Mama Olga's Tamales And Fine Mexican Food

Inspector's notes

Observed handwashing sink near three-compartment sink unable to drain water. Handwashing facilities must be maintained accessible and in a condition that promotes handwashing. Must repair handwashing sink prior to next routine inspection. Corrective Action: Correct prior to re-inspection on Friday, June 26th, 2026.

Inspector's notes

Observed accumulation of organic matter on filters and hood system above range. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked corn stored in unplugged freezer at 60 °F. Person in charge stated that freezer was unplugged the night prior. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of grease on fume hood over stove in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several cockroaches in standing water inside the mop sink next to the prep table.

Inspector's notes

Observed several cockroaches in standing water inside the mop sink next to the prep table.

Inspector's notes

Observed several cockroaches in standing water inside the mop sink next to the prep table.

Inspector's notes

Observed packages of raw chorizo and raw shelled eggs stored over open containers of cooked ready to eat green/red sauces, green chile shredded beef, and open packaged of shredded cheese.

Inspector's notes

Observed tamale masa stored in wet cardboard box in standing water inside the chest cooler by the prep sink. The person in charge removed and discarded the cardboard box at the time of inspection.

Inspector's notes

Observed standing waste water inside the mop sink next to the prep table. The person in charge stated the sink was clogged and plumbing services have been requested. The person in charge is discharging mop waste water using the service sink of the neighboring business pending plumbing repairs. Corrective Action: Correct within 24 hours. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed accumulation of food residue splatter/debris on the walls, ustensils, and area around the masa mixing machine.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observed cooked meat tamales with internal temperature of 113F -118F in an igloo cooler. The person in charge stated the tamales are for a pick up order and were placed in the cooler 30 mins ago. The person in charge returned the tamales to the stovetop steamer for reheating and hot holding.

Core-4-204.112, C: Temperature Measuring Devices-Functionality Observed no thermometers in the reach-in cooler by the dish rack and in the front lobby by the chest freezers. Both coolers were being used to store TCS foods. Any refrigerator or freezer, storing TCS food products, must have a thermometer, thermometer must be readily available and not placed in an inconspicuous place. Discussed obtaining refrigerator thermometers for all coolers. Correct By: Correct Prior To Next Routine Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives stored on the wall mount with the tips of the knives falling into the gaps between the wall and wall tiles. The person in charge repositioned the knives so the tips were not in the gaps. Discussed with the person in charge to stored knives and utensils between use so that they are not between the wall. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed establishment utilize chlorine sanitizer but have no chlorine sanitizer test strips available in the establishment. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Discussed obtaining sanitizer test strips prior to re-inspection by 04/12/24. Correct By: Correct Prior To Reinspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed broken tile, unsealed surfaces, and exposed wall, floor, and ceiling throughout the establishment including around the ware-washing sink, food prep, cooking, and storage areas. Materials for indoor floor, wall, and ceiling surfaces must be of smooth, durable, nonabsorbent and easily cleanable and waterproof surface material to be used in high moisture areas. Discussed maintaining facilities in good repair. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed numerous open gaps and holes in the ceiling with ceiling materials loosely hanging from the holes. Discussed repairing the areas of ceiling damage to maintain smooth and easily cleanable surface and protect food from overhead contamination. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of grease, soils, and other organic matter inside the ventilation hood of the cook line. Discussed cleaning frequency to prevent the accumulation of soils. Correct By: Correct Prior To Next Routine Inspection

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed missing light covers/shielding on all ceiling lights of the kitchen. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Discussed with the person in charge placing light covers/shields on ceiling lights. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. Observed stacks of large pots, other cookware, and food prep equipment in front of the hand wash sink blocking access to the only hand wash sink in the establishment. The person in charge removed all the items to make the hand wash sink accessible. Discussed hand wash sink area maintained to make hand wash sink accessible. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox---Handwashing. Observed no hand soap at the dish wash sink by the three compartment sink. The person in charge filled the soap dispenser at the time of inspection. Discussed maintaining hand cleanser availability at all time in all hand wash sinks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed an open package of raw bacon stored over an open container of ready to eat shredded pork in the reach in cooler. The person in charge removed the the raw bacon to store separate from ready to eat foods to prevent contamination. Discussed separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed knives stored as clean with food debris on the blades and handles on the wall above the dough mixer. The person in charge removed the soiled utensils for cleaning. Discussed equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. Observed cooked meat tamales in the chest freezer and reach in cooler with internal temperature between 49F -59F. Observed large pots of cooked salsa with internal temperature of 89F- 100F on a prep table. Observed containers of cooked shredded pork with internal temperatures between 55F -60F in the reach in cooler. Observed beef broth cooked with meat and vegetables with internal temperature of 50F in the reach in cooler. Observed roasted green chilis with internal temperature of 49F in the reach in cooler. The person in charge stated all the food items had been cooked the day before and placed for cooling overnight. All food items were embargoed at the time of inspection. Discussed cooling methods, time/temperature - from 135F to 70F in 2 hours and from 70F -41F in 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed no date marking of any cooked TCS ready to eat foods in the reach in cooler. TCS foods included cooked beans, shredded meats, salsas, sautéed vegetables, cooked rice, soups, and other open packaged deli meats and cheeses. The person in charge place date marking on the food items at the time of inspection. The person in charge stated the items had all been prepared and cooked within the last three days. Discussed TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed pots and pans stored as clean on the floor next the storage racks with other clean cookware and utensils. The person in charge removed the pots and pans for washing before storing off the floor on the storage rack. Discussed equipment, Utensils, Linens and Single-Service and Single-Use Articles stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed milk, shredded mozzarella cheese, and eggs all with internal temperatures between 47F - 51F in the cooler by the dish racks. The cooler had an internal ambient temperature of 50.1F. The person in charge stated the items had been delivered and placed into the cooler yesterday. The milk, shredded mozzarella cheese, and eggs were embargoed at the time of inspection. Discussed with the person in charge TCS (time temperature control for safety) foods must be maintained at 41F or less for cold holding. The person in charge also placed a work order for the cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Observed cooked shredded pork, cooked beef, and cooked tamales in the cooler with no date marking. The person in charge stated the food items had been prepared and cooked two days ago and date marked the food items. Discussed with the person in charge TCS food to be clearly marked to indicate the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. TCS food prepared and packaged by a Food Processing Plant that does not meet the criteria to be exempted must be clearly marked at the time the original container is opened and is held for >24 hours to indicate date/day the food shall be consumed on premises, sold, or discarded. The day the original package is opened counts as Day 1. A RTE (ready to eat) TCS food ingredient or portion of a TCS, RTE food that is subsequently combined with additional ingredients shall retain the date mark of the earliest-prepared ingredient. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed an in use spoon covered with dry refried beans residue stored on top of the lid handle of a refried bean container at the hot holding station. Utensils used for TCS food must not be left out unprotected. The person in charge removed the utensil for washing and placed a new spoon in the container. Discussed the storage of in use utensils in water 135F or higher, in the food, clean and protected, or under running water to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed clean pots/pans and mixing bowls stored directly on the floor underneath and around storage rack with other clean dishware. The person in charge removed the dishware from the floor to be washed and sanitized. Discussed with the person in charge dishware and food contact equipment must be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Correct By: Corrected At Time Of Inspection