Fortune Cookie (The), 4170 Lafayette St, Marianna, FL - Restaurant inspection findings and violations

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Business Info

Name: FORTUNE COOKIE (THE)
Type: Permanent Food Service
Address: 4170 Lafayette St, Marianna, FL 32446-8243
License #: 4200388
Total inspections: 25
Last inspection: 09/12/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
09/12/2014Routine - FoodCall Back - Complied
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
  • Basic - Cardboard used to line nonfood-contact shelves. **Warning**
  • Basic - Equipment in poor repair. Observed steam table in kitchen not maintaining foods at 135°f or above. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in white reach-in cooler on cookline. **Warning**
  • Basic - Old labels stuck to food containers after cleaning in walk-in cooler. **Warning**
  • Basic - Working containers of food removed from original container not identified by common name- sugar. **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Employee did not mark but stated he put out at 11:00 for the 4 hour. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above on buffet: chicken wings 123°f. Note: this violation must be corrected by 7/10/14. **Repeat Violation** **Warning** upon callback chicken wings on buffet were 100°. They were thrown away.
  • High Priority - Raw animal food stored over ready-to-eat food in gray reach-in cooler: raw chicken over cooked chicken. **Repeat Violation** **Warning** upon callback the raw chicken was still over the cooked chicken in gray cooler.
  • High Priority - Vacuum breaker missing at hose bibb by exterior door to walk-in cooler area. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Cutting board(s) stained/soiled. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Warning**
  • Intermediate - Handwash sink in kitchen with a splitter on the faucet. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink in kitchen. **Warning**upon callback dirty dishes were stacked in only hand wash sink in kitchen.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Note: this violation must be corrected by 9/9/14. **Warning**
07/10/2014Routine - FoodCall Back - Extension given, pending
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
  • Basic - Cardboard used to line nonfood-contact shelves. **Warning**
  • Basic - Case/container/bag of food stored on floor in kitchen. Observed 3 containers of eggs stored on floor under preparation table. **Corrected On-Site** **Warning**
  • Basic - Employee drinking from an open beverage container (water bottle)in a food preparation or other restricted area. **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
  • Basic - Equipment in poor repair. Observed steam table in kitchen not maintaining foods at 135°f or above. **Warning**
  • Basic - Food stored in walk-in freezer- crab legs. **Repeat Violation** **Warning**
  • Basic - Food stored on floor in walk-in freezer: crab and ice cream. **Repeat Violation** **Warning**
  • Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit on buffet. **Repeat Violation** **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in white reach-in cooler on cookline. **Warning**
  • Basic - Old labels stuck to food containers after cleaning in walk-in cooler. **Warning**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water- fish. **Warning**
  • Basic - Raw animal food stored above unwashed produce. Observed in walk-in cooler raw chicken over watermelons and cantaloupe. **Warning**
  • Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
  • Basic - Working containers of food removed from original container not identified by common name- sugar. **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Observed in steam table egg drop soup at 117°f and brown soup at 103°f. Employee placed in cooler to cool. Note: this violation must be corrected by 7/10/14. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation** **Warning**
  • High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Repeat Violation** **Warning**
  • High Priority - Live flies in kitchen. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in Gray reach-in cooler on cookline: raw chicken 51°f, beef 60°f. Employee stated not out for 4 hours, doors were open during lunch. Note: this violation must be corrected by 7/10/14. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour not discarded at the time specified in the written procedure. See stop sale. Observed at end of inspection 4 hour time limit of 3:00 pm had passed and employee not discarded rice. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Employee did not mark but stated he put out at 11:00 for the 4 hour. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above on buffet: chicken wings 123°f. Note: this violation must be corrected by 7/10/14. **Repeat Violation** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in gray reach-in cooler: raw chicken over cooked chicken. **Repeat Violation** **Warning**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed in reach-in freezer on cookline raw pork over noodles/crab Rangoon. **Repeat Violation** **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed 3 containers of shell eggs on floor under preparation table held at room temperature at 62°f, 68°f, 71°f. Employee could not determine a time they were put there. See stop sale.Note: this violation must be corrected by 7/10/14. **Repeat Violation** **Warning**
  • High Priority - Vacuum breaker missing at hose bibb by exterior door to walk-in cooler area. **Warning**
  • High Priority - potentially hazardous (time/temperature control for safety) foods in open top reach in cooler on cookline cold held at greater than 41 degrees Fahrenheit: beef 47°f, bean sprout 48°f. Employee stated food not out for 4 hours, doors open during lunch. Note: this violation must be corrected by 7/10/14.**Warning** **Warning**
  • High Priority - potentially hazardous (time/temperature control for safety) foods in white reach-in cooler on cookline cold held at greater than 41 degrees Fahrenheit: fish 62°f,beef 47°f. Employee stated doors to cooler had been open during lunch, not out for 4 hours. Note: this violation must be corrected by 7/10/14.**Warning** **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation** **Warning**
  • Intermediate - Cutting board(s) stained/soiled. **Warning**
  • Intermediate - Encrusted material on can opener blade. **Warning**
  • Intermediate - Handwash sink in kitchen with a splitter on the faucet. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink in kitchen. **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning scrubby and food debris in strainer in handwash sink at sushi area. **Repeat Violation** **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Note: this violation must be corrected by 9/9/14. **Warning**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training provided expired 7/2012: observed safe staff certificates for Li Pong Sun, Cesar Najers Gregorio, Ase Sumbaryanto, Telesforo-Balomebo Victoriano, Nicodemos Garcia Avila, and Miguel Juarez.Note: this violation must be corrected by 9/9/14. **Warning**
07/09/2014Routine - FoodWarning Issued
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
  • Basic - Case/container/bag of food stored on floor in walk-in freezer: chicken. **Repeat Violation**
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed opened bottle of water stored over open top cooler on cookline.
