Beach grub and Mexican seafood joints red-tagged

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.

April 1-4

GREEN

Birria Estilo Zacatecas, 400 Gold SW (April 3)

Blake’s Lotaburger, 3207 Richmond NE (April 4)

Church’s Chicken, 2100 Broadway SE (April 2)

Counting Blessings Learning Center, 6513 Lomas NE (April 2)

Defined Fitness, 8020 Central SW (April 4)

Discovery One Child Care Company, 1839 San Mateo NE (April 2)

DK, 2120 Broadway SE (April 2)

Domino’s Pizza 9310, 2505 San Mateo NE (April 4)

Duran’s Station, 4201 Menaul NE (April 4)

Hilton Garden Inn, 222 Central SE (April 3)

Jūsu, 1100 San Mateo NE (April 3)

Long John Silver’s, 4300 Central SW (April 4)

Lovelace Sandia Health Systems, 601 Dr. Martin Luther King Jr. NE (April 3)

Morningstar of Albuquerque, 8051 Palomas NE (April 1)

Nekter Juice Bar, 8001 Wyoming NE (April 3)

Nexus Brewery, 1511 Broadway SE (April 3)

Flip Flops, 6110 Alameda NE (April 3)

Poki Poki Cevichevia, 3517 Wyoming NE (April 1, 2)

Speedway, 2401 San Mateo NE (April 2)

Thirsty Eye Brewing Company, 206 Broadway SE (April 3)

Wingstop, 2641 Coors NW (April 2)

Ziggi’s Coffee, 5200 Menaul NE (April 1)

YELLOW

DK, 7525 Montgomery NE (April 4)

El Rey Del Pollo, 1720 Bridge SW (April 1)

Flip Flops, 6110 Alameda NE (April 3)

Speedway, 8401 Montgomery NE (April 4)

Tasty Noodle and Dumplings, 2325 San Pedro NE (April 3)

Texas Roadhouse, 5900 Pan American Fwy NE (April 4)

RED

El Botanero de Guaymas, 2200 Broadway SE (April 2)

The facility did not provide a designated area for employees to eat, drink or use tobacco products. Shellfish were removed from the container in which they were received. Employee switched job duties without washing hands. The kitchen area had an inadequate number of handwashing sinks. Interior intake and exhaust air ducts had debris buildup. Nonfood-contact surface was not corrosion resistant. Food employees didn’t have proper hair restraints. An employee was eating next to raw shrimp and prepared entrees. Plumbing under three-compartment sinks is not maintained in good repair or is not repaired by law. No person was designated in charge. Food employees did not have a food handler card or had been trained in another approved food safety course. Food establishment does not have a certified food protection manager on staff. Food temperature measuring devices were not provided or readily accessible. Food establishment did not have calibration logs for miscellaneous measuring devices. No testing kit or other device to measure the concentration of chemical sanitizing solution. Food items in a cold holding unit measured above 41 degrees. No chlorine solution to sanitize food contact surfaces to adequately achieve sanitization. Raw meat combined with ready-to-eat food was not date-marked.

Result: Closure; re-inspection required

Flip Flops, 6110 Alameda NE (April 3)

The facility did not provide lockers or other suitable facilities for storage of employees’ clothing or other personal belongings. The facility did not provide a designated area for employees to eat, drink or use tobacco products. Food that is not readily and unmistakably recognized removed from its original packaging without proper labeling or identification. Working containers used for storing poisonous or toxic materials taken from bulk supplies were not properly labeled or identified. Food employee did not wash their hands when required. Time/temperature control for safety food not hot held at 135 degrees or above. Utensils during a pause in use were stored incorrectly. Employee did not have proper hair restraints. Buildup and debris on the floors and walls behind fryers, stove and flat top, and under reach in cooler and storage racks in the back storage area. Food employee touched ready-to-eat food with bare hands. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other requirements of the food code and local ordinances.

Result: Unsatisfactory; re-inspection required