Sabrosos Mexican Restaurant

Observed a black mold-like accumulation on the interior white ice chute. Advised PIC to get a professional company to perform a deep cleaning or get a food grade brush with a long handle to properly extend and clean the top interior surface.

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.

Observed a spray bottle without a label to properly identify what was in the chemical bottle. Advised PIC to label all chemicals (COS).

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Observed the pipe in bad repair underneath the meat prep sink. Once the water was turned on the pipe separated causing water to flow on the floor. The plumber must be maintained in good repair. A completed work order must be submitted to sabrina.young@dph.ga.gov by 1/21/26 showing that the plumber has been repaired.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the shelves in the walk in cooler with rust build up. The shelves must be cleaned and repainted to avoid potential contamination of food products.

Observed no soap at the handwashing sink by the steam table.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed the dish machine chlorine sanitizer not at proper minimum concentration. The chlorine sanitizer concentration must meet a minimum strength of 50-100 PPM. PIC will contact the dish machine company to have it serviced by 07/25/25. PIC will cease using the dish machine. PIC set up the three compartment sink as a corrective action. PIC will send a copy of the completed work order to sabrina.young@dph.ga.gov once the dish machine is repaired and prior to use.

Observed the wiping cloth buckets beyond 100 PPM. The concentration is too toxic. Chlorine sanitizer should be at 50-100 PPM.

Observed clean plates, bowls, utensils, and the ice bucket stored not inverted to protect from contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the shelves in the walk in cooler with rust build up. The shelves must be cleaned and repainted to avoid potential contamination of food products.

Observed the cutting board connected to the prep top cooler with deep cuts. The cutting board will need to be resurface or replace.

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed the vents in the kitchen with a rust build up. The vents will need to be cleaned and repainted.

Observed two boxes of raw chicken stored above containers of sour cream in the walk in cooler. Also observed raw beef and chicken stored next to cheese dip in the walk in cooler. PIC was advised to properly stored raw TCS foods based on the cooking hierarchy. PIC relocated raw TCS foods and stored them properly.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

Observed no paper towels or hand drying devices at the hand sink. CA- PIC installed paper towels at the hand sink.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed the dish machine chlorine sanitizer not at proper minimum strength. The dishmachines concentration was observed at 10 ppm of chlorine. The chlorine sanitizer concentration must meet a minumum strength of 50-100 ppm-CA. PIC will contact the dishmachine company to have it serviced by 01/30/25. PIC will cease using the dishmachine. PIC set up the three compartment sink as a corrective action. The chlorine concentration was observed at 50 ppm. PIC will send a copy of the completed work order to robert.lewis1@dph.ga.gov once the dishmachine is repaired and prior to use.

Observed buildup of slime in the interior of ice machine. PIC will cease using the ice machine and properly clean and sanitize the interior of the machine by 1/25/25. PIC will cease using ice until the dishmachine is properly cleaned and sanitized.

Observed the soda gun in the bar stored in the handsink. PIC corrected on site.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed potentially hazardous food thawed in standing water. Observed two sleeves of ground beef improperly thawing in the three compartment sink next to the wash compartment filled with dirty dishes. The ground beef was being thawed in stagnant water. CA- PIC removed the ground beef and placed the TCS foods in the meat sink under cold running water that was properly drained. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. 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; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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 including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed potentially hazardous food thawed in standing water.

15B. Observed dish washer machine leaking water onto kitchen floors. Repair and maintain the dish machine before use.