Cottage Inn Pizza Carryout

Contact Information

4860 Washtenaw Ave, Suite A
Ann Arbor, MI 48108

Health Report - 05/01/2015 (1 critical incident(s))

(Critical) Potentially hazardous foods such as meats, cheeses, sliced tomatoes, and cut spinach found on top rail and reach in cooler of prep unit at 41f or below. Prep unit has been repaired and is functioning properly. New ambient air thermometers have been purchased for this unit. Please monitor unit temps and food temps at every shift. Corrected

Health Report - 04/23/2015 (3 critical incident(s))

(Critical) Potentially hazardous foods such as meats, cheeses, and cut spinach found in reach in cooler of prep unit between 44-50f. Meats and cheeses on top rail of prep unit that had been recently refilled from containers in reach in cooler below also between 44-50f. Pic corrected by discarding all potentially hazardous foods over 41f. Although prep unit had been serviced, it is not functioning properly today. Reach in cooler of prep unit is ordered out of service for all potentially hazardous foods until it can be replaced and shown to be able to hold potentially hazardous foods at 41f or below. If prep unit is not repairable, it must be replaced. Minimal quantities of potentially hazardous foods may be kept on top rail of prep unit with the understanding that these foods will be discarded within 4 hours. Pic placed sign on prep unit indicating time of discard for all potentially hazardous foods. ,

(Critical) Quat sanitizer found at concentration of 200ppm. Per pic, when only one sink compartment (sanitizer compartment) is being filled at a time, sanitizer concentration is correct at 200ppm. Continue to fill one sink at a time, and use quat test strips to check sanitizer concentration. Corrected

(Critical) Test strips for quat sanitizer have been provided. Corrected

Health Report - 04/07/2015 (3 critical incident(s))

(Critical) Test strips not available for testing concentration of sanitizer. Proper concentration of sanitizer is needed to sanitize dishes properly. To correct, provide sanitizer test strips and retrain food employees on routine use of test strips.

(Critical) Quat sanitizer dispensing from chemical dispenser at 150ppm. Per manufacturer's instructions, quat sanitizer needs to be at a concentration of 200ppm for sanitizing food contact surfaces. To correct, contact chemical dispenser company to service dispenser. In the meantime, pic to use bleach approved for use in a foodservice establishment to sanitize dishes at a concentration of 50ppm

(Critical) Potentially hazardous foods such as sliced tomatoes, meats, and cheeses found in reach in cooler of prep unit between 44-49f. Ambient air thermometer in reach in cooler at 45f. Pic corrected by discarding all potentially hazardous foods over 41f. Prep unit not currently functioning properly. The reach in cooler of the prep unit is ordered out of service for potentially hazardous foods until it can be repaired and shown to be able to hold potentially hazardous foods at 41f. If the prep unit is not repairable, it must be replaced. Minimal quantities of potentially hazardous foods may be kept on top rail of prep unit with the understanding that these foods will be discarded within 4 hours. Place sign on prep unit indicating time of discard for all potentially hazardous foods.

Tubs near pizza oven used to store pizza trays are no longer smooth and easily cleanable. Non-food contact surfaces need to be smooth for easy cleaning. To correct, replace with tubs that are smooth and easily cleanable.

Potentially hazardous foods such as sliced tomatoes, meats, and cheeses found in reach in cooler of prep unit between 44-49f. Ambient air thermometer in reach in cooler at 45f. Pic corrected by discarding all potentially hazardous foods over 41f. Prep unit not currently functioning properly. Standing water noted in right bottom section of reach in cooler and is unable to hold 41f or below. The reach in cooler of the prep unit is ordered out of service for potentially hazardous foods until it can be repaired and shown to be able to hold potentially hazardous foods at 41f. If the prep unit is not repairable, it must be replaced. Minimal quantities of potentially hazardous foods may be kept on top rail of prep unit with the understanding that these foods will be discarded within 4 hours. Place sign on prep unit indicating time of discard for all potentially hazardous foods. To correct, repair replace prep unit so that it is capable of holding potentially hazardous foods at 41f or below.

Uncovered tub of cornmeal/flour mixture located next to handsink in front kitchen area, and exposed to splash from handwashing. Foods need to be protected from splash and contamination. To correct, relocate tub of cornmeal/flour mixture to a protected area or provide a splash guard between handsink/paper towel holder and food.

Several non-food contact surfaces found to be soiled including pizza oven rollers, pizza oven ledges, pizza oven filters and hood above filters, back of pizza oven, non-food contact surface of can opener, kitchen cart, and top of knife holder. Non-food contact surfaces need to be kept clean. To correct, clean now and place on a more frequent cleaning schedule.

