Sabrosos Mexican Restaurant

Single-use/single-service articles: properly stored, used — Inspector Note: Observed to go boxes stored on the floor in the kitchen and service area. PIC corrected on site. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Toxic substances properly identified, stored, used — Inspector Note: Observed insect spray stored with drink bottles in the cabinet below the bar. Also observed bleach and bug spray stored with replacement drink boxes. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Plumbing installed; proper backflow devices — Inspector Note: 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 [REDACTED EMAIL] 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Toxic substances properly identified, stored, used — Inspector Note: 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