Mexican restaurants, pizza shop red-tagged by inspectors in city’s latest 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.

Sept. 21-27.

GREEN

69 Sushi Rolls, 6500 Central SE (Sept. 23)

El Palacio Imperial, 1313 San Pedro NE (Sept. 25)

El Zarandeado, 6500 Central SE (Sept. 24)

Farina Pizzeria, 510 Central SE (Sept. 26)

The Farmacy, 3718 Central SE (Sept. 25)

Great China, 3325 San Mateo NE (Sept. 22)

Hotel Zazz, NE 3711 Central NE (Sept. 25)

La Montañita Food Co-op, 3500 Central SE (Sept. 22)

La Quinta Inn & Suites, 2011 Menaul NE (Sept. 26)

Lindy’s Diner, 500 Central SW (Sept. 24)

Little Lobitos, 5015 4th NW (Sept. 25)

McDonald’s, 1120 Indian School NW (Sept. 26)

McDonald’s, 5900 Menaul NE (Sept. 22)

McDonald’s, 6221 Riverside Plaza NW (Sept. 22)

McDonald’s, 8315 Montgomery NE (Sept. 26)

Mojo Rising, 701 Central NE (Sept. 25)

Niños Brillantes Academy, 1500 Coors NW (Sept. 26)

Ojos Locos Sports Cantina, 2105 Louisiana NE (Sept. 26) (Class B, Class C)

Old Town Pizza Parlor, 108 Rio Grande NW (Sept. 26)

Pizza Hut, 700 Lomas NW (Sept. 24)

Quick Track, 1801 San Pedro NE (Sept. 25)

Sidewinders Bar & Grill, 4200 Central SE (Sept. 25) (Class B, Class C)

Starlight House, 9109 Galaxia Way NE (Sept. 25)

The Kosmos, 1715 5th NW (Sept. 25)

Torres Billia & Taco Shop, 5400 Central SE (Sept. 25)

Vista Sandia, 8604 Camino Osito NE (Sept. 25)

YELLOW

The Farmacy, 3718 Central SE (Sept. 25)

Ojos Locos Sports Cantina, 2105 Louisiana NE (Sept. 26) (Class C)

Sidewinders Bar & Grill, 4200 Central SE (Sept. 25) (Class C)

RED

Filiberto’s, 5201 4th NW

The facility had living flies in the dining area and no pest control methods in place. Ready-to-eat time/temperature control for safety (TCS) foods, including chopped raw bacon, beef with red chile, and churros, were observed in the walk-in cooler, reach-in freezer and front counter area without date marking indicators. An inadequate air gap was observed at the three-compartment sink and the handwashing sink at the front counter. 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 proof of training in an approved food safety course. Food items, specifically containers of raw bacon, red chile and beef in the walk-in cooler, were observed uncovered and unprotected from contamination during storage. The facility had an expiring testing kit needed to measure the concentration of chemical sanitizing solutions. The facility did not provide lockers or other suitable facilities for the storage of employees’ clothing or personal belongings, like cell phones. Areas of the facility, specifically the back prep and dry goods area, were in disrepair due to holes in the ceiling and missing ceiling tiles.

Result: Unsatisfactory (Sept. 24); re-inspection required (Sept. 24)

Lindy’s Diner, 500 Central SW

Equipment food-contact surfaces, specifically the ice maker, food slicer and meat slicer, were observed with a buildup of soil residues, including black buildup on the ice maker. Used or soiled wiping cloths were observed improperly placed on the prep table rather than stored in the designated wiping cloth container. TCS food items, such as peanut butter frosting and milk, were observed held in the upright coolers exceeding the seven-day limit. The food establishment was observed to not have a certified food protection manager on staff. The person in chargewas unable to provide records of training or certification for food employees. The ventilation hood system was observed to be inadequately collecting grease and condensation, allowing accumulation and drips to occur. Several TCS food items, including shredded cheese, green chile and sliced tomatoes, were observed in the cookline ice bath measuring above 41 degrees. Insufficient cold holding equipment was observed, as an upright cooler adjacent to the cookline was unable to maintain the required temperature of 41 degrees or below for holding food cold. The facility lacked a testing kit or device to measure chemical sanitizing solution concentration, and available chlorine test strips were expired as of August 2024. No approved method of hand drying was observed at the handwashing sink near the ware washing area. A food employee was observed preparing food on the cookline without proper hair restraints. Buildup and debris were observed on the floors and walls throughout the kitchen area, including the backsplash behind the stove and cooktop. Utensils were stored incorrectly during a pause in use, as a scoop’s handle was making direct contact with food inside its storage bin. Equipment, including containers, pots and pans in the ware washing area, was observed to be wet stacked instead of being allowed to air dry. Substantial buildup of soil residues was observed on nonfood contact surfaces, including door gaskets, shelving racks and the interior of all cooling units.

