✓
Noodle Barn
June 9, 2021 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 5 code checks were marked passed.
Checks marked passed
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(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)criticalInspector note: Raw shell eggs sitting on shelf. Temp @ 82F. Discussed with CFPM to maintain @ 45F below. CFPM vouluntarily disposed and denatured. Rice noodles @ 60F. CFPM corrected on site by adding Ice and storing in walk in unit.
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: CFPM Chukiat (Tony) Udomvatanakoson not managing the proper storage of the raw shell eggs @ 82F for an unknown time and the cold holding of rice noodles @ 60F. Discussed with CFPM to review food safety regulations and re-train employees of cold/hot holding procedures. CFPM voluntarily disposed of 50 eggs.
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Soiled knives stored in knife rack. Clean and sanitize utensils
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Using a Handwashing Sink-Operation and Maintenance (Pf)Inspector note: Observed handsink filled with cooking utensils. Remove and maintain a free and accessible sink for handwashing only.
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In-Use Utensils Between-Use Storage (C)Inspector note: Observed plastic bowl used for scooping dry product. Provide a food grade scoop with handle to prevent contamination
What changed since the previous inspection?
Compared with Fail on June 2, 2021: 5 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.