Noodles & Company

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No County legal action will result from this inspection.Inspection report e-mailed. Of note: discussed date-marking. Ready-to-eat TCS foods for use longer than 24 hours should be date-marked with the date they are prepared or the date that they will be discarded after 7 days of use (i.e. a prep date of 7/11 or a discard date of 7/17).

No County legal action will result from this inspection.Inspection report e-mailed. Discussed ongoing work orders for sink closest to points of sale.

No County legal action will result from this inspection.Inspection report e-mailed.

This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection.Report emailed to PIC.No County legal action will result from this inspection.On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Award: A,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Eduardo Briceno

Final Construction inspection conducted with site superintendent. Construction completed and approved. Inspection report was emailed to Reuben Ray.A certified food manager is required at time of approval. If not already obtained, please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates. This establishment/operation has demonstrated sufficient compliance to proceed with the issuance of the permit. To complete the permitting process, issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Fees paid up to this inspection approval do not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Also, checks and money orders are accepted via US Mail. If you select payment via US Mail, for further instructions please refer to the printed invoice. No operating permit is valid, until the permit fee is received by the Department. It is the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.No County legal action will result from this inspection.

Construction inspection conducted with Assistant Site Superintendent and Construction Manager. At the time of this inspection, this project was about 98% complete.Inspection rights and inspection report was emailed to Assistant Site Superintendent, Reuban RayPlease ensure the following is completed prior to final construction inspection:1. Ensure hot water that is 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.2. Ensure all refrigeration equipment measures 41 degrees F or below.3. Relocate Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer connected to water softener and connect to reverse osmosis (RO) water filtration system. RPZ shall be located between water source and RO system Ensure there is no copper/brass fittings downstream of RPZ backflow preventer. Test and provide test report.4. Provide a an indirect drain line with a one inch air gap for the dump/rinse sink.5. Refinish rusted ceiling of walk-in refrigerator so it is smooth and easily cleanable.6. Provide detailed cleaning throughout establishment, specifically underneath equipment, hood filters and back of stove.Please continue with construction according to plans, stipulation letter, and inspections. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.

Construction inspection conducted with Assistant Site Superintendent and Construction Manager. At the time of this inspection, this project was about 85% complete. Most equipment is placed but not connected. Inspection rights and inspection report was emailed to Assistant Site Superintendent, Shane Haisten.Please ensure the following is completed prior to final construction inspection:1. Ensure hot water that is 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.2. Ensure all refrigeration equipment measures 41 degrees F or below.3. Ensure high temperature dishwashing machine final rinsing temperature is at least 160 degrees F.4. Remove copper piping and any other copper/brass fittings downstream of Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer connected to reverse osmosis water filtration system. Test and provide test report.5. Install ASSE 1022 dual check backflow preventers between water source and beverage dispensers in dining room.6. Test and provide report for RPZ for steamers in kitchen food prep area.7. Install flooring transitions between concrete flooring and existing rubber-type flooring in back kitchen. Seal any gaps between flooring and transitions.8. Repair corners of wall in area between dishwashing machine and mop sink.9. Separate drain lines connected at 3-compartment sink, dump/rinse sink and trough drain. Provide separate indirect drain lines to nearby floor sink for 3-compartment sink plumbing, dump/rinse sink plumbing and trough drain plumbing.10. Seal gaps in kitchen coved base wall juncture and clean.11. Seal gaps between wall and around handwashing sinks, and between wall and 3-compartment sink.12. Reinstall washable ceiling tiles throughout kitchen and back storage area.13. Seal any gaps and penetrations in walls/floors/ceilings throughout kitchen and back area.14. Ensure concrete floors in back kitchen are sealed.15. Extend drain line for kitchen steam table to floor sink and ensure a one inch air gap between drain line and floor sink.16. Replace panel and escutcheon plate on wall in back of kitchen steam table.17. Provide detailed cleaning throughout establishment, specifically underneath equipment, hood filters and back of stove.Please continue with construction according to plans, stipulation letter, and inspections. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.

