Raw beef was stored over lettuce and cooked rice in the walk-in reffrigerator. An employee was observed consuming a beverage at the preparation table in the kitchen. An employee was observed touching a ready-to-eat cabbage mix with their bare hands. In the cold-top refrigerator the following potentially hazardous foods were above 41°F: raw chicken was 47°F, raw beef was 50°F, cut lettuce was 55°F, pooled raw eggs were 45°F, fried chicken was 55°F, wontons were 48°F, roast pork was 50°F, and beef skewers were 48°F. In the walk-in refrigerator, sweet and sour chicken was 56°F. The facility did not have an accurate probe-type thermometer. A chemical spray bottle that was observed under the three-compartment sink was not labeled as to it's contents.
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