Mamma Mia, 45 Putnam Rd., Honaker, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mamma Mia
Address: 45 Putnam Rd., Honaker, Virginia
Phone: (276) 873-5978
Total inspections: 19
Last inspection: Sep 3, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0610 - Food stored on the floor or food stored less than 6" above the floor -walk in crates.
  • 0830 - Critical The prepared ready-to-eat ( in the walk in uni nwasnot properly dated for disposition.
  • 3170 - Repeat Tile floors in kitchen and walk in refrig ares not maintained in good repair
  • 3220 - Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical Repeat Windex bottle was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 03, 2009Routine23Details / Comments
  • 1060 - Repeat The nonfood contact surface of the refrig gasket iis not corrosion resistant, nonabsorbent, and/or smooth.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
  • 3170 - Repeat Walls and floors is not maintained in good repair-kitchen and walk in refrig
May 13, 2009Follow-up03Details / Comments
  • 0470 - Critical Different types of ready to eat food-ham- cheesestored in such a manner that may cause cross contamination.
  • 0480 - Unlabeled food containers.
  • 0800 - Critical Meat sauce in large kettle noted not being adequately cooled to prevent the growth of harmful bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Pizza prep table-top- cold holding at improper temperatures
  • 1060 - The nonfood contact surface of the refrig gasket is not corrosion resistant, nonabsorbent, and/or smooth-replace.
  • 1100 - The food contact surface of the lid of the freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1750 - Manufacturer containers were observed reused for the storage of olives.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood and air filter
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse has no drain plug.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2890 - Light bulb in at hood not shielded, coated, or otherwise shatter-resistant.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.-replace screens
  • 3170 - Repeat Walls and floors are not maintained in good repair-kitchen and walk in refrig.
  • 3180 - Walls around the hood were noted in need of cleaning.
  • 3340 - Critical Container of cleaning are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 30, 2009Routine513Details / Comments
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pizza sauce, lasagna.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) items in the refrigeration unit are not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the wall beside the grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1800 - The nonfood contact surface of the floors and walls in the back area has accumulations of grime and debris.
December 16, 2008Routine13Details / Comments
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling
  • 0830 - Critical The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
  • 1060 - Repeat The nonfood contact surface of the Blodgett oven next to the flat grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3170 - Repeat Floors and walls in the back part of the kitchen next to chest freezers are not maintained in good repair
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
July 31, 2008Routine23Details / Comments
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  • 1060 - Repeat The nonfood contact surface of the blodgett oven directly over the flat grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3170 - Walls and flooring in the back part of kitche are not maintained in good repair; cracking, holes
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
February 07, 2008Routine04Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the Sandwich Prep. Cooling Unit(Chicken Breasts).
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0960 2 - The food contact surface of the scoop(Styrofoam) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1060 - Repeat The nonfood contact surface of the wall beside of stove is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) shall be located in each cooling unit.
  • 1800 - The nonfood contact surface of the (under the equipment) has accumulations of grime and debris.
  • 2810 - Floor or floor covering in the back(where 3 compartment sink) is not smooth and easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the Cooking area.
October 25, 2007Routine26Details / Comments
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Some employees had restraints on and some did not.
  • 0480 - Repeat Unlabeled food containers.
  • 0820 - Critical Food being held at Pizza Prep. and Sub Prep. are being held cold holding at improper temperatures.
  • 1060 - Repeat The nonfood contact surface of the wall beside of grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area. The foot candle reading was 10.
May 03, 2007Follow-up24Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints. Some employees had restraints on and some did not.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Using bare hand contact to fix a pizza toppings
  • 0480 - Unlabeled food containers.
  • 0560 - Linens in contact with food. Two employees were using dry hand towels
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Chicken was thawing on side of employee handwashing sink.
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the wall beside of grill is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
  • 2310 - Critical The handwashing facility located at in the corner near shelving is blocked, preventing access by employees for easy handwashing.
April 27, 2007Routine36Details / Comments
  • 0760 - Corrected During Inspection Critical The prepared chilli was observed reheating in a crock-pot.
  • 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
  • 3170 - Repeat Floor in front of walk-in cooler is not maintained in good repair
December 13, 2006Routine14Details / Comments
  • 0450 C - Bowl or utensil without handle used to dispense sugar and salt.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade
  • 3170 - Repeat Floor in front of the walk-in and the wall in the side section are not maintained in good repair
July 14, 2006Routine04Details / Comments
3170 - Repeat Floor tiles and the walls are not maintained in good repairFebruary 27, 2006Follow-up01Details / Comments
  • 0820 - Critical Meat Balls hot holding at improper temperatures.
  • 0820 - Critical Pizza toppings cold holding at improper temperatures.
  • 2000 - Clean pans were observed stored uncovered.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 3170 - Repeat Floor tiles and the walls are not maintained in good repair
  • 3180 - Outside vents for the food noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
February 01, 2006Routine--Details / Comments
3170 - Repeat Floor in kithcen and walk-in is not maintained in good repairAugust 18, 2005Follow-up01Details / Comments
  • 0820 - Critical Pizza toppings cold holding at improper temperatures.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood Filters.
  • 3170 - Repeat Floor in kithcen and walk-in is not maintained in good repair
  • 3180 - The floor and wall junctures, corners noted in need of cleaning.
August 08, 2005Routine--Details / Comments
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener
  • 2190 - Water from the handwashing sink at hand sink was measured at a temperature less than 110F.
  • 3170 - The floors, walls are not maintained in good repair. Several cracks are present in the floors, there are parts of the wall that need to be repainted, and the walk in door way is in need of repair.
March 11, 2005Routine03Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Can Opener Blade
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
November 09, 2004Routine03Details / Comments
  • 0550 - In-use utensils improperly stored between use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 3170 - Light fixture in back (in room with freezer) is not in good repair. Minor touch up needed on walls paint.
  • 3180 - Floor in the walk-in cooler noted in need of cleaning.
February 19, 2004Routine04Details / Comments
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
October 23, 2003Routine11Details / Comments

