Albuquerque Sprouts closed last week, according to city’s latest inspection report

These are summaries of Albuquerque Environmental Health restaurant inspections. For more information, or to view previous reports, 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.

Nov. 9-15

GREEN

An Be LLC, 6001 San Mateo NE (Nov. 14)

Blake’s Lotaburger, 3205 Richmond NE (Nov. 13)

Central Gas & Food Mart, 9201 Central NE (Nov. 14)

Denny’s 8881, 1620 Towne Center SE (Nov. 13)

El Super, 4201 Central NW (Nov. 10, Nov. 13) (Class 4, Class 5, Class C)

Fuddruckers, 2120 Yale SE (Nov. 13)

Genghis Grill, 2100 Louisiana NE (Nov. 14)

Golden Pride, 1824 Lomas NE (Nov. 13)

Hong Kong Buffet, 10100 Coors NW (Nov. 12)

Hot Dog on a Stick, 6600 Menual NE (Nov. 13)

Kabob House, 8104 Wyoming NE (Nov. 13)

Los Tacos del Rey, 600 Louisiana SE (Nov. 10)

Menchie’s Frozen Yogurt, 11225 Montgomery NE (Nov. 13)

Sal’s Restaurant, 3301 Coors NW (Nov. 13)

Satellite Coffee, 8405 Montgomery NE (Nov. 13)

Starbucks, 9965 Coors Bypass NW (Nov. 14)

Starbucks, 8721 Washington NE (Nov. 13)

Tino’s Catering, 505 Central NW (Nov. 14)

Twisters, 9358 Eagle Ranch NW (Nov. 14)

Two Cranes, 901 Rio Grande NW (Nov. 13) (Class B)

Village Bakehouse, 6814 Academy West Pkwy NE (Nov. 12)

Whataburger, 9500 Candelaria NE (Nov. 14)

YELLOW

Bear Canyon Senior Center, 4645 Pitt NE (Nov. 14)

El Super, 4201 Central NW (Nov. 10) (Class 4, Class C)

Fuddruckers, 2120 Yale SE (Nov. 13)

Hong Kong Buffet, 10100 Coors NW (Nov. 12)

Los Tacos del Rey, 600 Louisiana SE (Nov. 10)

Two Cranes, 901 Rio Grande NW (Nov. 13) (Class C)

RED

Bear Canyon Senior Center, 4645 Pitt NE

Tongs and an ice scoop were found with soil residue buildup on their food-contact surfaces. Damp wiping cloths were improperly stored on a prep table instead of in a sanitizer solution. Ready-to-eat items like deli meats and pies held in coolers lacked required date markings. The person in charge could not demonstrate knowledge of foodborne disease prevention or food code requirements. The facility does not have a certified food protection manager on staff. A dented can of beans was observed on a storage rack, failing to protect the food’s integrity. The women’s restroom lacked a covered receptacle for sanitary napkins. Foods in coolers were stacked uncovered, exposing them to potential contamination from splash or dust. Employee drinks were stored next to consumer food because no designated break area was provided. An employee was observed preparing open food without wearing a proper hair restraint. A food employee failed to wash their hands when switching between tasks. Soiled mops were stored directly in buckets rather than being hung to air dry. Clean pans were stacked while wet, which prevents proper air drying. Cold holding logs were completed incorrectly, showing identical temperatures for every day.

Result: Closure (Nov. 14); re-inspection required (Nov. 14); conditionally approved (Nov. 14)

El Super, 4201 Central NW (Class C)

Quaternary ammonium sanitizer solution in wiping cloth buckets failed to meet the minimum temperature requirement for effective sanitization. Chemical cleaners were stored on a dry storage rack where they could potentially contaminate single-service articles. Wet wiping cloths were improperly stored on boxes, prep tables and carts instead of in a sanitizer solution. Ready-to-eat ham and a drum of marinated chicken were stored uncovered in the walk-in cooler, exposing them to contamination. Multiple TCS food items in the front service case, including tuna sandwiches and cut watermelon, measured above the safe holding temperature of 41 degrees. The facility was packaging juice products without a required HACCP plan to ensure pasteurization. Buildup and debris were observed on the floors, corners, and under shelving inside the walk-in cooler. Clean single-service items like plates, cups and linens were stored directly on the floor in the dry storage area.

