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Noodle Barn
May 7, 2019 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings8
- critical findings2
Failed findings
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Cold HoldingcriticalInspector note: Egg wash 67F whole fresh eggs 48F and chicken 44F. Must be stored 41F or below. Farm fresh eggs can be stored at 45F.
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PIC KnowledgecriticalInspector note: PIC / Certified staff member needs to review with staff proper holding storage of foods and general cleaning and maintenance of equipment.
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Food Container LabelsInspector note: Label all bulk food containers in kitchen as discussed.
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Food ProtectionInspector note: Product not covered in storage. Can only be uncovered when cooling. Product on floor in kitchen and walk in basement.
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Non-Food Contact SurfacesInspector note: Paint to seal rusty shelves in two door True refrigerator in kitchen / warewashing area.
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Non-Food Contact Surfaces CleanInspector note: Clean shelves exterior of bulk food containers refrigerators and in place equipment.
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Improper Maintenance of FloorsInspector note: Clean floor in kitchen and basement.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: Clean small vents on hood on cooking line dusty. Clean walls in kitchen warewashing and basement prep area.
What changed since the previous inspection?
Compared with Pass on April 11, 2018: 8 findings appeared for the first time.
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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.