Mama's Place

Restaurant Information
Inspection Results
Data Source
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Restaurant Information

Facility ID 58B341C88F49D92
Business Name Mama's Place
DB Name Mama's Place
Legal Owner
Last Name Savvidis
First Name Parthena
Licence Number 34589
Licence Status Inactive
Licence Description Eating & Drinking W/ Take Out

Inspection Results

Date Result Level Desc Status Comments
2013-11-15 08:41:11 HE_Pass * Improper Maintenance of Floors Pass Clean floors under all inplace cooking equipment from all visible soils
2013-11-15 08:41:11 HE_Pass * Outside Storage Improperly Maintained Pass Clean around the barrels outside from loose trash and debris
2013-11-15 08:41:11 HE_Pass * Non-Food Contact Surfaces Clean Pass Clean inside of all refrigeration units - exterior of sinks - exterior of all bulk food containers and lids - shelving under all prep tables from old food spills stains and soils
2013-11-15 08:41:11 HE_Pass * Wiping Cloths Clean Sanitize Pass Set up as discussed
2013-11-15 08:41:11 HE_Pass * Food Utensil Storage Pass In use chef knife stored in between soiled equipment- relocate as discussed
2013-11-15 08:41:11 HE_Pass * Food Protection Pass Keep all raw poultry stored under raw beef in the walk-in unit - burgers and steak tips can be ordered undercooked. Reduce potential contamination Elevate all foods off the floor in the basement at least6 six inches during storage
2013-11-15 08:41:11 HE_Pass * Food Protection Pass Bags of raw shrimp stored on top of open containers of ice cream - relocate and store as discussed
2013-04-11 08:11:23 HE_Pass *** Conformance w/ Approved Procedures Pass New owner has no documentation of a haccp plan for the gyro meat. Internal temperature was 100 F Product was out since 9 am voluntarily discarded
2013-04-11 08:11:23 HE_Pass *** PIC Performing Duties Pass Food [ pasta ] was placed outside in a large salad bowl by an employer -Pictures taken from code enforcement on 4-2-13 @ 2 pm confirm this. PIC stated that the pasta was overcooked and that he had asked one of his staff to discard it. Employer said he had
2013-04-11 08:11:23 HE_Pass *** PIC Knowledge Pass PIC or chef do not have a current food safety certificate on site -provide
2013-04-11 08:11:23 HE_Pass * Fixture's not properly shielded Pass Lights above small flip top refrigeration units plastic cutlery and single serve pans do not have any covers - provide or replace as discussed
2013-04-11 08:11:23 HE_Pass * Outside Storage Improperly Maintained Pass Clean backyard from loose trash and debris
2013-04-11 08:11:23 HE_Pass * Hand Cleaner Drying Tissue Signage Pass Provide paper towels at all hand washing locations
2013-04-11 08:11:23 HE_Pass * Non-Food Contact Surfaces Clean Pass Clean inside / outside of all refrigeration units from visible food spills stains and soils
2013-04-11 08:11:23 HE_Pass * Food Contact Surfaces Design Pass Replace badly worn cutting boards where needed
2013-04-11 08:11:23 HE_Pass * Food Utensil Storage Pass Ice crean scoop stored in the well withoiut running water - corrected during interview one scoop
2013-04-11 08:11:23 HE_Pass * Food Protection Pass Tubes of raw hamburg dripping from shelf onto boxes of raw chicken in the single door refrigeration unit store as discussed Elevate all foods off the floor at least six inches during storage
2013-04-11 08:11:23 HE_Pass * Food Thermometers Provided Pass Provide a working thermometer that is visible as discussed
2013-04-11 08:11:23 HE_Pass *** Hot Holding Pass Cooked rice pilaf in the hot holding unit was 110F - voluntarily discarded - has been there for over four hours
2013-04-11 08:11:23 HE_Pass *** Spoilage Unsafe Food Pass Picture of pasta in a salad bowl being stored in the backyard [ afternoon @ 2 pm - Code enforcement had a complaint for the building next door on 4-2-13 and noticed the food. PIC stated the food was never used - nothing was in the back yard during this in
2012-10-01 08:28:02 HE_Pass *** Conformance w/ Approved Procedures Pass No variance for gyro meat [ 70% beef - 30% lamb ] discontinue until variance is approved. Product comes in frozen uncooked - placed on machine early in the morning - machine is set to high - temperature on the outside was154F the middle was around 125F -
2012-05-07 08:24:23 HE_Pass * Soiled Linen Storage Pass Supply a container with a tight fitting lid for soiled aprons
2012-05-07 08:24:23 HE_Pass * Walls/Ceilings Designed Constructed Installed Pass Hood cleaning company needsto inspect system
