Inspection Management System
Premise Information
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NameCOTTAGE RESTAURANT Rules Governing Inspection Scores.
Address1704 HARRIS HOUSTON RD Restaurants: 
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SUITE 4Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 8/29/2022 
Final Score @ Grade
75.50 C
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC is failing to ensure rules in the code for food safety and handling are being met.
6 1 Proper eating, tasting, drinking or tobacco use No No Yes Yes No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee smoking at while working at grill. CDI - Employee was asked to put out cigarette and informed that smoking is prohibited inside. REPEAT.
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee smoking while at grill, when asked employee went outside to dispose of the cigarette, and upon reentry of the facility the employee went back to working at the grill without washing hands. CDI - EHS and PIC asked the employee to wash hands and hands were washed.
13 1 Food in good condition, safe & unadulterated No No Yes No No 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bugs in flour. CDI - Bugs were removed and area of flour surrounding was discarded.
15 1.50 Food separated & protected No No Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: Observed raw chicken and beef over buckets of sauces and other ready to eat foods that were slightly opened. CDI- Storage order was rearranged. REPEAT. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bags of flour and dry rice with the top cut off and no lid or covering to protect food.
16 3 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed employee washing dishes without using sanitizer. PIC corrected employee and put sanitizer in 3rd compartment of 3-compartment sink. EHS later observed pans soaking in sanitizer were over filled so half of the utensils were not in contact with sanitizer. CDI - PIC pulled all of the utensils out of the sanitizer and set them aside to be washed again and then refilled the sanitizer. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris build up and bugs in ice machine needs cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed residue and build up on new cutting board which was being used to line shelves at dry storage area. CDI - Cutting board was taken to 3-comp sink to be wash/rinse/ sanitized. REPEAT.
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed chicken at 48 F, pork at 45 F, chicken at 45 F in reach ins and pork at 47 F, crab sticks at 48 F in reach ins. CDI - All food was voluntarily discarded by PIC. REPEAT.
23 3 Proper date marking & disposition No No No Yes No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed no date marking on any food throughout the facility. Needs to be date marked. REPEAT.
37 2 Food properly labeled: original container No No No Yes No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and oils with no labels. Needs labeling. REPEAT.
38 2 Insects & rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed facility is infested with roaches. EHS observed roaches in flour container, inside mechanical space of reach in, on floors, walls and shelving, on handles of dry good bins, and ice machine as well as various other locations throughout the facility. Observed flies in kitchen. REPEAT. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects on shelves and floor behind equipment. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open upon entrance to facility. Observed screen door has gap at the bottom and does not close properly to prevent rodent or insect entry. REPEAT.
39 1 Contamination prevented during food preparation, storage & display No No Yes Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat stored on the floor in the WIF. CDI - Food was moved off the floor. REPEAT.
40 0.50 Personal cleanliness No No No No Yes 2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf. Observed employee fingernails were slightly long an yellowed. Needs trimming and cleaning. VERIFICATION REQUIRED.
43 0 In-use utensils: properly stored No No Yes No No 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in raw chicken in flip top. CDI - Scoop and tongs in chicken were taken to 3-comp sink to be cleaned.
45 0 Single-use & single-service articles: properly stored & used No No No No No 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service to go containers on the floor in the lobby area. Boxes need to be stored off the floor.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed ice machine is leaking in the back corner and is rusting on the back. Observed large crack in cutting board. REPEAT. Needs repair. Cutting board needs to be discarded. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using cardboard box to hold single service packaging for eggrolls and similar items. Needs to be removed and replaced with appropriate equipment.
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on boxes containing flour, spices, dried rice, and build up of debris and dust on shelving in the kitchen. Needs cleaning. REPEAT.
55 0.50 Physical facilities installed, maintained & clean No No No No No 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall separating in storage area in back of kitchen. Observed hole in wall and broken tiles in corner behind prep table next to dish area and under handsink. Needs repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floors under equipment. Observed heavy build up behind grills. Facility needs floors and walls cleaned throughout.
56 1 Meets ventilation & lighting requirements; designated areas used No No Yes Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone placed on prep surface of prep cooler. CDI - Phone was removed. REPEAT.