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Business Info

Restaurant: Mama Mia
Address: 18880 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 789-0277
Total inspections: 4
Last inspection: Sep 7, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 F**: 4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
• The following need to be cleaned more frequently:
o Floor in walk-in cooler underneath shelving/in corners
o Can opener blade
o Gasket of salad cooler door (noted as moldy)
o Bottom of prep coolers
o Handles of equipment (under portions)
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**CDC Risk Factor Violation 18 A**: 3-501.14 Cooling.
• 3 large pots of pizza sauce made yesterday were 48f in the center (walk-in cooler was 36f).
• The product was cooled improperly, left information and discussed proper cooling techniques
• Violation corrected: Pizza sauce was discarded down the drain.
(A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:
(1) From 135 degrees F to 41 degrees F or less in 6 hours, provided that
(2) Within at least the first 2 hours the FOOD is cooled from 135 F to 70 degrees F.
(B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to 41 degrees F or less as specified in Subparagraph 3-501.16(A)(2), if PREPARED
from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
(C) Except as specified in ¶ (D), a POTENTIALLY HAZARDOUS FOOD received in compliance with LAWS allowing a temperature above 41 degrees F during
shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 41 F or less.
(D) Raw shell EGGS shall be received as specified under ¶ 3-202.11(C) and immediately
placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 41 degrees F or
less.
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Grill line prep cooler (that stored lasagna) was 54f-55f. A repair man was called. DO Not use cooler until it is repaired and maintaining
a temperature of 41f or below.
• Lasagna was only potentially hazardous food in cooler.
• Violation corrected: it was discarded in garbage and denatured with bleach.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
**Critical Violation 49 C**: 5-202.12 Handsink, Water Temperature, and Flow.
• 2-compartment hand wash sink had no cold water, it was turned off because the fixture leaks.
• Repair immediately!!
• Another handwash sink available.
(A) A handsink shall be equipped to provide water at a temperature of at least 29oC (85oF)
and no more than 43.3oC (110oF) through a mixing valve or combination faucet.
(B) A steam mixing valve may not be used at a handsink.
(C) A handsink:
(1) At a newly constructed FOOD ESTABLISHMENT when a handsink, or sink faucet is
replaced or installed it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing, slow-closing, or metering faucet shall provide a
flow of water for at least 15 seconds without the need to reactivate the faucet.
(D) An automatic handwashing facility shall be installed in accordance with manufacturer’s
instructions.
Violation 34 C: 4-204.112 Temperature Measuring Devices.
• Could not locate thermometers in prep coolers.
(A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
MEASURING DEVICE shall be located to measure the air temperature or a simulated product
temperature in the warmest part of a mechanically refrigerated unit and in the coolest part
of a hot FOOD storage unit.
(B) Except as specified in ¶ (C), cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD shall be designed to include and shall be
equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device’s
temperature display.
(C) Paragraph (B) does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring
the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
bainmaries, steam tables, insulated FOOD transport containers, and salad bars.
(D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed
record, or digital readout in increments no greater than 1 degree C or 2 degrees F in the intended range of use.

Received a complaint in office on 7-21-2009. Complainant stated the he ate at establishment on7-17-2009 at approximately 9:30pm. He had
sausage pizza, some of the other members of his group ate the pizza but took the sausage off. He became ill around 5:30am.
Spoke with management and they are aware of the complaint. Am told that sausage deliveries are 3 times a week and it comes in frozen. They
thaw the meat in the walk-in cooler. It is then put into containers and is stored in the pizza prep cooler. Also, am told that no employees
have been sick or have gone home sick.
4-compartment sink (NSU), pre-wash is hand wash sink + separate 2-compartment hand wash sink + low temperature dish machine, 50ppm chlorine
sanitizer.
Temperatures recorded during inspection:
Grill line prep cooler: cooked lasagna 55f, pan of cooked lasagna 54f, air temperature 55f.
Grill line prep cooler: 39f
Meat sauce: 136f
Pizza prep cooler: top- sausage 40f, bottom- air 39f
2-door prep cooler: 35f
Single door prep cooler: 36f
Upright freezer: (-)3f
Soups: 125f, 129f (still reheating)
Walk-in cooler: 36f
3-door freezer: 3f
Buffet items: Minestrone soup 129f, marinara 138f, Meat sauce 139f, lasagna 175f
* On salad bar there is pepperoni and cheese. Be sure that the ice is up around and to the top of the container to ensure that the product
maintains 41f or below.

This is a follow-up to our inspection of 7-23-09. Violations noted during that inspection have been corrected.
Violation 14F; Items noted as in need of more frequent cleaning were found to be clean to sight and touch.
Violation 18A; Sauces are know cooled in shallow 4 inch pans. Temperature recorded today was 40f.
Violation 20A; Line cooler was repaired. Temperature inside today was 33f.
Violation 49C; Hand wash station faucet was replaced.
Violation 34C; All coolers and freezers now have thermometers.

**CDC Risk Factor Violation 06 C**:
• The dish wash was wearing gloves, but did not change them and wash his hands before unloading clean dishware.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• The west cooks line cooler was above 41f and in defrost cycle. Service was called during the inspection.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
Violation 37 I:
• The self service salad bar is missing the sneeze shield. A replacement is on hand.
3-306.11 Food Display.
Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling,
peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter,
service line, or salad bar FOOD guards; display cases; or other effective means.

This is a complete inspection and investigation of a forwarded customer complaint from the Wisconsin Department of Health Services.
Customer states that on 8-21-10 at approx. 6:30 p.m. they were seated under a dripping air conditioner vent. Customer stated that after
finishing her meal, water from the ceiling vent dripped onto the table and into her water glass.
I spoke with management and wait staff concerning the complaint. They acknowledge that during periods of very high humidity, condensate will
drip from that air conditioning vent. The management company responsible for the building was called during the inspection. During my
inspection, I observed no evidence of water dripping from the vent.
I recorded 50ppm of sanitizer during the final rinse of the dish machine.
Temperatures recorded during the inspection:
Buffet
Pizza - 135f - 160f Meatballs - 135f
Lasagna - 167f Manicotti alfredo - 167f
Minestrone soup - 144f Salad dressing - 37f
Cheese - 41f
Wait staff reach-in - 37f
Kitchen
Kelvinator freezer - [10f] True salad prep cooler - 40f
Pizza prep coolers - 37f & 41f Soups - 137f & 151f.
Sauces - 152f, 138f & 150f
Cooks line
East reach-in - 41f West reach-in - 45f -50f
Walk-in cooler - 40f True 3-door cooler - 41f
Traulsen 3-door freezer - [17f] ( in defrost cycle)

This is a follow-up to my inspection of 8-24-10.
The cook’s line cooler has been repaired. Air temperature inside the cooler today was 36f.
Building owner had someone look at the air conditioning vent that was the source of the complaint. Restaurant employees report no water
dripping from the vent since the inspection.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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