Restaurant · Wake County, NC

Noodles And Company #857

Name: Noodles And Company #857
Address: 8411 Brier Creek Pky, Wake County, NC

8411 Brier Creek Pky

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of marinara holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Marinara prepared within the past hour; marinara placed in the rethermalizer to reheat.

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.

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; One of the expo coolers (closest to the cash register at the far end) is unable to maintain an ambient temperature of 41 F or below; therefore; all TCS (Time/Temp. Control for Safety) foods stored in this unit were holding above 41 F. Refer to temperature chart for reference (referred to as: expo cooler 1 on temp. chart). VR - Repair cooler to hold at 41 F or below. EHS will follow up to verify repair.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls behind equipment on the cook line and ceiling tiles on the cook line need more thorough and more frequent cleaning. Food splatter and debris present. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls; and if unable to thoroughly clean ceiling tiles; replace.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 10, 2026 · Original Source

1 - Inspection

May 12, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared Udon noodles and shredded cheese cooling in a prep cooler. When cooling use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Condensate observed dripping from the condenser in the walk-in cooler. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. No food stored directly underneath the condenser. Assess cause of leak and repair. Additionally; food stored on the floor in the walk-in cooler. Keep food at least 6 inches above the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

majorCode 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. VR - EHS will follow up to ensure facility obtains thermo-labels or a waterproof thermometer for verifying the final rinse temperature of the dish machine.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 12, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Facility is wiping pans with sanitizer cloths between uses. This is not approved. The Product Specification Document explains that; in restaurants; the sanitizer should be applied AFTER the wash and rinse portion of the cleaning cycle. Sanitizers shall be used according to manufacturer instructions. They shall be applied so that a hazard is not constituted. CDI - Reviewed MSDS for sanitizer used (Oasis 146 Multi-Quat) and discussed hazard(s) with PIC.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Multiple recently prepared foods stored in large portions with lids shut tight in prep coolers. When cooling use small/thin portions; catty corner lids and use rapid cooling equipment (walk-in cooler) to cool foods to 41 F prior to placing in prep units. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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.

More about equipment or utensil issues

notedCode 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

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.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue and other debris.

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.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls in the dish area and walls behind equipment on the cook line need more thorough and more frequent cleaning. Food splatter and debris present. Physical facilities shall be cleaned as often as necessary to keep them 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 19, 2025 · Original Source

1 - Inspection

Apr 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The front handwashing sink reached 72 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Light grey racks and metal racks where clean dishes are stored are soiled with food residue and debris. Additionally; crumbs and food debris present in containers holding clean equipment and utensils. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location.

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.

More about equipment or utensil issues

notedCode 4-302.13(B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. CDI - Discussed getting thermo labels; a waterproof thermometer or dish simulator thermometer.

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.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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.

More about cleaning or sanitizing problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Broken floor tiles present in the dish area. Physical facilities shall be maintained in good repair. Repair/replace floor tiles. 6-501.12; Core; Walls in the dish area; mop sink area; and walls behind storage racks where clean equipment and utensils are stored need more thorough and more frequent cleaning. Food splatter; dust; and debris present. Physical facilities shall be cleaned as often as necessary to keep them 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 23, 2025 · Original Source

1 - Inspection

Sep 30, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

majorCode The handwashing sink near the dishwashing area is missing hand soap and paper towels. 6-301.11(Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

The handwashing sink near the dishwashing area is missing hand soap and paper towels. 6-301.11(Pf); Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. 6-301.12 (Pf); Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. Add hand soap and paper towels to this handwashing sink. Follow-up by: 10/10/2024.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

Observed a container with several moldy onions in the walk-in cooler. 3-101.11 (P); Food shall be safe; unadulterated; and; honestly presented. CDI - PIC voluntarily discarded moldy onions.

In plain English

More about food not protected from contamination

minorCode Observed buildup of grease in the fire suppression nozzles which is creating drip over the wok station and sauces cooler. 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observed buildup of grease in the fire suppression nozzles which is creating drip over the wok station and sauces cooler. 3-305.11; (c); Food shall be protected from contamination by storing the food: in a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean fire suppression system.

In plain English

More about food not protected from contamination

notedCode Observed a food employee preparing pasta dishes without an adequate hair restraintEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observed a food employee preparing pasta dishes without an adequate hair restraint; employee was only wearing a hair tie. 2-402.11; (c); Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI - Food employee put on hat.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode Observed several plastic and metal food containers that were stacked together while wet. 4-903.11(B)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observed several plastic and metal food containers that were stacked together while wet. 4-903.11(B); (c); Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying.

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.

More about equipment or utensil issues

notedCode Observed debris and grease buildup on the metal shelving in the front prep area. 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observed debris and grease buildup on the metal shelving in the front prep area. 4-601.11 (B) and (C); (c); Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean metal shelving.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 30, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several plastic food containers and some metal food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers for air drying.

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.

More about equipment or utensil issues

minorCode 4-603.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.14; Core; Observed food employee only rinsing a pan used for cooking pasta dishes without the use of soap. Equipment food-contact surfaces and utensils shall be washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid; alkaline; or abrasive cleaners. CDI - Pans returned to dishwashing area to be properly cleaned.

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.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed extensive grease buildup on the hoods above the saute station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the hoods.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 5, 2024 · Original Source