More than half a dozen establishments red-tagged by city health inspectors last week

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.

Aug. 23-29

GREEN

Applebee’s, 2600 Menaul NE (Aug. 27)

Carl’s Jr., 800 Broadway NE (Aug. 27)

Casa Taco, 5801 Academy NE (Aug. 29)

Cinnamon Sugar & Spice Cafe, 5809 Juan Tabo NE (Aug. 28)

Westgate Child Development Center, 10001 De Vargas SW (Aug. 29)

Dollar General Store, 4910 Lomas NE (Aug. 25)

Donut Mart, 3301 Coors NW (Aug. 26), (Aug. 29)

Fairfield Inn and Suites, 2300 Centre SE (Aug. 26)

Family Dollar, 1400 Gibson SE (Aug. 27)

Family Dollar, 7700 Sage SW (Aug. 28)

Flora Bar, 1909 Bellamah NW (Aug. 25)

Hotel Parq Central, 806 Central SE (Aug. 28)

IT DIMSUM, 7900 Carmel NE (Aug. 28)

La Finca Bowls, 300 Broadway NE (Aug. 28)

La Poblanita, 1725 Broadway SE (Aug. 27)

Las Chanclitas, 1725 Broadway SE (Aug. 28)

Learning Ladder Academy, 5827 4th St NW (Aug. 29)

Los Puentes Charter School, 4012 4th St NW (Aug. 27)

Mati Peruvian Cuisine, 303 San Pedro NE (Aug. 27)

McDonald’s, 2305 Central NW (Aug. 27)

Paleteria San Antonio, 12925 Central NE (Aug. 25)

Royal Empire, 335 Woodward SE (Aug. 27)

Smith’s, 6001 Lomas NE (Aug. 29)

Smith’s, 8301 Golf Course NW (Aug. 28)

Sonic Drive-In, 6420 Central SW (Aug. 28)

Taj Mahal Cuisine of India, 1430 Carlisle NE (Aug. 26)

Taste Tea, 300 Menaul NW (Aug. 26)

The Canyon Club, 911 Four Hills SE (Aug. 25)

The Rose Bar, 1909 Bellamah NW (Aug. 25)

Town Place Suites, 2400 Centre SE (Aug. 29)

The Eatery by Wisepies, 5700 West University SE (Aug. 28)

Usekwu Foods, 1601 4th St NW (Aug. 26)

Vamos con Gloria, 616 Lomas NW, B (Aug. 27)

Walmart Supercenter, 2701 Carlisle NE (Aug. 26)

Walgreens, 4700 4th St NW (Aug. 29)

Westgate Community Center, 10001 De Vargas SW (Aug. 29)

YELLOW

IT DIMSUM, 7900 Carmel NE (Aug. 28)

Las Chanclitas, 1725 Broadway SE (Aug. 28)

Speedway, 10400 Central SE (Aug. 25)

The Canyon Club, 911 Four Hills SE (Aug. 25)

RED

Bedrock Kitchen, 5333 4th St NW

Food was obtained from an unapproved source and contained ingredients not generally recognized as safe. Poisonous or toxic materials, such as paint, cleaners and other chemicals, were stored in the rear storage closet in a manner that had the potential to contaminate single-service and single-use articles. Heavy amounts of rodent droppings were observed throughout the facility, including along walls, under shelves and cooling units, and near the handwashing station and ice maker, with no control methods in place. Dead pests were allowed to accumulate in traps, with one dead rodent observed on the exterior wall by the cook entrance. Ready-to-eat time/temperature control for safety food, specifically blueberry and apple compotes and apple juice, exceeded the seven-day holding limit in the vegan kitchen cooler. Dumpster lids in the rear receiving area were left open when not in use. A roof leak in the meat kitchen caused water droplets to fall directly onto a prep table where chopped vegetables were being prepared. The PIC was unable to demonstrate knowledge of foodborne disease prevention and other Food Code requirements, identified due to numerous priority violations, active rodent infestation and selling unapproved products. A floor drain under the three-compartment sink next to the cook line in the meat kitchen was in disrepair, backed up with standing water. An inadequate air gap was observed below the three-compartment sink next to the walk-in cooler in the meat kitchen. The PIC was unable to provide records of training or certification for food employees. Meat products meant for retail sale were observed in a display case on the sales floor, removed from original packaging without proper labeling or identification. The toilet room was not equipped with a tight-fitting, self-closing door, or the door was propped open. Doors to the outside, including the receiving door, were not tight-fitting, allowing light to be seen at their edges. Holes or other gaps were observed in the structure of the facility in the rear exterior receiving area, around doorways, vents, by the air conditioning unit and along the south cinder block wall. Heavy accumulation of tumbleweeds and trash such as bottles, cups and plastic debris was observed behind the outdoor waste bin. Potatoes were stored improperly on the floor in the meat kitchen, less than six inches off the floor. Packaged unpasteurized juice was observed without the appropriate warning labels. Buildup and debris were observed on the floors and floor drains throughout the facility. The facility impeded the ability to complete a full inspection, as the PIC/owner initially required inspectors to leave. A scoop utensil was stored incorrectly in the meat kitchen, in a plastic, unlabeled bin (possibly flour), with its handle not above the food. Clean single-service and single-use articles (cups, lids, and trays) were stored improperly on the floor in the retail area, not six inches above the floor. Large holes and openings were observed in the meat kitchen, vegan kitchen, sales floor, storage closets, office and ceiling, indicating disrepair and potential pest entry points or harborage areas.

