NOTHING BUT NOODLES health score and inspection history

5-202.11(A) Design, construct and install a plumbing system according to law. (sewage)///Piping from air conditioning unit located on the roof leaking onto the ware-washing side of sprayer. Cease using the side of the ware-washing area until serviced and approved for use by JCDH.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Standing water inside low boy cooler from unknown origin. Food debris in RI cooler storing pies. Rust on storage shelves throughout the facility.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Black residue in floor drains and ceiling tile. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged ceiling tile throughout as needed.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Cellphones, bookbag, eyeglass shades, drinks and dirty aprons stored on prep table, on shelving in warewashing area and with single service items.

5-205.15(B) Repair condensate leak in refrigeration units.///WI cooler leaking.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Spillage in low boy coolers. Rusted shelving in WI cooler.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged floor tile throughout as needed. Repair or replace damage ceiling tile throughout as needed. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Dust on ceiling vent covers throughout facility.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.///No food handlers.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Cellphone and food stored above prep table throughout. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.

(A)(2) Maintain TCS food at 41 F or below.///Cooked noodles from 4/23/2026 at 55F degrees. Spinach stuffed noodles from 4/19/20206 & 4/23/2026 at 51-55F degrees. Cease the use of the WI cooler to store TCS items until serviced and approved for use by JCDH.///COS discarded voluntarily

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.///Cooked noodles in make table cooler at 55F degrees. Cut tomatoes and lettuce in make table cooler at 48F degrees. ///COS PIC placed items in WI freezer to cool. All other TCS items were moved to the WI freezer.

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Black residue in ice machine.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee food and drinks stored on the prep table and on shelving in ware washing. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.///Employees wearing watch. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris on the exterior of stove and drawers. Rusted shelving in WI cooler. Black residue on the exterior of ice machine. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Accumulation of food debris in low boy coolers. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///White residue in boiler equipment.