Inspection Report
Noodles & Company
2131 E CAMELBACK RD PHOENIX AZ 85016
FD-23-04139
Food Establishment - Eating & Drinking
Food Review Inspection
1/30/2024
0
Completed
Comments/Details
Inspection rights and inspection report was emailed to Assistant Site Superintendent, Shane Haisten.
Please ensure the following is completed prior to final construction inspection:
1. Ensure hot water that is 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.
2. Ensure all refrigeration equipment measures 41 degrees F or below.
3. Ensure high temperature dishwashing machine final rinsing temperature is at least 160 degrees F.
4. Install Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water source and reverse osmosis water filtration system. Ensure there is no copper/brass fixtures installed downstream of RPZ. Test and provide test report.
5. Install ASSE 1022 dual check backflow preventers between water source and beverage dispensers in dining room.
6. Test and provide report for RPZ for steamers in food prep area.
7. Ensure chemical dispensers at mop sink and 3-compartment sink have backflow preventers that are ASSE 1055-A compliant or equipped with an air gap fitting.
8. Install flooring transitions between concrete flooring and existing rubber-type flooring in back kitchen dishwashing area so it smooth and easily cleanable.
9. Reinstall coved base throughout all kitchen areas.
10. Repair corners of wall in area between dishwashing machine and mop sink.
11. Provide indirect drain for dishwashing machine to floor sink with a one inch air gap between air gap and floor sink.
12. Separate drain lines connected at 3-compartment sink, dump/rinse sink and trough drain. Provide separate indirect drain lines to nearby floor sink for 3-compartment sink plumbing, dump/rinse sink plumbing and trough drain plumbing.
13. Separate directly connected drain lines for front area handwashing sink and water filler. Replace flexible drain line with rigid drain line at filler. Install support for rigid drain line with a hub drain with one inch air gap for water filler.
14. Relocate handwashing sink in prep area where it is centrally located and unobstructed by equipment and easily accessible.
15. Seal gaps at coved base wall juncture and clean.
16. Reinstall washable ceiling tiles throughout kitchen.
17. Seal any gaps and penetrations in walls/floors/ceilings throughout.
18. Ensure concrete floors in back kitchen are sealed.
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed.
Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection.
No county legal action will result from the inspection.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.