Country Cottage Restaurant, 4072 Beach Ridge Road, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/29/2016	Re-Inspection	Violations from 1/15/16 inspection have been corrected
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces In use food dispensing utensils improperly stored Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non food contact surfaces of equipment not clean	01/15/2016	Inspection	Thermometer ok, hair restraints ok, cold holds and hot holds ok, coolers ok, hand barriers ok, restrooms ok, hand wash station ok, sanitizer concentration ok.
No violation noted during this evaluation.	06/19/2015	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/17/2015	Re-Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Water/ice: unsafe, unapproved sources, cross connections Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean	06/01/2015	Inspection
No violation noted during this evaluation.	08/13/2014	Re-Inspection
Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	06/24/2014	Inspection	5A--At 1:00 pm, the inspector measured cooked ham in flip top prep cooler on line to be 58 degrees F using the inspector digital thermometer. Cook stated that ham was brought to the line at ~12:00 noon from the walk-in cooler. Inspector allowed cook to place ham back in walk-in cooler to bring temperature to <45 degrees F. Corrected At 2:30, the inspector measured diced tomatoes to be 56 degrees F, mushrooms to be 62 degrees F, olives to be 58 degrees F, and spinach to be 56 degrees F in drawer cooler under flat top fryer using the inspector's digital thermometer. Cook stated that the food was out since early this morning. Cook voluntarily discarded the foods. Corrected. 8A--Food in walk-in cooler that is not in original container is not labeled accordingly. Product throughout found stored on floor, pop, or milk crates. 10B--Chest freezer at back of kitchen is not properly maintained. Undercarriage of lid is not completely intact. 11A--Dish machine is not registering any reading on chlorine test strip during sanitizer step. 11D--Storage racks in freezer and walk-in cooler have food build up on them. 15A--Food debris found under fryers and stove. 15B--Light shield above cook line is missing an end cap.
No violation noted during this evaluation.	03/05/2014	Re-Inspection
Non food contact surfaces of equipment not clean Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Wiping cloths dirty, not stored properly in sanitizing solutions Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	02/14/2014	Re-Inspection
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Improper thawing procedures used Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/14/2014	Inspection
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Single service items reused, improperly stored, dispensed, not used when required	06/24/2013	Inspection	2 E - FOOD TESTING THERMOMETER (MANUAL) STUCK, REPLACED 8 A - BOX OF CHICKEN IN WALKIN COOLER ON RACK ON FLOOR APPROX 1"" FROM FLOOR 8 D - SINGLE SERVE ALUMINUM TRAYS STORED IN CELLAR DRY STORAGE NOT COVERED 15 A - WALKIN COOLER FLOOR NOT SMOOTH AND EASILY CLEANABLE
Non food contact surfaces of equipment not clean Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	06/11/2012	Inspection	1D 112oz can of Sysco Apple Pie filling is dented on the seam. Corrected, removed from shelf for return to supplier 6A Sausage gravy in hot hold unit across from grill was 105dF. Temp taken with inspector's digital thermometer Gravy was removed from heat ~1hr ago. Corrected, gravy was placed in cooler 10B Freezer door of walk-in freezer does not seal properly causing condensation & frost/ ice inside 10B Sensor microwave oven contains old food debris inside and outside. Corrected 11C Bleach solution not made up at time of inspection. Corrected 11D Gasket, rim & shelves of Kenmore upright freezer in kitchen are dirty. Corrected 15B Exhaust fan grates over slicer table are dusty
No violation noted during this evaluation.	01/26/2012	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	01/09/2012	Inspection	3c- upon entering kitchen, inspector witnessed cook putting chips on a plate with sandwich to be served to a customer with barehands. Chips were discarded and gloves put on. Glove use discussed. 11d- bottom of pizza unit has standing water and food debris. 11d- upright freezer by fryers has heavy ice build up 15b + 8a- lights in walk in freezer are too dim - not bright enough to see anything. Also ice build up on ceiling and on food pproducts on shelving 15a- grime accumulation under equipment on line (floors) 12c- leak under 3 bay sink plumbing 11d- ice build up in ice cream freezer by pizza oven 15b- filters missing from ventilation hood over grill area
No violation noted during this evaluation.	06/27/2011	Re-Inspection
Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/09/2011	Inspection	2C At time of inspection raw salmon and beef stored next to cheese and tortilla shells in continental cooler, meats moved to bottom shelf CORRECTED. Fresh basil stored under raw haddock in walkin cooler, basil moved CORRECTED 15B Exhaust fan covers in kitchen ceiling have dust accumulation 11D Interrior of line coolers have grime accumulation 10B Lightbulb out in walkin freezer - insufficient lighting 15B Lightshield endcaps missing from fixture above prep line, by pizza oven 15A Floor under equipment on line has grime accumulation 8A Food products stored under unprotected waste line on right side of basement dry storage
