Noodles & Company, 10296 Main St, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Noodles & Company
Address: 10296 Main St, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 218-4000
Total inspections: 4
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation.		03/03/2016Routine
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Have multiple Certified Food Managers (CFMs) available during a shift to make sure there is proper coverage in the event that one needs to leave the facility for any reasons during hours of food handling and service.
2. Maintain and monitor food temperature logs to ensure proper hot holding, cold holding, reheating, and cook temperatures are achieved.
3. Train employees to leave refrigeration units plugged when cleaning floors/walls. If unplugging is absolutely necessary, remove all food items from unit while the cooler is unplugged. Immediately plug unit into outlet upon completion of cleaning procedure. Verify that equipment temperature is 41F or below PRIOR to restocking with potentially hazardous foods.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN RANDELL 1 DR PREP COOLER- SHREDDED CHEESE, BEAN SPROUTS, BUTTER (53F, 55F, 50F). IN RANDELL 2 DRAWER COOLER- CHICKEN BREAST (X2, 54F, 51F).
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED BY THE PERSON IN CHARGE.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection. NO CFM WAS SCHEDULED TO WORK DURING TODAY'S SHIFT.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED IN FACILITY UPON COMPLETION OF INSPECTION.
12/29/2015Risk Factor
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the first 2 wash cloth buckets with a concentration of 0.0 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
12/17/2013Risk Factor
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
09/03/2013Routine

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