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Noodle Lab

March 22, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings5
critical findings4

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Failed findings

Coolingcritical

Inspector note: They made a broth earlier in the day and it was 71F cooling in the fridge. After 20 minutes of cooling it had only dropped to 68F. Provide proper cooling methods to be sure that items cool rapidly from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. (The manager reheated the broth and will try again to rapidly cool)
code 03-3-501.14*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Kimchi stored at room temperature is 67F. Provide proper cold holding of 41F or below. Pickled mushrooms are also stored at room temperature 67F. Provide proper cold holding of 41F or below.
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: They are soft cooking eggs and then hot holding them in a sous vide warm bath. At the time of the inspection the eggs were 110F. Provide proper cooking of 155F or other cooking times in accordance with chart in the food code and hot hold items at 140F or above. (The manager discarded the eggs and recooked hard boiled eggs to 155F)
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: There are numerous temperature violations. Make sure that the certified food manager is following food safety regulations and any specialized processes are approved by the Helath Department.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: The space is very limited for numerous complex menu items. Provide ample refrigeration so items can be properly refrigeratated and cooled.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on December 14, 2017: 5 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.