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

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Business Info

Restaurant: FORTUNE COOKIE (THE)
Address: 4170 Lafayette St, Marianna, FL 32446-8243
Type: Permanent Food Service
License #: 4200388
Total inspections: 10
Last inspection: 11/04/2010
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Inspection findings

Inspection Date

Type

Disposition

  • 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.
11/04/2010Routine - 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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