MAMA MIA'S PIZZA CAFE (Health Operation# 337176) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 9, 2015.
| NYS Health Operation ID | 337176 |
| Operation Name | MAMA MIA'S PIZZA CAFE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
185 Ballston Avenue Saratoga Springs NY 12866 |
| Municipality | SARATOGA SPGS. |
| County | SARATOGA |
| Permitted Corporation Name | GRISIO RISTORANTE INC. |
| Permitted Operator Name | LAUREN GRISIO |
| Permit Expiration Date | 06/30/2016 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 450100 |
| Date: 2015-12-09 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Violations to be corrected by 12/23/15. Contact this office via email when completed with a list of corrective actions taken for each violation. Any questions can be directed to this office via email or telephone. Discussed barehand contact prevention and pizza holding time options with operator. Currently facility utilizes an acceptable log to monitor pizzas using time as a public health control. |
||
| Date: 2015-02-12 | Type: Inspection |
Violations:
4 critical,
14 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8B: In use food dispensing utensils improperly stored Comments: It is strongly recommended to have the pizza cooler serviced/repaired/replaced to help maintain proper temperatures of hazardous foods. All food products must be stored in food grade containers. All violations must be corrected by 3/1/15. A receipt of service is required for the pizza prep cooler. Email [email protected] by 3/1/15 with a list of corrective actions taken to each violation and a receipt for the repairs on the pizza prep cooler. |
||
| Date: 2014-04-25 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Comments: The drain lines for the two ice bins at the bakery area is in question. To follow up to see if the current drain configuration is acceptable as an indirect drain to waste. Must correct all remaining violations, except walk in cooler floor, by May 7, 2014. Walk in cooler floor must be repaired by September 30, 2014. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 5/7/14. |
||
| Date: 2013-03-25 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Comments: Must corrected all violations no later than April 30, 2013. Must send Corey DiLorenzo an email at [email protected] addressing corrective actions taken to all cited violations no later than 4/30/13. |
||
| Date: 2012-02-17 | Type: Inspection |
Violations:
4 critical,
6 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BRAVO RESTAURANT & CATERING | Grisio Ristorante Inc. | 3246 South Broadway, Saratoga Springs, NY 12866 | 2017-10-25 |
| Street Address | 185 BALLSTON AVENUE |
| City | SARATOGA SPRINGS |
| State | NY |
| Zip | 12866 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MAMA MIA'S RESTAURANT | G. L. Saratoga, Inc. | 185 Ballston Avenue, Saratoga Springs, NY 12866 | 2018-10-01 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| QUARTERS | 91 Harrington, LLC | 183 Ballston Avenue, Saratoga Springs, NY 12866 | 2017-09-14 |
| QUARTERS | Xcelsior Quarters, Ltd. | 181 Ballston Avenue, Saratoga Springs, NY 12866 | 2015-03-03 |
| HILTON GARDEN INN-food service | 125 South Broadway, Saratoga Springs, NY 12866 | 2018-04-25 | |
| PARIDISO IL RISTRANTE | Da Peppino, Inc. | 129 South Broadway, Saratoga Springs, NY 12866 | 2015-11-25 |
| SARATOGA STRIKE ZONE | Saratoga Entertainment, LLC. | 32 Ballston Avenue, Saratoga Springs, NY 12866 | 2018-03-26 |
| DUO MODERN JAPANESE CUISINE & HIBACHI | Duo Japanese Cuisine, Inc. | 175 South Broadway, Saratoga Springs, NY 12866 | 2018-01-24 |
| SUBWAY - SO BROADWAY | Faden Enterprises, Inc. | 170 South Broadway, Saratoga Springs, NY 12866 | 2018-01-17 |
| SHANGHAI GRILL | Chen Wang, LLC. | 175 South Broadway, Saratoga Springs, NY 12866 | 2010-02-23 |
| HI ROC LANES | Hi Roc Lanes, Inc. | 32 Ballston Avenue, Saratoga Springs, NY 12866 | 2008-01-23 |
| QUIZNO'S SUB | Wtr Fare, LLC. | 170 South Broadway, Saratoga Springs, NY 12866 | 2008-01-07 |
Please comment or provide details below to improve the information on MAMA MIA'S PIZZA CAFE.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).