A dozen establishments in the red in city’s latest inspection report

These are summaries of Albuquerque Environmental Health restaurant inspections. For more information, or to view a searchable database of city restaurant inspections, visit cabq.gov/environmentalhealth/food-safety.

GREEN: Food establishment received a passing grade, demonstrating the skills to create a safe and sanitary food-service environment.

YELLOW: Food establishment can operate but must follow a plan to correct violations observed during inspection.

RED: Food establishment had major violations that presented an imminent hazard and required an immediate downgrade or closure.

Aug. 2-8

GREEN

Advance Fresh Concepts Franchise Corp., 8100 Ventura NE (Aug. 7)

Albuquerque Press Club, 201 Highland Park SE (Aug. 6)

Burque Licks, 4207 Lomas NE (Aug. 8)

Chipotle Mexican Grill, 3400 NM 528 NW (Aug. 7)

Coronado Children’s Center, 7106 Menaul NE (Aug. 7)

Dairy Queen, 4104 Louisiana NE (Aug. 7)

Dallas Corner Store, 7720 Central SE (Aug. 8)

Digital Arts And Technology Academy, 1011 Lamberton NE (Aug. 7)

Everest Manufacturing, 6025 Coronado NE (Aug. 7)

Flying Star, 4501 Juan Tabo NE (Aug. 4)

Garcia’s Kitchen, 4917 4th NW (Aug. 4)

Guild Cinema, 3405 Central NE (Aug. 6)

KFC, 5410 4t NW (Aug. 4)

La Katrina Ice Cream Shop, 521 Central NW (Aug. 8)

Lemon & Brine Co., 6565 Americas Pkwy NE (Aug. 8)

Mimi’s Cafe, 4316 The 25 Way NE (Aug. 4)

New Mexico Academy for the Media Arts, 4401 Central NE (Aug. 6)

Napoli Coffee, 3035 Menaul NE (Aug. 7)

Rumor Pizza, 724 Mountain NW (Aug. 7)

Smith’s Fuel Center, 320 Yale SE (Aug. 8)

Stackers, 505 Central NW (Aug. 5)

Starbucks Coffee 13413, 3410 NM 528 NW (Aug. 4)

Sunshine Market & Grocery, 534 Louisiana SE (Aug. 4)

Talin Meat Market, 88 Louisiana SE (Aug. 6)

Talin Grocery, 88 Louisiana SE (Aug. 6)

Talin Seafood, 88 Louisiana SE (Aug. 6)

The Shop, 2933 Monte Vista NE (Aug. 6)

YELLOW

Burgers-N-More, 5500 Central SW (Aug. 4)

Frank’s Famous Chicken & Waffles, 400 Washington SE (Aug. 5)

Garcia’s Kitchen, 4917 4th NW (Aug. 4)

Talin Meat Market, 88 Louisiana SE (Aug. 6)

Talin Grocery, 88 Louisiana SE (Aug. 6)

Talin Seafood, 88 Louisiana SE (Aug. 6)

Thai Kitchen, 10701 Corrales NW (Aug. 4)

The Whole Enchilada, 10701 Corrales NW (Aug. 5)

RED

Albuquerque Press Club, 201 Highland Park SE

The facility did not provide lockers or other suitable facilities for storage of employees’ clothing or personal belongings. A handwashing sink was observed blocked or inaccessible behind the bar, with a red sanitizer bucket and chemical spray bottles stored in and around the sink basin. No handwashing cleanser was available at the handwashing sink behind the bar. No approved method of hand drying was available at the handwashing sink behind the bar. No testing kit or other device was observed to measure the concentration of chemical sanitizing solution. The food establishment did not have temperature logs available for Time/Temperature Control for Safety (TCS) food items, specifically prepared mint and whipped cream that were stored. No quaternary ammonium compound solution was utilized to adequately achieve sanitization behind the bar. An equipment food-contact surface on the ice machine in the bar area had a buildup of soil residues with substantial debris.

Result: Unsatisfactory (Aug. 6); re-inspection required (Aug. 6); passed follow-up inspection (Aug. 6)

Burque Licks, 4207 Lomas NE

The facility did not provide a designated area for employees to eat, drink, or use tobacco products. Unlabeled containers of Oreo cookies and chocolate powder were found in the back prep area, having been removed from their original packaging. A food employee washed hands incorrectly in the front food preparation area, not using soap and not washing long enough. A handwashing sink in the back prep area was used for purposes other than handwashing, with towels stored in and around the basin. Multiple food employees in the front food serving area lacked proper hair restraints while actively working with open food. Buildup and debris were observed on the walls next to both handwashing sinks. The back prep areas were in disrepair, with holes in the walls and ceiling where cones are prepped. A food employee was observed touching ready-to-eat ice cream with bare hands while scooping in the front serving area. The person in charge could not demonstrate knowledge of foodborne disease prevention or the five foodborne illnesses. Ice cream freezers in the front service areas had fingerprints and debris buildup on their interior and exterior food-contact surfaces.

