Italian eatery red-tagged by city inspectors as cockroaches prompt contamination concern

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.

Oct. 19-25

GREEN

377 Brewery, 2027 Yale SE (Oct. 23)

Bosque Brewing Co., 5210 Eubank NE (Oct. 20)

DK, 13300 Central SE (Oct. 23)

Domino’s Pizza, 3326 Central SE (Oct. 22)

In Pizza We Trust LLC, 5701 Gibson SE (Oct. 24)

Jersey Mike’s, 9500 Montgomery NE (Oct. 20)

Jinja Bar & Bistro, 8900 Holly NE (Oct. 23) (Class B, Class C)

JR’s Jerky Co., 5505 Silver SE (Oct. 23)

La Urraca Mexican & Colombian Food, 109 Yale SE (Oct. 22)

Main Event, 4040 Pan American Fwy NE (Oct. 21) (Class B, Class C)

Mary & Tito’s Cafe, 2711 4th NW (Oct. 23)

McDonald’s, 5324 4th NW (Oct. 20)

Oumi Sushi, 6300 San Mateo NE (Oct. 20)

Pad Thai Cafe, 110 Louisiana SE (Oct. 22)

Restoration Pizza, 5161 Lang NE (Oct. 22)

Squeezed Juice, 2700 Broadbent NE (Oct. 24)

The Bean, 5701 Gibson SE (Oct. 24)

The Fragrant Leaf, 3207 Silver SE (Oct. 23)

The Watermark at Cherry Hills, 6901 San Vicente NE (Oct. 22)

Tully’s Market & Deli, 1425 San Mateo NE (Oct. 21)

Twins Learning Center, 5600 Central SW (Oct. 24)

Wienerschnitzel, 9651 Menaul NE (Oct. 21)

YELLOW

Il Localetto Rossi, 106 Buena Vista SE (Oct. 20)

La Urraca Mexican & Colombian Food, 109 Yale SE (Oct. 22)

Main Event, 4040 Pan American Fwy NE (Oct. 21) (Class C)

Pad Thai Cafe, 110 Louisiana SE (Oct. 22)

Restoration Pizza, 5161 Lang NE (Oct. 22)

Waffletopia, 3710 Campus NE (Oct. 22)

RED

Hong Kong Buffet, 10100 Coors NW

Equipment food-contact surfaces had a buildup of soil residues (knife magnet, knives, and food containers/lids in walk-in coolers and kitchen). Pooled eggs were observed that were not being combined for a customer’s order or for a batter. Ready-to-eat time/temperature control for safety (TCS) food, such as sweet and sour chicken, was inappropriately marked or lacked date labels. Waste bins outside the food establishment (outdoor dumpster) were observed without tight-fitting lids or doors. Numerous containers storing food were made of unsafe and nonsmooth nonfood-grade material, inhibiting cleaning and sanitization. The person in charge (PIC) was unable to demonstrate knowledge of foodborne disease prevention and other requirements of the Food Code, failing to show how to safely carry out cooling and understand HACCP. Correct written procedures were not prepared in advance or available for using time in place of temperature as a control for TCS foods. Nonfood contact surfaces were not smooth and were unsealed. Raw pork was improperly stored in a leaking container above other foods in the walk-in cooler, causing a cross-contamination risk. Insufficient cold holding equipment was observed, as raw salmon was left inside a nonoperational oven at ambient temperature. The facility did not provide suitable facilities for the storage of employee clothing or personal belongings (personal drinks were stored above clean utensils). A food employee was observed not washing their hands when required. Cooling logs for TCS food items were not used correctly, only showing initial temperatures.

Result: Closure (Oct. 23); re-inspection required (Oct. 23)

