Gabinos Mexican Grill

Observed an employee's cup with a straw and a lid stored next to clean plates on the prep table in the server area. Observed a thermos cup stored on top of the ice machine. Also, observed a opened water bottle stored with clean plates. Advised PIC to remove all drinks and store them in a designated area for employees (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. 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.

Observed the main dishwasher in the kitchen at 0 PPM sanitizer. The machine was ran several time. Please contact your chemical company to service the machine. The 3-compartemnt sink must be set up to properly wash, rinse, and sanitize the dishes.

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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed the rubber gasket on the reach in freezer (deep freezer) in bad repair. The gasket must be repaired within 15 days. Please send a picture once it is repaired by 4/28 to sabrina.young@dph.ga.gov.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed an accumulation of mold around the caulking around the 3-compartment sink. The caulking must be removed and recaulked.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed personal medicine (Peto Bismol) stored with alcohol in the closet. Also observed a bag of personal items stored above the cooling area. Advised PIC to remove the personal items (COS).

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed the dishwasher at 10 PPM sanitizer. Advised the PIC to prime the machine and run the machine again. Machine was at 100 PPM chlorine (COS). Make sure all employees know to prime the machine and check with test strips before washing dishes.

Observed a container of cooked chicken stored on the floor in the walk in freezer. Advised PIC to make sure that all food and food related items are placed 6 inches or higher off the floor. Food item was moved to the shelf (COS).

Observed a container of cooked shrimp in the reach in cooler on the hot line, fries and mozzarella cheese in the reach in deep freezer, and bowls of salsa in the reach in cooler without overhead protection to prevent contamination.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed the wiping cloth bucket on the hot line at 10 PPM chlorine. PIC remade the solution to 50 PPM chlorine (COS).

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the cutting board connected to the prep top cooler in need of replacing or resurfacing due to deep cuts and stains.

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 several food items improperly stored horizontally and vertically in the walk in and reach in cooler. In the walk in cooler raw chicken was stored beside raw beef, raw chicken stored above ground beef, and several pans of raw beef stored above cooked taco meat, refried beans, and shredded cheese. In the reach in cooler salsa stored beside raw shrimp, raw shelled eggs beside salsa, and raw chicken stored above tomato sauce, pork tamales, and so pa de elote.

Educated the PIC and the employees on how to properly store food items to avoid foodborne illness risks (COS).

Observed food stored in the walk in cooler with an expiration date (tamales expired 2/17/25 and salsa expired on 2/9/25). PIC discarded food products (COS).

Observed several plastic bowls in the bread crumbs, salt, flour, and rice. Informed PIC that plastic bowls can't be used to scoop food products. A scoop will need to be used in products to properly gather food.

Also, observed the handle of the scoop resting in the sugar and the rice. PIC removed the handles and stored them upward (COS).

Observed several plates and bowls stored not inverted or wrapped 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 water nesting on the floor in the beer walk in cooler. The floor must remain dry. Please check to see if any of the beer barrels are leaking and clean the floor.

Observed food stored in the the deep freezer (fries and shredded cheese) & tamales in the walk in freezer with no cover to prevent contamination. Items were covered during the inspection (COS).

Observed sanitizer buckets at 0 PPM and 10 PPM throughout the kitchen and the bar area. PIC remade the sanitizer buckets to 50-100 PPM.

Observed the cutting board on the prep unit in need of replacing due to deep cuts and stains.

Observed the can opener blade with rust on it. The can opener will need to be discarded and replaced with a rust resistant blade.

Observed the lid broken on the deep freezer. The lid will need to be repaired to remain in good repair and proper adjustment to keep food items frozen.

Observed water nesting on both walk in cooler floors. The coolers floors must remain dry. Also, observed a dust debris on the ceiling tile over the prep top cooler and the oven.

Observed two water bottles on the prep top surface and one drink in the reach in cooler. All employee items must be stored in a designated area separate from the food for the public. Items were discarded (COS).

Observed salsa stored in the reach in cooler and salsa and chicken wings stored in the walk in cooler with no lid to protect from contamination. PIC covered all items (COS).

Observed (1) sanitizer bucket at 200 PPM chlorine, (1) at 10 PPM chlorine, and the dishwasher at the bar at 0 PPM chlorine. PIC remade the sanitizer buckets to 50-100 PPM. Do not use the dishwasher until it has been serviced. (COS)

Observed the hot water faucet not working on the hand sink on the hot line. (Repeat)

Observed the cutting board on the prep unit in need of replacing due to deep cuts and stains.

Observed the unisex restroom in need of a garbage can with a lid on it.

Observed water nesting on the floor in the walk in cooler.

Observed an employee's drink and food stored in the reach in cooler above the food for the public. Items were removed. (COS)

16A. Hot water not provided at employees restroom and customers restroom.

15C. Observed accumulated dust on surfaces of equipment in kitchen.

17C.Observed accumulated dust on floors in kitchen and dining room.