2012-05-07 08:24:23 HE_Pass * Food Contact Surfaces Design Pass Wiping cloths used to line shelving under prep tables -Clean -smooth - durable and a non-absorbant surface is suggested
HE_NotReq
HE_Filed * Improper Maintenance of Floors Fail clean all floors under behind and between all equipment and shelves through-out all prep areas all cooking areas and all stock areas
HE_Filed * Wiping Cloths Clean Sanitize Fail keep all wiping cloths in sanitizer at all times
HE_Filed * Premises Maintained Fail remove all un-necessary articles through-out (outside) return all empty milk crates and empty tonic racks through-out to owners
HE_Filed * Toilet Enclosed Clean Fail provide a self-closing bathroom door - spring
HE_FailExt *** Conformance w/ Approved Procedures Fail No variance for gyro meat [ 70% beef - 30% lamb ] discontinue until variance is approved. Product comes in frozen uncooked - placed on machine early in the morning - machine is set to high - temperature on the outside was154F the middle was around 125F -
2012-09-20 08:20:39 HE_FailExt * Improper Maintenance of Walls/Ceilings Pass Cleean the dead flies from the light fixtures where needed Clean hood vents walls behind the cooking line from all food spills stains and soils
2012-09-20 08:20:39 HE_FailExt * Improper Maintenance of Floors Pass Clean under cooking equipment and floors in the kitchen area from visible food spills
2012-09-20 08:20:39 HE_FailExt * Outside Storage Improperly Maintained Pass Clean around the trash barrels from loose trash and debris
2012-09-20 08:20:39 HE_FailExt * Improper Storage of Re-usable Utensils Pass Some utensils are being stored under a prep table - relocate as discussed
2012-09-20 08:20:39 HE_FailExt * Non-Food Contact Surfaces Clean Pass Clean under in place cooking equipment on top of the counters - inside / outside of all refrigeration units from food spills stains and soils
2012-09-20 08:20:39 HE_FailExt ** Food Contact Surfaces Clean Pass Strainer used to bread raw chicken has some collected visible soils Clean and sanitize as discussed
2012-09-20 08:20:39 HE_FailExt * Wiping Cloths Clean Sanitize Pass Keep in use wiping cloths in a sanitized solution when not in use
2012-09-20 08:20:39 HE_FailExt * Food Thermometers Provided Pass Provide a working food thermometer
2012-09-20 08:20:39 HE_FailExt *** Cooking Temperatures Pass Internal temperature of gyro meat was 125F
2012-09-20 08:20:39 HE_FailExt *** Times as a Public Health Control Pass Gyro meat out of temperature for more than four hours
2012-09-20 08:20:39 HE_FailExt *** Hot Holding Pass Some pre-sliced gyro meat was 77F. out at room temperature [ discardede by PIC ]
2012-04-30 08:56:50 HE_FailExt *** Consumer Advisories Pass Missing on new menu's -provide
HE_FailExt * Soiled Linen Storage Fail Supply a container with a tight fitting lid for soiled aprons
2012-04-30 08:56:50 HE_FailExt * Improper Maintenance of Walls/Ceilings Pass Clean vents in the hood from visible carbon build up
HE_FailExt * Walls/Ceilings Designed Constructed Installed Fail Hood cleaning company needsto inspect system
2012-04-30 08:56:50 HE_FailExt * Improper Maintenance of Floors Pass Clean basaement floor from visible signs of soils and debris
2012-04-30 08:56:50 HE_FailExt * Outside Storage Improperly Maintained Pass Clean around the back door from loose trash and debris
2012-04-30 08:56:50 HE_FailExt *** Location Accessible Pass Hand sink in ware washin area has a crock pot in it - Relocate and keep clear as discussed
2012-04-30 08:56:50 HE_FailExt * Clean Equipment & Utensils Storage Pass Storing spices and some other ingredients in with clean pots / pans. Keep seperate as discussed to minimize potential contamination Piece of cooking equipment being stored under the prep table -relocate
2012-04-30 08:56:50 HE_FailExt * Non-Food Contact Surfaces Clean Pass
2012-04-30 08:56:50 HE_FailExt *** Food Contact Surfaces Clean Pass Container holding the breading for chicken has been reused several times without being cleaned and sanitized properly
2012-04-30 08:56:50 HE_FailExt * Food Contact Surfaces Design Pass Provide a barrier from the meat slicer to the prep area as discussed
HE_FailExt * Food Contact Surfaces Design Fail Wiping cloths used to line shelving under prep tables -Clean -smooth - durable and a non-absorbant surface is suggested
2012-04-30 08:56:50 HE_FailExt * Clean Cloths Hair Restraint Pass No hair restraint for line cook. Corrected during interview
2012-04-30 08:56:50 HE_FailExt * Food Utensil Storage Pass Store scoops for flour inside the container. Basement area has had rodent activity in the past.