September 03, 2009 (Routine)



Violations:
  • 0610 - Food stored on the floor or food stored less than 6" above the floor -walk in crates.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat ( in the walk in uni nwasnot properly dated for disposition.
    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. 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.
  • 3170 - Repeat Tile floors in kitchen and walk in refrig ares not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3340 - Corrected During Inspection Critical Repeat Windex bottle was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Windex must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
mop hangers for air dry- should be provided

May 13, 2009 (Follow-up)



Violations:
  • 1060 - Repeat The nonfood contact surface of the refrig gasket iis not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2730 - Repeat The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 3170 - Repeat Walls and floors is not maintained in good repair-kitchen and walk in refrig
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 30, 2009 (Routine)



Violations:
  • 0470 - Critical Different types of ready to eat food-ham- cheesestored in such a manner that may cause cross contamination.
    Separate types of ready to eat foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0800 - Critical Meat sauce in large kettle noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0820 A 2 - Corrected During Inspection Critical Pizza prep table-top- cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1060 - The nonfood contact surface of the refrig gasket is not corrosion resistant, nonabsorbent, and/or smooth-replace.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - The food contact surface of the lid of the freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the freezer lid to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1750 - Manufacturer containers were observed reused for the storage of olives.
    Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener
    Clean and sanitize these surfaces for food contact.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood and air filter
    Clean and sanitize these surfaces for food contact.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - Light bulb in at hood not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.-replace screens
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3170 - Repeat Walls and floors are not maintained in good repair-kitchen and walk in refrig.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Walls around the hood were noted in need of cleaning.
    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.
  • 3340 - Critical Container of cleaning are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Container of cleaning compound must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
Reinspect in ten days

December 16, 2008 (Routine)



Violations:
  • 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: pizza sauce, lasagna.
    Store food in packages, covered containers, or wrappings.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) items in the refrigeration unit are not properly dated for disposition.
    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. 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.
  • 1060 - Repeat The nonfood contact surface of the wall beside the grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1800 - The nonfood contact surface of the floors and walls in the back area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
Comments:
Person in charge very cooperative.

July 31, 2008 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: Cooling
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0830 - Critical The prepared ready-to-eat (RTE) ham in the refrigeration unit is not properly dated for disposition.
    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. 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.
  • 1060 - Repeat The nonfood contact surface of the Blodgett oven next to the flat grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3170 - Repeat Floors and walls in the back part of the kitchen next to chest freezers are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Temperatures in facility very good, PIC demonstration of knowledge improved.

