Figo Pasta

Inspector notes: Observed food containers stacked while wet on shelving above 3-compartment sink. Corrected on site - PIC rearranged food containers to allow them to air dry. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed mulitple cambros stacked on top of each other as clean while still wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food. PIC will have these rewashed.

Inspector notes: Observed raw fish stored amongst noodles and sauce. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish,...

Inspector notes: Observed multiple TCS items stored in reach in cooler past the 7 day discard date stated on the label. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days. Instructed employees to discard these items.

Inspector notes: Observed no person in charge present. Employees called manager who informed me he was not present. There must be a person in charge on the premises of the food service establishment at all times. Informed PIC that there must a be designated person in charge present at all times. Manager showed up shortly before close of inspection.

Inspector notes: Observed mulitple dishes stored as clean with old labels still attached. Observed heavily soiled food press. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised employees to remove and rewash these.

Inspector notes: Observed 3 compartment sink with no sanitizer hooked up and a dishmachine with a sanitizer reading of 0. Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. Advised employees to reattach hoses to equipment. Facility also has bleach on site to use.

Inspector notes: Observed no permit posted for facility; only permit posted for commissary kitchen. Facility permit is expired. Post the permit in a location in the food service establishment that is conspicuous to consumers. Legal notice administered.

Inspector notes: Observed splatter on walls in kitchen. Observed buildup and debris around bottom of kitchen equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The PIC will have these locations cleaned.

Inspector notes: Observed employee keys located on top of a dish. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee removed keys.

Inspector notes: Observed multiple dishes stored as clean with old labels attached. COS- dishes taken to be washed, rinsed and sanitized and labels removed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Base of operations violation. Observed the floors unclean under equipment in the main kitchen. CA- floors shall be cleaned. Observed splatter on the walls in the main kitchen. CA- walls shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed buildup of grease and debris on equipment around the main kitchen and observed grease and debris buildup in between the equipment on the food truck. CA- all nonfood so contact surfaces shall be free of debris and accumulations. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.