Food-contact surfaces: cleaned & sanitized CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. MANAGER STATED NEW CUTTING BOARDS HAVE BEEN ORDERED.
Comments:
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)
Comments:
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)
Comments:
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.
Comments:
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.
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