LOS PANAS VENEZUELAN FOOD

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Inspection history

1. Jul 15, 2026

   ✓

2. Jul 7, 2026

   ✓

3. Jun 17, 2026

   ✕
   4 violations

   • Hot, cold running water not provided, pressure inadequate
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

4. Mar 24, 2025

   ✓

5. Mar 12, 2025

   ✕
   5 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Hot, cold running water not provided, pressure inadequate

6. Jun 26, 2024

   ✓

7. May 24, 2024

   ✓
   1 violation

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

8. May 17, 2024

   ✕
   6 violations

   • In use food dispensing utensils improperly stored
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.