NOODLES AND COMPANY #150

Time as a Public Health Control; procedures & records

Code FC24

Proper cooking time & temperatures

Code FC18

Consumer advisory provided for raw/undercooked food

Code FC25

Proper eating, tasting, drinking, or tobacco use

Code FC06

Procedures for responding to vomiting and diarrheal events

Code FC05

Proper reheating procedures for hot holding

Code FC19

Proper cold holding temperatures

Code FC22

Toxic substances properly identified, stored & used

Code FC28

Proper date marking and disposition

Code FC23

Food received at proper temperature

Code FC12

Food in good condition, safe, & unadulterated

Code FC13

Food contact surfaces; cleaned & sanitized

Code FC16

Proper cooling time and temperature

Code FC20

Proper disposition of returned, previously served, reconditioned & unsafe food

Code FC17

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Code FC03

Hands clean & properly washed

Code FC08

Food obtained from approved source

Code FC11

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

Compliance with variance / specialized process / HACCP

Code FC29

Required records available: shellstock tags, parasite destruction

Code FC14

Proper hot holding temperatures

Code FC21

Adequate handwashing sinks properly supplied and accessible

Code FC10

Proper use of restriction and exclusion

Code FC04

Person in charge present, demonstrates knowledge, and performs duties

Code FC01

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

No discharge from eyes, nose, and mouth

Code FC07

Food additives: approved & Properly used

Code FC27

Food separated and protected

Code FC15

Pasteurized foods used; prohibited foods not offered

Code FC26