Go Pasta

Inspector notes: Prepared meals/food items packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of all ingredients (including sub ingredients), allergens, the quantity of the contents, and the business name/address. At the time of re-inspection, label sample viewed with PIC. New labels with complete information to be affixed to all packaged food items set for sale in retail refrigeration.

Inspector notes: Ceiling tiles in the deli/prep area are not smooth, durable, and easily cleanable. Surface characteristics of ceiling in food prep areas are to be smooth, durable, non-absorbent, easily cleanable. (Some tiles were observed in need of replacement at time of inspection. Tiles to be replaced with proper materials.)

Inspector notes: The deli sandwich area glass door cooler was observed to be maintaining an ambient temperature of 48 degrees Fahrenheit (Per PIC not currently used for TCS foods). Time/temperature control for safety (TCS) foods are not to be stored in unit until properly adjusted/repaired and properly maintaining cold holding temperature of 41 degrees Fahrenheit or below. Per PIC,

Inspector notes: Unpackaged food items were observed placed/displayed without protection from possible contamination by consumers. Food items prepared on site and placed on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Food items to be stored on counters away from customer area until proper protection can be provided.

Inspector notes: Pesto and Deli Meat were observed at 44 and 43 degrees Fahrenheit respectively. Food items were observed double panned and not in good contact with the cold zone of the unit. Pan storage was adjusted at the time of inspection.

Inspector notes: Meatballs and Aioli sauce were observed held at 48 degrees Fahrenheit in the glass door cooler. Food items were voluntarily disposed of by the PIC at the time of inspection.

Inspector notes: Chicken and eggplant were observed cooling in the walk-in cooler in dense/stacked amounts. Food items to be arranged in a way to allow for rapid cooling (thin layers, spread out).

Inspector notes: Prepared meals and other food items packaged in the food establishment are lacking complete labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of all ingredients (including sub ingredients), allergens, the quantity of the contents, and the business name/address.

Inspector notes: Working containers of dry ingredients were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The deli sandwich area glass door cooler was observed to be maintaining an ambient temperature of 47 degrees Fahrenheit with food temps at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) foods are not to be stored in unit until properly adjusted/repaired and properly maintaining cold holding temperature of 41 degrees Fahrenheit or below.

Inspector notes: Ceiling tiles in the deli/prep area are not smooth, durable, and easily cleanable. Surface characteristics of ceiling in food prep areas are to be smooth, durable, non-absorbent, easily cleanable. (Some tiles were observed in need of replacement at time of inspection. Tiles to be replaced with proper materials.)

Inspector notes: An allergen awareness statement was not available for customer viewing on the wall mounted menu or at the point of sale. PIC is to provide an allergen awareness statement visible to customers.

Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Previously prepped and packaged food items, Chicken w/ Eggplant, Baked Stuffed Shells, Baked Ziti, and Italian wedding soup, were observed held in retail refrigeration at 45 degrees, 50 degrees, 60 degrees, and 48 degrees Fahrenheit respectively. Items prepped and packaged are to be cooled to proper cold holding temperature of 41 degrees Fahrenheit prior to being placed in retail refrigeration for sale. Food items were uncovered and placed in the walk-in cooler for rapid cooling at the time of inspection. - Large portions of Tomato Sauce previously cooked and set for cooling in the walk-in cooler were observed held in plastic containers greater than 4" deep at 102 degrees Fahrenheit. Portions of sauce were rearranged to shallow pans for rapid cooling at the time of inspection. - Previously cooked eggplant was observed cooling on a sheet pan densely piled in the walk-in cooler at 80 - 96 degrees Fahrenheit. Eggplant was separated for rapid cooling at the time of inspection. Prepared food items are to be cooled by: (1) Placing the FOOD in shallow pans (2) Separating the FOOD into smaller or thinner portions (3) Using rapid cooling EQUIPMENT (4) Stirring the FOOD in a container placed in an ice water bath (5) Using containers that facilitate heat transfer (6) Adding ice as an ingredient When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls (2) Loosely covered, or uncovered if protected from overhead contamination

Inspector notes: The consumer advisory provided does not disclose the foods (Ceasar dressing containing raw egg) on the menu that are raw or undercooked.

Inspector notes: The ceiling in the front prep area is covered with tiles that are not smooth, durable, and easily cleanable.

Inspector notes: The ceiling tiles in the dry storage area is in poor repair (water damage/sagging). The physical facilities must be maintained in good repair.