La Mama,S Pizza
Last inspected: Jan 26, 2011
78
Score
The health department has logged three inspections at La Mama,S Pizza, the earliest from 2010. La Mama,S Pizza was last inspected on Jan 26, 2011. A low risk tier reflects an inspection that turned up minimal issues. La Mama,S Pizza's record stops at Jan 26, 2011, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around five violations each.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited two times.
The city-wide average sits at 81, which La Mama,S Pizza's 78 doesn't quite reach. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 26, 2011
Routine
5 minor violations.
View 5 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER WASHING HIS HANDS INSIDE 3PART SINK. POOR HYGIENIC PRACTICES. INSTRUCTED HANDS MUST BE WASHED IN EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS IN A UTENSIL WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED 7-38-010[A]
6
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN-SANITIZE; PREP REACH IN COOLER AND BOTTOM PANEL OF PREP TABLE AND REMOVE FOIL COVERING FROM SAME TABLE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
78
Jun 30, 2010
Reinspection
No violations found.
100
Jun 14, 2010
License
11 minor violations.
View 11 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//NO PEST CONTROL LOG BOOK & SERVICE FOOR BUSINESS
18
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.//NO LICENSE DISPOSAL SERVICES
19
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS,PANS,PLATS IN PREP AREA/ MUST REMOVE ALL LARGE PANS TO LARGE TO SUBMERGE INTO SINKS IN 3COMP SINK
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.//MUST REPLACE STAIN & PITTED CUTTING BOARD IN PREP AREA/RUSTY SHELVES IN REACH IN COOLER IN PREP AREA NEED TO REPLACE OR REPAINT./LIDS FOR ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS DRY STORAGE INTERIOR,EXTERIOR OF EQUIPMENT NEED CLEANING
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//MUST REPAIR COVE ON FLOORS IN DINNING AREA GAP BETWEEN WALL & FLOOR/REPLACE MISSING IN POOR REPAIR TILE IN BUSINESS/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned.//MUST DETAIL CLEAN OR PAINT WALL IN KITCHEN AREA
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.// MUST HAVE SELF-CLOSEING DOOR ON RESTROOM DOOR LEADING TO KITCHEN AREA
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL DRAIN BOARD ON 3COMP. SINK IN PREP AREA
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//MUST REMOVE ALL UNNECESSARY ARTICLES ON PREMISES
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58
Frequently Asked Questions
When was La Mama,S Pizza last inspected?
The most recent health inspection at La Mama,S Pizza on file is from Jan 26, 2011. The public record contains three inspections in total.
What is the most common violation at La Mama,S Pizza?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at La Mama,S Pizza.
Has La Mama,S Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at La Mama,S Pizza have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Mama,S Pizza means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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