✓
Noodle Barn
January 10, 2024 · Pass
😇clean
- official resultPass
- resultPass
- inspection typeEating & Drinking
- failed findings0
- critical findings0
✓ No failed findings were recorded; 6 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: Fresh whole eggs at 49F. PIC put back into refrigerator to store at 45F or below. Also bean sprouts stored on ice stacked to high above Ice. Please use a metal container and keep filled not higher than ice in the bucket as discussed. Must be store at or below 41F.
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(A )Cooling Methods (Pf)Inspector note: PIC will need to review with staff proper cooling of foods. Discontinue to cooling cooked chicken in a sink of water. Cool as discussed.
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Eating Drinking or Using Tobacco (C)Inspector note: PIC will need to review with staff to not eat in the warewashing room or kitchen. Please have staff eat luch in dining room.
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Food Storage Containers Identified with Common Name of Food (C)Inspector note: PIC will need to properly label all bulk food containers. Not all done at this time.
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Thawing (C)Inspector note: Meats thawing at room temperature. Discontinue and thaw as discussed.
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flagged at inspectionInspector note: Location has more than 12 seats. Someone will need to be anti-choking certified. Please provide a certificate and train staff.
What changed since the previous inspection?
Compared with Fail on January 3, 2024: 6 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.