PABLOS MEXICAN RESTAURANT health score and inspection history

Keep dumpster doors and lids closed. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.///Food debris and waste items on the ground around the dumpster and receptacle.

(A)(2) Maintain TCS food at 41 F or below.///Cut lettuce 52F degrees, cheese at 54F degrees, tomatoes at 52F degrees, cooked brisket at 54F degrees, raw tilapia at 52F degrees.///COS PIC placed items in WI freezer to cool.

Store raw animal products below and away from produce and ready to eat foods. (preventive)///Raw shrimp stored above RTE brisket and tomatoes.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.///All items were in the WI cooler: cooked chicken soup from 07/30/2026, birria 08/06/2026, and pork chop 08/05/2026/.///COS PIC voluntarily discarded.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and standing water on the ground throughout kitchen. Food debris on the walls and ceiling tile throughout the facility.

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables.///Repair or replace lid to grease receptacle under 3-compartment sink.

Clean restroom exhaust vent cover in men and women's restroom.

Re-grout tile flooring throughout as needed. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged floor tile. Repair or replace damaged ceiling tile.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Several dirty dishes stored in clean storage and on shelving throughout the facility.

Dispose of sewage through an approved facility (public sewer or on-site system).///Employees dispose of mop water outside on the ground or in the grass.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Pink and black residue in beverage nozzle at the bar area.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and rust on storage shelves throughout facility. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.///Food debris on the cooking equipment.

and 5-204.11(A) Provide an adequate number of handwashing sinks conveniently located for use in food preparation, food dispensing and ware washing areas.///Install hand washing sink in prep area of the kitchen.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Sprayer on dish machine leaking. 5-203.13 Maintain access to service sink.///Mop sink blocked with dishes.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches under grill and in non-working oven.

Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

(A)(2) Maintain TCS food at 41 F or below.///All items stored in RI cooler unit under grill: raw fish at 55F degrees, raw beef at 47F degrees, raw pork at 60F degrees, and raw chorizo at 58F degrees.///COS Items voluntarily discarded.

Label all toxic items not in original containers with the common name of the product (Pf).///Several spray bottles not labeled.

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