Il Localetto Rossi, 106 Buena Vista SE

The quaternary ammonium compound sanitizer solution used in wiping cloth buckets had a concentration of 0 PPM. Equipment food-contact surfaces had a buildup of dried food debris (cutting boards, deli slicer, can opener, ice machine and multiple knives). Ortho Home Defense was stored next to canned food, creating a contamination risk. Pests were observed in the facility, specifically one living and nine dead German cockroaches, with no control methods in place. Unapproved restricted-use pesticides (Raid bug spray, Ortho Home Defense) were stored in a food preparation area. Ready-to-eat TCS food prepared and held in the establishment lacked date-marking indicators ( house-made dressings, chopped veggies, sauces, deli meats and cheeses). Bulk food storage containers for powdered foods were removed from original packaging but lacked proper labeling with the common name of the food. Food items (sauces, meats, dressings, chopped veggies, bulk powdered foods and spices) were not covered during storage in reach-in coolers. Food in a hot steam holding table was stored directly next to a utility sink used to dump mop water, exposing it to contamination. There was no testing kit or device available to measure the concentration of the chemical sanitizing solution. The facility did not provide lockers or other suitable facilities for the storage of employees’ clothing or other personal belongings. There was no approved method of hand drying (such as disposable towels or a hand drying device) available at the kitchen handwash station. The kitchen handwash station was blocked and inaccessible due to multiple large boxed food items placed atop the sink. An employee was observed wearing inappropriate wrist jewelry while preparing food. A food employee was observed working in the kitchen without proper hair restraints during food preparation. A bristle brush for grill cleaning was observed leaning on clean dishes. There was no written notification of the presence of major food allergens for unpackaged food served or sold to consumers. Nonfood contact surfaces underneath the stove top and grill were covered in food debris and grease buildup. The food establishment did not have temperature logs available for TCS food items (cold and hot held).

Result: Closure (Oct. 20); re-inspection required (Oct. 20); conditionally approved (Oct. 20)

Jinja Bar & Bistro, 8900 Holly NE (Class B)

Unpackaged food being prepared was unprotected from environmental contamination due to its location near the handwashing sinks and cookline. The microwave oven cavities and door seals had deposits of soil residues. Equipment food-contact surfaces had a buildup of soil residues, including the ice maker interior with black buildup and cutting knives with dried food debris. Soiled wiping cloths were improperly used and stored on the prep top table. Ready-to-eat TCS food held in the walk-in cooler, like marinated ribs and various sauces, had expired or exceeded the seven-day limit. Plastic squeeze bottles containing various sauces were removed from their original packaging and lacked proper labeling with the common name of the food. The employee restroom used by females lacked a covered receptacle for sanitary napkins. Multiple TCS food items in cold holding units (prep top cooler, drawer cooler) were measuring above 41 degrees. Handwashing signage was missing at the public restrooms. A food employee did not wash their hands when required, specifically when donning new gloves and switching tasks. An employee improperly used double gloves in direct contact with raw animal food and then handled ready-to-eat food without washing their hands in between. There was no written notification of the presence of major food allergens for unpackaged food served to consumers. Nonfood contact surfaces throughout the kitchen (food containers, vents, computer screens/wires, walk-in cooler racks) had a buildup of soil residues, dust or grease. The facility did not have temperature logs available for TCS food items (stored, heated and cooled.

Result: Unsatisfactory (Oct. 23); re-inspection required (Oct. 23); passed follow-up inspection (Oct. 23)

Szechwan Chinese Restaurant, 1605 Juan Tabo NE

The chlorine sanitizer solution in both the warewashing machine and wiping cloth buckets had a concentration of 0 ppm. Equipment food-contact surfaces, specifically the ice machine and can opener, had a buildup of soil residue and organic matter. Employee medication was improperly stored or labeled on the prep table. A damp wiping cloth was observed lying on the prep top table, indicating improper use. Ready-to-eat TCS food in the reach-in cooler and walk-in cooler was prepared and held with no date marking indicators. Utensils made of absorbent material (cardboard) were used to store raw chicken. No PIC was designated or present during the inspection. An inadequate air gap was observed near the soda syrup box storage shelf, posing a backflow risk. TCS food items (egg rolls) were cooling in an upright display cooler using a method that did not facilitate the necessary rate of heat transfer. The food establishment does not have a certified food protection manager on staff. Food employees did not have food handler cards or proof of other approved training. The ventilation hood system was inadequately collecting grease and condensation, allowing for buildup and drips. Raw chicken was stored over produce in the walk-in cooler, demonstrating a lack of protection from cross-contamination. The doors to the outside were not tight-fitting, allowing light to be seen at the edges. TCS food items (pot stickers) in the kitchen area were measuring above 41 degrees. The upright cooler was identified as insufficient cold holding equipment, holding food at 53 degrees. There was no testing kit or device to measure the concentration of the chemical sanitizing solution. The facility did not provide suitable facilities for the storage of employees’ personal belongings or clothing. Handwashing signage was missing at the handwashing sink in the kitchen area. There was an inadequate amount of lighting in the walk-in cooler, requiring the inspector to use a flashlight. There was no written notification of major food allergens for unpackaged food served or sold to consumers. Nonfood contact surfaces in the kitchen area (grill area, ceiling, walls and floors) had an extreme buildup of soil residues. The food establishment does not have temperature logs available for TCS food items (such as egg rolls, chicken, pork and egg drop soup). The food establishment does not have calibration logs for temperature-measuring devices.

