Sabrosura

1200 Castle Hill Avenue
Bronx, NY 10462
(718) 597-1344

Current Inspection Grade: Grade Pending

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Live roaches in facility's food or non-food area.
3. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Live roaches in facility's food or non-food area.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2. (Critical) Hot food item not held at or above 140º F.
3. (Critical) Live roaches present in facility's food and/or non-food areas.
4. (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. (Critical) Live roaches present in facility's food and/or non-food areas.
3. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
7. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
9. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.