Tangy Noodle

Inspection history 3 visits

1. 2025
2. Failed Jul 23 Score 54 ▼8

   Cycle Inspection

   8 violations, 6 critical

   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165°F or above within 2 hours
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced oxygen packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
3. 2023
4. Passed Sep 12 Score 62 no change

   Pre-permit (Operational)

   3 violations, 1 critical

   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Thawing procedure improper
5. Failed Aug 21 Starting score 62

   Pre-permit (Operational)

   9 violations, 4 critical

   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41°F or below within 4 hours
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained

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