Premises Information


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Name

FORTUNE COOKIE V

Address

7320 THE PLAZA

UNIT A

City/State/ZIP

CHARLOTTE

28215

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/18/2025

Final Score @ Grade

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P Employee observed handling raw chicken. Employee discarded gloves and put new gloves on hands and worked with ready-to-eat food. Another employee observed washing dishes and then donned gloves and began working with food without washing hands. Employees must wash hands when switching between working with raw animal food and ready-to-eat foods. Employees must wash hands after washing dishes and before working with food. CDI - Employees educated and they washed their hands.
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 2 pans of raw chicken stored above sauces in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pans of raw chicken moved to bottom of cooler. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Trays of raw chicken stored above tray of raw beef on speed rack in walk-in freezer. Do not store raw chicken above raw beef. CDI - Raw beef moved to top of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed washing and rinsing rice cooker pot and did not sanitize it before putting it up as clean. All food-contact surfaces and utensils must be sanitized after cleaning. CDI - Employee educated on how to wash, rinse and sanitize food-contact surfaces and he placed rice cooker pot in sanitizer solution. 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 .
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Large bus tub of raw shrimp was finished preparing at the start of the inspection. Raw shrimp measured 63F at 11am. Raw shrimp was checked at 12pm and it still measured 62F. Use smaller portions or shallow pans to quickly cool TCS foods after preparation. CDI - Ice added to raw shrimp to cool raw shrimp quicker. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
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) TCS ready-to-eat foods in cooler throughout were missing prep date labels or had incorrect prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items that were missing labels or that had incorrect labels. The date raw meat is cooked should be day 1. The date the tofu, bamboo shoots, or baby corn is opened is day 1. The date the cabbage is cut is day 1. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw shrimp was cooling in thick portion in bus tub. Use shallow pans, ice as an ingredient, or prepare less raw shrimp at a time so it can cool to 41F within 4 hours of preparation. CDI - PIC added ice to bus tub. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Dry ingredients on chef cart (salt, sugar, MSG) must be labeled. 0 pts.
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen during inspection. Store wet wiping cloths in properly concentrated sanitizer solution when in between uses. REPEAT
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of bus tubs, bowls, and metal pans were stored as clean but were stacked up while they were still wet. Allow utensils to adequately air dry before nesting. 0 pts.
49	0	Non-food contact surfaces clean	No	No	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. Clean speed cart beside fryers. 0 pts.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Hand sink in back is leaking on floor. Repair leak. 0 pts.