February 07, 2008 (Routine)



Violations:
  • 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
    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.
  • 1060 - Repeat The nonfood contact surface of the blodgett oven directly over the flat grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3170 - Walls and flooring in the back part of kitche are not maintained in good repair; cracking, holes
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 25, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the Sandwich Prep. Cooling Unit(Chicken Breasts).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Covered during inspection.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    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.
  • 0960 2 - The food contact surface of the scoop(Styrofoam) is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1060 - Repeat The nonfood contact surface of the wall beside of stove is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Something that is smooth and cleanable needs to be installed on the side near the stove and Pizza oven.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) shall be located in each cooling unit.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1800 - The nonfood contact surface of the (under the equipment) has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2810 - Floor or floor covering in the back(where 3 compartment sink) is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the Cooking area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Tomato Sauce(Holding)=150F;Chicken Cooking=200F The food temperatures were good in the facility. The PIC and employees were interested in trying to improve and do a good job to increase and maintain food safety. Special attention needs to be given to date- marking food put in cooling units.

May 03, 2007 (Follow-up)



Violations:
  • 0060 - Critical The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Some employees had restraints on and some did not.
    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.
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 - Critical Food being held at Pizza Prep. and Sub Prep. are being held cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Reduce the amount of food held at Prep. units to help maintain colder temperatures. Units need to be inspected and checked to see if temperature can be reduced!
  • 1060 - Repeat The nonfood contact surface of the wall beside of grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 3080 - Less than 50 foot candles of light was noted in the cooking area. The foot candle reading was 10.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

April 27, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints. Some employees had restraints on and some did not.
    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. Using bare hand contact to fix a pizza toppings
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0560 - Linens in contact with food. Two employees were using dry hand towels
    Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
  • 0790 - Corrected During Inspection Improper methods used to thaw chicken. Chicken was thawing on side of employee handwashing sink.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0830 - Critical The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    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.
  • 1060 - The nonfood contact surface of the wall beside of grill is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2000 - Clean plates were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 - Critical The handwashing facility located at in the corner near shelving is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove or relocate the shelves preventing its use.
Comments:
Agreed to meet with owner to discuss inspection and food safety in establishment on 5/02/2007.

December 13, 2006 (Routine)



Violations:
  • 0760 - Corrected During Inspection Critical The prepared chilli was observed reheating in a crock-pot.
    Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
  • 1770 B - Corrected During Inspection Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade.
    Clean and sanitize these surfaces for food contact.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - No disposable towels were provided at 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
  • 3170 - Repeat Floor in front of walk-in cooler is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Operator verified floor is going to be repaired within the week.

July 14, 2006 (Routine)



Violations:
  • 0450 C - Bowl or utensil without handle used to dispense sugar and salt.
    Use utensil with handle to dispense sugar and salt.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener Blade
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Floor in front of the walk-in and the wall in the side section are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 27, 2006 (Follow-up)



Violation: 3170 - Repeat Floor tiles and the walls are not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 01, 2006 (Routine)



Violations:
  • 0820 - Critical Meat Balls hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0820 - Critical Pizza toppings cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2000 - Clean pans were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 2730 - The refuse container used to store refuse/recyclables has no drain plug.
    Replace the drain plug to the refuse container.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Concrete pad should be installed under the dumpster.
  • 3170 - Repeat Floor tiles and the walls are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Outside vents for the food noted in need of cleaning.
    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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 18, 2005 (Follow-up)



Violation: 3170 - Repeat Floor in kithcen and walk-in is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 08, 2005 (Routine)



Violations:
  • 0820 - Critical Pizza toppings cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hood Filters.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3170 - Repeat Floor in kithcen and walk-in is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The floor and wall junctures, corners noted in need of cleaning.
    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.

March 11, 2005 (Routine)



Violations:
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Can Opener
    Clean and sanitize these surfaces for food contact.
  • 2190 - Water from the handwashing sink at hand sink was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3170 - The floors, walls are not maintained in good repair. Several cracks are present in the floors, there are parts of the wall that need to be repainted, and the walk in door way is in need of repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 09, 2004 (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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: Can Opener Blade
    Clean and sanitize these surfaces for food contact.
  • 3030 - No disposable towels were provided a 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

February 19, 2004 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. New Shelves have been purchased and are being put up. Thank you.
  • 3170 - Light fixture in back (in room with freezer) is not in good repair. Minor touch up needed on walls paint.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floor in the walk-in cooler noted in need of cleaning.
    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:
Overall the facility looks good.

October 23, 2003 (Routine)



Violations:
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a sanitizer test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 0220 - Critical 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.

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