Ted's Bulletin, 2911 District Avenue 160, Fairfax, VA 22031 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Ted's Bulletin
Address: 2911 District Avenue 160, Fairfax, VA 22031
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 08/10/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- Observed the operator set hourly timer for line check up where all the prep tables were getting cleaned. Per discussion, the operator said all the employees leave everything and starting checking on the line to make sure all the food items are good. The hourly timer was also applied to clean the pooled water in dishwashing area in the back. Pooled water observed during inspection. Per operator, the employees are responsible for cleaning the water from the floor every hour.
- The operator is required to use time for the eggs (liquid eggs, egg white, and raw shell eggs) on the line that are not stored in the refrigerator. Instruction was provided. DO NOT store any Time/Temperature controlled food items in room temperature with out using time.
- The operator confirmed the salmon is cooked to 145F or above for 15 seconds. Do not required to submit parasite destruction letter.
No violation noted during this evaluation.		08/10/2015Risk Factor
The purpose of this visit was to conduct a complaint inspection combined with Risk-Factor inspection which turned into a routine inspection.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Diced Feta Cheese at the prepline.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food item was discarded.
  • 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: Meat loaf (42F), Cooked rice (43F), Ceaser salad/yumyum dressing (43/43F) in the walk-in cooler. Sliced tomatoes (57F), Feta Cheese (58F), Cole slaw (51F), marinated shrimp (51F) at the Delfield 6-Drawer (saute and grill). Corn beef (44F), Cheese (48F) at the Delfield 9-drawer.
    Correction: Potentially hazardous foods (time/temperature control for safety food) 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. Food items from the walk-in cooler, Delfield 9-drawer, and Delfield 6-drawers were moved to freezer. Cheese were discarded.
  • 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: Delfield 6-Drawer prep (saute & grill) (56F), delfield 9-drawer (49/44F)
    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 store any food items in those units until fixed. Food items were relocated to units that hold 41F or below. Send service receipt to HD with in 7 days.
02/18/2015Routine
The purpose of this visit was to address the complaint and conduct a risk-factor inspection.
Conducted the inspection focusing on food process, cooking time and temperature, employee health, and other risk factors. The person in-charge (PIC) was aware of the complaint. Observed cooking temperature for chicken Parmesan (205F). Two refrigerators' ambient air at the prepline and cookline were observed higher than 41F. Food items were immediately moved to units that hold 41F or below. As discussed with PIC, the refrigerators will be repaired with in 7 days. Food items will not be stored in the units that were not holding a temperature of 41F or below until it is fixed.
Complaint is not confirmed.
No violation noted during this evaluation.		02/18/2015Complaint
The purpose of this visit was to investigate a complaint of odor at this facility. Complaint could not be confirmed.
No violation noted during this evaluation.		11/13/2014Complaint
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Dishmachine activated thermolabel. Quaternary ammonium sanitizer 3 vat sink: 300 ppm. Provided copies of cooling fact sheet and storage order poster.
  • 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: Pooled eggs, raw shell eggs at griddle: 55/52 degrees F
    Correction: sliced tomatoes in 6 drawer prep cooler: 53 degrees F.
11/04/2014Routine
No violation noted during this evaluation.09/11/2014Pre-Opening

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