FORTUNE EXPRESS, 4726 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 20, 2014 | Follow-up | 0 | 4 | Details / Comments |
|
Jun 03, 2014 | Routine | 5 | 1 | Details / Comments |
|
Apr 11, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Apr 01, 2013 | Routine | 4 | 2 | Details / Comments |
|
Dec 07, 2012 | Routine | 1 | 4 | Details / Comments |
|
Mar 14, 2012 | Routine | 2 | 3 | Details / Comments |
Jun 20, 2014 (Follow-up)
Violations:
- Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF STORAGE CONTAINERS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
LOW LIGHT INTENSITY IN STORAGE (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
ALL OTHER ITEMS ARE ABATED
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef Patties (Grill) (Preparation) | 163.0F |
| Rice (Stove) (Preparation) | 146.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken Wings (Table) (Holding) | 153.0F |
Jun 03, 2014 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK DID NOT HAVE SOAP AT VISIT. ALL HAND SINKS MUST HAVE SOAP AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
ALL FOOD STORED IN THE REFRIGERATORS AND FREEZERS MUST BE COVERED AND PROTECTED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD IN THE WALK-IN AND REACH IN UNIT MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
REPAIR HOLES ALONG THE BASEBOARD NEAR THE REAR DOOR.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-WEN HUI CHEN FS-48674 EXP-7/25/2014
ALL ITEMS MUST BE ABATED WITHN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 108.2F |
| Chicken (Table) (Cold Holding) | 50.2F |
| Eggs (Table) (Cold Holding) | 74.3F |
| Chicken (Table) (Hot Holding) | 96.5F |
| Chicken (Table) (Hot Holding) | 89.4F |
| Rice (Table) (Hot Holding) | 71.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Reach-in Freezer) (Cold Holding) | 9.8F |
| (Reach-in Freezer) (Cold Holding) | 1.8F |
| (Reach-in Freezer) (Cold Holding) | 6.3F |
| (Reach-in Freezer) (Cold Holding) | 1.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.6F |
Apr 11, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 4/3/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.5°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 49.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Egg Roll (Mobile Refrigerator) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
Apr 01, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN AND REACH-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/PREP TABLE/CAN OPENER - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 37.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 38.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 40.0F |
Dec 07, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting board full of crevices and dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer inside the reach in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No label on the dry food containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Exterior of equipment including the deep fryer need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor around the trash dumpster and along the wall through out need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL THE AREA SUPERVISOR MR RONNIE TAYLOR ON (202)442-9037 OR (202) 535-2180.
CFPM WEN HUI CHEN NUMBER FS-48674 EXPIRING 7/25/14.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| Broccoli (Hot Holding Unit) (Cooking) | 198.0F |
| Rice (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Steam Cooker) (Hot Holding) | 159.0F |
Mar 14, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered foods in reach in freezer (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Mayonnaise, tomatoes, tartar sauce and lettuce top part of sandwich prep unit. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on refrigeration unit have scratches.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non food contact surfaces shelving and underneath work table soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER WEN H. CHEN-FS-48674-EXPIRES-7/25/2014
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 141.0F |
| Hot Water (Handwashing Sink - toilet room) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 150.0F |
| (Reach-in Freezer) (Cold Holding) | 15.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
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