American Noodle Bar Improves its Sanitary Rating

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - No handwashing sign provided at a handsink used by food employees.

Lights missing the proper shield, sleeve coatings or covers.Walkin cooler

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food items in reach in unit located across the woks.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin unit across the woks.

Critical - Observed food stored in a prohibited area. food stored in reach in unit across the woks. temperature above the required 40F.

Critical - Observed empolyee wash hands with no hot water.

Critical - Hot water not provided/shut off at employee hand wash sink.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.