At a glance
CleanCleaver food safety systematic review results
What happened?
109point violations
42 problems found · 12 marked critical · Routine county inspection · Mar 9, 2026
Is that a lot?
Most sit-down restaurants here got 14 to 49 point violations. One Noodle Bar got more than most.
Compared with 1,218 Salt Lake County sit-down restaurants. Each restaurant's last routine inspection counts.
What was found out about One Noodle Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Food Safety Manager Certification 4.1.4 (i)How to fixFix it
- Marked critical: Hands not washed when needed 4.2.12*How to fixFix it
- Marked critical: Eating or drinking in a food area 4.2.18**How to fixFix it
Source: Salt Lake County Health Department
We review Salt Lake County health data to make this report. We are not the Salt Lake County Health Department.
Visit them directly at saltlakecounty.gov (opens the department's site) · How we review
For One Noodle Bar's team
Is this your place?
Welcome, One Noodle Bar. We'll walk through this together, one item at a time. To log the fixes, claim One Noodle Bar first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim One Noodle BarWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food Safety Manager CertificationThe county found: “There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the…”
Then the next one: Hands not washed when needed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 2-304.11, Food Code 3-501.17, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From Salt Lake County Health Department · 5 inspections on record · Last checked Oct 8, 2026
The county visited once in the last 12 months (1 routine).
The county inspects each food place one to three times a year. It does not say when it will come. How often depends on the place's risk level. Level 1: once a year. Level 2: every 9 months. Level 3: twice a year. Level 4: three times a year. A complaint can bring another visit.
Every visit
LatestMar 9, 2026Routine inspection109 points
This one: 109 points, inspected Mar 9, 2026.
42 violations listed, 15 marked critical.
Critical (12)
Marked critical by Salt Lake County Health Department
Food Safety Manager Certification
The department's words
4.1.4 (i) Food Safety Manager Certification
There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
The department's words
4.2.12* When to Wash-Hands and Arms
An employee did not wash hands between clean and dirty tasks. An employee did not wash hands before putting on gloves.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12 · R392-100
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
Eating or drinking in a food area
The department's words
4.2.18** Eating, Drinking, or Using Tobacco
Employees personal beverages are not separated from food preparation areas.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-401.11 · R392-100
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
Packaged and Unpackaged Food - Separation, Packaging, Segregation
The department's words
4.3.23* Packaged and Unpackaged Food - Separation, Packaging, Segregation
Raw meat is stored above ready-to-eat foods in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
Parasite Destruction
The department's words
4.3.49* Parasite Destruction
Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 7 more
Marked critical by Salt Lake County Health Department
The department's words
4.3.59* Cold Holding
Cooked bean sprouts are being held out of temperature control at 103°F on a counter.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(2) · R392-100
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
The department's words
4.3.60** Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.17 · R392-100
How can a restaurant or home fix this?
The rule
- Ready-to-eat TCS food made on site and kept in the fridge more than 24 hours gets a date label.
- It's good for 7 days at 41°F or below. The day you made it is day 1.
- Example: potato salad made Saturday is labeled "Discard Friday."
- Never go past the maker's use-by date on any ingredient.
From Food Code 3-501.17
Mixed and opened foods
4 more steps in the full guide Read the free guide
Date marking: the 7-day rule
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
Equipment in poor repair
The department's words
4.4.1* Characteristics - Multi-use
Food is being stored in non-food grade containers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
The department's words
4.4.82* Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning
Shelves in the walk-in cooler are unclean to sight and touch. Shelves throughout the kitchen are unclean to sight and touch.
Cited 2 times
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Salt Lake County Health Department
The department's words
4.5.26** Using a Handwashing Sink
Hand sink in the back kitchen is being used for other purposes other than hand washing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11 · R392-100
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
No backflow test on file
The department's words
4.5.30* System Maintained in Good Repair
There is no hot water at the hand sink. (Cook line)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you One Noodle Bar? Fix it
Marked critical by Salt Lake County Health Department
Storage-Separation-Poisonous or Toxic Materials
The department's words
4.7.3* Storage-Separation-Poisonous or Toxic Materials
Chemicals are stored above food equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Non-critical (20)
Food Handler Training
The department's words
4.1.3 Food Handler Training
Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.)
Clean-up of Vomiting and Diarrheal Events
The department's words
4.2.22 Clean-up of Vomiting and Diarrheal Events
The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events.
Food Storage Containers - Identified with Common Name of Food
The department's words
4.3.24 Food Storage Containers - Identified with Common Name of Food
Food containers are not labeled with the common name of the food. (White powder)
The department's words
4.3.31 In-Use Utensils - Between-Use Storage
Bowls are used for food scoops and are stored inside food containers. In-use utensils are stored with handles in contact with food. Utensils are stored in standing water.
