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Licensee
Name:
FORTUNE COOKIE
License Number:
SEA3600502
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
505 W HICKPOCHEE AVE UNIT 1000 LABELLE, FL 33935
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
12/15/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
8
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean dishes stored immediately next to handsink in server area, no splash guard present. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 101°F on counter, operator voluntarily discarded product. **Corrective Action Taken** **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. Employee touched cooked wings with bare hands. Employee educated on proper glove/utensil use. **Corrected On-Site** **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans in one compartment on three compartment sink, failed to used three compartments and skipped sanitizing step. Employees educated on proper ware washing. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over cooked food. Raw shell eggs over cooked chicken in reachin cooler, employee moved raw eggs. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw pork over cheese wontons not in original sealed commercial packaging. **Repeat Violation** **Warning**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Food handler Certificates are copies . **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
