✓

Noodle Barn

November 16, 2017 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking
failed findings0
critical findings0

✓ No failed findings were recorded; 11 code checks were marked passed.

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Checks marked passed

Coolingcritical

Inspector note: 1) There was sauce cooling on the floor of the kitchen 48F the manager moved to a cooler but there was no temperature change after 15 minutes. (Discarded by manager). Provide proper cooling methods so items cooked earlier in the day can be rapidly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
code 03-3-501.14*** · critical food-safety factorstatus: Pass
Cold Holdingcritical

Inspector note: 1) Walk-in cooler; fried chicken 45F sauce 45F. Provide proper cold holding of 41F or below. 2) Bean sprouts stored ion ice 50F. Provide proper cold holding of 41F or below. 3) The minced garlic is 57F. Provide proper cold holding of 41F or below. (Discarded by manager)
code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
Location Accessiblecritical

Inspector note: The handsink in the back of the kitchen is blocked with equipment at the onset of hte inspection. Remove items and provide access to sink during all operational hours. (The items were cleaned out of the sink even before being asked to remove items)
code 31-5-204/05.11*** · critical food-safety factorstatus: Pass
Insects Rodents Animals

Inspector note: There are rodent droppings in the basement especially along the stairs and front of the basement. Fill any holes and continue to treat for pests.
code 35-6-501.111/.115** · serious findingstatus: Pass
Inadequate Facilities/Cooling Methods

Inspector note: There are cut vegetables out for lunch service stored on ice but the temperature is not maintained. Provide refrigeration for these items.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Pass
Washing fruits and veg's.

Inspector note: Vegetables are being cut before they are washed. Wash fruits and vegetables prior to cutting.
code 08-3-302.15* · lower-severity findingstatus: Pass
Food Protection

Inspector note: 1) The bulk food items are stored in regular clean trash barrels. Provide foodservice grade storage containers or store food protected in plastic container. 2) There are food products stored on the ground and uncovered on the cooking line and in refrigerators. Store items elevated.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces Clean

Inspector note: Interior of the refrigerators are soiled. Clean to remove.
code 23-4-602.13* · lower-severity findingstatus: Pass
Installed and Maintained

Inspector note: The handwash sink on the cooking line is draining slow. Repair the drain so water drains quickly.
code 29-5-201/02.11* · lower-severity findingstatus: Pass
Hand Cleaner Drying Tissue Signage

Inspector note: There are no paper towels at the handsink in the basement and back of the kitchen. Provide towels.
code 32-6-301.11-02.11* · lower-severity findingstatus: Pass
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: The cooking equipment is soiled with food buildup. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 9, 2017: 11 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.