ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Mr. Hello NEW OWNER: OK Noodle House, Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11 An invoice for the permit fee in the amount of $2,281.00 plus a 25 % late fee of $570.25 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 08/01/2026 - 7/30/2027 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 7/8/2026 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
7 reported violations
- K30: Food storage: food storage containers identified
Bulk boxes of dry foods stored directly on the floor of the storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Open bulk boxes and bags of spices within the storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K34: Warewash facilities: installed/maintained; test strips
Lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The ambient temperature of the glass door display fridge measured at 53 F (not in use to hold PHF's). [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
- K39: Thermometers provided, accurate
Facility lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. The cook line preparation refrigerators lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
- K26: Approved thawing methods used; frozen food
Raw pork defrosting at room temperature on a rack adjacent to the preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Pork relocated to the walk in refrigerator.
- K07: Proper hot and cold holding temperaturesCritical
Measured pork soup at 120 F within a large pot at the cook line. PIC stated that the soup was cooked the night before and left at room temperature on the burner. [CA] PHFs shall be held at 41°F or below or at 135°F or above. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup voluntarily condemned and discarded.
- K45: Floor, walls, ceilings: built,maintained, clean
The wall corner adjacent to the cook line hand wash sink is in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.