Result: Unsatisfactory (Nov. 10); re-inspection required (Nov. 10); conditionally approved (Nov. 10); passed follow-up inspection (Nov. 13)

El Super, 4201 Central NW (Class 5)

Nonfood contact surfaces on the fresh pan dulce case were soiled with accumulated food debris. Dough, crushed ice and bread were stored uncovered in the walk-in coolers. The spray nozzle at the three-compartment sink was leaking and found in disrepair. Multiple cases of gravy and ice were stored less than six inches off the floor in the bakery walk-in cooler. Single-use tins were being improperly reused multiple times in the bakery. The quaternary ammonium sanitizer solution in the bakery production area measured at zero parts per million. Baking pans and trays on the storage rack were heavily encrusted with carbon buildup. House-made cream held in the walk-in cooler had exceeded the seven-day consumption limit.

Result: Unsatisfactory (Nov. 10); re-inspection required (Nov. 10); passed follow-up inspection (Nov. 10)

Genghis Grill, 2100 Louisiana NE

An orange and black slimy mold-like buildup was found inside the ice machine at the beverage station. Shredded cheese stored in the prep top cooler lacked the required date marking indicators. The person in charge and cook were unable to identify the correct internal temperature for cooked chicken. A floor drain was found in disrepair with a missing strainer. The faucet at a handwashing sink was leaking. An inadequate air gap was observed at the floor drain in the beverage station. The establishment did not have a certified food protection manager on staff. Food employees were not in possession of valid food handler cards. A dented metal can of water chestnuts was observed on the storage rack. A stainless portioning pan containing vegetable oil was not labeled with the common name of the food. The facility did not have a functioning testing kit to measure the concentration of sanitizer solutions. Scrubbing pads and chemicals were improperly stored inside handwashing sinks. A food employee failed to wash hands when switching tasks. Condensation from the hood vent was dripping onto food being cooked on the Mongolian grill.

Result: Closure (Nov. 10); passed follow-up inspection (Nov. 10); unsatisfactory (Nov. 10); re-inspection required (Nov. 10); passed follow-up inspection (Nov. 14)

Hot Dog on a Stick, 6600 Menual NE

Sanitizer buckets in the back of house were found empty as solution had not been prepared for the day. The ice machine contained an extreme buildup of a black and orange slimy mold-like substance. Frozen hot dogs were improperly thawed under running water that measured 93 degrees. Live cockroaches and an egg sack were observed in the back of house, indicating inadequate pest control. The floor drain under the three-compartment sink was obstructed by a broken board and extreme food debris. A faucet at a handwashing sink was found to be leaking. The floor drain near the ice machine lacked a sufficient air gap to prevent backflow. Packaged hot dogs in cold holding unit measured 53 degrees, exceeding the safe cold holding limit. Employees were improperly using a designated handwashing sink to discard beverages. A serving utensil was stored inside a container of lemonade with its handle submerged in the product. Stainless steel surfaces throughout the facility were soiled with accumulated food debris.

Result: Closure (Nov. 13); re-inspection required (Nov. 13); passed follow-up inspection (Nov. 13)

Kabob House, 8104 Wyoming NE

Dried food debris was accumulating on the kabob machine, and a yellow-brown buildup was found inside the ice machine. A squeeze bottle containing soap lacked the required labeling to identify its contents. Rodent droppings were discovered accumulating in traps under the beverage station in the dining room. The establishment failed to have a certified food protection manager on staff. Food employees were not in possession of food handler cards or proof of approved training. Interior intake and exhaust air ducts in the main kitchen were soiled with debris buildup. Working containers of sugar, spices and flour in the kitchen and server station were not properly labeled. Raw beef, chicken and lamb were stored above ready-to-eat items like yogurt and vegetables in the walk-in cooler. An employee was observed wearing a wristwatch while actively preparing open food items. No written notification was provided to consumers regarding major food allergens in unpackaged foods. A ramekin was stored directly inside a food container, touching the product. Ice and frost had built up in the freezers, and substantial dust debris was found on the hood system. The facility was not maintaining temperature logs for TCS foods. No logs were available to document the calibration of temperature-measuring devices.

