Inspection Information
Facility Name:	Da Edoardo North
[?] Facility Type:	Full Service with Alcohol
[?] Inspection type:	Routine Inspection
[?] Inspection date:	21-February-2020

2-301.14 / WHEN TO WASH Priority Item Corrected During Inspection Employee observed not washing hands before going between tasks. Staff observed going from dirty dish area to clean dish area without washing hands. Before working with food, clean equipment, utensils, and single use or single service articles food employees shall properly wash their hands. Action Taken: Staff was eductaed on proper hand washing techniques and when to wash hands thoroughly. Staff washed hands more consistently following education.
3-301.11 (B) / PREVENTING CONTAMINATION FROM HANDS Priority Item Repeat Corrected During Inspection Repeat x2 Employee observed handling the bread with bare hands. Staff was cutting bread and handling it with bare hands after returning from the dining area, staff discarded bread and used gloves to cut the rest of the bread. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods. Action Taken: Staff discarded bread that was touched and wore gloves for handling ready to eat foods.
3-304.15 (A) / GLOVES, USE LIMITATION Priority Item Corrected During Inspection Gloves are not being properly used. Staff was observed using gloves between multiple tasks without changing gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation. Action Taken: Staff was told to change gloves between tasks and told to change gloves every time raw animal products were handled.
3-501.18 / READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD, DISPOSITION Priority Item Corrected During Inspection Observed 3 quarts of half and half cream past the day of discard, 2x January 15th and December 28th. 2 half gallons of buttermilk from December 18th, 2019 were thoroughly seperated and no longer in a normal state. Discard potentially contaminated or unsafe foods. Action Taken: Staff discarded the 3 quarts of cream.
4-201.11 / EQUIPMENT AND UTENSILS Core Item Corrected During Inspection Observed 10 spatulas located in the clean section of the dish area that cannot be easily cleaned. The 10 spatulas were observed as deeply damaged, melted or falling apart. Provide equipment or utensils that are durable under normal conditions. Action Taken: Staff discarded all the damaged spatulas.
4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Priority Foundation Item A test kit for dish machine is not available. Provide a test kit or other device for measuring the concentration of sanitizing solutions. Correct By: 28-Feb-2020
4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Priority Item The sanitizer concentration for the chlorine in the dish washing machine is at <50ppm. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Correct By: 28-Feb-2020
4-602.11 (A-D) / EQUIPMENT FOOD-CONTACT SURFACE Priority Item Observed the meat slicer, large mixer and tongs that were soiled being stored with the ready to use tongs. The mixer and meat slicer had dried on food debris and had not been cleaned thoroughly. Clean food contact surfaces anytime contamination has occurred.. Correct By: 21-Feb-2020
4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Repeat Observed slime mold build up in soda gun holster as well as the soda gun dispenser head. Clean the soda gun holsters and heads at a frequency that prevents slime mold growth. Correct By: 28-Feb-2020
5-205.11 / USING A HANDWASHING SINK Priority Foundation Item Corrected During Inspection Handsink in the dish area is being used for holding excess boxes during inspection and is unavailable for proper handwashing. Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Action Taken: Staff moved boxes to make hand sink available.
7-201.11 / SEPARATION Priority Item Repeat Corrected During Inspection Repeat x 2 Observed multiple chemicals being stored above a prep area where chicken was being cut as well as chemical spray bottles being stored above the clean section of the dishwashing area. Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: All chemicals were moved away from the prep area as well as the clean section of the dish area.