Noodle World Restaurant

**CORRECTED**, 1. Observed blue cleaning cloths on food preparation counters in the kitchen. A 100ppm bleach sanitizer was prepared during the inspection and cloths stored in bucket.

1. Observed a significant amount of leftover food debris on the backside of the meat slicer and under the blade sharpener. , , COMPLETE THE FOLLOWING:, 1. Clean and sanitize the meat slicer more thoroughly.

**CORRECTED**, 1. Bleach sanitizer spray bottles were not labeled. Label replaced during the inspection.

**CORRECTED**, 1. Cooked rice noodles in buckets measured 15*C. There was a small amount of ice on top of the noodles but did not provide enough temperature control. Noodles were moved to the fridge., , COMPLETE THE FOLLOWING:, 1. Noodles must be kept cold at less than 4*C, or above 60*C.

**CORRECTED**, 1. Rice scoops were stored in room temperature water. Water discarded during the inspection and replaced with ice water. , , 2. Ice scoop was stored in ice in the ice machine. Scoop removed., , 3. Opened can of condensed milk stored in the upright fridge in the servery. Milk transferred to food grade container during the inspection., , 4. Insecticides stored in the bar area. Removed from area during the inspection.

1. Observed incense stored above the prep cooler in the cooking area. , , 2. Observed staff personal items stored in the following areas:, a. Phones and staff drink on the prep cooler beside the dry storage room in the kitchen, b. Vitamins stored on the shelf above the prep table in the cooking area, c. Personal items and personal food stored on shelves in the bar. , , 3. Observed bowl stored in large rice bin in the dry storage room., , 4. Fly trap stored above customer glasses in the bar area. , , COMPLETE THE FOLLOWING:, 1. Please store incense away from the food area to protect from contamination., 2. Do not store personal items in the food areas. Designate an area that is separate from food areas to store personal items., 3. Do not store bowls in rice bins. All utensils must have a handle to protect food from contamination.

**OUTSTANDING**, 1. The facility did not have pest control records from the pest control company., **January 20, 2026: the Operator provided an invoice from the company, however, there was no details regarding what was checked during the visit., , COMPLETE THE FOLLOWING:, 1. Maintain detailed pest control records on site.

1. The lightbulbs in the middle of the kitchen did not have a protective cover. , , 2. The wall tiles beside the drying area in the dishwashing area were chipped., , COMPLETE THE FOLLOWING:, 1. Install covers or replace the current lightbulbs with shatterproof ones., 2. Repair the wall tiles, so the area is smooth, non-absorbent and easy to clean.

**OUTSTANDING**, 1. A few shelves in the walk-in cooler were rusty., , COMPLETE THE FOLLOWING:, 1. Repair or replace the shelves.

1. Dust observed on ceiling and fan cover in the walk-in cooler., , 2. Grease observed on the underside of the ventilation hood. , , COMPLETE THE FOLLOWING:, 1. Clean the areas noted above thoroughly and more often to maintain them in a visibly clean condition.