Inspection Report

Business Name
Mama Olga's Tamales And Fine Mexican Food

Business Address
905 W HATCHER RD PHOENIX AZ 85021

Permit Number
FD-77163

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/5/2024

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

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

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

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

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

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

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

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

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 0 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report delivered via email.

Award: Not Participating,Signer: Luz Guzman

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.