HomeMy WebLinkAboutMamma Mia - Food Est - Inspection - Inspection - 1814 TURNPIKE STREET 6/18/2022 65(1 -�7 ty
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I21!\I FOOD ESTABLISHMENT INSPECTION REPORT R-10
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Inspection Number Date Time In/Out Inspection Type Client Type Inspector
Mamma Mia Italian Kitchen 098D7 6/18/22 2:08 PM Routine Restaurant M.Baldwin
1814 Turnpike St 2:26 PM
Permit Number Risk Variance Rating Score Priority Pf Core Repeat
1 1 0
Foodborne Illness Risk Factors and Public Health Interventions
IN=in compliance OUT=out of compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection Repeat Violations Highlited in Yellow
Supervision IN OUT NA NO Cos Protection from Contamination(Cont'd) IN OUT NA NO CO:
1.PIC present,demonstrates knowledge,and performs duties ,/ 15.Food separated and protected 1 J
2. Certified Food Protection Manager V 16.Food-contact surfaces;cleaned&sanitized J
Employee Health 17.Proper disposition of returned,previously served, J
3. Management,food employee and conditional employee
knowledge,responsibilities and reporting J, Time/Temperature Control for Safety IN OUT NA NO CO;
4. Proper use of restriction and exclusion J 18.Proper cooking time&temperatures J
5. Procedures for responding to vomiting and diarrheal events V 19.Proper reheating procedures for hot holding V
Good Hygienic Practices IN OUT NA NO COS 20.Proper cooling time and temperature ./
6.Proper eating,tasting,drinking,or tobacco use V 21.Proper hot holding temperatures
7. No discharge from eyes,nose,and mouth J
22.Proper cold holding temperatures ,/
Preventing Contamination by Hands IN OUT NA NO COS( 23.Proper date marking and disposition J
8. Hands clean&properly washed J
24.Time as a Public Health Control;procedures&records V
9. No bare hand contact with RTE food or a pre-approved �/
Consumer Advisory.;,. IN OUT NA No co:
10.Adequate handwashing sinks supplied and accessible 1 J 25.Consumer advisory provided for raw/undercooked food V
Approved Source IN Our NA No COS Highly Susceptible Populations IN OUT NA NO CO:
11.Food obtained from approved source V 26.Pasteurized foods used,prohibited foods not offered J
12.Food received at proper temperature J Food/Color Additives and Toxic Substances IN OUT NA.NO COS
13.Food in good condition,safe&unadulterated J 27.Food additives:approved&properly used J
14.Required records available:shellstock tags,parasite V
28.Toxic substances properly identified,stared&used J
Conformance with Approved Procedures IN OUT NA NO COE
Repeat Violations Highlighted In Yellow 29.Compliance with variance/specialized process/HACCP V
... Retail Practices
Safe Food and Water IN OUT NANO COS Proper Use of Utensils IN OUT NA NO CO:
30.Pasteurized eggs used where required V 43.In-use utensils:properly stored
31.Water&ice from approved source 44.Utensils,equip.&linens:property stored,dried&handled
32.Variance obtained for specialized processing methods V 45.Single-use/single-service articles:properly stored&used '
Food Temperature Control IN OUT NA NO COS 46.Gloves used properly
33.Proper cooling methods used;adequate equip.for temp. J Utensils,Equipment and Vending IN OUT NA NO COS
47.All contact surfaces cleanable,properly designed,
34.Plant food properly cooked for hot holding ®E_EIn
48. Warewashinq facilities:installed,maintained&used;test
35. Approved thawing methods used r r7r7
36. Thermometers provided&accurate r
49. Non-food contact surfaces clean
Physical Facilities IN OUT NA NO COS
Food Identification IN OUT NA NO COS 50.Hat&cold water available;adequate pressure
37.Food properly labeled;original container 51.Plumbing installed;proper backflow devices
Prevention of Food Contamination IN OUT NA NO COS- 52.Sewage&waste water properly disposed
38.Insects,rodents&animals not present 53.Toilet facilities:properly constructed,supplied,&cleaned
39.Contamination prevented in prep,storage&display L 54.Garbage&refuse properly disposed;facilities maintained
40.Personal cleanliness El 55.Physical facilities installed,maintained&clean
41.Wiping cloths;properly used&stored ® 1771
1-156.Adequate ventilation&lighting;designated areas use
42.Washing fruits&vegetables El
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IFollow Up Required: IY Follow Up Date:
M.Baldwin Eyad-Expires
Certificate#:
FOOD SAFETY INSPECTION REPORT Page Number
2
Mamma Mia Italian Kitchen Inspection Number Date Time In/Out Inspector
1814 Turnpike St p
098D7 6/18/22 2:08 PM M.Baldwin
2:26 PM
Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
88 - -
Hood last cleaned May 2021. Sticker indicates to be
cleaned every 6 months. Maintain hood according to a
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schedule. - .
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88 - -
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BODY FLUID SPILL K�S
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Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
3
Mamma Mia Italian Kitchen Inspection Number Date Time In/Out Inspector
1814 Turnpike St 098D7 6/18/22 2:08 PM M.Baldwin
' 2:26 PM
-----Inspection • •rt (Continued) Repeat Violations Highlighted in Yellow
98 - -
Sanitizer 50 ppm -great- ,.
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at a
98 - -
Allergen awareness poster -
a Allergies
L
Preventing Contamination by Hands
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
4
Mamma Mia Italian Kitchen Inspection Number Date Time In/Out Inspector
1814 Turnpike St 098D7 6/18/22 2:08 PM M.Baldwin
' 2:26 PM
Inspection • •rt (Continued) EolRepeat Violations Highlighted r Yellow
Adequate handwashing sinks properly supplied and accessible
10 6-301.12 Hand Drying Provision - -
Pf No paper towels at the backhand sink. Code:Each handwashing lavatory or groups of adjacent lavatories
shall be provided with: individual, disposable towels;a continuous towel system that supplies the user with a
clean towel or a hand drying device that employs an air-knife system that delivers high velocity, pressurized
air at ambient temperatures.
Protection From Contamination
Food Separated and protected
15 3-302.11 (A)(1) Raw Animal Foods Separated from RTE -Back kitchen -
Pr Eggs stored in walk in are above dressing. Store eggs on bottom shelf. Code:Food shall be protected
from cross-contamination by:(1) Separating raw animal foods during storage preparation, holding and
display from: (a) Raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish
or other raw RTE food such as fruits and vegetables, and(b) cooked RTE food.
IN= In Compliance OUT = Out of Compliance NA= Not Applicable NO= Not Observed
x�
Permit up to date and posted?
Rt Certified Food Protection Managers Certificate posted?
Written menus/signs present (allergen)? NA
Allergen Certificate Posted?
Temperatures
Area Equipment Product Notes Temps
Continental Freezer Ambient -2 OF
Continental Continental fridge 39°F
I
Atosa 40°F
Town of North Andover- Health Department
FOOD SAFETY INSPECTION REPORT Page Number
5
Mamma Mia Italian Kitchen Inspection Number Date Time In/Out Inspector
1814 Turnpike St p
098D7 6/18/22 2:08 PM M.Baldwin
' 2:26 PM
Inspection • •rt (Continued) hted in Yellow
Back kitchen I Walk in I I I 38 OF
Temperatures in RED identify items in the temperature danger zone. See the report notes for specific details.
Routine Inspection completed today.
Town of North Andover-Health Department