Cottage Inn Pizza

Contact Information

2301 W. Stadium Blvd
Ann Arbor, MI 48103

Health Report - 07/14/2015 (1 critical incident(s))

(Critical) Feta cheese found in the top of the prep unit and in the walk in cooler at elevated temperatures 44 - 45 degrees f and 52 -53 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. It is probable that too much feta was kept out to crumble at one time thus elevating temperatures. Corrected by dropping temperature of feta down to 41 degrees f by using freezer and within 4 hours to rechill to proper temperature. Prepped pizza ready to cook on two racks and carton of pepperoni found at 44-45 degrees f on one rack and for the carton of pepperoni. The other rack of pizza was as high as 52 - 53 degrees f. Placed into adjacent walk in cooler that had just been repaired but not quite returned back to proper cold holding temperature. Pizza ingredients including pepperoni were kept in the rear prep unit during prep and had just been prepped approximately 2 hours prior. Corrected by dropping temperatures of these potentially hazardous foods down to 41 degrees f within 4 hours. In the future make sure you are monitoring temperatures of recently repaired units prior to placing potentially hazardous foods back into the unit, potentially hazardous foods must be maintained at 41 degrees f or below.

Split gasket on the cooler door is torn. Once torn it is no longer cleanable. Replace split gasket. Feta cheese found in the top of the prep unit and in the walk in cooler at elevated temperatures 44 - 45 degrees f and 52 -53 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. It is probable that too much feta was kept out to crumble at one time thus elevating temperatures. Corrected by dropping temperature of feta down to 41 degrees f by using freezer and within 4 hours to rechill to proper temperature. Prepped pizza ready to cook on two racks and carton of pepperoni found at 44-45 degrees f on one rack and for the carton of pepperoni. The other rack of pizza was as high as 52 - 53 degrees f. Placed into adjacent walk in cooler that had just been repaired but not quite returned back to proper cold holding temperature. Pizza ingredients including pepperoni were kept in the rear prep unit during prep and had just been prepped approximately 2 hours prior. Corrected by dropping temperatures of these potentially hazardous foods down to 41 degrees f within 4 hours. In the future make sure you are monitoring temperatures of recently repaired units prior to placing potentially hazardous foods back into the unit, potentially hazardous foods must be maintained at 41 degrees f or below.

The drainline clamp for the ice machine drainline for the pop unit has come loose and the drainline has falled down into the receiving sewer receptacle. Reclamp and tighten the discharge lain so that it is airgapped above the top rim of the receiving sewer receptacle for proper backflow prevention

The shelves in the pizza prep area where the pizza racks are stored are soiled. The shelves in the walk in cooler are soiled. Clean now and place on a more frequent cleaning schedule.

The condensate lines in the walk in cooler are not insulated and condensate may drip onto foods stored below the line. Wrap the condensate lines in insulation to minimize potential for condensation to drip onto the line

Health Report - 01/26/2015 (4 critical incident(s))

(Critical) Cleaners and sanitizers are properly stored in a separate designated location away from food contact surfaces. Corrected

(Critical) Dented cans are being placed in a separate designated location prior to stocking awaiting return to the supplier. A label on can storage shelf is present reminding employees to not place dented cans on the can storage rack. Corrected

(Critical) Vegetable dicer has been cleaned. Scrubber brush provided for proper cleaning of dicer. Corrected

(Critical) Cold water has been resupplied to rear handsink for proper handwashing. Corrected.

Food contact surfaces for non potentially hazardous foods have been cleaned and are being cleaned at required frequency. Corrected

Walls in the prep area were found to be cleaned. The floors in the walk in cooler were cleaned in the area cited on original report but food debris was noted on the opposite side of the walk in cooler. Remove/clean floors in th is area.

Proper lighting intensity is provided by relocation of foods that were previously blocking the light. Corrected

The scoop for the cornmeal was found in the bucket with handle end extended. Corrected. Dispensing utensil for flour was found with utensil laying in the product. Keep handle extended to minimize contact with the food product. Utensil was removed at time of inspection. Corrected

Handwash signs have been provided for the rear handsink and the men's restroom. Corrected

Gaskets and door frame have not yet been replaced/repaired. Correct by replacing gaskets and repair door frame

Whole tomatoes are now being properly washed per pic. Sign on walk in cooler indicates all vegetables need to be washed as a reminder. Corrected

A domestic fixture with glass shield has been provided. This is not approved for use in a food service establishment. Fluorescent bulbs are still missing the shield in the rear prep area. Provide plastic coated bulbs or approved non breakable commercial light fixtures that are shielded

The drainline for the condensate waste for the walk in cooler has been resecured to the clam providing an air gap. Corrected. The spray rinse arm has been replaced and is no longer leaking. Corrected

Soiled linens are properly stored and contained in hamper. Corrected

Light shields and drains were cleaned. Clean remaining non food contact surfaces. Correct as indicated above

Health Report - 01/09/2015 (4 critical incident(s))

(Critical) The vegetable dicer was found to be soiled after cleaning. Use a scrubber in order to remove any food debris as part of the cleaning technique. Correct by cleaning now and retraining employees on proper cleaning of this piece of equipment. ,

(Critical) Cold water is not being supplied to the rear prep area handsink. It is possible that the line is frozen. Cold water is required for the handsink in order to properly temper the hot water for proepr handwashing. Correct by call for repair so that cold water is provided. ,

(Critical) Film wrap and aluminum foil found stored next to cleaners on shelf in the rear chemical storage area. Cleaner/sanitizer found on wall shelf next to the shelf where clean utensils are stored. Store cleaners/sanitizers and chemicals in a separate designated storage area away from clean utensils/equipment and food contact surfaces. Corrected by relocating the cleaners and sanitizers at time of inspection to an approved designated location. ,

(Critical) Several dented cans of artichoke hearts found stored on the can storage shelf. Dented cans may effect the integrity of the can. Return to the supplier for credit. Do not store damaged cans on the can storage rack. Inspect prior to stocking. Establish a separate location if not already designated for placing damaged cans awaiting return to the supplier. Corrected by removing the cans from the storage shelf and separating them from in use cans. ,

The following non food contact surfaces need cleaning. The knife holders, the fancovers in the walk in cooler, the hood filters and associated lighting shields, the shelves in the walk in cooler, shelves above the dough prep area, the top of the pizza oven and edges by the window, mold in the drain by the handsink, gaskets on the cooler doors. Clean now and place on a more frequent cleaning schedule. ,

The bulb in the proofer was not shielded. The rear prep/storage area had unshielded bulbs. Provided bulbs for proper protection to minimize potential for glass fragments to get onto foods/prep area if bulb should shatter. Correct as indicated above. ,

Light bulbs in the walk in coolers are either of inadequate wattage for proper intensity or are being blocked by foods etc and not providing adequate lighting. Replace bulbs with proper sized bulbs or reorganize the cooler to provide adequate intensity. The bulb above the pizza oven is burnt out. Replace bulb for proper lighting intensity. ,

Dispensing scoops such as bowls and cups were found submerged in the cornmeal and flour. Use scoops with handles and keep the handle ends extended out of the food product to minimize contact with the food. Correct as indicated above. ,

The handwash signs for the men's restroom handsink and rear prep area handsink are missing. Provide for proper handwash sign reminder. Correct as indicated above. ,

Torn gaskets found on the prep unit for salad/sub prep, and walk in cooler in front area, door frame cracked in walk in cooler in front area. Replace torn gaskets so that they are asmooth and cleanable. Repair/replace cracked door frame to eliminate gaps so that this section is ssmooth and cleanable. Correct as indicated above. ,

The floor tile by the front handsink is broken and the draincover in same location is missing. Repair floor and replace drain cover so that the floor is smooth and cleanable. The floor tiles in the proofer have been replaced but still need grouting for proper sealing. Grout so that there ar eno gaps inbetween the floor tiles so that the flooring is smooth and cleanable. Other floor tiles are missing in several locations in the facility including the rear door. Replace/repair floor tiles. Ceiling tiles above the walk in cooler box were not set in place. Reset the ceiling tiles to eliminate the gap in the ceiling. Base coving in rear area and wall are in poor repair and/or missing. Repair or replace. Cauling around 3c sink is in need of replacement. Remove and replace cauling for proper sealing. Correct as indicated above

Soiled linens found overflowing from the soiled linen container onto the floor in the rear storage area. Store soiled linens in an adquately sized container for proper storage. Correct by providing a larger size receptacle or empty more frequently. ,

Whole tomatoes are not being washed prior to cutting. Wash all fruits and vegetables prior to cutting to remove any soil and contaminants that may be present on those food items. Implement this policy, retrain employees and correct as indicated above. ,

The brush used for cleaning flour off prep table and the can opener were found to be soiled. As per discussion these implements and equipment are not be cleaned at the required frequency. Clean at least once every 24 hours or at a frequency necessary to preclude accumulation. Correct as indicated above. ,

Pizza oven ledges on the interior and the rollers need cleaning. Clean now and place on a more frequent cleaning schedule

The walls in the prep area were found to be soiled. The floors in the walk in cooler especially at the floor wall junctures need cleaning. Clean now and place on a more frequent cleaning schedule. ,

The clamp for the airgap for the condensate line in the walk in cooler has loosened. Repair/tighten so that the airgap is provided for proper backflow protection. The spray rinse arm is leaking as evidenced by a towel wrapped around the spray nozzle. Repair or replace to eliminate leak and need for towel. Correct by repairing as indicated above. ,

Health Report - 08/01/2014 (1 critical incident(s))

(Critical) Cleaners in spray bottles found stored with bulk pop on the shelf below the prep table in the sub prep area. Relocate cleaners or bulb pop so that they are separated from each other reducing potential for contamination of the pop. Corrected by relocating the bulk pop away from the cleaners.

