Health Report #112220

Establishment Name: Cottage Inn Pizza
Report Date: 12/19/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Warewashing Equipment, Determi N/A N/A N/A Chlorine test kit was available in office only and not in use. Chlorine test strips must be used routinely to check for proper sanitizer level in the dishmachine. Monitor and chart results as discussed. Corrected by providing chlorine test strips for both dishrooms.
Critical Mechanical Warewashing Equipme N/A N/A N/A The dishmachine was recently modified to use chlorine as a back up for sanitizer in case the booster heater did not reach proper temperature for hot water sanitization. In doing this when the dishmachine reached a temperature of approximately 170 degrees f it was inadequate to sanitize with hot water and too hot to continuously supply proper concentration of chlorine. It would sanitize at proper concentration intermitently as the free available chlorine would evaporate prior to hitting the plate surfac sometimes. Repair by providing 120 degrees f water during rinse cycle to allow proper concentration of sanitizer. Corrected at time of inspection by gfs. Proper temperature for low temp sanitize 120 degrees f and chlorine sanitizer at 50 ppm consistently.
Critical Reheating for Hot Holding N/A N/A N/A Minestrone soup found in the soup warmers at 129 degrees f, also barley soup that was 133-134 degrees f in the same soup warmer. The chowder in that soup warmer was 165 degrees f or greater. Make sure when reheating that the food being reheated is reheated to 165 degrees f prior to placing into the warmer. In addition the warmer must be turned on enough in advance to maintain a minimum of 135 degrees f. This appears to not have been reheated to proper temperature prior to placing into the steamer. Corrected by reheating to 165 degrees f at time of inspection
Normal Nonfood-Contact Surfaces N/A N/A N/A Severe ice build up noted on the fan housing of the walk in cooler were dough is stored. Eliminate the ice build up. Find and repair cause of ice build up. This will eventually effect the temperature of the unit. Do not store anything in this cooler except dough until repaired and functioning properly. The hinge on the door of the salad prep unit was misaligned, causing the middle door to catch and not close completely. Repair or replace hinge so that the door will close properly to avoid elevation in temperature of the unit as day goes on. Corrected by repairing hinge and realigning at time of inspection
Normal Good Repair and Calibration N/A N/A N/A Thermometers in the prep unit opposite the pizza oven were inaccurate or broken. Replace thermometer in order to properly monitor the temperature of the unit.
Normal Light Bulbs, Protective Shield N/A N/A N/A Light bulb in the two door prep cooler opposite the pizza oven is not plastic coated or protected. Provide a plastic coated bulb to minimize potential for glass fragments to get onto food if bulb should shatter.
Normal Miscellaneous Sources of Conta N/A N/A N/A Containers of foods are being double stacked on top of each other on the top rails of several prep units. Discontinue this practice as the bottoms of containers may not be clean and they are in direct contact with the food in the container under it. Corrected by discussion and removing double stacked cans
Normal System Maintained in Good Repa N/A N/A N/A Leak at the faucet of the 3c sink in the basement. It is wrapped with plastic wrap. Repair leak. There is water dripping down from the hood canopy over the cook area in front of the steam kettle in the basement. Repair leak. Leak in the drainline for the handsink in the upstairs dishwash area. Repair leak
Normal Cutting Surfaces N/A N/A N/A Several of the cutting boards on the make line were found to be in poor repair. Replace cutting boards as once they are scored they are no longer cleanable