No violation noted during this evaluation.	04/13/2011	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	02/14/2011	Re-Inspection	5a-at time of inspection found about 3 dozen eggs in plastic bin on half melted ice. Temped eggs at top of bin and found them to be 67dF. Eggs on bottom were were 50dF. In bin < 2 hrs allowed to put back in cooler and corrected. Ice level was too low to reach top level of eggs Also need to refill ice as it melts and corrected. 15a- floor and wall in walk in cooler paint is peeling 15a- floor and walls by back kitchen door area are bare concrete and bare dry wall - not smooth and easily cleanable 8d- 2 boxes of single seervice sanwich hinged containers are stored on floor in basement dry storage
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Improper use and storage of clean, sanitized equipment and utensils Improper thawing procedures used Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Single service items reused, improperly stored, dispensed, not used when required	01/10/2011	Inspection	8a- 2 boxes of bread are stored on floor in walk in freezer corrected 15a- floor and walls in walk in cooler- paint is peeling corrected 8c- utensil drawers are dirty and handles of utensils are facing different directions corrected 8f- improper thawing of 2 packages of pork chops in standing water in sink. corrected 15a- kitchen walls and floor by back door are bare dry wall and floor is bare concrete and is not smooth and easily cleanable. pots, pans, pop, and potatoes are stored back there.corrected 15b- some lights are not shielded in basement dry storage corrected 8d- some single service styrofoam products are stored directly on floor in basement corrected 7f- at time of inspection, this inspector temped 1 gallon of chili in hot hold unit and found to be 138dF. I spoke to cook who stated she reheated chili in microwave for 1/2 hr and it temped at 160dF. I advised her all reheats must be cooked to 165dF. It had been an hour so this cook allowed the cook to reheat chili to 165dF and corrected 5c- at time of inspection, this inspector found 2 dozen whole eggs in plastic container next to line and found they temped at 66dF also found plastic container of egg wash next to line that temped at 64dF. Both had been out an hour per cook and allowed the cook to put both containers back in the refigerator and corrected. recommend keeping eggs on ice or keeping in cooler until needed
No violation noted during this evaluation.	06/30/2010	Re-Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/24/2010	Re-Inspection	2C Cartons of raw shell eggs stored above shredded lettuce in walk-in cooler. Repeat - Corrected, cook moved eggs to bottom shelf 11A Water builup on bottom of small Continental cooler across from grill 15B Hood above center island contains excess dust & debris - Repeat
Critical: Food from unapproved source, spoiled, adulterated on premises. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	06/16/2010	Inspection	2C Raw pork loin & steaks stored above boxes of produce in walk-in cooler - Corrected, products moved 2C Raw eggs stored above shredded cheese in small stainless Continental cooler - Corrected, eggs moved 1H Two cartons of ice cream in walk-in freezer leaking into plastic bin with lids soiled from another source - Corrected, ice cream discarded 4A Hydrogen peroxide stored on shelf above Continental cooler next to terminal in kitchen. Cooler contains cut produce... Corrected, peroxide moved 5A Pooled eggs (egg wash) were 61 dF @ 11:30AM. Cook said they were taken from cooler & placed back <1 hr ago. Corrected, eggs will remain in cooler until 45dF is achieved 8A Soufle cups containing bleu cheese are on the bottom of Continental cooler in standing water 8A Uncovered food in walk-in cooler 8E No thermometer in some coolers 15B Hood above center island contains excess dust/ debris
No violation noted during this evaluation.	02/23/2010	Re-Inspection
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	02/04/2010	Inspection	9b- inspector witnessed an employee take a home fry off grill and eat it 5c- at time of inspection, this inspector found a bin of previously cooked potatoes below grill and temped and found to be 50dF. Been out 1 hr per cook and allowed to put in cooler and corrected 15a- ice buildup on floor and along boxes of food in walk in freezer corrected 4a- spray bottle of greenish liquid not labeled for contents at time of inspection found to be sanitizer- waitress labeled and corrected 5b- at time of inspection, this inspector found a roasted turkey covered in foil in walk in cooler. I temped it and found it to be 48dF. I spoke with cook who said it was cooked last night. It weighed at 7lbs and 2 oz on scale. prep worker voluntarily discarded and denatured with bleach and corrected. Discussed cutting roasts into 6lb pieces or less, gave cooling and reheating brochure
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	06/03/2009	Inspection	5C At time of inspection small container of chicken and biscuits was found on prep table by slicer in kitchen at 55 dF. According to cook container had been used for steam table and was leftover and was going to be thrown out. Container was voluntarily discarded CORRECTED 10A Cutting board in front of steam table no longer easily cleanable 10B Peeling pain in walkin cooler 11D Shelving in walkin cooler has grime accumulation
No violation noted during this evaluation.	02/11/2009	Re-Inspection
Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	02/10/2009	Re-Inspection	5A Lunchmeat in cold hold unit (ham & salami) was 54 dF @ 1:40PM. Temp was taken with inspector's digital thermometer. Owner voluntarily discarded the lunchmeat. Corrected 11D Microwave ovens were not cleaned inside since last use
Hair is improperly restrained Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)	01/23/2009	Inspection	5A Canadian bacon in cold hold unit was 54 dF at 1:15 PM using inspector's digital thermometer. Cook said unit was opened just before lunch (~12:00 PM). Corrected, cook placed Canadian bacon in cooler to cool to <45 dF. 8A Boxes of food in walk-in freezer are subject to contamination from icicles hanging from condenser 9C Cook's hair was not restrained - corrected 10A Cutting board (white) in kitchen is stained. Must be sanded or thourghly cleaned / sanitized 10B Shelves in dry storage area in basement are bare wood, not easily cleanable 11D GE microwave ovens (sensor and turntable) hoods & ceilings above food prep areas are not kept clean
No violation noted during this evaluation.	12/11/2008	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	11/19/2008	Inspection	5c- at time of inspection, raw eggs in bucket out at room temperature temped at 71dF on top half. Eggs in bottom half of ice temped at 55dF. Eggs in top half were discarded. in lower half allowed to put in cooler since < 2 hours per cook 6a- at time of inspection, soup cooked 1.25hrs ago and left non top of steam table temped at 73dF. Allowed to put back in cooler. Sausage gravy cooked cooked recently temped at 131dF on top of steam table also. Cook put back in cooler and corrected. 8a- foods stored on floor in walk in freezer and potatoes on floor 15b- 2 lights are not shielded in basement 10b- cardboard on shelving is not smooth and easily cleanable
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Non food contact surfaces of equipment not clean Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/18/2008	Inspection	2C Found plastic bag of brocolli florets laying on top of raw sausage patties in cooler across from grill. Corrected moved sausage to bottom shelf. 8A Found a bag of rolls on the floor of the walk-in freezer and a bag of onions on the floor in the back room. 11C Inside of Sensor microwave oven on top of small upright freezer is not clean 11D Exhaust fans in walk-in cooler and in hood above pizza prep table are not clean. Also the top of the small upright freezer is not clean. 15B Light shield on ceiling fixture across from the walk-in cooler is broken/ missing.
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	07/02/2007	Inspection	1D SEVERELY DENTED CAN OF RED PEPPERS ON SHELF DOWNSTAIRS IN DRY STORAGE. PULLED AND PUT ASIDE FOR VENDOR. 4A SRAY BOTTLE OF DISINFECTANT AND BOTTLE OF CLOROX CLEAN UP USED TO CLEAN TABLES AND COUNBTERS. DISINFECTANT NOT A SANITIZER 8A SLICED STRAWBERRIES IN CONTAINER WITH SOUFFLE CUP USED AS SCOOP 8A LARGE BINS OF UNIDENTIFIED WHITE GRAINULAR AND POWDER NOT LABELED FOR CONTENTS 10B INSIDE OF MICROWAVE IS FILTHY WITH FOOD SPILLS 15A FLOORS, CEILING, AND WALLS IN NEED OF CLEANING, REPAIR OR PAINTING. EXPOSED INSULATION IS IN NEED OF COVERING NEAR NEW ADDITION. PART OF WALL MISSING UNDER OLD HOOD.
No violation noted during this evaluation.	02/23/2007	Re-Inspection
Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.	02/02/2007	Re-Inspection	11a- sanitizing bucket is not made up corrected 5a- a quarter flat of eggs out at room temperature actual temp was 70dF- voluntarily discarded by cook and corrected 2e- temperatures are not being taken of foods when cooked corrected 7e- spaghetti sauce on line actual temp was 100dF, mashed potatoes on line actual temp was 78dF both were cooked for 15 minutes in microwave and never temped ,and then put in hot hold unit in there < 1 hour. allowed to reheat as part of cooking process by cook. corrected 15a- wall by vegetable sink and dish storage is made up of insulation and is not smooth and easily cleanable. corrected 15a- walk in freezer floor is dirty and sticky corrected 3c- waitress put toast on plate with bare hands - she discarded toast and put gloves on. 12d- covered garbage can missing from lady's restroom corrected
Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	06/29/2006	Inspection	5a & 5e- continental cooler on line ambient air was 60df. Cook found it unplugged. said it was probably accidentally unplugged when someone went to plug in heat lamps. crab salad found to be 53df, turkey salad 55dF, tunafish53dF, thought it was probably unplugged about 10:30am- 11:00am. All foods were voluntarily discarded. corrected
Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	02/02/2006	Inspection	5A half a flat of eggs found out at room temp was 65dF at time of inspection per cook out more than 2 hours voluntarily discarded. Sausage out at room temp found to be 55dF out less than 2 hours put in cooler. corrected 7G spaghetti sauce on line actual temp was 130dF cooked < 2 hours reheated , mashed potatoes on line cooked 20 minutes ago actual temp was 80dF. not temping foods before they go on line reheated and corrected 8A open can of jalapenos found in walk in cooler 15B light shields missing in dry storage

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Country Cottage Restaurant, 4072 Beach Ridge Road, North Tonawanda, NY 14120 - Restaurant/Catering Operation inspection findings and violations

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