It’s a problem: Blake’s red-tagged after serving up a handful of violations

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.

July 26-Aug. 1

GREEN

Albuquerque Marriott, 2101 Louisiana NE (July 30)

Alquds Mediterranean Grill & Grocery, 5555 Montgomery NE (July 30) (Class 3, Class C)

Amnesia Dispensary, 2723 San Mateo NE (July 31)

Ancora Transition Services, 148 Quincy NE (August 1)

Bahama Bucks, 10131 Coors NW (July 30)

Bob’s Burgers, 4506 Central SW (July 29)

Bosque Brewing, 106 Girard SE (July 28), (July 30)

Chili’s Grill & Bar, 10021 Coors NW (July 28) (Class B)

Chili’s Grill & Bar, 10021 Coors NW (July 30) (Class C)

Clowndog Hot Dog Parlor, 3624 Central SE (August 1)

Cold Stone, 8100 Wyoming NE (August 1)

Es Que Market, 319 5th SW (July 30)

Fusion Tacos, 10000 Coors Bypass NW (July 31)

Garcia’s Kitchen, 2924 San Mateo NE (August 1)

Gordon Bernell Charter School, 2821 4th NW (July 29)

Hot Dog on a Stick, 10000 Coors NW (July 31)

Jack In The Box, 2721 Carlisle NE (July 31)

Jersey Mike’s, 6400 Holly NE (July 28)

KFC, 12921 Central NE (July 30)

Kikka @ Whole Foods Market, 5815 Wyoming NE (July 30)

KinderCare Learning Center, 4515 Lower Terrace Circle NE (July 28)

Koala Children’s Academy, 803 2nd SW (July 28)

Mata G, 116 Amherst SE (July 31)

Morada Albuquerque, 1620 Indian School NE (July 30)

Olo Dessert Studio, 3339 Central NE (July 29)

Panera Bread, 3550 NM-528 (August 1)

Perico’s, 2500 Yale SE (July 28)

Peter Piper Pizza, 3109 San Mateo NE (July 29)

Potato Corner, 10000 Coors Bypass NW (July 31)

Richie B’s, 7200 Montgomery NE (August 1)

Storehouse New Mexico, 106 Broadway SE (August 1)

Taco Santo, 700 Central SE (July 29)

Taqueria El Dorado, 1402 Broadway SE (July 31)

Technology Leadership High School, 5000 Marble NE (July 29)

Thai Cuisine, 6200 Coors NW (August 1)

Three Sisters Kitchen, 109 Gold SW (July 28)

Topgolf Albuquerque, 1600 Desert Surf NE (July 29) (Class B, Class C)

Vassar Grow Warehouse, 2720 Vassar NE (July 31)

Walmart, 8000 Academy NE (July 29)

Weck’s, 10131 Coors NW (July 29)

Whole Foods Market, 5815 Wyoming NE (July 30)

YELLOW

Ancora Transition Services, 148 Quincy NE (August 1)

Hot Dog on a Stick, 10000 Coors NW (July 31)

Krispy Kreme, 2270 Wyoming NE (July 31)

Na’Teavo, 10000 Coors NW (July 31)

Panera Bread, 3550 NM-528 (August 1)

Taco Santo, 700 Central SE (July 29)

Taqueria El Dorado, 1402 Broadway SE (July 31)

Topgolf Albuquerque, 1600 Desert Surf NE (July 29) (Class C)

Village Inn, 2282 Wyoming NE (August 1)

RED

Alquds Mediterranean Grill & Grocery, 5555 Montgomery NE (Class C)

Poisonous or toxic materials, specifically quat sanitizer, were observed stored directly on a cutting surface of a prep top cooler, in a manner that had the potential to contaminate food. The facility only has one handwashing station for the entire facility. Handwashing sinks in restrooms didn’t have handwashing signs. A handwashing sink was observed being used for purposes other than handwashing, specifically being blocked by a single burner being utilized to boil water. A handwashing sink was observed not maintained in good repair, specifically found in disrepair due to slow draining. The food establishment does not have a certified food protection manager on staff. Chemical sanitizer concentration exceeds the maximum level permitted. Buildup of soil residues on ice machine chute and soda dispensing nozzles at beverage making station.

