Good Fortune Restaurant, 43330 Junction Plaza #190, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Good Fortune Restaurant
Address: 43330 Junction Plaza #190, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 703 625-1991
Total inspections: 2
Last inspection: 07/27/2015
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Inspection findings

Inspection date

Type
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use, (knife stored between prep cooler and white refrigerator).
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in LEFT and RIGHT prep coolers are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INTITATED.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of food..
    Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the interior of walkin cooler has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
07/27/2015Routine
Chlorine concentration in dish machine measured at 75 ppm.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin (chicken and beef) stored over ready-to-eat (RTE) food (vegetables and sauces) in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required: using cloth towels to cover foods.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Bean sprouts and cooked noodles were at improper temperatures
    Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment and Utensils - Multiuse, Characteristics (corrected on site)
    Observation: The food contact surface of the tomato can being used to store mixed eggs is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Correction: Do not reuse tin cans to store other foods. Provide multi-use food storage containers in order to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items in the sink preventing its use.
02/24/2015Routine

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