Inspection Information
Facility Name:	Da Edoardo North
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	30-May-2017

3-304.11 / FOOD CONTACT WITH EQUIPMENT AND UTENSILS Priority Item Corrected During Inspection Observed kitchen staff "sitting" on the table part of the food prep sink upon arrival for inspection. FOOD CONTACT SURFACES SHALL NOT BE USED FOR SITTING. Food contact surfaces of equipment shall be cleaned and sanitized before use with food. Action Taken: Manager had sink washed, rinsed and sanitized.
3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection Ice scoop used for the ice machine observed being stored on top of the ice machine. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Mgr had ice scoop washed, rinsed and sanitized and placed in bucket.
3-501.13 / THAWING Core Item Corrected During Inspection Raw chicken breast observed being thawed at room temperature; 53 degrees (not in the danger zone for more than an hour. Adjust procedures or methods to properly thaw foods. Action Taken: Chicken immediately placed in walkin cooler.
3-501.15 (B) / COOLING METHODS Core Item Corrected During Inspection Cooked, bow-tie pasta observed cooling in the walkin cooler, covered with plastic wrap, at internal temperature of 51-61 degrees Loosely cover to allow proper cooling of cooked foods; pasta placed in cooler 1/2 - 1 hour before inspection. Action Taken: Mgr had pasta uncovered to finishe cooling to 41 degrees in the next 3 hours.
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item A test kit for chlorine sanitizer is not available for 3-compartment sink or warewashing machine. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 06-Jun-2017
4-501.12 / CUTTING SURFACES Core Item Cutting boards on cookline observed stained and scored. Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 13-Jun-2017
5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handsink located in the warewashing area was observed with container of stainless steel mini pitchers being stored in it (no soap, no papertowel). Have handsink available at all times for proper handwashing; train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Mgr removed container.
6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Corrected During Inspection Soap not available at food employee handwash sink located at the end of the cookiline; at the handsink located in the warewashing area. Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Manager provided soap.
6-301.12 / HAND DRYING PROVISION Priority Foundation Item Repeat Corrected During Inspection No toweling available at handsink for hand drying at the end of the cookline, in the warewashing area, and at the employee handsink. Provide single-use toweling at handsink to facilitate proper handwashing. Action Taken: Mgr provided papertowel.
FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item The food safety manager's certification has expired or they have not completed an approved training program. The food safety manager must renew certification that has expired or complete an approved training program. Correct By: 30-Jun-2017