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- bracelets. **Repeat Violation**
  • Basic - Equipment and utensils not properly air-dried - wet nesting.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit by sushi area on buffet.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ice scoop.
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food in reach-in freezer: chicken. **Repeat Violation**
  • Basic - Reach-in cooler on cookline gasket torn/in disrepair.
  • Basic - Stored food not covered in walk-in freezer- swai fish.
  • High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
  • High Priority - Employee failed to wash hands after touching surface before putting on gloves to work with food.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Employee touched soiled clothes without washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit on buffet: spicy tuna roll66°f, California roll 65°f, veggie rolls 65°f, crab salad 49°f. Food out less than 4 hours, manager moved extra dish food so dish holding food would be in better contact with ice: food cooled to California roll 58°f, spicy tuna roll 60°f, veggie roll 60°f, by end of inspection. **Corrected On-Site** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above fish 97°f, chicken stick 121°f, chicken wings 123°f. Food not out more than 4 hours, manager moved rack at bottom of pans to allow product to be on pan directly with heat; foods reheated to fish 149°f, chicken stick 137°f, and chicken wings 143°f at end if inspection, **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler at sushi bar: raw chicken and beef stored over cut lettuce. **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler in kitchen of cookline: raw chicken stored over mushrooms. **Repeat Violation**
  • High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged- raw beef over cheese sticks.
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit at sushi area: shell eggs 67°f. Food out less than 4 hours, manager moved to cooler; Cooled to 59°f by end of inspection. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles.
  • Intermediate - Handwash sink used for purposes other than handwashing- observed plastic bag and food debris in handwash sink and observed employee rinse pan in handwash sink.
  • Intermediate - Spray bottle containing toxic substance not labeled by dishwasher- bleach. **Repeat Violation**
2/25/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 90f, chicken at 46f, 45fin reach in cooler, and chicken at 60f in walk in cooler. Foods not out for for hours. Note: this violation must be corrected by 12/3/13. **Warning** Upon callback observed fried chicken at 51°f, shrimp 50°f, frog legs 52°f. Manager stated food put of temperature only during busy time, not out 4 hours. Cooler is to be monitored and food moved to other cooler bring to 41°f. Ambient thermometer reading approximately 41°f.
  • High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken and raw eggs over cooked chicken. **Warning** Upon callback observed raw beef stored over ready to eat noodles in reach in cooler..
10/3/2013Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Case/container/bag of food stored on floor in kitchen- oil. Observed shrimp thawing on floor in kitchen. **Warning**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed buckets of sauces in floor in walk in cooler. Observed crab, chicken and shrimp cases on floor in walk in freezer. **Repeat Violation** **Warning**
  • Basic - Clean utensils or equipment stored in dirty container. **Warning**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- cook wearing bracelet. **Warning**
  • Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment- observed utensils stored on handle of fryers. **Warning**
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food in freezer. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water- shrimp. **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
  • High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked rice with bare hands and no AOP in place.Note: this violation must be corrected by 12/3/13. **Corrected On-Site** **Warning**
  • Basic - High Priority - Observed 1 Dead roache on premises on shelving containing clean eqiopment. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 90°f, chicken at 46°f, 45°fin reach in cooler, and chicken at 60°f in walk in cooler. Foods not out for for hours. Note: this violation must be corrected by 12/3/13. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Corn starch and water, and cut lettuce. **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed chicken at 77°f, rice at 124°f sitting at room temperature. Employee stated only out for approximately 30 minutes.Note: this violation must be corrected by 12/3/13. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken and raw eggs over cooked chicken. **Warning**
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at 77°f, employees said out only 30 minutes. **Warning**
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink- 3 compartment sink. **Warning**
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink with hose splitter attached being used to fill bucket of shrimp thawing on floor. **Repeat Violation** **Warning**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Note this violation must be corrected by 12/2/13. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by 3 compartment sink. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected by 12/2/13. **Warning**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken in kitchen at 80°f, cooling at room temperature. Less than 2 hours. Employee placed in walk in cooler. **Corrected On-Site** **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled- clear substance. **Repeat Violation** **Warning**
10/2/2013Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. Rice container **Corrected On-Site**
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Soy sauce, bean sprouts
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back prep area and dry storage.
