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Rappahannock Area Health District
1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website (opens in a new tab)

Fortune House

282 Deacon Road Unit 108 Fredericksburg, VA 22405
Status: Permitted

Full Service Restaurant | Routine

May 7, 2024
Score & Grade: 0 Grade:
Observations & Corrective Actions

3: 0070 (15) Person in charge was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy to be read and signed by the employees.
Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.

3: 0080 (A) (C) The food employees were not aware of the foodborne illnesses that can be transmitted by food and the symptoms associated with foodborne illnesses. EHS provided adequate training and handouts.
Corrective Actions: Ensure that food employee are aware of the employee health policy.

5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. PIC was informed of the Food Regulations update on February 9, 2022. EHS provided a bodily fluid clean up sample.
Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.

8: 170 Observed a food employee wash their hands at the 3 compartment sink. Person in charge instructed the employee to use the hand washing sink.
Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.

10: 3020 Soap was not provided at both hand washing sinks in the kitchen. Person in charge provided soap.
Corrective Actions: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

15: 470 Observed raw shell eggs stored over ready to eat food in the walk in cooler. Eggs were re-located.
Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.

15: 0470 (A 3-8) Observed the following items stored in the walk in cooler in uncovered containers: 1) two small containers of cooked pork, 2) ready to eat tofu, 3) three large metal wired baskets that contained vegetable egg rolls. A food employee covered the foods, egg rolls were discarded.
Corrective Actions: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.

16: 1900 The sanitizer solution in the chemical dishmachine that was being used to wash dishes measured 0 PPM. Employee will contact the technician to evaluate the unit. PIC will use the 3 compartment sink to wash and sanitize. EHS ensured 3 compartment sink is set up during the inspection.
Corrective Actions: Dishmachine shall be monitored regularly to it ensure it is operating in accordance with minimum requirements of the Virginia Food Regulations. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

22: 0820 (A2) Observed the following cold holding in the walk in cooler overnight at improper temperature overnight :1) three large uncovered containers of vegetable egg rolls (45 degrees F) and 2) two small containers of cooked pork (44 degrees F). The person in charge stated that they adjusted the thermostat to a higher temperature (45 degrees F) as foods were reaching a frozen state. Thermostat was lowered during the inspection to 38 degrees F. Items were discarded (corrected on site). Observed a large container of cooked chicken (81 degrees F) stored near the handwashing sink by the cookline, person in charge stated the chicken was cooked about an hour over temperature check. Chicken was re-located to the walk in cooler.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

23: 830 Observed 3 containers of vegetable spring rolls that were not date marked. Person in charge stated they were prepared two days prior to the inspection.
Corrective Actions: Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened. The food must be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

23: 840 A date marking system is not in proper use for the time/temperature control for safety (TCS) foods. EHS discussed the importance of having a date marking system.
Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.

39: 610 Observed uncovered a large container of raw chicken stored on the floor near the 3 compartment sink.
Corrective Actions: Food should be stored six inches above the floor.

40: 240 Observed employees in the back of the house preparing food without proper hair restraints.
Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

47: 0960 (1) Observed three metal wired baskets used to store ready to eat vegetable egg rolls in the walk in cooler. Person in charge could not provide proof that the baskets are constructed from materials that are food grade. Baskets appeared to be constructed from a non food grade materials. The person in charge discarded the egg rolls due to being stored overnight at improper temperature. Person in charge will discontinue the use of the wired baskets to store food. (corrected on site).
Corrective Actions: Food must be stored in a container that is constructed of food-grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.

49: 1800 Observed the following non food contact surfaces in need of cleaning: 1) Fryer cabinets 2) the top of the fryers, 3) the non food contact surface of the refrigeration units, 4) shelving units, 5) the dishmachine.
Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.

52: 2520 Direct connection exists at the 3 compartment sink and sewer line.
Corrective Actions: An indirect connection must be provided.

55: 2790 Observed the ceiling tiles in both restrooms to be absorbent, non smooth, and not easily cleanable.
Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

55: 3180 Observed the walls, floors, and ceiling (including vents) are in need of cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

56: 3140 Observed several employees' personal belongings stored next to food, single service articles, and equipment throughout the facility. The person in charge relocated the items.
Corrective Actions: Personal belongings shall be stored in a designated room or area to ensure contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.

Additional Comments

Discussed the following with the person in charge:
1) thawing methods.
2) unsealed wood.
3) remove unnecessary items from the facility.

Food Temperatures
Description Temperature State of Food
Bean sprouts- cold holding 41 °F Cold Holding
Hot and sour soup 174 °F Hot Holding
Tofu- Walk in cooler 41 °F Cold Holding
Raw shrimp - prep unit 40 °F Cold Holding
White rice- rice cooker 167 °F Hot Holding
Fried rice- rice cooker 153 °F Hot Holding
Raw chicken - prep unit 41 °F Cold Holding
Cut tomatoes- Prep unit 40 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Sanitizer Bucket (EHS) Chlorine 50 Bleach 72 °F
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 (0 points)
OUT
3 Management awareness, policy present.
Violation
Observations
OUT
3 Management awareness, policy present.
Violation
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
OUT
5 Procedures for responding to vomiting and diarrheal events
Violation
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 (0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
COS
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
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination (0 points)
OUT
15 Food separated & protected.
COS
Observations
OUT
15 Food separated & protected.
COS
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
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
NO
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
OUT
22 Proper cold holding temperatures.
COS
Observations
OUT
23 Proper date marking & disposition.
Violation
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
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
OUT
40 Personal cleanliness.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
47 Food & non-food contact surfaces cleanable, properly designed, constructed & used.
Violation
Observations
OUT
49 Non-food contact surfaces clean.
COS
Observations
Physical Facilities (0 points)
OUT
52 Sewage & waste water properly disposed.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
55 Physical facilities intalled, maintained & clean.
Violation
Observations
OUT
56 Adeq. ventilation & lighting, designated areas used.
Repeat
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant