Premises Information


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Name

NGUYENS NOODLES

Address

3615 WHITEHALL PARK DR

SUITE I

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/11/2025

Final Score @ Grade

98.50

General Comments

EHS discussed cooking/cooling of chicken with PIC. PIC stated they would be adding cooked chicken facilities TPHC procedures. EHS spoke with PIC that covered item held on TPHC can be placed behind counter (not accessible to customers) and held without temperature control as long as food is not below 135F after 4 hours and is at 135F or above when placed on time.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed consumer advisory that does not have food items asterisked to consumer advisory footnote. VR within 10 days to check for corrected consumer advisory.
33	0	Proper cooling methods used; adequate equipment for temperature control	No	No	No	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility that is cooking and cooling chicken. Per permit, facility is prohibited from cooling foods due to lack of equipment (no walk ins or blast chillers) and all raw meat must be cooked to order. CDI-PIC voluntarily discarded items. VR within 10 days. Continuation of cooling cooked products may lead to permit suspension due to violation of permit conditions. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw egg mayo and cut lettuce at 61F and 70F upon arrival for inspection that PIC stated had been cooling down since 2 PM. CDI-PIC placed mayo into lowboy freezer (dropped to 48F in 60 mins) and cut lettuce into reach in cooler (dropped to 54F in 32 mins). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI approved fryers next to grill. REPEAT.