Health Report - 10/08/2014 (2 critical incident(s))

(Critical) Handsink blocked for access for routine handwashing by roll cart parked directly in front of the handsink. Discontinue this practice leaving handsink accessible for routine handwashing at all times. Corrected by relocating the cart away from the handsink at time of inspection

(Critical) Spray bottle of sanitizer found hanging on the storage shelf at front prep area above food. Keep sanitizer stored in a separate designated location away from foods. Corrected by relocating the sanitizer at time of inspection

The following non food contact surfaces need cleaning: the ventillation piping on the pizza oven and associated clamps, the cabinet under the handsink, the outside and top of lid of bulk flour container. Clean now and place on a more frequent cleaning schedule

The pizza rollers and pizza ove ledges need cleaning. Clean now and place on a more frequent cleaning schedule

Health Report - 04/15/2014 (1 critical incident(s))

(Critical) The slicer for onions sittingn the clean storage rack was in need of cleaning. Clean now and retrain employees on proper cleaning technique and frequency. Correctd b cleaning properly at time of inspection

The top of the prep unit is caulked to the bottom of the unit due to a large gap which separates the sections of the unit. The caulk is starting to come apart and is leaving large gaps where food debris is accumulating. Remove existing caulk, clean and then recaulk this area to eliminate the gaps

The faucet in the men's restroom is leaking. Repair or replace to eliminate the leak

The hood filters are set in the hood of the pizza oven with the vaffles going horizontal instead of vertical. They are most likely not correctly sized for this hood. Replace with correct filters to provide proper ventilation of the pizza oven.

Health Report - 11/01/2013 (2 critical incident(s))

(Critical) Assorted potentially hazardous foods found in the prep cooler at 47-52 degrees f on both the top and bottom of unit. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding any foods that are out of temperature control within 4 hours of removal from walk in cooler. The prep cooler had just been flipped which means product was removed, left on counter so unit can be cleaned and made ready for next service so it was difficult to determine source of elevated temperature. However it appears that the unit is not initially properly adjusted and is most likely holding foods at an improper ambient air temperature and further temperature elevation was due to being set out on counter. Adjust cooler in order to be able to maintain a minimum of 41 degrees f or below. In the interim keep minimal quantities of product in the unit, label discard time not to exceed 4 hours and discard if not consumed. All unopened bags brough up to the prep and still under temperature control were returned to the walk in cooler. ,

(Critical) At onset of inspection, the handsink in the rear in the dishroom was blocked for access for routine handwashing by a large wastebasket and roll cart parked in front of the handsink. Handsinks must be accessible for routine handwashing. Corrected by relocating the wastebasket and the roll cart to allow access for routine handwashing. ,

Assorted potentially hazardous foods found in the prep cooler at 47-52 degrees f on both the top and bottom of unit. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding any foods that are out of temperature control within 4 hours of removal from walk in cooler. The prep cooler had just been flipped which means product was removed, left on counter so unit can be cleaned and made ready for next service so it was difficult to determine source of elevated temperature. However it appears that the unit is not initially properly adjusted and may have an improper ambient air temperature and further temperature elevation was due to being set out on counter. Adjust cooler in order to be able to maintain a minimum of 41 degrees f or below. In the interim keep minimal quantities of product in the unit, label discard time not to exceed 4 hours and discard if not consumed. All unopened bags brough up to the prep and still under temperature control were returned to the walk in cooler. At end of inspection top of unit had an ambient air temperature of 41 degrees f and bottom of unit at 51 degrees f. May be impeding air flow. Adjust/repair. You may need someone to repair the unit. ,

Wiping cloth solution found to be in excess of 400 ppm cl. Use proper concentration of chlorine to disinfect cloth towels inbetween uses. Proper concentration of cl is 50 ppm cl.

Leak in drainline under the handsink ini the front prep area. Repair leak

Duct tape is being used to keep the inner liner of the chest freezer lid attached. Duct tape is not approved for this purpose as it is not a cleanable surface. Replace inner liner if possible, if not freezer should be replaced with a commercial chest freezer. Please note that domestic chest freezers are not approved for use in a commercial establishment

The hood filters are set in the hood of the pizza oven so that the baffles are going horizontal instead of vertical. This is an incorrect installation of the hood filters. If this is the only way they fit then they are incorrect sized for this hood. Provide proper hood filters to allow for proper ventilation or reset as indicated above.

Health Report - 05/02/2013 (2 critical incident(s))

(Critical) Paper towels missing for the rear prep/dishwash area handsink. Provide paper towels for proper handwashing.

(Critical) Soap (pink liquid) in squeeze bottles for all handsinks found unlabelled. Blue liquid in spray bottle found unlabelled. Properly label all spray bottles as to their contents to avoid mix up or mis use. Corrected by labelling soap and window cleaner at the time of the inspection

There is no longer a certified food safety manager at this restaurant. Schedule to sit for serv safe or equivalent within 30 days. Once completed fax copy of certificate to perri boman 734 222-3930

The hood filters have excess grease and dust build up and so does the hood canopy on the pizza oven. Clean now and place on a more frequent cleaning schedule.

The pizza oven rollers and the ledges of the pizza oven need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 11/13/2012 (0 critical incident(s))

The chest freezer was unplugged inadvertently when moved for cleaning. Frozen potentially hazardous foods elevated in temperature to 37 degrees f and thawed out. Must maintain frozen food frozen solid. Corrected by plugging unit back in.