2012-04-30 08:56:50 HE_FailExt * Food Protection Pass COVER EXPOSED FOODS FOR EXTENDED PERIOD OF REFRIGERATION STORAGE AS DISCUSSED
2012-04-30 08:56:50 HE_FailExt *** Separation Segregation Cross Contamination Pass Raw fish stored on the bottom shelf - raw beef and poultry stored above it -foods are kept in baggies which appear to be leaking Relocate as discussed
2012-04-30 08:56:50 HE_FailExt * Food Thermometers Provided Pass
2012-04-30 08:56:50 HE_FailExt * Food Container Labels Pass Label all bulk food containers as discussed
HE_Fail * Improper Maintenance of Floors Fail Clean floors under all inplace cooking equipment from all visible soils
HE_Fail * Outside Storage Improperly Maintained Fail Clean around the barrels outside from loose trash and debris
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean inside of all refrigeration units - exterior of sinks - exterior of all bulk food containers and lids - shelving under all prep tables from old food spills stains and soils
HE_Fail * Wiping Cloths Clean Sanitize Fail Set up as discussed
HE_Fail * Food Utensil Storage Fail In use chef knife stored in between soiled equipment- relocate as discussed
HE_Fail * Food Protection Fail Keep all raw poultry stored under raw beef in the walk-in unit - burgers and steak tips can be ordered undercooked. Reduce potential contamination Elevate all foods off the floor in the basement at least6 six inches during storage
HE_Fail * Food Protection Fail Bags of raw shrimp stored on top of open containers of ice cream - relocate and store as discussed
HE_Fail *** Conformance w/ Approved Procedures Fail New owner has no documentation of a haccp plan for the gyro meat. Internal temperature was 100 F Product was out since 9 am voluntarily discarded
HE_Fail *** PIC Performing Duties Fail Food [ pasta ] was placed outside in a large salad bowl by an employer -Pictures taken from code enforcement on 4-2-13 @ 2 pm confirm this. PIC stated that the pasta was overcooked and that he had asked one of his staff to discard it. Employer said he had
HE_Fail *** PIC Knowledge Fail PIC or chef do not have a current food safety certificate on site -provide
HE_Fail * Fixture's not properly shielded Fail Lights above small flip top refrigeration units plastic cutlery and single serve pans do not have any covers - provide or replace as discussed
HE_Fail * Outside Storage Improperly Maintained Fail Clean backyard from loose trash and debris
HE_Fail * Hand Cleaner Drying Tissue Signage Fail Provide paper towels at all hand washing locations
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean inside / outside of all refrigeration units from visible food spills stains and soils
HE_Fail * Food Contact Surfaces Design Fail Replace badly worn cutting boards where needed
HE_Fail * Food Utensil Storage Fail Ice crean scoop stored in the well withoiut running water - corrected during interview one scoop
HE_Fail * Food Protection Fail Tubes of raw hamburg dripping from shelf onto boxes of raw chicken in the single door refrigeration unit store as discussed Elevate all foods off the floor at least six inches during storage
HE_Fail * Food Thermometers Provided Fail Provide a working thermometer that is visible as discussed
HE_Fail *** Hot Holding Fail Cooked rice pilaf in the hot holding unit was 110F - voluntarily discarded - has been there for over four hours
HE_Fail *** Spoilage Unsafe Food Fail Picture of pasta in a salad bowl being stored in the backyard [ afternoon @ 2 pm - Code enforcement had a complaint for the building next door on 4-2-13 and noticed the food. PIC stated the food was never used - nothing was in the back yard during this in