Result: Closure (July 30); re-inspection required (July 30); passed follow-up inspection (July 30)

Ancora Transition Services, 148 Quincy NE

The facility did not provide a designated area for employees to eat, drink, or use tobacco products. A food employee was observed not washing hands when required, specifically when making food, drinking and then donning new gloves without washing. A handwashing sink was observed being used for purposes other than handwashing, specifically for washing dishes in the food prep area. No testing kit or device was available to measure the concentration of chemical sanitizing solution. The food establishment did not have temperature logs available for time/temperature control for safety (TCS) foods. Written procedures were not prepared in advance or available for TCS foods. Ready-to-eat TCS food prepared and held within the establishment, including marinara sauce, chorizo, and green chile sauce, had no date marking indicators. The P-trap below the three-compartment sink was found in disrepair by leaking into a bowl. An inadequate air gap was observed below the three-compartment sink. 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. Food employee didn’t have proper hair restraints.

Result: Closure (July 28); re-inspection required (July 28); unsatisfactory (July 30); re-inspection required (July 30); conditionally approved (August 1); passed follow-up inspection (August 1)

Blake’s Lotaburger, 2529 Washington NE

A food employee was observed not washing hands when required, specifically when switching tasks and donning new gloves. Nonfood contact surfaces, including floors, walls and cooking equipment throughout the facility, had a buildup of extreme grease and food debris. An inadequate air gap was observed at the floor drain located under the three-compartment sink. Non-ready-to-eat raw animal food, specifically raw shelled eggs, was improperly stored directly on boxes of raw hamburger patties and portioning pans in the walk-in cooler, without protection from contamination. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and Food Code requirements, due to multiple priority violations. The toilet room was not equipped with a tight-fitting, self-closing door, or the door was propped open. The facility had insufficient cold holding equipment to properly keep food cold, with an upright cooler measuring 50 degrees. TCS food items, specifically chopped green chile and sliced tomatoes in an upright cooler, were observed holding above 41 degrees. Chlorine at the food prep table exceeded the maximum permitted level, testing above 200 ppm. Ready-to-eat TCS food, specifically carne adovada in the upright cooler, was prepared and held without any date marking indicators.

Result: Closure (August 1); re-inspection required (August 1)

Chili’s Grill & Bar, 10021 Coors NW (Class C)

A food employee did not wash hands when required after leaving and returning to the kitchen area without washing or changing gloves. A handwashing sink in the warewashing area was used for purposes other than handwashing, with a cleaning brush/scouring pad stored in its basin. The hood ventilation system inadequately collected grease and condensation, leading to drips onto equipment, walls and the floor. A food employee had an improper drink (single-service cup with no lid or straw) on a warewashing shelf next to clean plates. A food employee on the kitchen line was observed without proper hair restraints while preparing food items. Grease buildup and debris were observed on the floor and walls behind fryers, a floor drain with standing water was found under the dish machine, and grease and debris were behind the flat top and other equipment. The dump sink in the warewashing area was in disrepair, leaking from the base. A food employee touched non-ready-to-eat food (various dipping sauces) with bare hands. An employee wore single-use gloves to contact food and perform other tasks, including handling raw hamburger patties and a personal cell phone with the same gloves. The person in charge could not demonstrate knowledge of foodborne disease prevention and food code requirements. Wiping cloths were improperly used and stored on the cutting board, not in a sanitizer solution container, on prep tops and cooler areas. The mechanical warewashing machine’s chlorine sanitizer solution failed to meet parameters, testing at 10 ppm.

Result: Unsatisfactory (July 28); re-inspection required (July 28); passed follow-up inspection (July 30)

Chili’s Grill & Bar, 10021 Coors NW (Class B)

The facility had an inadequate number of handwashing sinks in the bar area, with the only sink in disrepair. A handwashing sink faucet was observed in disrepair, leaking at its base when water was turned on, which indicates the plumbing system was not maintained in good repair or repaired according to law. Drain pipe on hand washing sink is not available and is causing wastewater to drain directly onto the floor at the time of inspection.

