SANCHOS MEXICAN

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Inspection history

1. Aug 18, 2026

   ✓
   6 violations

   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf). Handwashing sink next to prep station and dish sink area without soap, paper towels. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
   • 6.203.13. Fly strips observed over food prep area. Insect control devices shall be installed so that the devices are not located over a food preparation area. Fly strips to be removed.
   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-202.11. Observed raw meat stored over cooked foods in walk in cooler and reach in cooler. Raw foods of animal origin should not be stored over cooked or ready to eat foods. Meats to be rearranged to the lower shelf and education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some prepared/ cooked foods in the reach in cooler and walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided.