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 9/5/2023 
Final Score @ Grade
84 B
NC Department of Environmental Health: 
General CommentsEstablishment may contact Mecklenburg County Environmental Health at 980-314-1620 to request re-grade. Reinspection will be conducted within 15 days of request.
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 0 PIC Present, demonstrates knowledge, & performs duties No No Yes No No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Date marking, cold holding, hand washing, and cooling are not being controlled. Also, roach infestation in establishment with roaches contaminating food (found roaches in dry ingredients). PIC must ensure rules regarding food safety are followed. CDI - PIC educated on duties of PIC. 0 pts. A Food Safety Checklist can be found at: along with more food safety information related to PIC Duties, Training, and managing food safety.
8 2 Hands clean & properly washed No No Yes No No 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink. Only use hand washing sinks for hand washing. // 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employees were washing hands for less than 5 seconds with no soap. Employees must wash hands with soap, scrubbing for 10-15 seconds, rinse soap off with water, dry hands with paper towel, and then use paper towel to turn off faucet handles. CDI - Employees educated on where to wash hands and cleaning procedure. For more information on handwashing, please visit: or view our training video at the following web link, .
10 1 Handwashing sinks supplied & accessible No No Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks at start of inspection. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at handsinks.
15 0 Food separated & protected No No Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tuna and pre-cooked imitation crab stored in same pan in walk-in cooler. Store raw animal foods separately from ready-to-eat foods. CDI - Raw tuna moved to separate pan. 0 pts. For more information on food storage order please visit:
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy food buildup on most utensils and food-contact equipment. Prep sink has not be cleaned or sanitized in days/weeks. Meat grinder had visible raw meat residue on the food-contact portions of it, and a roach crawled out of it. CDI - Soiled utensils and meat grinder taken to 3-compartment sink to be washed. REPEAT 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 .
17 0 Proper disposition of returned, previously served, reconditioned & unsafe food No No Yes No No 3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Roaches observed in potato starch and flour bulk bins. Adulterated food must be discarded. CDI - Both discarded. 0 pts.
20 1.50 Proper cooling time & temperatures No No Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Lo mein measured 85F at 1PM. PIC stated it began cooling at 12PM. Lo mein measured 84F at 2:45PM. CDI - Lo mein discarded by PIC. Spread out TCS foods to facilitate rapid cooling. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
22 3 Proper cold holding temperatures No No No Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Breaded chicken and chicken wings were being held on shelf out of temperature control at 66F and 68F. TCS foods must be held at 41F or less, above 135F, or held using TPHC. CDI - Chicken moved to walk-in cooler to cool. // All TCS foods in sandwich cooler measured 49-54F. Air temperature of unit was 60F on EHS thermometer. Imitation crab (46F), pork (45F), chicken (45F), and shrimp (49F) were above 41F in other sandwich cooler. TCS foods in cold holding shall measure 41F or less. PIC stated foods were placed in unit at 11AM, so they were moved to walk-in cooler to cool. VR - Verification required within 3 days that establishment has repaired cooler. REPEAT For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
23 3 Proper date marking & disposition No No Yes Yes No 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Date labels are extremely old on most TCS ready-to-eat foods. PIC stated they probably just refilled the pans. Ensure date labels are changed when new food is prepared. Pans must be washed in between refilling the food. CDI - Food with extremely old dates were discarded. REPEAT For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely .
28 0 Toxic substances properly identified stored & used No No Yes No No 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Raid roach spray is for household use only. CDI - PIC discarded spray. 0 pts.
33 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein still measured 85F after cooling for over 2 hours in deep bus tub. Use shallow pans to rapidly cool TCS foods. CDI - PIC discarded lo mein. 0 pts. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
35 0.50 Approved thawing methods used No No Yes No No 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Tuna still in ROP package and completely thawed in walk-in cooler. Remove raw fish from ROP package before thawing. CDI - PIC slit open package.
38 1 Insects & rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Live roach observed in meat grinder. Another live roach observed on prep table. Several live roaches observed in potato starch and flour bulk bins. Large amount of flies observed during inspection as well. Establishment's permit is suspended until pests can be controlled properly. // 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Back door was left open during whole inspection. Also, back door does not self-close. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roach observed on cutting board that employee was actively using. Dozens of dead roaches observed throughout establishment stuck on walls, stuck on dry storage bins, and in cabinets. Remove all dead roaches before re-opening.
39 0 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.
40 0 Personal cleanliness No No No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees were not wearing hair restraints. 0 pts.
41 0 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths observed on surfaces throughout kitchen during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.
43 0 In-use utensils: properly stored No No No 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. Handles laying in salt and sugar bins. Handles of utensils must not contact the food. 0 pts.
47 0.50 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. Sandwich cooler was holding above 41F. Shelves in upright cooler are rusted and need to be replaced. Shelves in walk-in cooler are rusted and need to be replaced. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are heavily scored and need to be resurfaced or replaced. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using a rice cooker that is for household use only. Remove from establishment.
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. Heavy buildup on shelves, inside coolers, and on cooking equipment throughout establishment. Establishment needs to be cleaned thoroughly before re-opening. REPEAT
55 0.50 Physical facilities installed, maintained & clean No No No Yes No 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old sifter that establishment does not use. // 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. Cleaning necessary on floors and walls throughout. REPEAT
56 0.50 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee foods being stored above food for restaurant in walk-in cooler and in 2-door upright cooler. Store employee foods on bottom. REPEAT