Result: Closure (July 28); re-inspection required (July 28); passed follow-up inspection (July 28)

Garcia’s Kitchen, 2924 San Mateo NE

A food employee was observed not washing hands when required, specifically when switching tasks and before donning new gloves. The facility had insufficient hot water, as the water heater was not operating properly, resulting in no hot water at the handwashing station and the three-compartment sink. Single-use containers were observed stored improperly, facing upward and under other sources of contamination. Utensils were observed wet stacked and not air-dried, specifically stainless steel portioning pans and handled pots on shelves next to the three-compartment sink.

Result: Closure (August 1); re-inspection required (August 1); passed follow-up inspection (August 1)

Taco Bell 3692, 5303 San Mateo NE

The facility did not provide a designated area for employees to eat, drink, or use tobacco products. Food was not readily and unmistakably recognized, specifically a cinnamon sugar mixture removed from original packaging without proper labeling or identification. Poisonous or toxic materials, including high-temp grill cleaner, surface cleaner and hand sanitizer, were stored in a manner that had the potential to contaminate food. A handwashing sink on the south side food prep line was used for purposes other than handwashing, with food debris dumped in it. Interior intake and exhaust air ducts throughout the kitchen had debris buildup. TCS food, specifically pizza sauce, was not hot held at 135 degrees or above, measuring 125 degrees. A food employee was observed not washing hands when required, specifically when changing tasks or donning new gloves. Clean utensils were stored in a position that did not allow for self-draining or air drying. A scoop was stored incorrectly in shredded cheese in a prep top cooler, with its handle directly touching the food product. Doors to the outside were not tight-fitting, with light visible at the edges. Nonfood contact surfaces, including upright coolers, hotboxes, cabinets and the prepline, had a buildup of soil residues. A food employee on the main cook line in the kitchen was observed without proper hair restraints while actively prepping and making orders with open food items. Buildup and debris were observed on the floors and walls throughout the facility, especially in hard-to-reach areas under and between equipment. A large hole was observed in the ceiling where plumbing was coming into the facility by the mop sink. An inadequate air gap was observed behind the soda fountain. No testing kit or other device was available to measure the concentration of chemical sanitizing solution. No written notification of the presence of major food allergens was provided for unpackaged food served or sold to consumers.

Result: Closure (July 30); re-inspection required (July 30); passed follow-up inspection (July 30)

Thai Cuisine, 6200 Coors NW

Poisonous or toxic materials, specifically hand soap, were stored directly on top of canned food items under a prep table, which has the potential to contaminate food. A food employee was observed not washing hands when required, specifically when changing tasks and going from food prep to warewashing. Non-ready-to-eat raw animal food, specifically raw ground beef, was stored above ready-to-eat jalapenos, and an uncovered container of oysters was stored in the walk-in freezer, without protection from contamination. Food, specifically a bag of carrots in the walk-in cooler, was stored improperly less than six inches off the floor. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and Food Code requirements, due to multiple priority and priority foundation violations. Buildup and debris were observed on the air conditioning vents in the kitchen area. A food employee had an improper drink, a bottled soda, on a prep table next to a cutting board. Buildup and debris were observed on the floor underneath the soda dispenser machine and underneath shelving in the walk-in freezer. The facility did not have at least one service sink or a designated service sink was not easily accessible or available, observed blocked with table glass top covers. Equipment food-contact surfaces had a buildup of soil residues, specifically food debris on the can opener blade and inside the ice machine’s interior surfaces, including the baffle. The chlorine solution utilized to sanitize food contact surfaces in the wiping cloth container failed to meet parameters, testing at 25 ppm. Ready-to-eat time/temperature control for safety food that was commercially prepared and opened, including various cut vegetables, cut cabbage, and containers of unknown food items in the walk-in cooler and prep top cooler, had no date marking indicators.

Result: Closure (July 31); re-inspection required (July 31); passed follow-up inspection (August 1)