Valle Luna

Inspector's notes

Observed food debris on the can opener blade in the back kitchen. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the prep cooler on the north side of the cook line with ambient air temps at 46*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-60*F including various cheeses, meat tacos and mini chimis, cut cabbage and cheese enchiladas. Observed bags of ice stores atop the foods in the top of the cooler. Per PIC, all foods had been replaced after lunch and had been in the cooler less than 4 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the prep cooler on the north side of the cook line with ambient air temps at 46*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods holding between 44-60*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple bulk food storage containers without a label. All bulk food items not easily identifiable must be labeled with common name of food. PIC stated they would add labels to foods ASAP. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gaps between the back entry doorway and the concrete floor allowing. Discussed light gaps may provide entry points for pests and should be replaced to restore a tight seal. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed some powder containers in the food prep. area, no identification. manager has a label maker. labels provided during the inspections.

Inspector's notes

observed some gaps between the back entry doorway and the concrete floor. discussed with manager. manager will replace the door sweep.

Inspector's notes

observed in the food prep. , some light fixtures in disrepair, and some light bulbs need replacement. showed manager. please ensure adequate lighting for the food prep. area.

Inspector's notes

Observed a live roach on the floor of the kitchen. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Person in charge stated pest control services were just completed 07/07 and provided invoice showing services completed. Discussed with person in charge eliminating harborage conditions and increasing pest control services. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes in the right cold top with an internally probed temperature of 45-50 degrees F. Observed container of cooked corn with an internally probed temperature of 50-52 degrees F. Person in charge (PIC) stated items have been there for an hour. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed missing wall cove throughout establishment. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed concrete flooring wore away down to the sub-floor exposing rock material. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no hand drying provisions at the hand wash sink near the entrance to the kitchen. PIC provided hand drying provision for handwash sink at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dish machine with a sanitizer concentration of 0ppm for chlorine. The kitchen manager discovered that was a leak in the sanitizer line, and call dish machine company to come repair the machine. Establishment will be utilizing the 3 compartment sink until the dish machine is repair. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings, and cut tomatoes in the bottom of the second prep cooler with an internal temperature of 62F. Per employee, the wings and tomatoes had been in the cooler for less than 4 hours. The employee moved the wings and tomatoes to the walk-in freezer for rapid cooling. Also observed, queso, taco mix (cooked onions, peppers, and tomatoes), green salsa, and red salsa with an internal temperature range of 47F-50F. Per PIC, the food items have been in the walk-in for over 6 hours. Kitchen manager discarded and embargo food items at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in refrigerator with a minimum ambient air temperature of 47.1F and maintaining all TCS foods above 41F at the time of inspection. The facility has other cold holding units for storage and for cooling TCS food to continue operating until re-inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Discussed MCESD's 24 hour re-inspection policy for adequate cold holding capacity for facility. Corrective Action: Correct prior to re-inspection on 8/1/2024.

Inspector's notes

Observed missing wall cove throughout establishment. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed concrete flooring wore away down to the sub-floor exposing rock material. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Core-4-202.16, C: Nonfood-Contact Surfaces Both blue fans inside walk in cooler need clean up thoroughly as they are excessively coated with dust. Follow up on next routine Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 most staff at the line changing out dirty old gloves with new gloves and skip proper hand washing all together in between. Please hand washing practice is required when putting new gloves on . Kitchen Manager corrected staff at the line. Staff is now observed washed hands before putting new gloves on. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 male staff at the line, preparing enchilada on to plate with his bare hands. Addressed code violation with manager on duty. Male staff put on gloves after violation was addressed. 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. Bar's auto dish washing machine final rinse showed no Chlorine residual in the final rinse. Unable to correct at time of inspection. Inspector scheduled with GM to come back for follow up. Correct By: Correct Prior To Reinspection