Mama Lina's Italian Restaurant, 109A - 14346 Denbigh Blvd, Newport News, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Mama Lina's Italian Restaurant
Address: 109A - 14346 Denbigh Blvd, Newport News, Virginia
Total inspections: 15
Last inspection: Jul 17, 2009

Restaurant representatives - add corrected or new information about Mama Lina's Italian Restaurant, 109A - 14346 Denbigh Blvd, Newport News, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0390 - Critical The ice used for drinks being used to store personal drinks.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food preparation table surface and cutting board.
July 17, 2009Routine20Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
April 16, 2009Routine11Details / Comments
  • 0820 A 1 - Critical Meat/spaghetti sauce hot holding at improper temperature of 132 degrees Fahrenheit.
  • 2310 B - The handwash station in the pizza make station was being used to clean pizza slicer (wheel).
January 22, 2009Routine11Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0610 - Large stock pot of spaghetti sauce stored/staged on the floor.
  • 1800 - The nonfood contact surfaces of the shelves located above the make tables had accumulations of dust and debris.
  • 3180 - Floor area beneath the shelves in the walk-in refrigerator had moderate amounts of accumulated food bits, debris and residue.
  • 3490 - Personal toothbrush of one of the food handlers stored on shelf above main make unit/food preparation counter near foods, food service items and equipment.
October 23, 2008Routine05Details / Comments
1320 - There was no temperature measuring device located in the salad reach-in nor in various other cooling units.July 22, 2008Routine01Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat/serve sub sandwiches with their bare hands.
April 18, 2008Routine21Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands e.g. drinking from open container with hand in close proximity to nose and mouth.
  • 0220 - Critical Food handler was drinking from an uncovered container in the food preparation area (directly above the cutting board).
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employee observed handling ready-to-eat sandwich with bare hands.
  • 0570 - Wiping cloths improperly stored between use.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the main kitchen.
January 09, 2008Routine34Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on shelves above food preparation tables and in the bottoms of reach-in freezers.
  • 3180 - Corrected During Inspection Repeat Food debris on floor beneath grills, ovens and food preparation tables.
October 10, 2007Routine03Details / Comments
  • 1320 - Repeat There were no temperature measuring devices located in the reach-in freezers
  • 3180 - Sauce and food spatters/residue on wall located above the three compartment sink.
July 11, 2007Routine02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 1320 - Repeat There were no temperature measuring devices located in the true freezer.
April 11, 2007Routine02Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Prepared garden salads stacked with the bottoms of plates touching contents (vegetables) on other plates.
  • 1320 - Repeat Two reach-in freezers had no thermometers.
January 11, 2007Routine03Details / Comments
  • 0220 - Critical Food handler drinking from an uncovered container in the food preparation area.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Food handlers preparing (cold) sub sandwiches and other ready to eat foods with bare hands.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Large cooked pizza stored uncovered on lower shelf of food preparation table.
October 13, 2006Routine22Details / Comments
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Worker dredging cup through ice to fill cups for customers.
  • 0830 - Critical Chopped vegetables and mushrooms in reach-in display box with no date of prep. labels.
  • 1320 - Repeat There were no temperature measuring devices located in the freezers.
  • 1770 C - Corrected During Inspection Repeat Observed accumulations of food residue and dried vegetable matter in preparation table drawer.
July 14, 2006Routine14Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Open boxes of bread stored beneath the grill.
  • 1320 - Repeat Thermometers not provided for all cooling/freezer units
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Stored plates
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The catch tray beneath the meat slicer.
  • 3030 - Corrected During Inspection No disposable towels provided for the hand washing lavatory in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at any of the lavatories used by food employees
April 25, 2006Routine16Details / Comments
  • 1320 - There were no temperature measuring devices located in some reach-in cooling and or freezing units.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment had construction dust and residue.
  • 3180 - Dirt smudges, dust and residue on walls in various areas of the facility due to construction.
March 03, 2006Pre-Opening03Details / Comments

July 17, 2009 (Routine)



Violations:
  • 0390 - Critical The ice used for drinks being used to store personal drinks.
    Ensure ice is made from drinking water is used only for that purpose.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Food preparation table surface and cutting board.
    Clean and sanitize these surfaces for continuous food contact and to prevent cross contamination.

April 16, 2009 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

January 22, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Meat/spaghetti sauce hot holding at improper temperature of 132 degrees Fahrenheit.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 2310 B - The handwash station in the pizza make station was being used to clean pizza slicer (wheel).
    The handwash facility identified above is to be used for washing hands only and not for cleaning utensils and/or equipment.

