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Business Info

Restaurant: Mama Mia's
Address: 200 W. Summit, Suite 180, Wales, WI 53183
Phone: (262) 968-2255
Total inspections: 3
Last inspection: Aug 13, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

**CDC Risk Factor Violation 14 B**: 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
• High temperature dish machine in kitchen; final rinse temperature only 156f, needs to be a minimum of 160f or above.
• Do not use dish machine until it can maintain a final rinse temperature of 160f (180f out of manifold). 3-compartment sink available.
• Repair man called.
(A) Except as specified in ¶ (B), in a mechanical operation, the temperature of the fresh hot
water SANITIZING rinse as it enters the manifold may not be more than 90oC (194oF), or less
than:
(1) For a stationary rack, single temperature machine, 74oC (165oF); or
(2) For all other machines, 82oC (180oF).
(B) The maximum temperature specified under ¶ (A), does not apply to the high pressure
and temperature systems with wand-type, hand-held, spraying devices used for the in-
place cleaning and SANITIZING of EQUIPMENT such as MEAT saws.
**CDC Risk Factor Violation 14 D**: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH,
Concentration, and Hardness.
• Bar dish machine, low temperature dish machine chlorine sanitizer 0ppm.
• Minimum is 50ppm chlorine sanitizer on the final rinse.
• Do not use dish machine until it can maintain a concentration of 50ppm or greater.
• Repair man called.
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at
exposure times specified under ¶ 4-703.11(C) shall be APPROVED as specified in §
7-204.11; shall be used in accordance with approved manufacturer’s label use instructions;
and shall be used as follows:
(A) A chlorine solution shall have a minimum temperature based on the concentration and
pH of the solution as listed in the following chart;
MinimumConcentration Minimum Temperature
mg/L pH 10 or less, degrees F pH 8 or less, degrees F
25 (120) (120)
50 (100) ( 75)
100 ( 55) ( 55)
(B) An iodine solution shall have a:
(1) Minimum temperature of 24oC (75oF),
(2) pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies
the solution is effective, and
(3) Concentration between 12.5 mg/L and 25 mg/L;
(C) A quaternary ammonium compound solution shall:
(1) Have a minimum temperature of 24oC (75oF),
(2) Have a concentration indicated by the manufacturer’s use directions included in the
labeling, and
(3) Be used only in water with 500 mg/L hardness or less or in water having a hardness
no greater than specified by the manufacturer’s label;
(D) If another solution of a chemical specified under ¶¶ (A)-(C) is used, the PERMIT HOLDER
shall demonstrate to the DEPARTMENT that the solution achieves SANITIZATION and the use of the solution shall be APPROVED.
**CDC Risk Factor Violation 01 A**: 12-201.11 General.
• There is no certified food manager at this establishment. Please provide proof that at least one individual holds a valid food manager
certification;
• Or provide proof that a food employee has signed up for the class by the follow up (ie confirmation letter, etc).
(A) The OPERATOR or at least one MANAGER of a FOOD ESTABLISHMENT shall have a certificate issued by the DEPARTMENT that states that the OPERATOR
or MANAGER has passed a DEPARTMENT APPROVED EXAMINATION on FOOD protection practices.
However: (1) A new FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing a change of OPERATOR after February 1, 2001 shall have a certified FOOD
MANAGER within 90 days of the initial day of operation or provide documentation that they are scheduled within three (3) months to take and pass
an APPROVED examination as specified in § 12-301.11.
(2) FOOD ESTABLISHMENTS which are not in compliance because of EMPLOYEE turnover or other loss of a CERTIFIED MANAGER, shall have 90 days from
the date of the loss of a CERTIFIED MANAGER to comply with this chapter, or provide documentation that the PERSON designated to be the certified
FOOD MANAGER will become certified within the time specified in this subparagraph.
(A) The operator or at least one manager of a food establishment shall have a certificate issued by the department that states that the operator
or manager has passed a department approved examination on food protection practices.
(B) If more than one food establishment operated by the same person is located on the same property or contiguous properties, only the operator
or one manager is required to be certified.
(C) A food establishment shall post a certificate issued by the department under this section in a conspicuous place on the premises of the food
establishment.
(D) The operator of a food establishment shall promptly notify the department when the certified manager terminates employment with the food
establishment and shall supply the department with the name and state certificate number of the new certified manager.
Application for certification shall be made on a form provided by the department. A completed application form shall be submitted to the
department along with a certification
fee of $10 and evidence that the applicant has successfully completed a written examination within the previous three years that meets the
criteria as specified in §12-301.11 WI Food Code.
A person whose certification has expired more than 6 months shall be required to take
and pass an approved examination as specified in § 12-301.11 to become certified.
Note: To obtain a copy of the application form, write Food Safety and Recreational Licensing Section, Bureau of Environmental and Occupational
Health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Items noted in need of cleaning:
o Handles of all equipment (under portions)
o Bottom of all prep coolers
o Prep cooler doors
o Prep cooler gaskets on doors
o Bottom of freezers
o Pre-wash flaps of dish machine
o Wall by pre-wash sink of dish machine needs to be recaulked.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 41 A: 3-304.12 In-Use Utensils, Between-Use Storage.
• Ice scoop needs to be stored in ice with handled extended or outside ice machine in a container to protect from contamination.