Result: Unsatisfactory (Aug. 6); re-inspection required (Aug. 6); passed follow-up inspection (Aug. 8)

Dairy Queen, 4104 Louisiana NE

Poisonous or toxic materials were stored improperly, with a spray bottle of degreaser next to a condiment bottle of vegetable oil on a storage shelf near the flat top griddle. A food employee did not wash hands when required, specifically when donning new gloves and switching tasks. A nonfood contact surface inside the prep top cooler had a substantial buildup of food debris. An employee was observed wearing a wristwatch and bracelets while preparing drinks and ice cream. A food employee on the cook line was observed without proper hair restraints while preparing food. There was an inadequate air gap at the floor drain near the drive-up window. The floor drain near the cook line was in disrepair with a missing strainer. No testing kit or other device was available to measure the concentration of chemical sanitizing solution. The food-contact surface of the can opener on the prep table near the walk-in cooler was soiled with food debris. Ready-to-eat TCS food items, including prepared white gravy and pineapple chunks in the walk-in cooler, had no date marking indicators.

Result: Closure (Aug. 7); re-inspection required (Aug. 7); passed follow-up inspection (Aug. 7)

East Ocean, 3601 Carlisle NE

The facility did not provide a designated area for employees to eat, drink, or use tobacco products. Bulk flour in a storage bin was observed without proper labeling or identification after being removed from its original packaging. Canned peaches were observed with dented packaging, including one bulging can, failing to protect the integrity of the food. All TCS food in the prep top cooler and walk-in cooler lacked date-marking indicators. A food employee was observed not washing hands when required, specifically when changing tasks. Interior intake and exhaust air ducts in the kitchen and men’s bathroom had debris buildup. Inadequate lighting was observed in the walk-in cooler and at the wok station due to a burnt-out light bulb and the need for a brighter bulb. Scoops in dry storage bins for salt, flour and spices were stored incorrectly with their handles directly touching the food products. A plastic scoop was observed in poor repair, broken and held together with tape. Live rodent and dead cockroaches were observed in the kitchen, indicating a lack of pest control methods. Doors leading to the outside were not tight-fitting, allowing light to be seen at the edges. Nonfood contact surfaces throughout the facility, including the walk-in cooler, freezer, storage shelves, drawers, kitchen equipment and wok station, had substantial soil residues and debris buildup. Unnecessary and non-functional items, such as cardboard boxes and used containers, were found cluttered and unorganized in the storage area, walk-in freezer, kitchen and outside areas. A food employee was observed without proper hair restraints while actively prepping and preparing open food in the kitchen. An employee was observed wearing a bracelet, an unapproved jewelry item, while actively preparing open food. Substantial debris buildup was observed on the floors, walls and ceilings throughout the kitchen area, particularly under the wok station. A water filter was not maintained in good repair and was observed leaking. All food in the walk-in cooler and prep table was stored improperly, not covered or wrapped, exposing it to contamination. Single-use containers were observed being re-used to store other food items in the kitchen. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other Food Code requirements due to the number of priority violations. The person in charge was unable to provide records of training or certification for food employees. The food establishment did not have calibration logs for temperature-measuring devices. The food establishment did not have temperature logs available for all TCS food items for hot holding, cold holding and cooling. Soiled wiping cloths were observed improperly stored on prep tables and cutting boards. No written notification of major food allergens was provided for unpackaged food served or sold to consumers. Chlorine solution used to sanitize food contact surfaces failed to meet adequate sanitization parameters, measuring 10 ppm in the dining room. Equipment food-contact surfaces, including the ice machine, can opener, knives and meat grinder in the kitchen area, had soil and debris buildup. A working container, specifically a spray bottle containing alleged degreaser, was not properly labeled or identified.

Result: Closure (Aug. 6); re-inspection required (Aug. 6); unsatisfactory (Aug. 8); re-inspection required (Aug. 8)

