CABOS MEX GRILL II

Accumulated food debris was observed on the interior of the slicer when it was broken down. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Note: Slicer was immediately wash , rinse and sanitzed during the inspection.

Both dishmachines in the facility were observed to measure more than 100ppm of chlorine when measured with a Chemical Test kit. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Note: Facility will wash rinse and sanitze all equipment at the (3) compartment sink until the dishmachines are repaired.

An Employee's bag and coat were observed hanged on a metal shelf next to food items in the dry food storage room. 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers.

1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.

2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Note: Employee's bag and coat were removed during the inspection.

Observed whole raw fish thawing in standing water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours. Note: PIC placed raw whole fish under cold running water for the remainder of the thawing process.

Observed back door that leads to exterior of facility to be in disrepair allowing potential pests to enter the facility. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Note: PIC stated back door will be repaired.

The Hand sink in the Bar area has been removed. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

2. A steam mixing valve may not be used at a handwashing sink. Note: The hand sink is needed to wash hands before removing sanitized equipment from the (3) Compartment sink or dish machine.

No paper towels were observed at both hand sinks in the kitchen. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf.

Accumulated food debris was observed on the catch basins under the gas fired stove. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed the hand sink in the bar area to blocked by a container sitting on it and one of the sinks in the main kitchen to have a container sitting inside of it. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

COS: PIC voluntarily removed items, during the inspection to ensure that the hand sink was accessible to use.

Observed multiple food items on the steam table, located in the main kitchen, without lids to protect them from over head cross contamination. Food shall be covered with a lid unless it is actively cooling, to protect it from overhead contamination. COS: PIC voluntarily placed lids on all uncovered food items, during the inpsection.

Observed the ware-wash machine, located in the bar area, to have no sanitizer when tested using testing kit. Sanitizer was empty and had to be changed during the inspection. Sanitizer still would not register. Chlorine sanitizers should have a concentration of 50-100 when used to clean food and non-food contact surfaces. PIC to use 3 compartment or main kitchen ware-wash machine until sanitizer can be registered.

Observed the ice machine to have an accumulation of black mold-like debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize the ice machine at COB.

Employee observed chewing gum while preparing (cooking) food. Observed non disposable restaurant cups in main kitchen area for employees, also had no lid and straw. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC educated on proper employee consumption methods.

Observed sanitizing solution exceeding the maximum concentration allowed. Consulted with PIC on ensuring manufacture's directions are followed when prepping solutions.

Observed unlabeled spray bottle of chemical. Upon further investigation the spray bottle was oven cleaner.

Observed shrimp being thawed in prep sink not following proper thawing procedures, no running water or in walk in. Observed a pan of frozen "Birria meat" on prep top table waiting to be thawed at room temperature. Consulted with PIC on ensuring proper cooling methods are followed as outlined in the Georgia Food Code.

Single use articles and/or single service articles are not being handled, displayed, and/or dispenses so that contamination of food and lip contact surfaces is prevented.