Four businesses red-tagged in 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.

March 1-7

GREEN 

Albuquerque ER & Medical Hospital, 9310 Coors NW (March 3)

Brookdale Place, 300 Valencia SE (March 3)

Burrito Express, 5659 Jefferson NE (March 2)

Calvary Chapel, 4001 Osuna NE (March 5)

Casa del Rey Ministries, 2500 Corona NW (March 5)

Cesar’s Mexican & Greek, 5300 Lomas NE (March 2)

Doubletree by Hilton, 201 Marquette NW (March 5) (Class B)

Electric Playhouse, 5201 Ouray NW (March 4) (Class B)

Farmer Bros., 5911 Office NE (March 2)

Firehouse Subs, 8050 Academy NE (March 4)

Flying Star, 8001 Menaul NE (March 4)

Gourmet To Go, 7600 Jefferson NE (March 3)

Home2 Suites by Hilton, 1660 University NE (March 6)

Hotel Albuquerque, 800 Rio Grande NW (March 2)

La Quiche Parisienne Bistro, 5850 Eubank NE (March 4)

La Vida Llena, 10501 Lagrima de Oro NE (March 3)

NM HCC, 10621 Unser NW (March 6)

Pepsi Bottling Group, 540 Gallatin NW (March 5)

Perico’s, 2810 Coors NW (March 4)

Dion’s, 10401 Montgomery NE (March 6)

Pinon Coffee House, 5222 4th NW (March 6)

Presbyterian Robert Wertheim Hospice House, 6000 Forest Hills NE (March 3)

Quality Inn & Suites Airport, 2231 Yale SE (March 2)

Red Door Brewing Co., 509 Central NW (March 4)

Red Robin, 5531 Office NE (March 2)

Wild Avocado, 1015 Rio Grande NW (March 5)

Sabor A Mi, 6320 Zuni SE (March 2)

Sawmill Market, 1909 Bellamah NW (March 5)

Sou Food Mart, 1600 Carlisle SE (March 3)

St. James Tearoom, 320 Osuna NE (March 5)

Starbucks, 2451 San Mateo NE (March 4)

The Hype ABQ, 4501 4th (March 5)

Whataburger, 4201 Osuna NE (March 4)

YELLOW 

Burrito Express, 5659 Jefferson NE (March 2)

Calvary Chapel, 4001 Osuna NE (March 5)

Casa Angelina, 9977 Buckeye NW (March 2)

Electric Playhouse, 5201 Ouray NW (March 4) (Class C)

Firehouse Subs, 8050 Academy NE (March 4)

RED 

Don Sushi, 205 Silver SW

The facility was observed preparing sushi rice without the required HACCP plan in place. The establishment’s in-house parasite destruction documentation for fish was found to be invalid or incomplete. The facility lacked sufficient hot water during the inspection. A food employee working in the sushi area was observed preparing food without the required beard restraint. The establishment failed to maintain required temperature logs for their cold- and hot-holding foods, equipment and sushi rice. Calibration logs for the facility’s temperature-measuring devices were not available. Observed living cockroaches in the dining area. The food establishment does not have a certified food protection manager on staff. Food employees did not have food handler cards.

Result: Unsatisfactory (March 6); re-inspection required (March 6)

Doubletree by Hilton, 201 Marquette NW (Class C)

The warewashing machine had a chlorine sanitizer concentration of 0 PPM. The ice machine in the back of the house had a buildup of black organic matter. The facility had inadequate procedures to control pests. A living rodent was found in a trap in the dining area near the kitchen entry. Cooked sausage links were being hot held at an improper temperature of 108 degrees. Ready-to-eat chicken and red chile sauce were held without required date markings. A floor drain near the ice machine was missing its strainer. An inadequate air gap was observed at the floor drain near the ice machine. Food employees did not have the required food handler cards. Dented cans of refried beans and tomato paste were found on the storage rack. Soiled linens were improperly stored on a food preparation table. The facility lacked a valid testing kit to measure chemical sanitizing solution concentration. Employee personal items were incorrectly stored on a dry food storage rack. Stainless steel cooking equipment had an extreme buildup of grease and food debris. The establishment failed to maintain required calibration logs for temperature-measuring devices.

Result: Closure (March 5); re-inspection required (March 5); unsatisfactory (March 5); re-inspection required (March 5)

Federidelfo’s, 9370 Coors NW

The chlorine sanitizer solution in the three-compartment sink measured 0 PPM. Approximately 12 to 15 raw shelled eggs were pooled together without a specific customer order. The establishment did not have a certified food protection manager on staff. Food employees did not have valid food handler cards. Raw beef was improperly stored over ready-to-eat green salsa in the walk-in cooler. Raw shelled eggs were stored over ready-to-eat shredded beef. Various ready-to-eat items, including pinto beans and Birria, were stored uncovered in the walk-in cooler. The testing kit available to measure chemical sanitizer concentration had expired. The facility was operating with a permit that expired on Aug. 31, 2024. The base coving near the kitchen handwashing station and prep table was in disrepair.

Result: Unsatisfactory (March 2); re-inspection required (March 2)

La Quiche Parisienne Bistro, 5850 Eubank NE

The warewashing machine in the back of the kitchen had a chlorine sanitizer concentration of 0 ppm. Substantial dried dough and food debris buildup were found on stand mixers, floor mixers, the dough machine and other equipment. Cooked potatoes were being hot held at an improper temperature of 93 degrees. Hollandaise sauce was observed at an unsafe hot holding temperature of 64 degrees. Several food items in the walk-in cooler, including onion soup, hollandaise, salmon and diced ham, exceeded the seven-day storage limit. Debris buildup was found in the interior intake and exhaust air ducts in the kitchen. Bulk food bins containing flours and sugars were not identified with common names. Raw fish was improperly stored above ready-to-eat meats and sauces in the walk-in cooler. A case of raw eggs was stored on top of ready-to-eat beverages. Various baked goods, pastries and breads were stored uncovered and unprotected in the coolers and freezers. The facility lacked a designated area for employees to eat, drink  or use tobacco products. No lockers or suitable facilities were provided for the storage of employees’ personal belongings. Two of the three handwashing sinks in the back kitchen lacked handwashing cleanser. Hand drying provisions were missing at two of the kitchen handwashing sinks. Lighting in the walk-in cooler was inadequate to permit thorough cleaning. An employee was observed wearing a wristwatch while actively working with open food items. The back kitchen handwashing sink reached only 68 degrees because the hot water handle was nonfunctional. Excessive buildup and debris were found on the floors under and behind equipment in the bakery area. No written notification of the presence of major food allergens was provided for unpackaged foods. Food scoops were stored in containers with the handles directly touching the food product. Food service pans were stacked together while still wet in the warewashing area. Nonfood-contact surfaces on coolers, fryers and shelving had visible debris buildup. The establishment failed to maintain temperature logs for TCS food items. Required calibration logs for temperature measuring devices were not available.

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