Cited 3 times
Food Code 3-304.12 · R392-100
How can a restaurant or home fix this?
Serving utensils
- A separate utensil in every dish, with a handle long enough to stay out of the food.
- Between uses, rest it in one of six places: in the food with the handle up out of it; in a closed bin of dry food that is not TCS food; on a clean, sanitized spot; in running water (moist food like ice cream); in a clean, protected spot (a scoop for food that is not TCS food); or in water at 135°F or above. Never on the bare table, a towel or in another dish.
- Change it when dropped, used in another dish, or touched at the food end, and at least every 4 hours.
From Food Code 3-304.12
Clean plates and no re-serving
3 more steps in the full guide Read the free guide
Buffets and self-service
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Wiping Cloths - Use Limitation
The department's words
4.3.33 Wiping Cloths - Use Limitation
Wet wiping cloths are not stored in sanitizer solution.
Show 15 more
Food on the floor or under drips
The department's words
4.3.37 Food Storage
Food is being stored on the floor. A container of food is being stored on the floor in the walk in cooler.
Cited 2 times
Food Code 3-305.11 · R392-100
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you One Noodle Bar? Fix it
Thawing
The department's words
4.3.56 Thawing
Potentially hazardous food is thawing at room temperature.
Allergen Notification
The department's words
4.3.68 (iii) Allergen Notification
The establishment does not have written notification of the presence of major allergens.
Utensils or dishes stored wet or unwashed
The department's words
4.4.101 Equipment and Utensils-Air-Drying Required
Food equipment is not being air dried before being nested together.
Food Code 4-901.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you One Noodle Bar? Fix it
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
The department's words
4.4.105 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage
Clean equipment is not covered or inverted to prevent contamination.
Restraining Pressurized Containers
The department's words
4.4.49 Restraining Pressurized Containers
Pressurized cylinders are not secured.
Drainboards
The department's words
4.4.53 Drainboards
Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes.
Warewashing Equipment-Cleaning Frequency
The department's words
4.4.66 Warewashing Equipment-Cleaning Frequency
Exterior surfaces of the dish machine are dirty.
Shelves and surfaces need cleaning
The department's words
4.4.85 Nonfood-Contact Surfaces-Cleaning
Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. Exterior surfaces of cooking equipment are dirty. Reach-in cooler handles and gaskets are dirty.
Cited 4 times
Food Code 4-602.13 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you One Noodle Bar? Fix it
No backflow test on file
The department's words
4.5.30 System Maintained in Good Repair Non-critical
The rinse sink station faucet is leaking.
Food Code 5-205.15 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you One Noodle Bar? Fix it
Insect Control Devices-Design and Installation
The department's words
4.6.13 Insect Control Devices-Design and Installation
Insect control devices are installed above food preparation areas.
Employee Accomodations-Designated Areas
The department's words
4.6.37 Employee Accomodations-Designated Areas
Kitchen lacks employee accommodations to prevent contamination of food and equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
4.6.41 Cleaning-Frequency and Restrictions
The floor is dirty in various areas. Walls are dirty in various areas.
Cited 2 times
Food Code 6-101.11 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you One Noodle Bar? Fix it
Hood filters need cleaning
The department's words
4.6.43 Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
Ceiling air vents are dusty.
Food Code 6-501.14 · R392-100
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you One Noodle Bar? Fix it
Drying Mops
The department's words
4.6.45 Drying Mops
The mop is not hung to air dry.
EarlierNov 13, 2024Routine inspection53 points
14 violations listed, 9 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 22, 2024Follow-up inspectionRe-checked earlier items
2 violations listed, 2 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierApr 10, 2024Routine inspection79 points
23 violations listed, 13 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
EarlierAug 17, 2023Routine inspection54 points
19 violations listed, 10 marked critical.
The data gives the counts only for this inspection. The official record lists each one.
Source: Salt Lake County Health Department. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of One Noodle Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Eating or drinking in a food area Read the free guide
- Cold food above 41°F Read the free guide
- Ready-to-eat food not dated Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- In-use utensils stored wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call One Noodle Bar
Ask for the manager. One Noodle Bar can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to Salt Lake County Health Department (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run One Noodle Bar?
See the plan to fix each item and show what you did.
Address thisAbout this record
Open the county's Inspection Reports, choose Food Service, and search for the name.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Zero points means the inspector found no problems. Salt Lake County adds points for each problem. Big ones, the kind most likely to make someone sick, add more.
Each violation the inspector finds adds 1, 3 or 6 points, by how likely it is to cause illness. The points add up to the inspection score. The county uses no letter grade.
- Listed as
- Restaurants: plated
- Inspection type
- Routine inspection
- Result
- 109 points
- Source
- Salt Lake County Health Department
This is not an official ranking or grade. See the official source: Salt Lake County Health Department (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.