Los Bandidos, 7331 Highway 58 West, Clarksville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Los Bandidos
Address: 7331 Highway 58 West, Clarksville, Virginia
Total inspections: 9
Last inspection: Dec 12, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. December 12, 2008Follow-up00Details / Comments
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms. No hot water at the handwash sink. Having problem with hot water line.
  • 1320 - There was no temperature measuring device located in the freezers.
  • 1890 - Critical (REPEAT): The food-contact surfaces of the following equipment were not observed sanitized: dishes, pots, pans, etc. Dishwasher does not appear to be dispensing sanitizer.
November 14, 2008Routine--Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in several refrigerators.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in single door refrigerator next to kitchen door and ice maker.
  • 3180 - Wall beneath dishwasher noted in need of cleaning.
September 20, 2007Routine12Details / Comments
No violation noted during this evaluation. September 15, 2006Follow-up00Details / Comments
  • 0820 - Critical Repeat Foods in prep refrigerator cold holding at improper temperatures. Refrigerator operating above 50 degrees F.
  • 1320 - Repeat There was no temperature measuring device located in the freezers.
  • 2350 ii - Repeat The sink basin at the handwash sink is slow to drain.
September 13, 2006Follow-up12Details / Comments
  • 0470 A 4 - The following food was observed stored without being in packages, in covered containers, or wrapped: containers of spices and seasonings, container of chicken in freezer.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Foods in prep refrigerator cold holding at improper temperatures. Refrigerator operating at 56 degrees F.
  • 1320 - Repeat There was no temperature measuring device located in the freezers.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all dishes, pots, pans, etc. Dishwasher not operating properly -- Sanitizer not being dispensed.
  • 2350 ii - The sink basin at the handwash sink is slow to drain.
  • 3180 - Repeat Walls in dishwash room noted in need of cleaning.
September 07, 2006Routine25Details / Comments
  • 1320 - There was no temperature measuring device located in several freezer units.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of several reach-in refrigerator and freezer units.
  • 3180 - Wall in dishwasher room noted in need of cleaning.
August 17, 2005Routine03Details / Comments
No violation noted during this evaluation. June 17, 2005Pre-Opening00-
No violation noted during this evaluation. June 17, 2005Pre-Opening00-

December 12, 2008 (Follow-up)

Comments:
100 PPM chlorine sanitizer in dishwasher. Per manager, sink will be replaced while facility is closed for 2 weeks at Christmas. Hot water is available at sink.

November 14, 2008 (Routine)



Violations:
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms. No hot water at the handwash sink. Having problem with hot water line.
    Inform all food employees to keep their hands and exposed portions of their arms clean. Turn hot water back on to sink & contact a plumber immediately. -- Per manager, plumber has been called but has not been yet. He will call him again today. Hot water turned back on during inspection.
  • 1320 - There was no temperature measuring device located in the freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1890 - Critical (REPEAT): The food-contact surfaces of the following equipment were not observed sanitized: dishes, pots, pans, etc. Dishwasher does not appear to be dispensing sanitizer.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Have unit serviced immediatley. Implement manual wash/rinse/sanitize procedures until dishwasher is repaired.

September 20, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in several refrigerators.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelves in single door refrigerator next to kitchen door and ice maker.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Wall beneath dishwasher noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Employee observed washing hands & wearing gloves. 50 PPM chlorine sanitizer in dishwasher. Food thermometers calibrated during inspection.

September 15, 2006 (Follow-up)

Comments:
Visit made to check temperatures on prep unit since repair was done late yesterday afternoon. Top was open on unit as lunch is just being completed. Spoke with PIC about the need to keep top of unit closed as much as possible to ensure food temperatures remain at 41 degrees F or below in top of unit.

September 13, 2006 (Follow-up)



Violations:
  • 0820 - Critical Repeat Foods in prep refrigerator cold holding at improper temperatures. Refrigerator operating above 50 degrees F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not use until unit is serviced and operating at 41 degrees F or below. -- Per manager, repairman has been and is scheduled to return today after lunch.
  • 1320 - Repeat There was no temperature measuring device located in the freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2350 ii - Repeat The sink basin at the handwash sink is slow to drain.
    Plumbing systems and components shall be maintained in good repair. -- Per manager, repairman has been contacted but has not been yet.

September 07, 2006 (Routine)



Violations:
  • 0470 A 4 - The following food was observed stored without being in packages, in covered containers, or wrapped: containers of spices and seasonings, container of chicken in freezer.
    Store food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Foods in prep refrigerator cold holding at improper temperatures. Refrigerator operating at 56 degrees F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Do not use until unit is serviced and operating at 41 degrees F or below.
  • 1320 - Repeat There was no temperature measuring device located in the freezers.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all dishes, pots, pans, etc. Dishwasher not operating properly -- Sanitizer not being dispensed.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Have dishwasher serviced immediatley. Discontinue use & begin manual wash/rinse/sanitize procedures.
  • 2350 ii - The sink basin at the handwash sink is slow to drain.
    Plumbing systems and components shall be maintained in good repair.
  • 3180 - Repeat Walls in dishwash room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 17, 2005 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in several freezer units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of several reach-in refrigerator and freezer units.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Wall in dishwasher room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

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