Inspection Report

Business Name
Noodles & Company
Business Address
2131 E CAMELBACK RD PHOENIX AZ 85016
Permit Number
FD-23-04139
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Review Inspection
Inspection Date
2/6/2024
Grade
Priority Violation
0
Inspection Status
Completed

Comments/Details

Construction inspection conducted with Assistant Site Superintendent and Construction Manager. At the time of this inspection, this project was about 85% complete. Most equipment is placed but not connected.

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. Remove copper piping and any other copper/brass fittings downstream of Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer connected to reverse osmosis water filtration system. 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 kitchen food prep area.
7. Install flooring transitions between concrete flooring and existing rubber-type flooring in back kitchen. Seal any gaps between flooring and transitions.
8. Repair corners of wall in area between dishwashing machine and mop sink.
9. 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.
10. Seal gaps in kitchen coved base wall juncture and clean.
11. Seal gaps between wall and around handwashing sinks, and between wall and 3-compartment sink.
12. Reinstall washable ceiling tiles throughout kitchen and back storage area.
13. Seal any gaps and penetrations in walls/floors/ceilings throughout kitchen and back area.
14. Ensure concrete floors in back kitchen are sealed.
15. Extend drain line for kitchen steam table to floor sink and ensure a one inch air gap between drain line and floor sink.
16. Replace panel and escutcheon plate on wall in back of kitchen steam table.
17. Provide detailed cleaning throughout establishment, specifically underneath equipment, hood filters and back of stove.

Please continue with construction according to plans, stipulation letter, and inspections.

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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.