HE_Fail *** Conformance w/ Approved Procedures Fail No variance for gyro meat [ 70% beef - 30% lamb ] discontinue until variance is approved. Product comes in frozen uncooked - placed on machine early in the morning - machine is set to high - temperature on the outside was154F the middle was around 125F -
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Cleean the dead flies from the light fixtures where needed Clean hood vents walls behind the cooking line from all food spills stains and soils
HE_Fail * Improper Maintenance of Floors Fail Clean under cooking equipment and floors in the kitchen area from visible food spills
HE_Fail * Outside Storage Improperly Maintained Fail Clean around the trash barrels from loose trash and debris
HE_Fail * Improper Storage of Re-usable Utensils Fail Some utensils are being stored under a prep table - relocate as discussed
HE_Fail * Non-Food Contact Surfaces Clean Fail Clean under in place cooking equipment on top of the counters - inside / outside of all refrigeration units from food spills stains and soils
HE_Fail ** Food Contact Surfaces Clean Fail Strainer used to bread raw chicken has some collected visible soils Clean and sanitize as discussed
HE_Fail * Wiping Cloths Clean Sanitize Fail Keep in use wiping cloths in a sanitized solution when not in use
HE_Fail * Food Thermometers Provided Fail Provide a working food thermometer
HE_Fail *** Cooking Temperatures Fail Internal temperature of gyro meat was 125F
HE_Fail *** Times as a Public Health Control Fail Gyro meat out of temperature for more than four hours
HE_Fail *** Hot Holding Fail Some pre-sliced gyro meat was 77F. out at room temperature [ discardede by PIC ]
HE_Fail *** Consumer Advisories Fail Missing on new menu's -provide
HE_Fail * Soiled Linen Storage Fail Supply a container with a tight fitting lid for soiled aprons
HE_Fail * Improper Maintenance of Walls/Ceilings Fail Clean vents in the hood from visible carbon build up
HE_Fail * Improper Maintenance of Floors Fail Clean basaement floor from visible signs of soils and debris
HE_Fail * Outside Storage Improperly Maintained Fail Clean around the back door from loose trash and debris
HE_Fail *** Location Accessible Fail Hand sink in ware washin area has a crock pot in it - Relocate and keep clear as discussed
HE_Fail * Clean Equipment & Utensils Storage Fail Storing spices and some other ingredients in with clean pots / pans. Keep seperate as discussed to minimize potential contamination Piece of cooking equipment being stored under the prep table -relocate
HE_Fail * Non-Food Contact Surfaces Clean Fail
HE_Fail *** Food Contact Surfaces Clean Fail Container holding the breading for chicken has been reused several times without being cleaned and sanitized properly
HE_Fail * Food Contact Surfaces Design Fail Wiping cloths used to line shelving under prep tables -Clean -smooth - durable and a non-absorbant surface is suggested
HE_Fail * Food Contact Surfaces Design Fail Provide a barrier from the meat slicer to the prep area as discussed
HE_Fail * Clean Cloths Hair Restraint Fail No hair restraint for line cook. Corrected during interview
HE_Fail * Food Utensil Storage Fail Store scoops for flour inside the container. Basement area has had rodent activity in the past.
HE_Fail * Food Protection Fail COVER EXPOSED FOODS FOR EXTENDED PERIOD OF REFRIGERATION STORAGE AS DISCUSSED
HE_Fail *** Separation Segregation Cross Contamination Fail Raw fish stored on the bottom shelf - raw beef and poultry stored above it -foods are kept in baggies which appear to be leaking Relocate as discussed
HE_Fail * Food Thermometers Provided Fail
HE_Fail * Food Container Labels Fail Label all bulk food containers as discussed
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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