Floor tiles in the proofer room are popping up from the floor, cracking and breaking and leaving floor dust and debris. This appears to be due to excess water build up perhaps during heavy rain. If so repair leaking problem prior to replacing floor. In addition base coving is missing from this area and the rear storage/prep area dnother floor tiles are broken or missing. Replace/repair floors throughout the facility and install base coving to eliminate floor wall juncture gaps

The floors in the walk in cooler are in need of cleaning. Celan now and place on a more frequent cleaning schedule

Hood filters and hood canopy where the filters set into are in need of cleaning. Clean now and place on a more frequent cleaning schedule

The pizza oven rollers on the top conveyor are in need of cleaning. Clean now and place on amore frequent cleaning schedule

Health Report - 01/27/2014 (0 critical incident(s))

The lighting in the rear walk in cooler is inadequate intensity for proper lighting. Provide a larger watt bulb for proper illumination of the walk in cooler.

The condensate lines in two of the walk in coolers are not wrapped in insulation. Wrap in insulation to minimize potential for condensation to drip onto the lines stored underneath the lines.

Health Report - 08/02/2013 (2 critical incident(s))

(Critical) Hot water is not being supplied to the rear prep area handsink. This is the production area for the university of michigan. The hot water heater has blown out and needs to be replaced. There must be a functioning handsink in this area with hot water. Replace hot water tank immediately with a hot water heater that is equivalent to the existing tank or exceeds those specifications. Health department approval is required so once the information as to the replacement is available, the specs must be faxed to our department for review and approval prior to installation. In addition you may require plumbing permits for installation. Contact your local building department regarding this matter. ,

(Critical) Cold water is not supplied to the front area handsink by the bulk pop. Resupply cold water to this handsink for proper handwashing. This is the designated handsink for the sub/salad prep area. , ,

The hood filters need cleaning : clean now and place on amore frequent cleaning schedule.

The condensate lines in both walk in coolers are not wrapped in insulation. Provide insulation for the condensate lines in order to minimize potential for condensate to drip onto food stored below the lines.

Thermometer found missing from the pizza prep unit. Provide a thermometer for this prep unit in order to properly monitor the temperatures for this unit.

The floor tiles in the proofer are all popping up in the back exposing the floor without proper floor tile protection. Repair this area asap so that the floor is smooth and cleanable.

Top priority may be a safety issue: the top part of the pizza oven is sliding off of the bottom half. It is leaning towards the gas line to the oven creating pressure on the line. This may be a fire/safety hazard. Contact your local fire department for evaluation and/or repair immediately. Hinges are missing or in poor repair for cabinet doors for the counter where the pop machine is. Repair/replace hinges or cabinet doors.

Health Report - 02/12/2013 (0 critical incident(s))

This incident (36595) does not have any more information on it

Health Report - 08/08/2012 (1 critical incident(s))

(Critical) The rear walk in cooler that holds foods for prep for university of michigan distribution by aramark was found to be holding potentially hazardous foods at 44 - 47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The ambient air temperature of this unit was at 50 degrees f. Corrected by relocating the foods to another unit and consuming within four hours.

Broken tray on cutting board of sub prep unit, cracked plastic food containers. If cracked or broken replace with new intact containers/trays. Once broken or crack the surfaces are no longer smooth and cleanable

Thermometers missing for both prep units. Provide thermometers for these units in roder to properly monitor the temperatures for these units.

The rear walk in cooler was found to be holding ph foods at 44 -47 degrees f. The ambient air temperature of the unit was 50 degrees f. Adjust/repair the unit as needed. It is possible that the unit is elevating the food product due to constant in and out of unit while prepping, placing 90 degree racks from outside into the unit etc. Repair/adjust and revise prepping procedure to assure unit maintains ph foods at 41 degrees f or below.

Cloth towels are found on counters not in wiping cloth solution. Keep cloth towels in solution inbetween uses to disinfect cloth towel

The hot water at the rear handsink is not reaching proper minimum temperature of 100 degrees f. Adjust/repair so that the hot water is proper temperature.

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto foods stored below the line

The following non food contact surfaces need cleaning: the hood filters, backside of pizza oven. Clean now and place on a more frequent cleaning schedule.

