Noodles & Company, 12961 Fair Lakes Parkway, Fairfax, VA 22033 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Noodles & Company
Address: 12961 Fair Lakes Parkway, Fairfax, VA 22033
Type: Fast Food Restaurant
Phone: 703 818-3834
Total inspections: 7
Last inspection: 11/25/2015

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment. Ensure hot foods remain at 135F or above when hot holding. Ensure all employees receive employee health training with orientation. I recommend maintaining written proof of training regarding employee health reporting requirements, but as long as you can demonstrate that employees are made aware of reporting requirements that demonstrates substantial compliance. Obtain a photo ID card for your CFM certification from ORS interactive (handout provided). Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken in broth on hot hold steam table at 124F. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: chicken reheated to 170 in skillet for continued hot hold. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at the handwashing sink at the front service line. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.	11/25/2015	Risk Factor
No violation noted during this evaluation.	03/09/2015	Complaint
The purpose of today's visit was to conduct a routine inspection. At this time, Active Managerial Control was assessed and the CFM was awarded the Active Managerial Control Award for the following proactive food safety management systems in place and followed at this facility. * No critical violations (or non-critical violations) were observed during the inspection. Flash cool methods for pasta with cooling logs (sanitized sink basin, ice water bath, cooled in two minutes, temperatures logged) Cooling logs for food items cooled overnight. Cooling occurs only in shallow, metal pans. * Cold holding logs with temperatures taken three times per day (10am before opening, 2pm, 5pm) with corrective actions documented (observed documented corrective actions- e.g. food items at 43F discarded) Ambient temperature logs of refrigeration units updated three times a day Sanitizer concentration logs taken three times a day, sanitizer changed out every two hours. * Alarm system on high temperature dishmachine that alerts to inadequate temperatures and low solutions Preventative pest control services with log. Suggestions for improvement addressed by facility Quality check and tastings three times a day to ensure their products are up to quality standards. Contamination by eating prevented by using sample utensils and plates. * Manager responded correctly to questions regarding cook, reheat, hot hold and cold holding temperatures. * Shelf life is designated for hot holding products (15 minutes to 3 hours) and food items are discarded within that time frame. * Food items appropriately date marked with day dots and time of day (to allow for two-shift shelf life). * Pans for sauteeing noodles are replaced every two weeks to ensure good repair and cleanability. This facility contracts the services of a third party auditing group and holds themselves to their high standard of food safety. It was the manager's last day as he is to begin working in the training department for corporate. He was eager to escort me during the inspection, and share openly their proactive food safety management systems. Thank you for your attention to food safety and congratulations on your award! No violation noted during this evaluation.	03/09/2015	Routine
No violation noted during this evaluation.	09/08/2014	Risk 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) Utensils That are In-Use / Between-Use Storage (corrected on site) Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The ice scoop was observed stored directly on top of the ice machine. Correction: Place the scoop on a scoop dispenser or on a cleaned and sanitized surface/container after each use to protect the scoop from being contaminated. Equip/Utensil/Linen/Single-Service/Storage Restriction Observation: A box of Single service cups were found stored at the mop sink area where they may be subjected to contamination by splashing mop water. Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination such as mop sink area. Relocated the box of cups from the lower shelf to a higher level to protect the cups from contamination. Critical: Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at hand washing sink located at the ware washing machine area. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.	04/15/2014	Routine
The purpose of this visit is to conduct a standardization exercise. No violation noted during this evaluation.	10/31/2013	Training
No violation noted during this evaluation.	09/19/2013	Pre-Opening

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