Flying Star, 4501 Juan Tabo NE

The hood ventilation system was inadequately collecting grease and condensation, leading to accumulation and drips onto food like French fries. Grease and condensation were observed dripping onto and contaminating equipment surfaces, specifically the fryer. There was inadequate lighting due to a burnt bulb in the hood vent. Pests were allowed to accumulate in traps, with more than 5 dead cockroaches observed in the storage room. A nonfood contact surface near the cook line had extreme grease buildup. A food employee in the front of the house was observed without proper hair restraints while preparing and handling desserts. The facility was using reduced oxygen packaging without a required HACCP plan for items such as green chile sauce, red chile sauce and soup. The facility was unable to provide records demonstrating active monitoring of critical control points as required by its HACCP or variance, specifically lacking temperature receiving logs. Walls near the ware wash station and in the water heater room were in disrepair. The floor near the cook line was not smooth and easily cleanable. There was an inadequate air gap at the three-compartment sink. Pies in the dessert storage area were stored improperly, exposed to contamination with the storage rack door left open. The food establishment did not have temperature logs available for TCS food items, including bags of green chile sauce, red chile sauce and soup, and lacked receiving logs. Quat sanitizer was stored improperly on a food prep table, potentially contaminating utensils. Quaternary ammonium compound solution used for sanitization failed to meet parameters. The food-contact surface of the ice machine in the kitchen had a slimy black and pink mold-like substance buildup near the ice chute. Ready-to-eat TCS food items (cut bell peppers) in the walk-in cooler had no date marking indicators.

Result: Closure (Aug. 4); re-inspection required (Aug. 4); passed follow-up inspection (Aug. 4)

La Katrina Ice Cream Shop, 521 Central NW

The facility had insufficient hot water; handwashing sinks were 78 degrees and the three-compartment sink was 77 degrees. Multiple dead cockroaches were observed in traps in the dry goods closet, indicating pests were allowed to accumulate. The facility did not provide lockers or other suitable facilities for employee clothing or personal belongings. The facility did not provide a designated area for employees to eat, drink, or use tobacco products. The kitchen area and back prep/freezer area were in disrepair, with holes in the ceiling and walls, and a missing electrical cover next to a cold holding case. There was an inadequate air gap under the pipes coming from the ice machine and the three-compartment sink. Food was not protected from contamination during storage; ice cream and paletas were observed uncovered in reach-in coolers and freezers. There was buildup and debris on the walls, cleaning ceiling vents and vent covers in the back prep areas near the cold holding case. Equipment food-contact surfaces had a buildup of soil residues, specifically inside reach-in coolers and freezers in the kitchen area.

Result: Closure (Aug. 8); re-inspection required (Aug. 8); passed follow-up inspection (Aug. 8)

Lemon & Brine Co., 6565 Americas Pkwy NE

A food employee did not wash hands when required; specifically, an employee handed a mop to another employee, filled the three-compartment sink, charged a customer and prepared food without washing hands when switching tasks. The chlorine solution used to sanitize food contact surfaces failed to meet adequate sanitization parameters, measuring only 10 ppm at the three-compartment sink and wiping cloth container. There was an inadequate air gap at the ice maker and three-compartment sink. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other requirements of the Food Code and local ordinances, specifically being unsure of the sanitizer chemical used and unable to make chlorine sanitizer at the correct concentration. Food employees did not have a food handler card or had not been trained in another approved food safety course.

Result: Unsatisfactory (Aug. 8); re-inspection required (Aug. 8); passed follow-up inspection (Aug. 8)

Perico’s, 2810 Coors NW

Food employee did not wash hands when required. Equipment, including stainless steel hot holding pans, was not air-dried and was wet stacked in the prep area. The receiving door in the back area to the outside was propped open. An inadequate air gap was observed under the single sink in the wash area. No person in charge was designated at the time of the inspection. Food temperature measuring devices had expired, with an expiration date of June 2024. The food establishment did not have current or consistent temperature logs available for TCS food items; the last entry was in March 2025. The food establishment did not have calibration logs for temperature-measuring devices. Multiple food items in cold holding units were measuring above 41 degrees, including raw meat, cooked beef, shredded cheese and multiple other items. No written notification of major food allergens was provided for unpackaged food served or sold to consumers. Equipment food-contact surfaces had a buildup of soil residues, specifically on the knife rack and inside the ice maker. Cooling TCS food items failed to reach 70 degrees within two hours; beans were being cooled in ice baths, but no time stamp was available to verify the cooling duration. Employees’ drinks were observed on the prep table. Pooled eggs were found in the facility that were not for a customer’s order or a batter.

Result: Closure (Aug. 7); re-inspection required (Aug. 7); unsatisfactory (Aug. 8); re-inspection required (Aug. 8)

Sonic, 531 Bridge SW

Food items, including syrups, limes, toppings, corn dogs, hamburger patties, hot dogs, sausage, chicken patties, breaded chicken tenders, and frozen hamburger patties, were observed uncovered and stored improperly under miscellaneous contamination sources in various coolers and freezers. The person in charge was unable to demonstrate knowledge of foodborne disease prevention or other Food Code requirements. The facility could not provide records of training or certification for food employees, including food handler cards. There was no certified food protection manager on staff. Several TCS food items, specifically corn dogs, raw hamburger patties, hot dogs, whipping cream and a carton of soft whip cream, were observed above 41 degrees in cold holding units. There were no wiping cloth containers or sanitizer used during food preparation, and food contact surfaces were not cleaned and sanitized when tasks changed. Equipment food-contact surfaces, including the ice maker, milkshake machine blade/mixer, serving trays, fryers, and fry station, had buildup of soil residues. A food employee did not wash hands when required, specifically after changing tasks and before donning new gloves. Ready-to-eat TCS food items, such as dressing/sauce, exceeded the seven-day limit with an expiration date of July 17, 2025. Commercially prepared, ready-to-eat TCS food items, like dressings and sauces that were opened, had no date marking indicators.

