Your Brussels sprouts were spectacular!!! Recipe available for non commercial use? Dined with you twice out of nine nights in D.C. Thank you.
Marvin Dunn,
TEDDY AND THE BULLY BAR, 1200 19TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Nov 13, 2014 | Routine | 4 | 5 | Details / Comments |
|
Aug 26, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 31, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Jun 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 30, 2013 | Preoperational | 2 | 2 | Details / Comments |
Nov 20, 2014 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
The washing cycle measuring gauge of the dish washing machine ISNOT functional.
5-DAY NOTICE ABATED ( 25 DCMR 203.2, 25 DCMR 1900.1, 25 DCMR 1005.1, 25 DCMR 1524.2) AND 45 DAY NOTICE PENDING FROM THE INSPECTION CONDUCTED ON 11/13/2014.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - THEODORE G. SAMPEL, FS - 61290, EXP- 05/19/2017.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Carrot Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Mayonnaise (Refrigerator) (Cold Holding) | 40.0F |
| Peas (Refrigerator) (Cold Holding) | 40.0F |
| Sliced Tomatoes (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| (Under-counter Refrigerator) | 39.0F |
| (Under-counter Refrigerator) | 40.0F |
| (Under-counter Refrigerator) | 34.0F |
| (Walk-in Freezer) | 2.0F |
| (Walk-in Refrigerator) | 36.0F |
Nov 13, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink near the gate of the kitchen. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in the two of the under-counter refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Observed some working containers not labeled in the kitchen working area. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The washing cycle measuring gauge of the dish washing machine ISNOT functional. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed the air gap present under the 3-compartment sink ISNOT sufficient. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5 AND 45 DAY.
DC ISUED CERTIFIED FOOD PROTECTION MANAGER - JEREMY A. MANGANELLI, FS-59619, EXP_ 08/05/2014.
RECENT PEST CONTROL INVOICE DATED_ 11/12/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Mushrooms (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Mussels (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Squash (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Salad Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Lamb (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Prep sink) | 119.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (3-compartment sink (Bar)) | 127.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| (Under-counter Refrigerator) | 36.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Walk-in Freezer) | 10.0F |
| (Walk-in Refrigerator) | 40.0F |
Aug 26, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer) | 3.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Beef (Grill) (Preparation) | 163.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Feb 06, 2014 (Follow-up)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
Jan 31, 2014 (Routine)
Violations:
- Food separated and protected
EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MUST NOT BE STORED OVER READY TO EAT FOODS DUE TO POSSIBLE CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT 1) CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) SLICER WAS NOT CLEANED PROPERLY AT VISIT. SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES. 3) KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. A KNIFE HOLDER MUST BE USED. 4) THE ICE MACHINE IN THE DRY STORAGE AREA CONTAINED SLIGHT MOLD BEHIND THE DRIP PANEL. 5) VENTS ON THE ICE MACHINES CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEE'S WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE DISH MACHINE DID NOT PASS THE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE SANITIZER DISPENSER WAS NOT FUNCTIONING PROPERLY AT VISIT. DISPENSER MUST BE ADJUSTED OR REPAIRED IN ORDER TO ENSURE PROPER DISTRIBUTION OF SANITIZER FOR THE BUCKETS AND THE THREE COMPARTMENT SINK.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
FAN COVER IN THE WALK-IN UNIT CONTAINED DUST BUILD-UP.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-MARISSA SCARNA FS-51511 EXP-4/24/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.9F |
| (Freezer) (Cold Holding) | -2.3F |
| (Refrigerator - drawer) (Cold Holding) | 39.2F |
| Fish - Rock Fish (Refrigerator - drawer) (Cold Holding) | 33.4F |
| Mussels (Ice) (Cold Holding) | 30.4F |
| Lobster (Ice) (Cold Holding) | 31.7F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 35.0F |
| (Ice Cream Freezer) (Cold Holding) | 6.4F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 41.5F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 153.1F |
| Scallops (Pan) (Hot Holding) | 265.0F |
| Eggs (Salad Display Unit) (Cold Holding) | 35.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
Jun 07, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 5-30-13 WAS ABATED.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
May 30, 2013 (Preoperational)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in food prep area as specified on the reviewed and approved plans. - In-use utensils: properly stored
Dipper well not provided as specified and approved during the plan review process. - Warewashing facilities: installed, maintained, & used; test strips
No 2 compartment sink provided in the bar area as was specified and approved during the plan review phase. - Sewage & waste water properly disposed
No air gap provided for the 3 compartment sink.
No DC Certified Food Protection Manager on site. Bring your complete national certificate to DOH to be issued a DC Certificate. The fee is $35.00 check or money order only, made payable to DC Treasurer.
When above noted violations have been corrected, please contact Mr. Taylor Area Supervisor at 202-535-2180.
FACILITY NOT APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE AT THIS TIME.
| Temperatures | |
| (Reach-in Freezer) (Cold Holding) | 21.0F |
| (2-compartment sink) | 110.0F |
| (3-compartment sink) | 115.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Handwashing Sink) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 42.0F |
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