Details for NOODLEHEAD

Address 1354 E CHAMBERS AVE, MILLCREEK, UT 84106
Type Restaurants: plated
Last Rank 14%
First Seen Sat, 10 Feb 2024 02:27:22 -0700
Last Seen Thu, 22 May 2025 22:10:49 -0600
Phone Number (801) 410-4046

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau.) false 1 false Food Safety Manager Registration
4.2.4** The person in charge is not ensuring that employees are effectively cleaning their hands at the hand washing sinks. true 1 false Person in Charge- Duties**
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
4.3.23* Raw shell eggs are stored above ready-to-eat food in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 Utensils are stored in standing water. false 1 false In-Use Utensils - Between-Use Storage.
4.3.58** Potentially hazardous food is being cooled in deep, covered containers. true 1 false Cooling Methods.**
4.3.59* Cooked noodles are being held out of temperature control at 81°F on a counter. true 1 false Cold Holding*
4.3.60** Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.82* Interior surfaces of the ventilation hood are unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.30* The mixing valve at both hand sinks is not operating properly; the hot water exceeds 140 degrees F when hand washing. true 1 false System Maintained in Good Repair*
4.6.13 Snap trap are present in the establishment. false 1 false Insect Control Devices-Design and Installation
4.6.37 Employee personal items are stored on food equipment and food storage areas. false 1 false Employee Accomodations-Designated Areas
4.6.4 Utility lines are not installed above the floor to facilitate cleaning and the tape securing them is deteriorated. false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.41 The floor is dirty beneath equipment. false 1 false Cleaning-Frequency and Restrictions

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) false 1 false Food Handler Training
4.1.4 (i) Food safety manager certification is expired. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.59* Beef is being held at 46 °F in an ice bath. Cooked eggs are being held out of temperature control at 69 °F on a counter. true 2 false Cold Holding*
4.4.105 Clean equipment is not covered or inverted to prevent contamination. false 1 false Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
4.4.76* Sanitizer concentration in wiping cloth container(s) is too strong. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.30 The 3-compartment sink faucet is leaking. Both faucets. false 2 false System Maintained in Good Repair Non-critical

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