Potentially hazardous food in the chest freezer was found thawed out. Unit had inadvertently been unplugged. Temped at 37 degrees f. Potentially hazardous foods must be maintained at 0 degrees f. Corrected by plugging in unit and food being maintained frozen solid

Pop nozzles at the pop machine are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 05/30/2012 (3 critical incident(s))

(Critical) The 3c sink was set up for dishwashing with soap and hot water in first compartment for wash and 2nd compartment had warm water with sanitizer. There was no rinse step included inbetween wash and sanitize. It is possible that the utensils were being rinsed off under the faucet after sanitizing. Proper sink set up is wash rinse sanitize. Set up 1st compartment for submerged wash, then 2nd compartment for submerged rinse and final step in 3rd compartment is submerged sanitize. The sink was properly set up at time of inspection.

(Critical) Assorted potentially hazardous foods found at 42. 8 - 44. 7 degrees f in the walk in cooler. Potentially hazardous foods must be maintained at 41 degrees f or below. This may be part of the reason why foods were extremely elevated on the prep unit. Corrected by adjusting unit to hold ph foods at 41 degrees f. Ph foods at elevated temperatures were discarded.

(Critical) Assorted potenitally hazardous foods found at 50 - 54 degrees f in the top and bottom section of the prep unit including cheeses, sausage, chicken, pepperoni and cut tomatoes etc. Potentially hazardous foods must be maintained at 41 degrees f. Corrected by discarding all ph foods. Ambient air temperature 50 degrees f.

The walk in cooler had an ambient air temperature of 44 degrees f. Ph foods ranged from 42. 8 - 44. 7 degrees f. Ph foods must be maintained at 41 degrees f or below. In addition as foods coming from walk in cooler were all ready elevated may be part of the reason why the elevated temperatures of ph foods were found on the pizza prep unit. Adjust unit to hold ph foods at proper temperature of 41 degrees f or below

The prep unit was found to have an ambient air temperature of 50 degrees f. Assorted ph foods had elevated temperatures ranging from 50 - 54 degrees f. Call for repair of unit. The foods were discarded at teim of insepction

The hood canopy and the pizza oven rollers need cleaning. Clean now and place on a more frequent cleaning schedule.

Health Report - 11/22/2011 (0 critical incident(s))

The handsink in the rear dough prep/dishwash area was blocked for access for routine handwashing by a roll cart in front of the handsink,. Do not block handsink so that the handsink can be readily available for routine handwashing. Corrected by relocating the roll cart away from the handsink

The following non food contact surfaces need cleaning: the pizza oven hood canopy, the inner part of the door handle on the prep unit, the interior of the pop cooler, the sliding door tracks and coverplate for the pop cooler, the outside of the bulk flour container. Clean now and place on a more frequent cleaning schedule

Wiping cloths found on counter not in wiping cloth solution. Keep in wiping cloth solution of 50 ppm cl or equivalent effective concentration of sanitizer to disinfect cloth towels inbetween uses

The pizza oven rollers, interior ledges and catch trays need cleaning. Clean now and place on a more frequent cleaning schedule

The floors and walls in the dough prep area/dishwash area need cleaning especially under the equipment and at the floor wall junctures. Clean now and place on a more frequent cleaning schedule

Excess frost build up inside the chest freezer. Defrost now and increase frequency of defrosting so that the interior is smooth and cleanable.

The pop nozzles need cleaning. Clean now and place on a more frequent cleaning schedule. Make sure if proper frequency is established that proper cleaning technique is employed. Retrain employee on proper cleaning as needed.

Clean utensils on tray in rear storage area found on tray in need of cleaning. Clean both utensils and the tray now and place on a mroe frequent cleaning schedule

Health Report - 06/03/2011 (0 critical incident(s))

The handsink in the dishroom is blocked for access for routine handwashing by trash can in front of the handsink. Relocate wastebasket to allow access for routine handwashing. Correct asap

The following non food contact surfaces need cleaning. The hood filters, the pop nozzles at the self serve pop machine, the sliding door tracks and interior of the pop cooler. Also the ledge under the tomatoes prep area. Clean now and place on a more frequent cleaning schedule.

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

The floors in the dough proofer closet need cleaning. Clean nnow and place on a more frequent cleaning schedule.

The cutting board in the rear prep area needs replacemnt as it is in poor repair and is no longer considered cleanable. Replace asap with new cleanable surface approved cutting board

Health Report - 12/06/2010 (0 critical incident(s))

Observed preparation refrigerator located at the main food preparation area for salad items, without a thermometer. To correct place a refrigerator type thermometer into the refrigerator

Obtain and post an antichoking techniques poster

Observed the back store room area with a wooden shelf at wall that is unsealed wood. To correct schedule painting the shelf a light color to be easily cleanable

Observed outside coral full of litter and debris, schedule removal of debris to prevent causitive conditions for attraction of insects and rodents to your premises