October 23, 2008 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Large stock pot of spaghetti sauce stored/staged on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1800 - The nonfood contact surfaces of the shelves located above the make tables had accumulations of dust and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Floor area beneath the shelves in the walk-in refrigerator had moderate amounts of accumulated food bits, debris and residue.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3490 - Personal toothbrush of one of the food handlers stored on shelf above main make unit/food preparation counter near foods, food service items and equipment.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 22, 2008 (Routine)



Violation: 1320 - There was no temperature measuring device located in the salad reach-in nor in various other cooling units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

April 18, 2008 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Critical Repeat Employees observed handling ready-to-eat/serve sub sandwiches with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

January 09, 2008 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands e.g. drinking from open container with hand in close proximity to nose and mouth.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0220 - Critical Food handler was drinking from an uncovered container in the food preparation area (directly above the cutting board).
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Critical Employee observed handling ready-to-eat sandwich with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - Repeat There was no temperature measuring device located in the reach-in freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the main kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
New regulations and changes submitted and discussed.

October 10, 2007 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on shelves above food preparation tables and in the bottoms of reach-in freezers.
    Clean as you go to prevent further accumulations and to meet the requirement of equipment being clean to sight and touch.
  • 3180 - Corrected During Inspection Repeat Food debris on floor beneath grills, ovens and food preparation tables.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Clean to prevent further accumulations and to eliminate pests attractants.

July 11, 2007 (Routine)



Violations:
  • 1320 - Repeat There were no temperature measuring devices located in the reach-in freezers
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3180 - Sauce and food spatters/residue on wall located above the three compartment sink.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The facility had just opened and the owner/manager was in the process of receiving foods and supplies. No foods were being prepared during this visit.

April 11, 2007 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1320 - Repeat There were no temperature measuring devices located in the true freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

January 11, 2007 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Prepared garden salads stacked with the bottoms of plates touching contents (vegetables) on other plates.
    Store food in packages, covered containers, or wrappings. Place barriers or partitions between stacked items to prevent contamination.
  • 1320 - Repeat Two reach-in freezers had no thermometers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

October 13, 2006 (Routine)



Violations:
  • 0220 - Critical Food handler drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Food handlers preparing (cold) sub sandwiches and other ready to eat foods with bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: Large cooked pizza stored uncovered on lower shelf of food preparation table.
    Store/stage food in packages, covered containers, or wrappings to prevent contamination via insects and other potential sources of contamination.
Comments:
Advised to send new food service personnel to food handlers course to acquire food handlers cards.

July 14, 2006 (Routine)



Violations:
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Worker dredging cup through ice to fill cups for customers.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
  • 0830 - Critical Chopped vegetables and mushrooms in reach-in display box with no date of prep. labels.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1320 - Repeat There were no temperature measuring devices located in the freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Corrected During Inspection Repeat Observed accumulations of food residue and dried vegetable matter in preparation table drawer.
    Clean to eliminate pests attractants and to meet the requirement of equipment being clean to sight and touch.

April 25, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Open boxes of bread stored beneath the grill.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Cover the bread or place in container with lid.
  • 1320 - Repeat Thermometers not provided for all cooling/freezer units
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 A - Critical The following utensils were observed soiled to sight and touch: Stored plates
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The catch tray beneath the meat slicer.
    Clean to eliminate pests attractants (e.g. roaches)
  • 3030 - Corrected During Inspection No disposable towels provided for the hand washing lavatory in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at any of the lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Reminded that according to Commonwealth of Virginia Board of Health Food Regulation 12VAC 5- 421- 270 (b) states that "Food prepared in a private home may not Be used or offered for humam consumption in a food establishment unless the home kitchen is inspected and approved by the Virginia Department of Agriculture and Consumer Services. It was stated that "cakes and other desserts were being prepared at home" and being offered for consumption at the facility. Management was advised to cease this practice. Will follow-up as necessary to ensure complince.

March 03, 2006 (Pre-Opening)



Violations:
  • 1320 - There were no temperature measuring devices located in some reach-in cooling and or freezing units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment had construction dust and residue.
    Advised to dust, clean and sanitize all equipment prior to actual business day.
  • 3180 - Dirt smudges, dust and residue on walls in various areas of the facility due to construction.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Do you have any questions you'd like to ask about Mama Lina's Italian Restaurant? Post them here so others can see them and respond.

×
Mama Lina's Italian Restaurant respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Mama Lina's Italian Restaurant to others? (optional)
  
Add photo of Mama Lina's Italian Restaurant (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Waffle HouseNewport News, VA
**
Menchville House MinistriesNewport News, VA
**
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Rappahannock Juvenile CenterStafford, VA
*
Knockout Cheese SteakRichmond, VA
Wendy'sPetersburg, VA

Restaurants in neighborhood

Name

Delicious Hot Dogs II
R.O. Nelson Elementary
Horace Epes Elementary School Cafeteria
Denbigh High School Cafeteria
Toddler Station Preschool #4
Days Inn Hotel Continental Breakfast
Van Costas Italian Restaurant


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.