image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation & Licensing Administration    Office of Food, Drug, Radiation, and Community Hygiene    2201 Shannon Place, SE - 2nd Floor    Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  LEDO PIZZA
Address  1201 FRANKLIN ST NE
City/State/Zip Code  WASHINGTON, DC 20017
Telephone
 (202) 998-0655
 E-mail address  ledopizzabrookland@gmail.com
Date of Inspection
 09
/
 25
/
 2023
    Time In
 11
:
 15
AM     Time Out
 12
:
 20
PM  
License Holder  Franklin Pizza, LLC
License/Customer No.  09313XXXX-23000090
License Period
 12 
/
 01 
/
 2022 
 - 
 11 
/
 30 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  3 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  2 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DARYL GRAHAM 
CFPM #:  FS-101544 

CFPM Expiration Date:   12/13/2025  
D.C. licensed trash or solid waste contractor:
 Republic Services 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ehrlich 
D.C. licensed ventilation hood system cleaning contractor:
  
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  LEDO PIZZA    Establishment Address  1201 FRANKLIN ST NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a Certified Food Protection Manager ID Card issued by the Department. The certified manager came at the end of inspection. (Corrected On Site)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
10. - There are no paper towels at the handwashing sink. Hand drying paper towels were provided at the time of call. (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is no handwashing signage at the handwashing sinks.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
16. - The concentration of the chlorine-based sanitizing solution is not in compliance. The chlorine concentration at dishwashing machine was set to proper level at the time of call. (Corrected On Site)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
21. - Hot food item( marinara sauce) are held at improper temperature. The food has been reheated to proper temperature at the time of call. (Corrected On Site)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
48. - There are no chemical (chlorine)test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
56. - Neither the name of the establishment's licensed ventilation hood system cleaning contractor nor its ventilation hood system cleaning contract are available.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1509.5 The licensee shall maintain on the premises a copy of the establishment's professional service contract and service schedule, which documents the following information: P (a) Name and address of its District-licensed ventilation hood system cleaning contractor; P (b) Frequency and extent of ventilation hood system cleaning services provided under the contract; P and (c) Date and time of ventilation hood system cleaning services were last provided to the establishment. P  
 
Sanitizer: Quaternary Ammonium, 400 ppm, 0.0 pH, 102.0°F 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 120.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 130.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 114.0F Chicken (Deep Fryer) (Cooking) 185.0F (Reach-in Refrigerator) 38.0F Lettuce (Reach-in Refrigerator) (Cold Holding) 40.0F
Sliced Tomatoes (Reach-in Refrigerator) (Cold Holding) 39.0F Cheese (Reach-in Refrigerator) (Cold Holding) 40.0F Pasta/Noodles (Reach-in Refrigerator) (Cold Holding) 40.0F Pork (Reach-in Refrigerator) (Cold Holding) 40.0F
(Reach-in Refrigerator) 37.0F Pineapples (Reach-in Refrigerator) (Cold Holding) 40.0F Sliced Ham (Reach-in Refrigerator) (Cold Holding) 40.0F Chicken (Reach-in Refrigerator) (Cold Holding) 39.0F
Meatballs (Reach-in Refrigerator) (Cold Holding) 38.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 37.0F Pepperoni (Reach-in Refrigerator) (Cold Holding) 38.0F Cheese (Reach-in Refrigerator) (Cold Holding) 39.0F
(Reach-in Freezer) 39.0F Hot Water (Handwashing Sink (kitchen)) 102.0F (Reach-in Freezer) -1.0F Marinara Sauce (Steam Table) (Hot Holding) 82.0F
Meatballs (Steam Table) (Hot Holding) 145.0F Hot Water (Handwashing Sink (kitchen)) 115.0F (Walk-in Refrigerator) 38.0F Sliced Tomatoes (Walk-in Refrigerator) (Cold Holding) 38.0F
Chicken (Walk-in Refrigerator) (Cold Holding) 38.0F Beef (Walk-in Refrigerator) (Cold Holding) 37.0F Pepperoni (Walk-in Refrigerator) (Cold Holding) 38.0F Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F
Hot Water (3-compartment sink) 128.0F Hot Water (Handwashing Sink - Service Line) 105.0F Hot Water (Handwashing sink (toilet room)) 108.0F Hot Water (Handwashing sink (toilet room)) 104.0F
               
Inspector Comments:
Correct cited violations within 5 calendar-days.
Correct cited violations within 14 calendar-days.
If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Daryl Graham 09/25/2023
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  09/25/2023 
  Inspector (Signature) (Print) Badge # Date
    2023