Result: Unsatisfactory (Sept. 24); re-inspection required (Sept. 24); passed follow-up inspection (Sept. 24)

Little Lobitos, 5015 4th NW

The chlorine solution utilized in the wiping cloth container to sanitize food contact surfaces failed to meet adequate parameters, measuring only 10 ppm. TCS foods, including yogurt, eggs and an unknown Tupperware container of food located in the upright cooler, was observed held within the establishment exceeding the seven-day limit. The food establishment was observed not to have a certified food protection manager on staff. The PIC was unable to provide records of training or certification for food employees. No testing kit or other device was observed to measure the concentration of chemical sanitizing solution. The kitchen handwashing sink was observed being used for purposes other than handwashing, specifically having a bowl of cleaner in the basin to soak an item.

Result: Unsatisfactory (Sept. 25); re-inspection required (Sept. 25); passed follow-up inspection (Sept. 25)

Niños Brillantes Academy, 1500 Coors NW

TCS food items, specifically lentils, sitting out at 75 degrees on a prep top table for about an hour, were observed cooling using a method that did not facilitate the necessary rate of heat transfer within an appropriate time frame. The facility was observed with insufficient hot water, as the water at the three-compartment sink, hand washing sink and mop/utility sink only reaching 75 degrees at the time of inspection.

Result: Closure (Sept. 25); re-inspection required (Sept. 25); passed follow-up inspection (Sept. 26)

Old Town Pizza Parlor, 108 Rio Grande NW

The chlorine solution used to sanitize food contact surfaces in the wiping cloth container near the front counter area failed to meet adequate sanitization parameters, measuring 0 ppm. Equipment food-contact surfaces, specifically the ice Maker and can opener, were observed with a buildup of soil residues, including yellow and black debris inside the ice maker’s interior wall which contaminated the food, and substantial grease and food buildup on the can opener. TCS food items, including feta, sliced mushrooms, ranch, bacon, chipotle mayo, Greek dressing, balsamic and ricotta, were observed held within the establishment exceeding the seven-day limit. The food establishment did not have a certified food protection manager on staff. The PIC was unable to provide records of training or certification for food employees. Doors to the outside were observed to be not tight fitting, as light could be seen at the edges. Food items in a cold holding unit in the front kitchen area on the south end, including onions, shredded cheese, green chile and feta cheese, were observed measuring above 41 degrees. No written notification was observed regarding the presence of major food allergens for unpackaged food served or sold to consumers. Utensils during a pause in use were stored incorrectly, such as a bowl used as a scooper with no handle, making direct contact with food inside a bin labeled “sugar,” meaning the handle was not above the top of the food and the container. Nonfood contact surfaces in the back kitchen area made of metal/stainless steel were observed with the buildup of soil residues. The flooring in the kitchen area, made of pitted concrete, was observed to be not easily cleanable. Areas of the facility were in disrepair, including the ceiling in the dry storage area and the corner wall bottom behind the freezer unit, which had outer openings that need repairs.