Health Report - 02/09/2012 (0 critical incident(s))

The hood spacer between the filters has grease build up. Clean now and place on a more frequent cleaning schedule.

The gasket on the cooler door of the salad prep unit is torn. Once torn the gasket is no longer cleanable. Replace split gasket.

The new condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to drip onto foods stored below the line.

Health Report - 08/09/2011 (2 critical incident(s))

(Critical) The walk in cooler had potentially hazardous foods at 44-54 degrees f. Ambient air temperature was at 60 degrees f. Manager was in the process of relocating foods. All ph foods over 50 degrees f were discarded. The remainder of the foods were relocated to the other walk in cooler. Corrected by discarding ph foods.

(Critical) The gallon containers of cleaners are stored on a storage shelf directly adjacent to the pizza box storage shelves. Separate these two storage shelves so that there is no potential for contamination of the pizza boxes by the cleaners. Reorganize this area for proper protection of single serve food contact surfaces.

Potentially hazardous foods were found at 44 - 54 degrees f in the walk in cooler. Ambient air temperature of 60 degrees f in this cooler. This cooler is ordered out of service for the storage of ph foods. Call for repair/replacement of this unit.

The condensate line in the walk in cooler is not wrapped in insulation. The condensate system in the other walk in cooler is leaking into two buckets. Repair and wrap condensate lines so that the condensation does not leak onto foods stored below the line. There is a recently installed unapproved walk in cooler in the newly remodeled area in the rear. The condensate system for this unit is not approved. You may not create trough systems out of pvc piping to carry the condensate waste away from the motor housing. The condensate is dripping onto food stored under the system. Immediately relocate the food so that it does not get contaminated and provide plans for an approved system as part of the plan submittal for the remodel that was done without approval of the health department.

The base coving in the proofer room is missing. Install approved base coving to seal the floor wall junctures. Also repair the door frame wood work so that it is cleanable. Raw wood is exposed due to water damage from leaking in this area prior to remodel. Correct by providing and installing base coving and repairing wood work

There is a domestic ge freezer in the rear newly remodeled prep area. Replace the domestic unit with an approved nsf unit when in need of repair.

The salad buffet section of the self serve area does not have a sneeze guard. Provide a sneeze guard immediately for this raea in order to be able to properly protect the self serve salad foods. Failure to correct this violation will result in enforcement action

Floors need cleaning throughout the facility especially at the floor wall junctures and under equipment. The walls by the 3c sink have mold build up. Clean now and place ona more frequent cleaning schedule

The bulk flour bin and the water spray bottle were not labelled. Properly label the containers on the sides as to their contents to avoid mix up or mis use.

Health Report - 02/09/2011 (0 critical incident(s))

The three warmer soup tureen in the rear storage area was setting on the front counter at onset of inspection as a trial for buffet service although not in use. This unit is not approved for use in a food service establishment as it is not nsf approved. Provide approved commercial equipment for this purpose.

The hood canopy and hood filters and associated piping have grease and dust build up. Clean now and place on a more frequent cleaning schedule.

The handsink in the front area has a broken soap dispenser. Replace so that soap can be properly dispensed for proper handwashing.

The condensate line in the walk in cooler is not wrapped in insulation. Wrap in insulation to minimize potential for condensate to get onto foods.

The new counter buffet does not have a sneeze guard over the salad self serve area. Provide a sneeze guard immediately for this area in order to be able to properly protect the self serve foods.

The floors, walls and ceilings in the rear storage area are in poor repair. Repair/replace so that this area is smooth and cleanable.

The bulk flour bin and the water spray bottle were not labelled. Properly label the containers on the sides as to their contents to avoid mix up or mis use. Corrected by labelling at time of inspection

Thermometer missing for the pizza prep unit. Provide a thermometer in order to properly monitor the temepratures for this unit.

Health Report - 08/11/2010 (0 critical incident(s))

Missing ceiling tiles, holes in walls in back storage area, missing coving and broken floor tiles. Correct by replacing all missing or broken floor, wall, ceiling covering in food service

Walk-in-cooler dripping condensation into a bucket. Correct by stopping condensation leak. Condensate should be removed by condensation line of walk-in-cooler

Flour bin not label. Correct by labeling flour bin

Wiping cloths stored on top of prep. Table. Correct by storing wiping cloths in sanitizer between uses

Cup being uses to scoop flour out of flour bin. Correct by providing handles for scoop. Store scoop handle out of flour

Ventilation system panels are not clean. Correct by cleaning ventilation system by clean ac unit, duct works, intake and exhaust panels

Rusty shelves in walk-in-cooler. Correct by removing rust and sealing metal surface