Oodle Ramen & More

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
  • Basic: Ice scoop handle in contact with ice.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment.
  • Basic: In-use tongs stored on equipment door handle between uses.
• Handwashing and hygienic practices
  • Basic: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic: Clean utensils or equipment stored in dirty drawer or rack.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
  • Intermediate: Handwash sink used for purposes other than handwashing.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
• Exits
  • Reporting only: Marked exit/path to marked exit blocked.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • Basic: Food stored on floor. -items in walk in freezer
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. -ladle on prep table -scoop next to steam table
  • Basic: Ice scoop handle in contact with ice.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. -cook line
  • Basic: In-use tongs stored on equipment door handle between uses.
• Handwashing and hygienic practices
  • Basic: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -drink on prep table
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. -reach in freezer on cook line, door broken
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wood spoons
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board on cook line
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all coolers in kitchen seals soiled with mold like substance -mop sink soiled with mold like substance -storage racks in dish pit soiled
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls in storage rack in kitchen
  • Basic: Clean utensils or equipment stored in dirty drawer or rack. -dishes stored on soiled plastic liner in prep area
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. -hand wash sink in dish pit
  • Intermediate: Handwash sink used for purposes other than handwashing. -dishes in hand wash sink in kitchen
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep area -hand wash sink in dish pit
  • Intermediate: No soap provided at handwash sink. -hand wash sink in prep area
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. -30 small flying insects under 3 compartment sink in dish washing area -dish washing area is openly connected to kitchen -food is actively being prepped in dish washing area -accumulations of maggots in sludge like substance under 3 compartment sink attached to drain pipe
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. -wall behind countertop steam table -wall right side of reach in freezer in kitchen -around prep table
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink cup on shelf above food table in kitchen
• Exits
  • Reporting only: Marked exit/path to marked exit blocked. For reporting purposes only. -side door at restrooms