Result: Closure (Aug. 6); re-inspection required (Aug. 6); unsatisfactory (Aug. 8); re-inspection required (Aug. 8)

Stackers, 505 Central NW

The handwashing sink in the kitchen was being used as a dump sink. Queso was not hot held at 135 degrees or above. A scoop on the prep table was stored incorrectly in a zip-lock bag with salt, with its handle not above the top of the food. Quart cambros in the kitchen were wet stacked and not air dried. Nonfood contact surfaces, including cabinet shelving, open shelving and the outside of food containers, had a buildup of food, soil debris, and food label residue. A food employee in the kitchen was observed without proper hair restraints while actively prepping and cooking open food items. An employee was observed wearing a bracelet, an unapproved jewelry item, while cooking and preparing food. Floors under equipment had a buildup of debris. The food establishment did not have calibration logs for temperature-measuring devices. Pico de gallo in the prep top cooler was held above 41 degrees. There was no adequate consumer advisory warning sign posted for the consumption of raw, undercooked, or untreated animal products. No written notification of major food allergens was provided for unpackaged food served or sold to consumers. Inadequate lighting was observed at the grill hood due to a burnt-out light bulb. Chlorine sanitizer in wiping cloth buckets was at 10 ppm, failing to meet adequate sanitization parameters. Ready-to-eat TCS foods, including tzatziki, garlic aioli, Stacker Sauce, mustard aioli, mango pulp and milk, exceeded the seven-day holding limit.

Result: Unsatisfactory (Aug. 5); re-inspection required (Aug. 5); passed follow-up inspection (Aug. 5)

Thai Kitchen, 10701 Corrales NW

A food employee was observed not washing hands when required, specifically between changing tasks in food preparation areas. Utensils were stored incorrectly during a pause in use, with their handles not above the top of the food in containers. The chlorine solution used to sanitize food contact surfaces failed to meet adequate parameters, measuring 0 ppm in both the sanitizer solution container and the dish machine. Equipment food-contact surfaces, including the can opener blade and the interior surface of the ice machine, had a buildup of food debris and other soil residues. Ready-to-eat TCS food items, specifically curry and sauce in the walk-in cooler, exceeded the seven-day holding limit. A plastic cutting surface on a storage shelf was observed with deep scratches and scoring, which limited its ability to be effectively cleaned and sanitized. The food establishment did not have a certified food protection manager on staff. Food employees were not in possession of a food handler card or had not been trained in another approved food safety course. An expired Quat sanitizer testing kit was observed. Wiping cloths were improperly used and stored on top of prep tables and cutting boards in the kitchen area. The chemical sanitizer concentration (Chlorine) exceeded the maximum permitted level.

Result: Closure (Aug. 4); re-inspection required (Aug. 4); conditionally approved (Aug. 4)

The Whole Enchilada, 10701 Corrales NW

Chlorine and dish detergent dispenser tubes were switched, creating a hazard for proper chemical application in the dish machine. An employee first aid kit was improperly stored above clean equipment and utensils, risking contamination. Employee medication (Burn Gel) was improperly stored or labeled in the warewashing area. A food employee did not wash hands or change gloves when required after changing tasks from warewashing, taking a drink and wiping gloves on an apron. Utensils were wet stacked and not air dried, including a plastic food container stored with dry metal pans. A food employee was observed without proper hair restraints during food preparation. Debris buildup was observed on the floor underneath equipment. The facility did not have a certified food protection manager on staff. Food employees were not in possession of food handler cards or certified food safety training. The temperature-measuring device in the walk-in cooler was not placed in the warmest part of the unit. An expired Quat sanitizer testing kit was observed. The food establishment did not have calibration logs for temperature-measuring devices. The food establishment did not have temperature logs available for TCS food items such as beans, animal proteins and rice. The chlorine solution in the dish machine failed to meet adequate sanitization parameters. Commercially prepared ready-to-eat TCS food items, including raw shrimp and mushrooms, had no date-marking indicators.

Result: Closure (Aug. 5); re-inspection required (Aug. 5); conditionally approved (Aug. 5)