During pauses in FOOD PREPARATION or dispensing, FOOD PREPARATION and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B), in the FOOD with their handles above the top of the
FOOD and the container;
(B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed,
such as bins of sugar, flour, or cinnamon;
(C) 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 at a frequency specified under §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist
FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a
FOOD that is not POTENTIALLY HAZARDOUS; or
(F) In a container of water if the water is maintained at a temperature of at least 135 degrees F and the container is cleaned at a frequency
specified under Subparagraph
4-602.11(D)(7).

(2) hand wash sinks + food prep sink + high temperature dish machine, 156f final plate temperature.
Bar has low temperature dish machine, bleach sanitizer 0ppm
Temperatures recorded during inspection:
Prep cooler: 38f
Prep cooler: 35f
Marinara: 141f, 143f
Meatballs in sauce: 130f (still reheating)
Prep cooler: 38f
Minestrone soup: 136f
Mac and cheese: 125f (still reheating)
Glass door cooler: 41f
Glass door display cooler: 40f
Walk-in cooler: 39f
Walk-in cooler: 38f
Walk-in freezer: 3f
Bar coolers: 36f, 33f
* Am told cooked potentially hazardous foods (ie lasagna, etc) made very other day.

**CDC Risk Factor Violation 14J**: 4-703.11 Mechanical warewashing w/ high temp dishwasher.
The dishwasher is not achieving appropriate temperatures for sanitizing. The manager states that they are looking to replace hot water booster.
Until such time that the dishwasher is functional, all dishes must be manually washed and sanitized using the three compartment sink.

After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion for at least 30 seconds as specified under
§ 4-501.111;
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as
specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface
temperature of 160 degrees F as measured by an irreversible registering temperature indicator; or





(C) Chemical manual or mechanical operations, including the application of SANITIZING
chemicals by immersion, manual swabbing, brushing, or pressure spraying methods,
using a solution as specified under § 4-501.114 by providing:
(1) Except as specified under Subparagraph (C)(2), an exposure time of at least 10
seconds for a chlorine solution specified under ¶ 4-501.114(A),
(2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has
a pH of 10 or less and a temperature of at least 100 degrees F or a pH of 8 or less and
a temperature of at least 75 degrees F,
(3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or
(4) An exposure time used in relationship with a combination of temperature, concentration,
and pH that, when evaluated for efficacy, yields SANITIZATION as defined in
Subparagraph 1-201.10(B)(72).
**CDC Risk Factor Violation 21 A**: WFC 3501.17 and 3-501.18 Ready to eat potentially hazardous food prepared on-site or opened from a
commercial container is being held for more than 24 hours without being marked with an expiration date.
Lasagna and cut vegetables were found without any date marking.
Ready-to-eat, potentially hazardous food prepared and held refrigerated at 5�°C (41�°F) or less, for more than 24 hours in a food establishment
shall be marked at the time of preparation to indicate that the food shall be consumed or sold within 7 calendar days or less from the day that
the food is prepared, including the day of preparation.
**Critical Violation 26 A**: 7-101.11 Identifying Information, Prominence.C
Sanitizer bottles were found without any label.
Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer’s label.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.

(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
A food container was found inside the handwash sink
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.

Equipment:
Three handwash sinks available (one in bar area)
High temp dishwashing machine in kitchen
Low temp dishwasher w/ bleach sanitizer in bar


Three compartment sink
Bleach sanitizer and test strips available
Quat sanitizer in bottles
Gloves are being used
Refrigerators and freezer temperatures:
Two Leer walk-in coolers: East-(40f) West-(39f)
Leer walk-in freezer: 8f
Tru-upright glass-front refrigerator: 38f
Food prep cooler (west wall of kitchen): 35 f
Food prep cooler middle: 42 f
The following food temperatures were taken:
Meat sauce: re-heated to 152 f
Salsa: 40 f
Ham: 35 f
Salami: 41 f
Pre-cooked chicken: 148 f

See page 2





This is a follow-up inspection to address critical violations noted on an inspection conducted on August 11th, 2010.
1. The high temperature dish machine has been converted to a low temperature/ chemical sanitize dish machine. Water temperature was measured
to be 101.5 f and chlorine was present at 50 ppm on plate.
2. Date marking is now being done with all potentially hazardous prepared onstie and held more than 24 hours.
3. Bottles of quaternary ammonium sanitizer are now labeled "Sanitizer."
4. The handwash sink at the bar is now exclusively utilized for handwashing.

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants