Cottage Cafe

Year by year

Inspections

1. Feb 13, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 5, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cut tomatoes and bacon in the bottom prep cooler in the kitchen being cold held are not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Butter is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Pork 45 F, Raw hash brown 43 F in the drawer cooler being cold held at above 41 degrees F. The air temp of the drawer cooler is 41-45 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control, to hold bacon at room temperature.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

3. Jun 23, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     FOOD PREP SINK

     Food prep sink is not available and/or food prep occurring on sheet trays placed above the flood rim level on the 4-compartment sink.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the back area across the 4-compartment sink of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Walls behind the grill, stove and fryers, particularly around the floor is very greasy, dirty and in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - COVE BASE

     The floor and wall junctures located in the around the ice machine are not coved properly, the cove base is damaged.

     Correction: Maintain the floor and wall junctures in a manner dependent on cleaning method.

     Code WFC 6-201.13

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Chocolate milk 45 F and 2% Reduced Fat Milk 44 F in True two glass door cooler being cold held at above 41 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16