Ledo Pizza, 7475 Mount Vernon Square Circle, Alexandria, VA 22306 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ledo Pizza
Address: 7475 Mount Vernon Square Circle, Alexandria, VA 22306
Type: Full Service Restaurant
Phone: 703 463-4170
Total inspections: 7
Last inspection: 03/25/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control: 1. Remove excess cardboard from establishment upon receipt of delivery items to limit potential harborage conditions 2. Suggestions made to use Time as a Public Health Control (TPHC) for mozzarella cheese and marinara sauce being used during lunch rush. Hand Drying Provision / Individual, Disposable Towels Observation: Observed that paper towels were not provided at HAND SINK LOCATED NEAR 2 DR UPRIGHT COOLER. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED BY PERSON IN CHARGE. 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. OBSERVED SPRAY BOTTLE OF RESIDENTIAL USE PESTICIDE BEING STORED IN CHEMICAL STORAGE AREA. 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. SPRAY BOTTLE OF PESTICIDE DISCARDED BY PERSON IN CHARGE.	03/25/2016	Routine
The purpose of today's visit was to conduct a follow-up assessment to verify the proper operation of your warewashing machine. Sanitizing solution from low temperature warewashing machine was tested and confirmed to be between 50 and 100 PPM. No violation noted during this evaluation.	09/04/2015	Follow-up
The purpose of today's visit was to conduct a risk factor assessment. Please provide the following: 1. Copy of service invoice for dish machine within 7 days. Copy of service invoice can be sent via fax or e-mail provided. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC): 1. Create and monitor food/equipment temperature logs daily 2. Develop weekly cleaning schedule for the cleaning of non-food contact surfaces and physical facilities in the establishment 3. Train employees on how to proper manual warewashing procedures, as well as how to test sanitizing solution concentration 4. Review employee health policy regularly with all employees. Duties / Monitor Sanitizing Practices and Procedures (corrected on site) Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. EMPLOYEE UNABLE TO MAKE CHLORINE BASED SANITIZER SOLUTION WHEN PROMPTED. STATED THAT WHEN CONTAINER OF QUATERNARY AMMONIA SANITIZING SOLUTION IS EMPTY, FOOD CONTACT SURFACES ARE CLEANED WITH JUST SOAP AND WATER. Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. INFORMED CERTFIED FOOD MANAGER OF EMPLOYEE'S RESPONSE AND DEMONSTRATED HOW TO MAKE CHLORINE SANITZING SOLUTION IN 3-VAT SINK. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A CHLORINE SOLUTION CONCENTRATION BETWEEN 0-10PPM. Correction: PLEASE DISCONTINUE USE OF DISH MACHINE FOR SANITIZING UNTIL SERVICE HAS BEEN RECEIVED. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.	08/28/2015	Risk Factor
The purpose of today's visit was to respond to a complaint received on on March 11th, 2015. The complainant stated that he or she saw cockroaches in both the front entrance area and dining room area of establishment on two separate occasions. Inspected dining room and front entrance area for evidence of pests. Certified Food Manager (CFM) furnished last pest control service invoice dated 3/2/15 with a follow-up treatment date of 3/11/15. Dead cockroaches visible in light fixtures, vents, empty ice dispenser. Suggestions made to clean up dead carcasses and to adequately clean food debris in cracks of/underneath booths in dining room. No evidence of live cockroaches. Complaint not confirmed (3/11/15). Removing Dead or Trapped Birds, Insects, Rodents, etc. Observation: Dead or trapped ADULT AND NYMPH COCKROACHES were found IN LIGHT FIXTURES OF KITCHEN, EMPTY ICE DISPENSER IN FRONT BAR AREA. Correction: PLEASE REMOVE DEAD INSECTS UPON DISCOVRERY AND AFTER EACH PEST CONTROL SERVICE. Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.	03/11/2015	Complaint
The purpose of today's visit was to conduct a routine assessment. Suggestions made to keep temperature logs for food and equipment to verify food is maintained at 41F or below. Also suggested using Time as a Public Health for garlic butter held at room temperature, however manager prefers to try to cold hold item. Advised to compose a regular cleaning schedule to avoid creation of potential harborage conditions for pests. Please refrain from using True 3 dr cooler until service invoice has been sent. Please send copy of service invoice within 5 days via fax or e-mail. Food Storage / Preventing Contamination (corrected on site) Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. BOXES OF POTATO CHOWDER AND PEPPER SAUCE ON FLOOR IN WALK-IN COOLER. Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. ITEMS PLACED ON SHELVES IN WALK-IN COOLER. 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: IN TRUE 3 DR COOLER- SLICED TOMATO (46F), SLICED CHICKEN (44F), ITALIAN MEATBALLS (45F), ITALIAN MEATBALLS #2 (52F) Correction: ON PREP COUNTER-- GARLIC IN BUTTER (73F). 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: TRUE 3 DR SANDWICH PREP COOLER. Correction: PLEASE HAVE TRUE 3 DR SANDWICH PREP COOLER SERVICED WITHIN 5 DAYS. 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. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Observed the handsink at the PIZZA PREP AREA being used TO FILL METAL BOWLS WITH WATER. Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. INFORMED EMPLOYEE AND CFM THAT SINK IS FOR HANDWASHING ONLY.	03/11/2015	Routine
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist (EHS) recommended that manager use temperature logs to document food and equipment temperatures to display active managerial control. EHS demonstrated air drying, setting up the three vat sink and cooling and reheating procedures/methods. EHS discussed cleaning schedule and provided a food thermometer. EHS provided information on setting up three vat sink. Due to technical difficulties the following violations were observed: 4-602.13 Nonfood Contact Surfaces. Observation: Surfaces inside of the ice machine observed with black mold. Corrective Action: Wash, rinse and sanitize inside surfaces of ice machine. 6-301.11 Hand washing Soap Available. Observation: No hand soap is provided at the hand washing sink located by the hot holding unit. Corrective Action: Provide hand soap at each handwashing sink for proper hand washing by food employee. (CORRECTED AT TIME OF INSPECTION) 3-304.11 Food Contact with Equipment and Utensils. Observation: Wiping cloth bucket observed with a chlorine level of 0ppm. Corrective Action: Provide a chlorine level of 50-100ppm inside of all wiping cloths buckets. (CORRECTED AT TIME OF INSPECTION) Critical: Demonstration of Knowledge* Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: slicer located by hot water heater. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach was stored over prep sink with lettuce inside. Correction: Containers of bleach must be located in an area that is not above food, equipment, utensils, linens or single service items.	12/02/2014	Risk Factor
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following unit(s) are (missing, damaged): 1) True reachin freezer, 2) True prep cooler, 3) Victory reachin display cooler Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Physical Facilities Good Repair Observation: Observed that the following is not maintained in good repair: 1) Burned out lights in the ventilation hood, 2) Exterior of the grease trap (rusted), 3) Burned out lights in the dishwashing area, 4) Mildew overgrown caulking in the dishwashing area, 5) Burned out lights in the dry storage area. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	09/25/2014	Pre-Opening

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