- Eating, drinking, or using tobacco
Observation:Employee drink on prep table. Drink was removed and stored in a designated employee drink area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple items without dates including two bags of cooked sausage. Items will be dated to correct. Inspector will recheck at the next regular inspection.
- Miscellaneous sources of contamination
Observation:Fan with visible dust accumulation blowing on hot hold. --Observation:Open can of Pedigree dog food stored in kitchen cooler. Can was discarded to correct and manager will no longer store pet food in the establishment.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Cooked chicken breast at 93 degrees sitting on a tray by stove. Explained to manager that hazardous foods must be held at 135 or above after being cooked to the proper temperature. Discarded to correct. Inspector will recheck at the next regular inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw ground meat stored above cut onions and tomatoes. Re-arrange to correct. Inspector will recheck at the next regular inspection.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Cut tomatoes at 53 degrees on the counter. Placed in cooler to correct. Inspector will recheck at the next regular inspection.
- Bare hand contact with ready to eat foods
Observation:Manager removed a bun from the grill with bare hands. Bun was discarded and manager will use tongs in the future. Inspector will recheck at the next regular inspection.
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11/24/2015 | Regular |
| No violation noted during this evaluation. | 05/21/2015 | Regular |
- Bare hand contact with ready to eat foods
Observation:Employee buttering toast with bare hands. Employee placed gloves on . Toast was discarded. Inspector will re-check at the next regular inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation:Sanitize bucket stored above saltines crackers. Container of comet stored on top of ice machine. Both items removed to correct. Inspector will re-check at the next regular inspection
- Poisonous or toxic materials used and applied
Observation:Sanitize bucket too strong. Re-mixed to correct
- In-use utensils, between-use storage
Observation:Utensils stored with handles down.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Cheese at 67 in the refrigerator air temperature of 47. Raw shell eggs in a container at 65. container was also in the refrigerator. Inspector will re-check at the next regular inspection.
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10/30/2014 | Regular |
- Bare hand contact with ready to eat foods
Observation: Employee making toast with bare hands. Inspector explain the violation to the PIC today to correct. Inspector will re-check at the next regular inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked potatoes in a container not dated, establishment is dating the original container, the smaller container does not bare a date. Inspector will re-check at the next regular inspection
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02/25/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Several items out of dates: scallop potato 2/6, 4 containers various soups, (no dated) green beans (not dated), chicken gravy 1/31, hash-browns 1/30, ham salad 2/7. Only a couple of items discarded during inspection. Inspector instructed the PIC to discard
- Utensils and pressure measuring devices maintained
Observation:silicone spatula with broken pieces. Pic will discard to correct
- Animal handling prohibition
Observation:Pet cage in the storage/prep area. Inspector explain the regulation to the pic today
- Eating, drinking, or using tobacco
Observation:A cup with a lid and straw at the prep table.
- Handwashing aides and devices, use restrictions
Observation: Hand washing sink with ice cubes inside. Basin with food residue
- Poisonous or toxic materials used and applied
Observation: Sanitize bucket too strong.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Boiled potato pulled out of the stove at 7:00 am, time of inspection 10:48 am at 84 in the reach in cooler. Inspector instructed the PIC to discard the potatoes however it was not done during the inspection
- Duties of PIC
Observation: Several items without dates. Several Items outdated (pass 7 days). Inadequate cooling of potatoes. Evidence of pet in the establishment.
- Foods are cooled using appropriate methods
Observation:Cooked potato placed in the cooler to cool in a container too deep for cooling. Inspector explain the proper cooling procedures to the PIC during inspection. Corrected today
- Untreated eggs stored in 45°F ambient air temperature
Observation: Shell eggs on top of the ice maker at 72 degrees. Inspector instructed the pic to discard however it was not done during inspection
- Common name-working containers
Sanitizee bucket not lable
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Several items without dates, reach in cooler, sausage links, cooked bacon, cooked gravy, soups, polish sausage, chicken gravy. Only a couple of items dated today.
- Single -service and single-use articles may not be reused
Observation:Bags of bread used to store cooked sausage links, See picture. This is a repeated violation
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02/13/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items without dates, sausages and sausage links. Inspector will re-check at the next regular inspection
- Duties of PIC
Several items without dates, individuals in the back preparation room of the establishment including a child present upon inspector arraival. Inspector will re-check at the next regular inspection
- Using a handwashing sink- operation and maintenance
Cook utensils placed inside handwashing sink
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10/11/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Several items without dates, bean soup, cooked potato, cooked chicken, semi-cooked ham. Establishment will try a new way of dating with color coded dots
- Roasts held at a temperature of 130°F or above
Sausage gravy placed in the cooler at 103, gravy was taken back to the steam table to be used. --Shell eggs @82, left outside for baking. Back room reach in cooler @52.
- Food temperature measuring devices are provided and readily accessible
No fine tip therrmometer, thermometer not calibrated.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Tuna salad made in the establishment dated 9/19. Discarded to correct. Corrected at inspection
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10/01/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Drying mops
OBSERVED MOP HEADS IN BUCKET, STORE MOP HEADS UP FOR ADEQUATE DRYING, CORRECTED AT TIME OF INSPECTION. OBSERVED RESTROOM DOOR OPEN, CORRECTED AT TIME OF INSPECTION.
- Foods are cooled using appropriate methods
PROPER COOLING PROCEDURES REVIEWED W/ PIC RE: BOILED POTATOES USED FOR HASHBROWNS. CORRECTED ON SITE
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04/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Cottage Cafe, 5833 Avenue O, Fort Madison, IA 52627 »