THE HANDPULLED NOODLE

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Mar 27, 2025

   12

   A
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 06F

     critical
     Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

   2 critical citations this visit
2. Dec 7, 2023

   14

   P
   Cycle Inspection / Reopening Inspection

   Establishment re-opened by DOHMH.

   • 10F
     Non-food 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.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 04M

     critical
     Live roaches in facility's food or non-food area.

   2 critical citations this visit
3. Dec 7, 2023
   Administrative Miscellaneous / Reopening Inspection

   Establishment re-opened by DOHMH.

   • 28-01
     Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
4. Dec 4, 2023

   61
   Cycle Inspection / Initial Inspection

   Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

   • 02G

     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.
   • 04K

     critical
     Evidence of rats or live rats in establishment's food or non-food areas.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 08A
     Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 06F

     critical
     Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • 10F
     Non-food 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.

   5 critical citations this visit
5. Mar 30, 2023

   12

   A
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 02H

     critical
     After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • 06B

     critical
     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

   2 critical citations this visit
6. Jul 19, 2022

   0
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 10D
     Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
   • 10F
     Non-food 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.