Mama Fina’s

167 Avenue A
Manhattan, NY 10009
(917) 262-0893

Current Inspection Grade: N

1. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
7. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
3. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Thawing procedure improper.
6. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
7. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
2. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. (Critical) Food Protection Certificate not held by supervisor of food operations.
4. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. (Critical) Hot food item not held at or above 140º F.
7. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.