Result: Unsatisfactory (Nov. 13); re-inspection required (Nov. 13); passed follow-up inspection (Nov. 13)

Oumi Sushi, 5112 Lomas NE

Food items in the display cooler measured unsafe temperatures because the unit had been nonfunctional for approximately 14 hours. Significant rodent droppings were present throughout the facility, including in the meat and seafood areas where the sushi counter stores goods. A trash can was blocking access to the handwashing sink next to the deli display cooler.

Result: Closure (Nov. 12); re-inspection required (Nov. 12)

Sprouts, 5112 Lomas NE (Class 4)

The person in charge failed to prevent an imminent health hazard caused by a facility-wide rodent infestation. Unsealed plywood surfaces in the back stock area were absorbent and not smooth, preventing proper cleaning. Cheeses stored in the sales floor island measured above the safe cold holding temperature of 41 degrees. The cheese island unit was not holding proper temperature and had recently been leaking. Walls, baseboards and floors in the back stock area contained holes, nesting materials and rodent droppings. Debris buildup was found under aisles and coolers, while the compressor room drain was clogged with slime. Piping at the produce washing sink was leaking and causing water to pool on the floor. An inadequate air gap was observed at the floor drain underneath the three-compartment sink. The facility did not maintain calibration logs for temperature-measuring devices. No temperature logs were available for TCS foods. Gaps around pipes and garage doors in the back stock area allowed for potential pest entry. Significant rodent droppings were discovered under bulk food displays, chip racks and throughout back stock areas. Hot water at the handwashing sink near the produce cooler only reached 81 degrees.

Closure (Nov. 12); re-inspection required (Nov. 12)

Sprouts, 5112 Lomas NE (Class 5)

The person in charge failed to demonstrate knowledge of food safety and did not prevent an imminent health hazard regarding a rodent infestation. Bulk ingredient containers in the bakery and deli were stored without labels identifying their contents. A temperature measuring device in the walk-in cooler was incorrectly placed in the coolest part of the unit rather than the warmest. Multiple food items in the deli and bakery, including hams and cheeses, measured above the safe cold holding temperature of 41 degrees. The walk-in cooler was not maintaining temperature due to a tripped breaker that was left unfixed for several hours. Walls, ceilings and floor junctures throughout the facility had significant holes, gaps and cracks. Sealed concrete flooring in the bakery and deli was pitted and missing coating, making it difficult to clean. Significant debris buildup was found on shelving, piping and fan shrouds throughout the deli and bakery. A carton of raw shell eggs was stored directly above ready-to-eat pickled jalapenos. Leaks were observed at the faucet and hose system of the three-compartment sink. An inadequate air gap was found at the three-compartment sink. The facility lacked calibration logs for temperature-measuring devices. No temperature logs were available for TCS foods. Bulk self-service items like muffins and salad kits lacked required allergen and product labeling. Loading dock doors were not tightly sealed, allowing light to be visible through the gaps. An electrocution insect control device was installed directly over a food preparation table. Significant rodent droppings were present under the deli cooler, in back stock areas and in mechanical rooms. An employee handled ready-to-eat food and ate a sandwich without washing hands or changing gloves between tasks. Floors and walls in the deli, bakery and walk-in storage had accumulation of buildup and debris. Light bulbs above cooking equipment lacked protective shielding because covers had been removed for soaking. Baking pans and equipment showed significant encrusted grease and soil deposits. Clean sheet pans on a speed rack were in contact with a soiled mop and chemical bottles. Open employee beverages were stored on shelving alongside food and single-use articles. Water at the handwashing sink next to the deli case reached only degrees, failing to meet the 85-degree requirement. A trash can was blocking access to the handwashing sink near the deli display cooler. The ventilation hood system had significant debris buildup and was dripping grease onto equipment and the floor. Cooked chickens in the walk-in cooler failed to cool to 70 degrees within the required two-hour timeframe.

Result: Closure (Nov. 12); re-inspection required (Nov. 12)