Equipment inspection conducted with Site Superintendent and Assistant Site Superintendent. At the time of this inspection, this project was about 70% complete. Most equipment is placed but not connected. Inspection rights and inspection report was emailed to Assistant Site Superintendent, Shane Haisten.Please ensure the following is completed prior to final construction inspection:1. Ensure hot water that is 100 degrees F at handwashing sinks and 110 degrees F at all other sinks.2. Ensure all refrigeration equipment measures 41 degrees F or below.3. Ensure high temperature dishwashing machine final rinsing temperature is at least 160 degrees F.4. Install Reduced Pressure Principle Zone Assembly (RPZ) backflow preventer between water source and reverse osmosis water filtration system. Ensure there is no copper/brass fixtures installed downstream of RPZ. Test and provide test report.5. Install ASSE 1022 dual check backflow preventers between water source and beverage dispensers in dining room.6. Test and provide report for RPZ for steamers in food prep area.7. Ensure chemical dispensers at mop sink and 3-compartment sink have backflow preventers that are ASSE 1055-A compliant or equipped with an air gap fitting.8. Install flooring transitions between concrete flooring and existing rubber-type flooring in back kitchen dishwashing area so it smooth and easily cleanable.9. Reinstall coved base throughout all kitchen areas.10. Repair corners of wall in area between dishwashing machine and mop sink.11. Provide indirect drain for dishwashing machine to floor sink with a one inch air gap between air gap and floor sink.12. Separate drain lines connected at 3-compartment sink, dump/rinse sink and trough drain. Provide separate indirect drain lines to nearby floor sink for 3-compartment sink plumbing, dump/rinse sink plumbing and trough drain plumbing.13. Separate directly connected drain lines for front area handwashing sink and water filler. Replace flexible drain line with rigid drain line at filler. Install support for rigid drain line with a hub drain with one inch air gap for water filler.14. Relocate handwashing sink in prep area where it is centrally located and unobstructed by equipment and easily accessible.15. Seal gaps at coved base wall juncture and clean.16. Reinstall washable ceiling tiles throughout kitchen.17. Seal any gaps and penetrations in walls/floors/ceilings throughout.18. Ensure concrete floors in back kitchen are sealed. Please continue with construction according to plans, stipulation letter, and inspections.Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.

Equipment inspection conducted with Site Superintendent. At the time of this inspection, this project was about 70% complete. Most equipment has been placed in assigned location but not connected. Site has a 100 gallon water heater. Per Site Superintendent, restaurant anticipates opening early February 2024.Inspection rights and inspection report was emailed to Reuben R.Please address the following:1. Ensure hot water at handwashing sinks is 100 degrees F and all other sinks 110 degrees F.2. Ensure refrigeration units are holding temperature below 41 degrees F.3. Ensure concrete flooring throughout kitchen is sealed with transitions slips in dishwashing area.4. Ensure coved base is installed throughout kitchen with stainless steel coved base underneath cooking hoods.5. Finish installing ceiling tile throughout kitchen ensuring it is smooth and easily cleanable.6. Install Reduced Pressure Principle Zone Assembly (RPZ) upstream of reverse osmosis (RO) system, and between water source and carbonator of carbonated beverage system. Ensure no copper, copper alloys, or brass fixtures down stream for RO and carbonated beverage systems. Provide backflow test reports.7. Install ASSE 1015 backlflow preventers between water sources and steamers and combination oven.8. Install ASSE 1022 dual check valve backlfow preventer on tea beverage dispenser. 9. Adjust door sweep for back door to ensure door seals tightly with no light shining through.10. Ensure prep sinks, steam tables, and ice machine are indirect drained to nearby floor sinks with one inch air gaps.11. Relocate obstructed handwashing sink kitchen prep area to entrance of kitchen to provide better employee access to sink.Please continue with construction according to plans, stipulation letter, and inspections. Please call (602) 402-3147 for a final inspection at 100% completion of project or if an additional onsite walk-through is needed. Please also ensure you have read your Responsibilities to Qualify for a Permit document and are in compliance with all requirements before final inspection. No county legal action will result from the inspection.

*** THIS IS NOT AN INSPECTION REPORT. ***Plans reviewed on 10/01/2023. This email has been automatically sent and provided as a courtesy to notify you that your application and plans have been reviewed in accordance with code. You will receive a “APPROVAL TO CONSTRUCT WITH CONDITIONS” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you. *** THIS IS NOT AN INSPECTION REPORT. ***

*** THIS IS NOT AN INSPECTION REPORT. ***An application/plan submittal date of 08/16/2023 was not approved. This email has been automatically sent and provided as a courtesy to notify you that upon review of the submitted application and/or plans, it has been determined that the proposed documents do not conform to the applicable regulatory requirements and/or are insufficient to complete the review or receive approval. You will receive a “NOTIFICATION OF PLAN DEFICIENCY-REQUEST FOR ADDITONAL INFORMATION” letter via email or mail regarding the specifics of your plan(s). Please allow a few days to receive your letter if you selected mail on your application as a primary means of receiving correspondence. No reply to this email is required. For further instructions please refer to the letter. Thank you.*** THIS IS NOT AN INSPECTION REPORT. ***