Result: Unsatisfactory (Sept. 26); re-inspection required (Sept. 26); passed follow-up inspection (Sept. 26)

Silver Street Market, 205 Silver SW

TCS food items in the display cooler at the front end, specifically coleslaw, potato salad, rice pudding and pasta salad, were observed measuring above 41 degrees. Food temperature measuring devices, such as a stem/probe thermometer, were not provided or readily accessible for measuring the internal temperatures of food items. Nonfood contact surfaces, including the hot holding display case, the front display cooler and the saran wrap area, had a buildup of food debris and grease residues. Non-ready-to-eat raw animal food, specifically raw shelled eggs, was observed stored above ready-to-eat food items like tortillas and green chile in the walk-in cooler without protection from contamination. Both handwashing sinks in the deli — back kitchen and front counter area — were found in disrepair due to having low water pressure. An inadequate air gap was observed at the three-compartment sink. The food establishment did not have temperature logs available for TCS food items.

Calibration logs for temperature measuring devices were not available at the food establishment. Food items were observed being cooked at improper time/temperature combinations. Ground coffee beans were observed stored improperly on the deli/front counter near the coffee pots, sitting in coffee filters with no container, cover or wrapping, exposing them to contamination from splash, dust and other sources. A food employee was observed not washing hands when required, such as when changing tasks and before donning gloves. Buildup and debris were observed on cooler gaskets, walk-in cooler floors, floors and walls, underneath shelving and equipment, and on the back and front kitchen counters. An inadequate amount of lighting was observed due to burned-out light bulbs in the hood above the stove top. The quaternary ammonium compound solution utilized to sanitize food contact surfaces at the three-compartment sink and in the wiping cloth containers failed to meet adequate sanitization parameters, measuring 0 ppm. Equipment food-contact surfaces, including the can opener and the cheese and meat slicer, had a buildup of dried food debris. The hood ventilation system was observed inadequately collecting grease and condensation, allowing for accumulation and drips, with substantial grease buildup on vents above the stovetop. Interior intake and exhaust air ducts throughout the kitchen had debris buildup. TCS food held within the establishment exceeding the seven-day limit included potato salad, coleslaw and an unknown cold salad were in the display cooler. Soiled/wet wiping cloths were observed stored improperly on the prep table.

Result: Closure (Sept. 22); re-inspection required (Sept. 22); unsatisfactory (Sept. 23); re-inspection required (Sept. 23)

Torres Billia & Taco Shop, 5400 Central SE

Employee medication, specifically Advil, was observed improperly stored and labeled on shelving next to food items. A working container for poisonous or toxic materials, specifically a spray bottle allegedly containing Quat sanitizer, was not properly labeled or identified. Poisonous or toxic materials, including Febreze aerosol and a sanitizer spray bottle, were stored under the countertop in the cashier area in a manner that had the potential to contaminate food. TCS foods prepared and held within the establishment, including cooked meats, cooked beans, salsas and chopped vegetables, had no date marking indicators inside the walk-in refrigerator. TCS food items, such as cooked chile, beans and meats, were observed cooling in a method that did not facilitate the necessary rate of heat transfer. The facility had insufficient equipment to properly cool food, lacking an ice machine or cooling wands, and only possessing cold holding units. The food establishment did not have a certified food protection manager on staff. TCS food items in the cold holding prep table, including cooked ground beef, cooked shredded chicken, cooked shredded beef, cooked red chile shredded beef, and red chile meat and potato, were observed measuring above 41 degrees. Food was stored improperly in a mechanical room, specifically an open bag of rice and pinto beans. Agues frescas, chile and posole were stored inside the walk-in refrigerator directly on the floor, uncovered and unprotected. Food temperature measuring devices were not provided or readily accessible. No testing kit or other device was observed to measure the concentration of chemical sanitizing solution. The facility did not provide a designated area for employees to eat, drink or use tobacco products. No handwashing cleanser was available at the handwashing sink inside the main kitchen line. No approved method of hand drying was observed at the handwashing sink inside the main kitchen line. A food employee was observed without proper hair restraints while preparing food inside the kitchen. A food employee was observed not washing hands when required, specifically when switching job duties from preparing food to another task and continuing to work. The food establishment did not have temperature logs available for TCS food items. The food establishment did not have calibration logs for temperature-measuring devices.

Result: Closure (Sept. 25); re-inspection required (Sept. 25); passed follow-up inspection (Sept. 25)