Noodle Barn
FAILMonday, April 7, 2025 at 7:22 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Observed raw shrimp being stored on the top shelf under the flip top refrigeration unit. Ensure staff is properly storing foods. Staff removed and placed on the bottom shelf. Observed food being stored with no lids/covers inside the refrigeration units. Provide proper covering.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-401.11-P
Raw Animal Foods-Cooking (P)
Observed chicken being stored in the flip top and in the refrigeration unit. The PIC stated that he cooks the chicken for a few minutes and then places it inside the refrigeration units and then he cooks the chicken to 165F to order. The chicken temperature was 42F. PIC removed the chicken and the chicken was discarded. Observed beef being stored in the flip top and refrigeration units. The PIC stated he boils the meat for a few minutes then he places the meat inside a food container places it inside the refrigeration unit and then cooks the meat to 160F to order. The meat temperature located in the flip top was 57F. The meat was removed by the PIC and discarded.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
Observed soups being stored in the refrigeration unit. PIC stated that he just made the soup. When asked if they were planning on using the soup tonight or tomorrow he stated tonight. When asked about the cooling procedures PIC was not able to communicate the cooling times and breakdown. Ensure staff is properly trained on cooling procedures. Email will be sent with this information. Observed noodles being stored on the shelf wrapped in plastic wrap. PIC stated they were cooling. Ensure staff is educated on cooling procedures.
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Observed foods being stored in the flip top refrigeration unit out of temp. All foods were removed and discarded. Ensure staff is trained properly on cold holding temperatures. Beef- 57F Tofu- 57F Steak- 42F Sprouts- 57F Observed noodles being stored in a bucket of stagnant water next to stove. PIC removed noodles and discarded. Ensue staff is not storing noodle in stagnant water in a bucket on the floor.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Observed soiled knifes being stored on the magnet. Remove knifes and properly clean and sanitize all knife. Observed a knife with plastic wrap wrapped around the handle. Remove and replace knife.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Observed a soiled pot in the hand sink. Remove pot and ensure that staff is not using the hand sink to store soiled equipment.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed utensils being stored in stagnment water. Ensure staff is trained on proper storage of utensils.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Observed soiled wiping clothes being stored on the counters. Provide sanitizer buckets for wiping clothes with sanitizer inside.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.114-C
Using Drain Plugs (C)
Observed no drain plugs in the 3 bay sink. Provide drain plugs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Observed soiled kitchen floors. Clean to remove grease and soil. Clean behind stove. Observed build up in the trap under the dishwasher . Clean the trap under the dishwasher to remove all build up.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-202.11-C
Light Bulbs Protective Shielding (C)
Observed debris inside the light shields in the kitchen area. Remove light shields and clean debris.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.