Pancho Villa's Mexican Restaurant, 910 S. Main Street, Culpeper, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Pancho Villa's Mexican Restaurant
Address: 910 S. Main Street, Culpeper, Virginia
Total inspections: 17
Last inspection: Jun 30, 2009

Restaurant representatives - add corrected or new information about Pancho Villa's Mexican Restaurant, 910 S. Main Street, Culpeper, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 1 - Critical Food on the buffet line was hot holding at improper temperatures. It wasn't completely reheated before it was placed on the buffet line.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
June 30, 2009Routine11Details / Comments
0450 - Critical Food employee failed to wash his or her hands. Employees are wearing gloves but simply wiping them on a personal towel.March 26, 2008Routine10Details / Comments
2890 - There are a few light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistant.August 15, 2007Routine01Details / Comments
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
October 24, 2006Routine20Details / Comments
  • 0220 - Critical The employees are drinking from an uncovered container in the food preparation area. 2 uncovered drinks were observed by the chips and salsa area.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans in dry storage not separated from undamaged cans.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw beef in walk in was observed.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting boards along the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned. The vent above the prep area by the line is coated in dust and dirt.
April 03, 2006Routine43Details / Comments
  • 0220 - Critical The employees are drinking from an uncovered container in the food preparation area. 2 uncovered drinks were observed by the chips and salsa area.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans in dry storage not separated from undamaged cans.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw beef in walk in was observed.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1580 - The cutting boards along the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3200 - Intake and exhaust air ducts are not being cleaned. The vent above the prep area by the line is coated in dust and dirt.
April 03, 2006Routine43Details / Comments
1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum required temperature was 150 degrees while the actual temperature was 118-120.April 13, 2005Follow-up01Details / Comments
1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum required temperature was 150 degrees while the actual temperature was 118-120.April 13, 2005Follow-up01Details / Comments
No violation noted during this evaluation. December 30, 2004Follow-up00Details / Comments
No violation noted during this evaluation. December 30, 2004Follow-up00Details / Comments
No violation noted during this evaluation. December 30, 2004Follow-up00Details / Comments
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
December 28, 2004Complaint20Details / Comments
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
December 28, 2004Complaint20Details / Comments
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
December 28, 2004Complaint20Details / Comments
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
April 24, 2003Routine03Details / Comments
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
April 24, 2003Routine03Details / Comments
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
April 24, 2003Routine03Details / Comments

June 30, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical Food on the buffet line was hot holding at improper temperatures. It wasn't completely reheated before it was placed on the buffet line.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

March 26, 2008 (Routine)



Violation: 0450 - Critical Food employee failed to wash his or her hands. Employees are wearing gloves but simply wiping them on a personal towel.
Employees need to change gloves as needed andd not simply wipe off the gloves. With each glove change, the employees need to wash their hands. Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.

August 15, 2007 (Routine)



Violation: 2890 - There are a few light bulbs in the kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
This place gets better and better with each inspection

October 24, 2006 (Routine)



Violations:
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.

April 03, 2006 (Routine)



Violations:
  • 0220 - Critical The employees are drinking from an uncovered container in the food preparation area. 2 uncovered drinks were observed by the chips and salsa area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans in dry storage not separated from undamaged cans.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw beef in walk in was observed.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. I would recommend painting or clear coating the shelves.
  • 1580 - The cutting boards along the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3200 - Intake and exhaust air ducts are not being cleaned. The vent above the prep area by the line is coated in dust and dirt.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Just a quick reminder for foods that are precooked in large batches and then cooled to be reheated later. Foods shall be cooled within 2 hours from 140 F to 70 F, and within 4 hours, from 70 F to 41 F or less. If faster cooling methods are needed: 1. Place food in shallow pan 2. Separate food into smaller thinner portions; 3. Use rapid cooling equipment; 4. Stir food while in an ice bath.

April 03, 2006 (Routine)



Violations:
  • 0220 - Critical The employees are drinking from an uncovered container in the food preparation area. 2 uncovered drinks were observed by the chips and salsa area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed dented cans in dry storage not separated from undamaged cans.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored above raw beef in walk in was observed.
    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.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - The nonfood contact surface of the wooden shelving is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. I would recommend painting or clear coating the shelves.
  • 1580 - The cutting boards along the line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3200 - Intake and exhaust air ducts are not being cleaned. The vent above the prep area by the line is coated in dust and dirt.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Comments:
Just a quick reminder for foods that are precooked in large batches and then cooled to be reheated later. Foods shall be cooled within 2 hours from 140 F to 70 F, and within 4 hours, from 70 F to 41 F or less. If faster cooling methods are needed: 1. Place food in shallow pan 2. Separate food into smaller thinner portions; 3. Use rapid cooling equipment; 4. Stir food while in an ice bath.

April 13, 2005 (Follow-up)



Violation: 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum required temperature was 150 degrees while the actual temperature was 118-120.
Manager adjusted the hot water heater and wash water temperature was corrected on site to read above 150 degrees F.
Comments:
Continue to monitor hot water heater and wash temperature on machine.

April 13, 2005 (Follow-up)



Violation: 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum required temperature was 150 degrees while the actual temperature was 118-120.
Manager adjusted the hot water heater and wash water temperature was corrected on site to read above 150 degrees F.
Comments:
Continue to monitor hot water heater and wash temperature on machine.

December 30, 2004 (Follow-up)

Comments:
All violations from Dec. 28th, 2004 inspection report have been corrected.

December 30, 2004 (Follow-up)

Comments:
All violations from Dec. 28th, 2004 inspection report have been corrected.

December 30, 2004 (Follow-up)

Comments:
All violations from Dec. 28th, 2004 inspection report have been corrected.

December 28, 2004 (Complaint)



Violations:
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Set up 3 compartment sink to adequately wash, rinse and sanitize dishes. 100ppm bleach solution in the sanitization compartment should be used.
Comments:
No other deficiencies observed pertaining to the preparation of steak fajitas

December 28, 2004 (Complaint)



Violations:
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Set up 3 compartment sink to adequately wash, rinse and sanitize dishes. 100ppm bleach solution in the sanitization compartment should be used.
Comments:
No other deficiencies observed pertaining to the preparation of steak fajitas

December 28, 2004 (Complaint)



Violations:
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<178>.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pots and pans
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. Set up 3 compartment sink to adequately wash, rinse and sanitize dishes. 100ppm bleach solution in the sanitization compartment should be used.
Comments:
No other deficiencies observed pertaining to the preparation of steak fajitas

April 24, 2003 (Routine)



Violations:
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

April 24, 2003 (Routine)



Violations:
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

April 24, 2003 (Routine)



Violations:
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor under cooking equipment is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

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