. I ordered them to clean and correct the way to dispose trash.
No immediate safety concerns were seen.
The Business has a written employee's health policy for food-borne illness.
THE CONSUMER ADVISORY NOTICE IS POSTED
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 09/25/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Noodles (Refrigerator - open display) (Cold Holding) | 44.0F |
| Caesar Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
Jul 29, 2013 (Routine)
Violations:
- Correct response to questions
The CFM on duty is schudeled to take the ServSafe exam 8/2013.(instructions issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) (Corrected On Site) - Physical facilities: installed, maintained, & clean
The floor drain in front of the ware washing machine needed to be cleaned. There was standing water on the floor in the rear.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Theresa Vann has registered for the ServSafe exam 8/2013.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.5F |
| Chicken (Grill) (Cooking) | 168.9F |
| Meatballs (Steam Table) (Hot Holding) | 154.7F |
| Chicken Chop (Steam Table) (Holding) | 141.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Strawberries (Refrigerator - counter top) (Cold Holding) | 42.3F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 25.6F |
| (Refrigerator - reach-in) | 42.9F |
| (Refrigerator - walk-in) | 39.9F |
| (Dishwashing Machine - Wash Cycle) | 149.0F |
| (Final Rinse Cycle - Warewashing Machine) | 150.0F |
Dec 12, 2011 (Preoperational)
Comments:NO OBJECTIONS TO LICENSE ISSUANCE
The Business has a written employee's health policy for foodborne illness.
Most recent pest control service date: 12/12/2011
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
Dec 09, 2011 (Preoperational)
Violations:
- Correct response to questions
No Certified Food Protection Manager (DC DOH certified) is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Management awareness; policy present
The person in charge provided a general knowledge of the foodborne illness infections requiring reporting and exclusions. The establishment has a written employee health policy for foodborne illness but it is not available for review. (Corrected On Site) - Proper use of restriction and exclusion
The employee health policy for foodborne illness was not communicated completely. (Corrected On Site) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) is installed.
LIGHT INTENSITY: 3-compartment sink (739 lux); Dishwash machine (604 lux); walk-in refrigerator (564 lux); stoves (740 lux/590 lux); cutting boards (1045 lux)
Dishwash machine final rinse cycle pressure: 21 p.s.i.
NOT APPROVED FOR ISSUANCE OF LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - open display) | 38.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.6F |
| Hot Water (Handwashing Sink - toilet/female) | 113.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 152.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 173.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 154.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (3-compartment sink) | 122.4F |
| Hot Water (Handwashing Sink - kitchen) | 110.1F |
| Hot Water (2-compartment sink) | 123.3F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - under counter) | 32.0F |
| (Refrigerator - under counter) | 36.0F |
| (Refrigerator - under counter) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
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