  • Basic - Stored food not covered in walk-in cooler. Shrimp
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Toxic substance/chemical stored by or with food. Degreaser stored next to rice, soy sauce, and cabbage.
  • High Priority - Toxic substance/chemical stored by or with single-service items. Sanitizer buckets stored in dry storage area.
  • Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in sink.
  • Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
4/17/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of food debris/soil residue on handwash sink.
  • Basic - Bowl or other container with no handle used to dispense food. Rice
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Case/container/bag of food stored on floor in dry storage area. Cooking oil
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of egg rolls
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Food stored in holding unit not covered. Cut produce
  • Basic - Food stored on floor. Brewed sweet tea
  • Basic - Ice scoop stored with handle in contact with ice in ice bin.
  • Basic - Reach-in cooler gasket torn/in disrepair. Cook line
  • Basic - Stored food not covered in walk-in cooler. Produce and noodles.
  • Basic - Water leaking from faucet/faucet handle. Three compartment sink
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 10 ppm
  • Basic - Working containers of food removed from original container not identified by common name. Rice
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over potatoes. Raw beef over green beans.
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken and beef **Corrected On-Site**
  • High Priority - Shell eggs in use or stored with cracks or broken shells.
  • High Priority - Toxic substance/chemical stored by or with food. Sanitizer with cooking oil.
  • Intermediate - Employee rinsed utensil in handwash sink.
  • Intermediate - Employee used handwash sink as a dump sink. Next to three compartment sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  • Intermediate - Spray bottle containing toxic substance not labeled. Through out kitchen
2/11/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/29/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Glasses at waitress station and pans in dishroom.
  • Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees. Waitress station.
  • Observed gaskets with slimy/mold-like build-up. Reachin at sushi bar.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. Salt Corrected On Site.
1/31/2012Complaint FullInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried. Glasses at waitress station and pans in dishroom.
  • Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar Corrected On Site.
  • Critical - No handwashing sign provided at a handsink used by food employees. Waitress station.
  • Observed gaskets with slimy/mold-like build-up. Reachin at sushi bar.
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. Salt Corrected On Site.
10/4/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
5/16/2011Routine - FoodCall Back - Complied
  • Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Tilapia, squid, salmon roe on sushi menu. This violation must be corrected by : 5-8-11.
3/11/2011Routine - FoodCall Back - Extension given, pending
  • Drain cover(s) missing. Kitchen
  • Equipment and utensils not properly air-dried. Glasses at waitress station.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salt
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Tilapia, squid, salmon roe on sushi menu. This violation must be corrected by : 5-8-11.
  • Critical - Observed approximately 5 dead roaches under microwave in kitchen.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walls in kitchen.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
  • Critical - Observed employee use bowl with no handles in drip vinegar. Corrected On Site.
  • Critical - Observed employee wash hands with no soap. Corrected On Site.
  • Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
  • Critical - Observed encrusted material on can opener.
  • Observed floor area(s) covered with standing water. Under grill area.
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
  • Critical - Observed food stored on floor. Fry batter in kitchen by grill.
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed packaged food not labeled as specified by law. Raw fish for sushi not labeled at sushi bar.
  • Critical - Observed roach activity as evidenced by 1 half dead/live roach found in kitchen. Corrected On Site. This violation must be corrected by : 3-9-11.
  • Critical - Observed shell eggs in use or stored with cracks or broken shells.
  • Critical - Observed soil residue in storage containers. All
  • Critical - Observed sponge in handwash sink in sushi bar.
  • Critical - Observed sprouts at 49 degrees fahrenheit in kitchen , rice at 49 degrees fahrenheit in sushi bar and fry batter at 80 degrees fahrenheit in kitchen. Corrected On Site.
  • Critical - Observed unlabeled spray bottle. Kitchen
  • Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
3/8/2011Routine - FoodWarning Issued
  • No Violations Were Observed
3/2/2011Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shrimp and rice in walkin cooler. Repeat Violation. 6-2-10
  • Critical. Working sugar, flour and other white substances not labeled.
  • Critical. Observed dumplings in steam table in kitchen at 112 degress fahrenheit. Repeat Violation. 1-20-10
  • Critical. No conspicuously located thermometer in holding unit. Coolers in kitchen.
