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Loudoun County Health Department
1 Harrison St SE, Leesburg, VA 20175 | Visit Official Website (opens in a new tab)
VDH Home | Loudoun County Health Department | Pazzo Pomodoro | Full Service Restaurant | Routine

Pazzo Pomodoro

19825 Belmont Chase #185 Ashburn, VA 20147
Status: Permitted

Full Service Restaurant | Routine

October 5, 2022
Score & Grade: Grade:
Observations & Corrective Actions

15: 470 Observed raw meats, soup, and desserts in prep cooler and walk in cooler uncovered.
Corrective Actions: Cover foods to protect from environmental contamination. Person in charge cover stated food items.

16: 1770 (A) Observed slicer with food debris on metal part at the bottom of the slicer near the blade.
Corrective Actions: Food contact surfaces shall be clean to sight and touch. Person in charge had slicer cleaned.

16: 1890 Observed dishwasher with 0 ppm of chlorine sanitizer at beginning of inspection.
Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Person in charge was able to correct the sanitizer level to be 50 ppm.

23: 840 Observed meat sauce with prep date of 9/25.
Corrective Actions: TCS foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. Person in charge voluntarily discarded.

39: 610 Observed a variety of foods on the floor of the walk in freezer.
Corrective Actions: Food shall be protected from contamination by storing the food: 1. In a clean, dry location; 2. Where it is not exposed to splash, dust, or other contamination; and 3. At least 6 inches (15 cm) above the floor.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
cooked pasta prep cooler 1 41 °F Cold Holding
chopped tomatoes prep cooler 4 35 °F Cold Holding
meat sauce walk in cooler 41 °F Cold Holding
sliced tomatoes prep cooler 3 36 °F Cold Holding
meat lasagna walk in cooler 41 °F Cold Holding
mixed greens prep cooler 3 37 °F Cold Holding
marinara prep cooler 4 35 °F Cold Holding
cooked pasta prep cooler 2 41 °F Cold Holding
grilled mushroom prep cooler 2 40 °F Cold Holding
fresh mozzarella prep cooler 2 41 °F Cold Holding
fresh sliced garlic in oil prep cooler 2 40 °F Cold Holding
unsalted butter 41 °F Cold Holding
shredded mozzarella prep cooler 2 41 °F Cold Holding
sliced ham prep cooler 4 39 °F Cold Holding
chopped tomatoes prep cooler 1 39 °F Cold Holding
meatballs in marinara 167 °F Hot Holding
grilled mushrooms prep cooler 4 39 °F Cold Holding
marinara 185 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
chemical dishwasher bar 50 chlorine
chemical dishwasher 50 chlorine
3 compartment sink 200 Quaternary
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
IN
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS Repeat
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Prevention of Food Contamination (0 points)
OUT
39 Contam. prevented during food prep., storage, display.
COS
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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