PANCHO'S MEXICAN RESTAURANT

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Inspection history

1. Mar 12, 2026

   ✓
   5 violations

   • In use food dispensing utensils improperly stored
   • Improper thawing procedures used
   • Pesticide application not supervised by a certified applicator
   • 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)
   • Non food contact surfaces of equipment not clean

2. Sep 3, 2025

   ✕
   4 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • In use food dispensing utensils improperly stored
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

3. Mar 4, 2025

   ✕
   10 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.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • In use food dispensing utensils improperly stored