Premises Information


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Name

FORTUNE COOKIE III

Address

7211 E INDEPENDENCE BV

SUITE 10

City/State/ZIP

CHARLOTTE

28227

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/10/2025

Final Score @ Grade

General Comments

***Facility is being issued an ITS today for continuous non-compliance of date-marking. If improvement is not observed after 30 days, then an immediate suspension will be issued by the EHS.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and residue on a mesh strainer stored on the clean dish shelf, above the 3-compartment sink. CDI: Strainer was removed and placed in the soiled dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a large metal pan and metal bowl full of cream cheese mix used for the filling of house-made crab rangoons (made with imitation crab meat) both date-marked with a prep date of 7/02, stored inside the WIC. CDI: PIC voluntarily discarded TCS cream cheese filling since 7-day window had surpassed. Observed multiple sheet trays of house-made crab rangoons without a date-mark for the prep date, stored on the speed rack inside the WIF. Food employee stated that they made these last Saturday. CDI: Date labels were created with the correct prep date for the crab rangoons. Observed a large bus tub full of cooked chicken chunks that were temping near frozen, but date-marked with one date 7/08, stored inside the WIC. Food employee stated this was the thaw date. CDI: Date of prep was added for the cooked chicken. REPEAT VIOLATION. *Note: Facility was issued a Risk Control Plan for date-marking, since 6/06, to which the procedures included that the PIC would send EHS a picture of the completed daily logs every Wednesday. EHS has not received contact from any PIC's at the facility since 6/18, and EHS observed during today's inspection that the daily log being tracked on a whiteboard posted on the standing RIC next to the make line, has not been filled out since July 1st up until today. EHS observed that the column titled "were dates checked?" to show active managerial control for date-marking was completely empty, but the column titled "PIC initials" once dates are checked were all filled out. EHS explained to the PIC and Owner who arrived on-site, that this is insufficient to show that active managerial control is present at the facility, and that the facility has not achieved long-term compliance on date-marking. In addition, EHS observed that the WIC floor was overcrowded due to high amount of food stored inside, making it hard for EHS to reach all pans and containers to check the contents and date labels. EHS had to ask a food employee to move two large bus tubs full of raw marinated chicken on top of four large bus tubs of the same content so that the EHS could step onto the crate of where these bus tubs were held off the floor inside the WIC, to check the dates/temps/contents of the food items stored on the top shelf. EHS also asked Owner for assistance in reaching a metal pan of cooked lo mein noodles that were cooling from today, stored in the back corner on the top shelf inside the WIC, to which EHS observed the Owner had trouble reaching as well. EHS explained to the Owner present, that they need to reduce the amount of prep that they do every week to ensure that all pans and containers are easily accessible inside the WIC, and increase the amount of times they receive a delivery from Sysco, so that they do not feel like they have to over-prep. EHS observed same issue inside the WIF, to where contents of food items stored in the back corner were not attainable. EHS explained that when units are over-crowded like this, it can lead to temperature violations, date-marking violations, and storage order violations. EHS is issuing an ITS today for non-compliance and facility will have 30 days to show improvement of all date-marking procedures, and PIC or Owner will need to provide documentation via invoice from Sysco, showing that the facility has increased their receiving frequency to more than once a week.
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all TCS food items stored in the make table that are held on TPHC (cooked chicken wings, cooked eggrolls, cooked chicken chunks) were not time stamped to indicate a start time or discard time. Food employee stated that the food items were placed in the unit an hour prior to EHS's observation (3:00PM). CDI: Food employee created time stamp on a label to indicate that these TCS food items were held on time starting at 3:00PM. Observed a container of eggwash that was time-stamped with a start time of 3:00PM, stored on a cart holding seasonings and sauces at the make line. EHS noticed that this TCS food item was not included in their approved TPHC form that is posted on the wall behind the make table holding TCS food items on TPHC. CDI: PIC added "eggwash" into the list of items that are held up to 4 hours on TPHC.
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.11 Stored frozen foods shall be maintained frozen. Observed a large bus tub full of fried chicken date-marked with yesterday's date, temping above 32F (see temp chart) stored inside the WIF. CDI: EHS allowed PIC to move bus tub into the WIC since TCS food item was cold holding below 41F, and just advised to use this bus tub of fried chicken first.
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches on the floor in the front area behind the register. Remove any dead insects at the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in between the bottom of the back screen door and the floor. PIC stated that he got the hole replaced, and this is the furthest they can get close to touching the floor in order for the back screen door to open and close. EHS advised just keeping back door closed in order to prevent pest entry from the screen door, or to get more fans installed so that the back area of the kitchen doesn't get so hot.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a long wooden plank, made of unsealed wood, stored underneath the 3-compartment sink. PIC stated that this wooden plank is used to support their whet stones when sharpening their knives, so that the stones do not move out of place. CDI: PIC voluntarily discarded wooden plank. 4-501.11 Maintain equipment in good repair. Observed the side panel of the fan inside the WIC, falling off. Observed rusted shelves inside the WIF. Replace/repair items mentioned above. REPEAT VIOLATION.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust buildup on the ceiling inside of the WIC. Observed food debris on interior surfaces inside make tables. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed brooms, mops, and other cleaning supplies stored at the can wash, commingled with cans of paint, power tools, and empty containers. Keep any miscellaneous items stored away from items used for cleaning in the establishment to prevent contamination.