Health Report #112221

Establishment Name: Cottage Inn Pizza
Report Date: 06/27/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling N/A N/A N/A Gravies, potatoes and rice found cooling on the counter next to the handsink at room temperature in deep covered containers. After two hours of cooling per cook, foods were temped at 106 - 114 degrees f. Potentially hazardous foods must be rapidly cooled from 135 to 70 in two hours and 70 - 41 in an additional four hours. Food was placed uncovered into freezer to expedite the cooling process to drop temperatures down to 41 degrees f in an additional two hours. Corrected as indicated above.
Critical Good Repair and Calibration N/A N/A N/A The prep unit at the bar which holds ph foods for the buffet had an ambient air temperature of 54 degrees f. Assorted ph foods were found at 46 - 53 degrees f. This unit is ordered out of service for the storage of ph foods. Call for repair of unit.
Critical Hot Water and Chemical N/A N/A N/A The dishmachine in the upstairs 2nd floor kitchen was not dispensing any sanitizer at the time of the inspection. 50 ppm cl is required for proper sanitization of utensils. Call for repair of unit.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Asoorted potentially hazardous foods found in the two door upright cooler at the end of the make line at 50 - 54 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all potentially hazardous foods in the cooler.
Critical Potentially Hazardous Food (Ti N/A N/A N/A Potentailly hazardous foods found on the top section of the salad prep unit including lettuce, homemade dressings at 50 - 55 degrees f. Potentailly hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.
Critical Potentially Hazardous Food (Ti N/A N/A N/A The prep unit at the bar for the buffet found to be holding ph foods including feta a t 47 - 53 degrees f on top section of the unit. Bottom of the unit was holding ph foods at 46-47 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding all ph foods.
Critical Separation N/A N/A N/A Sterno and sanitizer found on shelf next to and above plates and crackers. Store sterno and hand sanitizer in a separate location away from foods and utensils. Corrected by relocating sterno and sanitizer to a separate approved location.
Critical Using a Handwashing Sink N/A N/A N/A The handsink for the dishmachine was found to be inacessible for routine handwashing by items placed in the handsink. The sink basin must not have anything put in it to allow access for routine handwashing. Corrected by clearing sink basin.
Critical Cooling Methods N/A N/A N/A Assorted potentially hazardous foods including potatoes, rice and gravies found cooling in 6 inch deep containers covere don the counter next to the handsink. This is an incorrect cooling method. Use shallow pans uncovered and submerge in ice bath or use speed rack in cooler or freezer. Liquid foods may be cooled with ice wand. Corrected by placing into the freezer uncovered to expedite the cooling process.
Critical Using a Handwashing Sink N/A N/A N/A The handsink for the main prep line was found to be inaccessible for routine handwashing due to 4 bags of frozen calamari set in sink basin and five gallon bucket of wate drained from equipment sitting in front of the handsink. Handsinks must be available for routine handwashing at all times. Corrected by relocating frozen calamari to food prep sink for proper thawing and relocating the 5 gallon bucket in front of the sink.
Normal Good Repair and Calibration N/A N/A N/A The top rail of the salad prep unit is not holding ph foods at proper temperature. Ambient air temperature at 55 degrees f. Ph foods found at 50 -55 degrees f. The top rail is ordered out of service for the storage of ph foods until the unit is adjusted/repaired so that ph foods can be maintained at 41 degrees f or below.
Normal Effectiveness N/A N/A N/A The cook on the prep line did not have hair properly restrained. Provide a cap or other suitable means of hair restraint in order to keep hair from getting onto foods or food contact surfaces.
Normal Food Storage N/A N/A N/A Assorted containers of food found on the floor in the walk in cooler. Keep all foods stored a minimum of 6" above the floor to allow access for routine handwashing.
Normal Food Storage Containers, Ident N/A N/A N/A The bulk flour container was not labelled. Provide a label on sides of container to identify the food product.
Normal Thawing N/A N/A N/A Frozen calamari in bags found thawing at room temperature sitting in the handsink basin at the end of the prep line. This is an incorrect method of thawing. Thaw under cold running water or enough in advance to thaw ph foods. Corrected by placing frozen calamari under cold running water.
Normal Good Repair and Calibration N/A N/A N/A The upright double door cooler is in poor repair and no longer capable of holding ph foods at 41 degrees f or below. Ambient air temperature of 55 degrees f in this cooler. This cooler is ordered out of service for the storage of ph foods. A new unit is on order per pic. A new unit will be required to be installed ast his unit is no longer capable of holding ph foods at proper temperature