Pancho Villa's Mexican Restaurant, 910 S. Main Street, Culpeper, VA 22701 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Re-fried beans hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
06/03/2015 | Routine | |
All violations from previous inspection report have been corrected.
No violation noted during this evaluation. | 04/09/2014 | Follow-up | |
Source: US foods 100 ppm bleach at dishmachine
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Enchiladas on hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Manager agreed to use time as a control until hot hold unit is repaired. Set up time as a control.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet spray nozzle and the flood rim level of sink at dishmachine is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Raise spray nozzle spring up so that nozzle does not hang in bowl. Keep nozzle on hook until repaired.
Ensure that hose on mop sink is hanging above flood rim of mopsink. Hang nozzle on hook until repaired. Repair within one week
|
03/28/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food cold holding at improper temperatures. All food in small prep unit at the end of the line is noted as being out of temperature. Temperatures varied from Upper 40's to mid 50'sF
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
04/02/2013 | Routine | |
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