Valle Luna Mexican Food

Inspector's notes

Salsa made of packaged tomato, garlic, onion and herb a day ago (labeled 5/26/26) stored in deep countainer (10 inches) and has an entrernal temperature of 46-47 degrees F.

Inspector's notes

Deep cleaning bottle of chemical stored on ice machine in the hallway and bottle of soap stored next to single service items in bar's counter.

Inspector's notes

Low temp dish washer in bar after more than three attempts and priming it and changing the sanitizer bucket, does not dispense any sanitizer. Use three compartment sink and repair the dish washer to be able to dispense 50-100 PPM chlorine sanitizer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Beef green burritos, beef red burritos, chicken burritos with a cook time of two days ago (3/13/26) and Beef taquitos made on 3/14/26 held at 56-58 degrees F in reach in cooler at the end of cook line (3rd repeat violation)

Inspector's notes

Reach in cooler at the end of cook line has an Internal temperature of 64 degrees F.

Inspector's notes

*2nd repeat* Observed beef flauta, red salsa, milk, raw chicken, mini tacos, shredded cheese, and shredded beef inside walk-in fridge holding 44-47*f degrees. Per manager items out of temperature less than 4 hours and left inside walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed walk-in fridge holding 44*f degrees via min/max thermometer at beginning of inspection. Manager stated walk-in fridge is currently going through defrost at this time of day. Per manager food items had been tempted with the last 4 hours and found below 41*f degrees. Food was left in walk-in fridge to cool. Manager turned walk-in down to reach 41*f degrees on the min/max thermometer at time of inspection.

Inspector's notes

Observed walk-in fridge holding TCS food items such as raw beef, raw pork, raw chicken, guac w/ tomatoes, flautas, burros, pico, mini tacos, shredded cheese, refried beans, green chili beef, milk, queso, and sliced cheese at 44*F degrees. Corrective Action: Corrected at time of inspection.

Inspector's notes

*2nd repeat* Observed two kinds of red salsa and shredded cheese out on service line on time control at 47-50*f degrees. Per manager items are rotated out every 4 hours. Items stamped with correct times at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in fridge holding various TCS foods from violation #22 at 44*f degrees. Re-inspection for walk-in fridge will happen tomorrow 6/11/25.

Inspector's notes

Observed Chile rellano, spinach and cheese enchiladas, cooked hatch chiles, tomotillo salsa holding 47-55*f degrees panned out on cookline counter top. PIC stated its are subject to a 4 hour rotation period during dinner rush. Items stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed portions of raw fish thawing in the walk-in cooler still in their original packaging. The person in charge had staff remove from packaging at time of inspection. Discussed with the person in charge that all fish should be removed from its original packaging when thawing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the fan guards in the walk-in cooler and beer cooler that had excessive organic matter build-up on them. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak under faucet in the corner prep sink at the end of the cook line. Discussed with the person in charge that all equipment should be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken cooler in bar area that contained garbage and debris on the bottom. The person in charge stated that the cooler no longer works and that it would difficult to remove the cooler. Discussed with the person in charge that equipment that is not used for the establishment should be removed from premise. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. 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 bottles of mixers for pina colada being stored in the same ice being used for customer drinks. Ice that is being used for cooling food products cannot be used as an ingredient for consumption. The PIC burned the ice and restocked the well with new ice. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 a buildup of organic matter on the inside of the soda gun at the bar. All non-TCS equipment must be cleaned at a frequency necessary to preclude accumulation of soil or mold. The PIC had removed the nozzle and had the equipment cleaned prior to further usage. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed a large amount of tiles throughout the back kitchen area and in the high moisture areas broken or missing. Materials for indoor floor, wall, and ceiling surfaces of smooth, durable, nonabsorbent and/or easily cleanable and/or not constructed of proper materials Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed main cold holding unit with an ambient temperature reaching 43.3F on the min/max thermometer. The PIC indicated that the technician had worked to fix the cooler to reach 40F earlier in the day. The establishment was also using the walk-in fridge as an area for freezing and thawing product for service, and the secondary beer cooler to keep food under 41F. Discussed with PIC about ensuring that only non-TCS food, freeze/thawed, and products on ice are kept inside of the walk-in cooler, and any remaining product to be transferred into other cold holding units to be held cold or to be frozen. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 paper towels at the handwashing sink at the bar. All hand washing sinks must be properly equipped in order to allow for proper hand washing. The PIC placed paper towels at the sink. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 the dishwasher at the sink with a chlorine sanitizer concentration of 0 ppm. All dishwashers using chlorine for sanitizing must have a concentration of 50-100ppm in order to properly sanitize food contact surfaces. The PIC called for maintenance and had the dishwasher repaired to reach concentration. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 raw chicken, sliced cheese, ground beef patties and beef stored in the cooler drawers next to the fryer with a temperature of 53F. The equipment had a temperature of 48F set and the PIC indicated that the food was placed into the equipment an hour prior to inspection. Also observed cooked beans, prepped chicken tacos, tomato salsa and cooked shredded beef all at 50F inside of the walk-in cooler. The PIC indicated that the temperature of the food was at 41F prior to defrost, an hour prior to inspection. All Time/Temperature Control for Safety foods must be kept at 41F at all times. The PIC moved all of the food to the freezer or onto ice to rapidly cool to 41F. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation 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. Observed cooler drawers closest to the fryer with a temperature of 48F storing TCS foods. All cold holding devices holding TCS products must be kept at 41F at all times. The PIC is calling in for maintenance and will only place product into the drawers once serviced. Observed walk-in cooler with an ambient temperature of 53F. The PIC notified that it was in the middle of a defrost cycle, however, once the defrost cycle ended, the temperature of the fridge was not dropping below 41F. Discussed with PIC about getting a technician for repairing the unit and migrating all of the food into different walk in and cold holding units. Re-inspection for the walk-in cooler will be conducted 7/20/2023. Repeat Violations: 2nd,Correct By: Correct Prior To Reinspection

Core-3-307.11, C: Miscellaneous Sources of Contamination Observed a container of green onions stored inside of a container of diced tomatoes. Discussed with the PIC about how all containers need to be free of any potential contamination sources from storing containers in food. The PIC removed the container from the food and placed the two food products separately. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Observed a broken cold curtain for the walk-in fridge unit. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed cracked tiles throughout the cooking line and around the prep sink area. Cracks or holes in the floor make it difficult to clean and must be kept in repair in order to promote proper cleaning procedure. The sink at the dishwashing area has a pipe the drains partially onto the floor. Fixed equipment must be in proper repair in order to allow for adequate draining and to prevent any sewage from accumulating onto the floor of the establishment. Correct By: Correct Prior To Next Routine Inspection