Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Outer Openings, Protected / Screen Requirements
Observation: Backdoor should be self-closing.
Correction: Fix backdoor closer to be self-closing to prevent entrance of pests.
- Physical Facilities Good Repair
Observation: Observed that the cooler doors are not maintained in good repair. Sinces doors for coolers were not operating properly, manager had duck taped them.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Parts are on order and they are scheduled to be fixed.
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03/07/2016 | Routine | |
The purpose of today's visit was to investigate a complaint received by the Fairfax County Health Department on September 22, 2015. The complainant alleges that they observed employees placing toppings on pizza with their bare hands. The complainant also alleges that an adhesive spray is used on the pizza boxes. EHS discussed complaint with the CFM on duty, who was not aware of receiving this complaint directly. Soon after EHS entered the kitchen, EHS observed a food employee placing Parmesan cheese garnish on top of ready to eat breadsticks with their bare hands. Thef food employee and CFM were not aware that handling a garnish with cleaned/washed bare hands was a violation of the Food Code. Immediately the CFM informed all food employees present to handle garnishes with gloves or another barrier. Also the CFM prepared a sign during the inspection to place in the garnish area (at the end of the oven) that states that "If you are putting a garnish on anything, you MUST use gloves." EHS reminded the CFM that employees need to wash hands, before putting on gloves. In the back area at the end of the pizza oven, EHS observed that lunch menus were glued on the outside of the pizza boxes. EHS asked the CFM to explain the process. The CFM demonstrated in the front register/dessert area, pizza boxes are first fully folded closed, then away from the pizza boxes, directly on the counter adhesive spray is placed on the back of the menu, then the menu is placed/pressed down on the outside top of the pizza box. This procedure is in compliance, as the adhesive spray is not used on the inside of the pizza box. Also the adhesive spray is placed on the back of the lunch menu before placing on the pizza box. The complaint is confirmed in regards to the bare handling of garnishes.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ------------Parmesan cheese garnish was placed on top of breadsticks.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED. A NEW ORDER OF BREADSTICKS WERE PREPARED AGAIN WITH WASHED, GLOVED HANDS.
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09/22/2015 | Complaint | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please provide a maintenance invoice for both 1dr Continental prep cooler and 4drawers/2dr pizza prep cooler by August 24, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salami/cheese mix (56F) on prep top - discarded
Correction: cooked spagetti (48F), cooked fettucini (48F) in 1dr prep cooler - emptied out. 1dr prep cooler's new gasket was creating 1/2" gap which caused the prep cooler to not hold temperature at 41F. When kept forced shut, cooler was able to hold temperature at 41F and below. Cooked chicken (48F), ham (48F) in pizza prep cooler. Pizza prep cooler temperature was observed at 45F - emptied out.;1dr prep cooler door was taped shut in the meant time to use the prep top and maintenance is called to correct the door. Maintenance was called to fix the pizza prep cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Maintenance came and corrected the concentration. Observed 100ppm chlorine sanitizer concentration.
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08/14/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by dishwasher is holding dishes, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Cleared.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed painkiller and first aid stored over prep top.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated.
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03/27/2015 | Routine | |
The purpose of this visit is a risk factor assessment. EHS offered alternative suggestions to hold food out during lunch hour to ensure that TCS foods hold at 41f or below. Employee health policy in place, Observed 1 foodworker wash hands using proper technique. Sanitizer in the wiping cloth bucket assembled and measured at an acceptable level. Dishmachine observed dispensing sanitizer at an acceptable level. If you have any questions, please call the health department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed mozzerella cheese 44f, cooked chicken 44f, pepperoni 44f, pizza sauce 56f. Per foodworker, these items are held out during lunch period for about 2 hours. The items were recently placed back into the prep cooler.
Correction: Foodworker placed pizza sauce in an ice/water bath and by end of inspection, the pizza sauce dropped to 41f. The other foods, mozzerella cheese 40f, cooked chicken 40 f, and pepperoni 41f remained inside the pizza prep cooler and lowered to 41f or below by the end of the inspection. Potentially hazardous foods (time/temperature control for safety food (TCS)) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Do not store the above foods out during the lunch hour without maintaining the temperature at 41f or below. Since you are not using Time as a public health control, an alternative solution was offered to the manager: Assemble an ice/water bath in a bus tub and place TCS foods into the ice/water bath. Remember to monitor the temperature of the foods in the ice/water bath to ensure that they remain at 41f or below.
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09/23/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Bottles of cooking oil and water stored at the cookline observed unlabeled.
Correction: Label the water and cooking oil. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Place wet wiping cloths which to be used for wiping counters and other equipment surfaces into a chemical sanitizer solution at the appropriate concentration between uses.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM test kit.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean cups, plates, knives stored in such a manner that they are subject to contamination by the splash from the handsink.
Correction: The manager relocated the cups, plates, knives to a location where they will not be contaminated by the splash from the handsink. Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located near the back door is blocked, preventing access by employees for easy handwashing.
Correction: Unblock the handsink by relocating the cart which is blocking the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Within 90 days obtain a trash receptacle which has an intact drain plug as discussed during the inspection today. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
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04/07/2014 | Routine | |
The purpose of this visit is a follow up for the repair of both the walk in refrigerator and the pizza prep refrigerator. The pizza prep is currently not in use because parts are on order. The walk in refrigerator 37f has been repaired. Do not use ht epizza prep until a repair has been completed. Continue using ice bath to maintain phf at 41f or below. Fax a copy of the report/invoice for the repair of the pizza prep to EHS within 10 days. Fax information provided to manager during inspection. Thank you.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The pizza prep cooler. Per manager parts have been ordered. The unit is scheduled for repair on Tuesday. Manager is using a combination of ice/water baths on a prep table countertop to hold phf.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Do not use the pizza prep to hold cold foods until a repair is completed. Continue using ice bath and monitor phf to ensure that foods holding at 41F or below. Fax a copy of the report for the repair fo the pizza prep to my attention within 10 days.
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08/31/2013 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced mozzerella cheese 47f, pepperoni 47f, shredded cheddar cheese 52f in the walk in refrigerator
Correction: Cut tomato 48f, raw sausage 49f, pepperoni 48f in the pizza prep
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back near the mop sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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08/30/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottle of water at cookline
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours precooked chicken wings cooked again, cooling for 4 hours in the walk in refrigerator observed at 70-79F in a 12 inch deep lexan container with a sealed lid.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Sealing a container approximately with 12 inch deep of cooked chicken wings to cool in the walk in refrigerator
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Dessert refrigeration case at front.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Pizza boxes stored in wrap on floor
Correction: Elevate all single service items on approved shelving at least 6 inches off floor.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front near the cash register and at the very back handsink by a cart and utensils and is preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Missing soap at the back handsink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ledo Pizza & Pub, 8324a Old Keene Mill Road, Springfield, VA 20151 »