Noodle Talk Resturant

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

rodent droppings in dry storage area [CA]clean and sanitize pest affected area

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

knives stored between work table/equipments and wall [CA]properly store utensils to prevent contamination

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

about 1/4" door gap to one of two back doors with glass windows [CA]eliminate door gaps air curtain to kitchen back door not working when the back door open [CA]maintain air curtain in good repair

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

cow intestine and steamed pork slices at 110F and 70F respectively on work tables [CA]properly use timer when leaving perishable food at room temperature

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

countertop steamer being used to reheat [CA]properly reheating food for hot holding using microwave oven, pots etc etc to 165F before transferring to steamer

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Demonstration of knowledge; food safety certification

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food storage: food storage containers identified

Inspector’s notes

food containers on floor in kitchen and walk in cooler [CA]discontinue storing food to prevent contamination

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

several food items on work table without timer, time stamps etc [CA]dilligently monitor perishable food when leaving between 41F - 135F

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

wiping clothes on cutting boards and work table [CA]maintain wiping clothes in sanitizing solution when not in use

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

several knives stored between work tables [CA]properly store utensils to prevent contamination

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

back delivery door open and air curtain turned off [CA]keep doors closed and air curtain on to prevent pest entry

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy oil accumulation on the air vent guard above the dishwasher. [Corrective Action] Thoroughly clean and maintain clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed electric deep fryer not under the exhaust hood. [Corrective Action] Use the electric deep fryer under an exhaust hood.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Wooden splash guards observed at the prep coolers in the kitchen. [Corrective Action] Use a splash guard made of a material that is durable, smooth and cleanable.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed cloth towel covering noodles in the walk-in cooler. [Corrective Action] Discontinue covering foods with cloth towels.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Live cockroaches observed on the monitoring glue traps by the back door. No other evidence of cockroaches observed in the facility. Pest control reports were available for review. [Corrective Action] Eliminate cockroaches by safe methods.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Observed the ceiling discolored above the electric deep fryer. [Corrective Action] Maintain ceiling in good clean condition. 2. Floor tiles by the prep sink observed broken. [Corrective Action] Maintain floor in good condition.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Beef was measured at 47 degrees Fahrenheit in a bowl on top of the inserts in the 2 door prep cooler. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Permits available

Inspector’s notes

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.