Result: Closure (Oct. 22); re-inspection required (Oct. 22)

Thai House, 2000 Carlisle NE

The sanitation bucket used was old and the chlorine sanitizer solution failed to meet parameters to adequately achieve sanitization. Equipment food-contact surfaces, including the reach-in cooler, stove top, freezer and microwave, had a buildup of debris on their interior and exterior surfaces. TCS food, such as raw beef and chicken strips and diced carrots, had no date-marking indicators on their containers. An inadequate air gap was observed under the three-compartment sink, posing a backflow risk. The food establishment does not have a certified food protection manager on staff. The ventilation hood system was inadequately collecting grease and condensation, allowing it to drip onto and contaminate the stove top and convection oven. Food (containers of raw chicken and raw beef) was not covered during storage in the reach-in cooler. There was no testing kit or device available to measure the concentration of the chemical sanitizing solution. No hand cleanser was available at the handwashing sink in the kitchen area. The handwashing sink in the kitchen had a buildup of debris and dead flies inside the basin. A food employee was observed in the kitchen cooking area without proper hair restraints. No grade sticker was posted on the facility. There was a buildup of debris on the floors, ceiling and ceiling vent cover throughout the facility. The food establishment does not have temperature logs available for TCS food items. The food establishment does not have calibration logs for temperature-measuring devices.

Result: Closure (Oct. 23); re-inspection required (Oct. 23)

The Watermark at Cherry Hills, 6901 San Vicente NE

Unpasteurized raw eggs were offered in a manner (scrambled, over-easy and over-medium) that does not reduce microorganisms for highly susceptible populations. Equipment food-contact surfaces, including the can opener, meat slicer, mixer and ice maker, had a buildup of dried food debris and soil residue. Working containers for poisonous or toxic materials, specifically a plastic bottle with blue chemical and a plastic spray bottle with clear liquid, were not properly labeled or identified. Frozen meat was being improperly thawed in the prep sink, submerged in stagnant water. Soiled wiping cloths were improperly used and stored on the prep top table. Food employees were observed not having a food handler card or having been trained in another approved food safety course. Hot water in the handwashing sinks in the kitchen area was too hot to properly wash hands, measuring 130 degrees. The facility did not provide a designated area for employees to eat, drink or use tobacco products. A food employee’s cellphone was being stored on the prep table, demonstrating improper storage of personal care items. An employee was observed wearing inappropriate wrist watches while prepping food. An in-use utensil (portion spoon) was stored in coffee grounds, with the handle making direct contact with the food. A water bottle was being reused for cooking oil.

Result: Unsatisfactory (Oct. 22); re-inspection required (Oct. 22); passed follow-up inspection (Oct. 22)

Wienerschnitzel, 9651 Menaul NE

Equipment food-contact surfaces, specifically the ice machine, had a buildup of soil residues. Commercially prepared TCS food (pickles and onions) opened in the facility lacked date-marking indicators in the walk-in cooler. The piping at the three-compartment sink was leaking and was not maintained in good repair. An inadequate air gap was observed in the kitchen area, posing a backflow risk. The toilet room used by females lacked a covered receptacle for sanitary napkins. The doors to the outside were not tight-fitting, allowing light to be seen at the edges. The facility did not provide lockers or other suitable facilities for the storage of employees’ personal belongings. A food employee was observed washing hands incorrectly, wiping his nose before donning gloves. There was no written notification of major food allergens for unpackaged food served or sold to consumers.

Result: Unsatisfactory (Oct. 21); re-inspection required (Oct. 21); passed follow-up inspection (Oct. 21)