  • Critical. Observed potentially hazardous food thawed in standing water. Shrimp Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. Rice at buffet.
  • Critical. Displayed food not properly protected from contamination. Opentop cooler for consumers to prepare plates at hibatchi grill.
  • Critical. Observed raw chicken stored behind beef in opentop top cooler at grill. Corrected On Site.
  • Critical. Observed mustard flour stored on floor in dry storage. Repeat Violation. 4-7-10
  • Critical. Observed employee pour new food with old food at buffet. Corrected On Site.
  • Critical. Observed glass with no handle used to dispense soy sauce. Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar
  • Critical. Observed employeew sh knives in hand wash sink in kitchen. Corrected On Site.
  • Critical. Observed employee improperly washing hands. Corrected On Site.
  • Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
  • Observed employee with no hair restraint.
  • Observed equipment in poor repair. Steam table in kitchen.
  • Food-contact surface not smooth and easily cleanable. Concrete blocks used to set steam table on in kitchen.
  • Observed soy sauce buckets reused to house sugar.
  • Observed grocery bags in freezer used to store chicken.
  • Observed a sheet of plastic stuck to interior of walkin cooler coming off in spots making in difficult to clean.
  • Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Equipment and utensils not properly air-dried.
  • Observed utensils stored in crevices between equipment. At cook line. Corrected On Site.
  • Observed utensils stored in crevices between wall in preparation area. Corrected On Site.
  • Observed single-service items stored on floor. Lids in dry storage.
  • Observed reuse of single-service gloves at sushi bar.
  • Critical. No handwashing sign provided at handwash sink in waitress station.
  • Critical. No handwashing sign provided at sushi bar at handwash sink.
  • Critical. Hand wash sink lacking proper hand drying provisions. Hibatchi grill.
  • Critical. Observed live flies in kitchen.
  • Observed ceiling soiled with accumulated food debris.
  • Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
  • Observed personal shirts and hat stored on top of food preparation table.
  • Carbon dioxide/helium tanks not adequately secured. Waitress station.
  • Critical. Identity of food or food product misrepresented. Observed menu that reads fresh steamed scallops. The only scallops in the establishment is a solid block frozen in water in a white box with a hand stamped label that reads scallop pieces and nothing else. Owner could not provide an invoice.
  • Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Need a card for ever employee.
11/4/2010Routine - FoodAdministrative complaint recommended
  • 02-22-1: OBSERVED READY-TO-EAT SEAFOOD SAUCE PREPAREDON SITE AND HELD MORE THAN 24 HOURS AND NOT PROPERLY DATE MARKED REPEAT VIOLATION, 5-20-09
  • 08A-29-1: OBSERVED UNCOVERED SHRIMP AND COOKED CHICKEN IN WALKIN COOLER. REPEAT VIOLATION, 5-20-10
6/2/2010Routine - FoodAdmin. Complaint Callback Not Complied
  • Critical. Observed food stored on floor.
  • No plan review submitted and renovations in progress. Replacing walkin coolers and moved them to outside establishment. Adding sushi bar and mongolian barbecue. This violation must be corrected by : 6-02-10.
4/7/2010Routine - FoodWarning Issued
  • Critical. Observed ready-to-eat chicken prepared on-site and frozen not properly date marked.
  • Critical. Ready-to-eat seafood sauce prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
  • Critical. Working containers of flour[?] removed from original container not identified by common name.
  • Critical. Cooked wings not held at 135 degrees Fahrenheit or above. Wings at 105 degrees Fahrenheit on buffet. Discard after lunch.
  • Critical. Observed raw shell eggs stored over cooked shrimp in walkin cooler. Repeat Violation.
  • Critical. Observed shrimp stored on floor of walkin freezer.
  • Critical. Observed uncovered shrimp, cooked chicken in walkin cooler. Repeat Violation.
  • Critical. Observed uncovered flour etc., in outside storage shed.
  • Critical. Observed uncovered soy sauce in bucket on floor in kitchen.
  • Critical. Observed bare hand contact of noodles by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
  • Food-contact surface not smooth and easily cleanable. Wood used for shelf in refrigerator in kitchen.
  • Observed nonfood-grade thank you type bags used for food storage.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Floors in walkin coolers not maintained smooth and durable.
1/20/2010Routine - FoodAdministrative complaint recommended
  • Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
  • Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
  • Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
  • Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
  • Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
  • Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
  • (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
  • Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
  • Maintaining PREMISES, Unnecessary Items and Litter. The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.
10/19/2009Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/19/2009Routine - FoodCall Back - Complied
No report available. 5/20/2009Routine - FoodWarning Issued
No report available. 1/29/2009Routine - FoodAdministrative complaint recommended
No report available. 10/9/2008Routine - FoodCall Back - Admin. complaint recommended
No report available. 10/8/2008Routine - FoodWarning Issued

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