Health Report #110980

Establishment Name: Cottage Inn Pizza
Report Date: 07/14/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti Cold food item(s) prep area walk-in cooler, prep area reach in cooler Stored above 41 degrees F 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.
Normal Food Storage, Prohibited Areas Food(s) stored walk in cooler In prohibited area(s) 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
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area shelves With accumulation of debris 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.
Normal System Maintained in Good Repa Plumbing system pop machine ice discharge line Not maintained 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
Normal Good Repair and Proper Adjustm Equipment prep area reach in cooler, prep area walk-in cooler Do not meet requirements of rule 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.