Mama Lola's

Inspector's notes

Stagnant water was observed in the nixtamal production areas. The stagnant water is due to the floor not sloped to drain properly. Per PIC, they manually removing the water on a daily basis. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During an inspection, an employee came from the break room and entered the production areas and was about to work with food. The person in charge was informed of the issue and instructed the employee to immediately wash hands at the time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

At the beginning of the inspection, there was no hot water in any of the handwash sinks in the facility. All the handwash sinks temperatures were measured at 74*F-84*F. The PIC was able to adjust the temperature and all handwash stations had water running at least 100*F.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. The establishment makes TCS nixtamal (hominy) approximately once a week. Per person in charge (PIC) food is packaged on-site an taken across the street to the food jobber permit to cool down to 41*F. Informed the PIC that the nixtamal must be cooled on-site to 41*F prior to being transferred to the food jobber. The cooling tunnel had an ambient temperature of 53*F via min/max thermometer. Instructed the PIC to provide data, logs, and pictures to verify that the cooling tunnel is able to cool product to 41*F. Please ensure this issue is addressed within 10 days for a re-inspections. Correct By: Correct Prior To Reinspection