Result: Closure (Aug. 27); re-inspection required (Aug. 27)

Cinnamon Sugar & Spice Cafe, 5809 Juan Tabo NE

Equipment food-contact surfaces, specifically an ice machine and can opener, had a buildup of soil residues. Poisonous or toxic materials, such as cleaning solution in a spray bottle, were stored on a utensil/equipment storage rack, potentially contaminating them. An insect control device (fly paper) was installed directly over a food preparation and storage area. Wet wiping cloths were improperly used and stored on the prep table with open food. An inadequate air gap was observed in the drain pipes of the warewashing area. Food packaging, specifically dented cans of Mandarin oranges, was not in good condition, compromising food integrity. Food items like rice and pastry topping were removed from original packaging without proper labeling. The toilet room was not equipped with a tight-fitting, self-closing door, or the door was propped open. Ready-to-eat time/temperature control for safety food, such as chicken salad, was held above 41 degrees in the prep top cooler. A handwashing sink in the warewashing area was blocked or inaccessible due to brooms and a step ladder. A food employee was observed without proper hair restraints while actively preparing open food. A soiled mop was stored improperly on the ledge of the service sink and wall. Buildup and debris were observed on the cooling vents. Clean equipment, specifically a stainless steel 3rd pan, was wet stacked instead of air-dried.

Result: Unsatisfactory (Aug. 28); re-inspection required (Aug. 28); passed follow-up inspection (Aug. 28)

Hotel Parq Central, 806 Central SE

Bar strainers were improperly stored between the handwashing sink basin and ice bin edges, which could lead to contamination. Grill cleaner, butane, and hand sanitizer were stored in a way that could contaminate food and equipment. The food establishment did not have a certified food protection manager on staff. Food employees lacked valid food handler cards or proof of approved food safety training. Heating, ventilating and air conditioning system vents in the kitchen had debris buildup. Several time/temperature control for safety food items, including sliced watermelon radishes, chopped cilantro, chopped parsley, micro greens, feta cheese, cubed watermelon and sliced strawberries, were found above 41 degrees. Food temperature measuring devices were not provided or easily accessible. There was no testing kit or device to measure the concentration of chemical sanitizing solutions. The sanitizers used, peroxide and another spray bottle sanitizer, were not approved for food contact surfaces. An employee’s drink (bottled water and a cup with a lid but no straw) was improperly stored on a prep table and above a cold holding unit. The facility did not have temperature logs for TCS food items like raw meats, cooked meats, chopped vegetables, fruit, and dairy products.

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

Ironwood Kitchen, 5740 Night Whisper NW

Equipment food-contact surfaces, including the grill, stove top, fryer, knives, ice machine, meat slicer, potato slicer, and fryer baskets, had a heavy buildup of grease and soil debris in areas where open food was prepped. Employee medication was improperly stored on a storage rack directly above a spice rack. Pooled eggs were observed in an undercounter cooler, not being combined for a customer’s order or for batter. Ready-to-eat time/temperature control for safety food in all cold holding units lacked date marking indicators. A damaged knife with a missing handle was observed on a freezer door frame, indicating equipment not maintained in good repair. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and Food Code requirements, specifically regarding safe food operation. An inadequate air gap was observed at the drain. Food employees did not possess food handler cards or proof of approved food safety training. The hood ventilation system inadequately collected grease and condensation, showing heavy grease and debris buildup. Food packaging, specifically a stew, was not in good condition with a cracked container lid unable to seal correctly in the walk-in cooler. Time/temperature control for safety food items, including diced tomatoes, caramelized onions and sliced mushrooms, were held above 41 degrees in a prep top cooler. A food employee was observed without proper hair restraints while actively handling open food in the kitchen. A food employee did not wash hands when required, specifically when changing tasks and donning new gloves. No written notification of major food allergens was provided for unpackaged food served or sold to consumers. Nonfood contact surfaces in the kitchen, made of stainless steel and FRP paneling, were not easily cleanable and had an extreme accumulation of soil residue. Nonfood contact surfaces throughout the facility, including walls, floors, drains and equipment, had an extreme accumulation of grease and other soil residue.

Result: Closure (Aug. 26); re-inspection required (Aug. 26); unsatisfactory (Aug. 26); re-inspection required (Aug. 26)

JC’s New York Pizza Dept., 215 Central NW

Equipment food-contact surfaces like the pizza oven, dough racks, stove and reach-in coolers had excessive debris buildup. Ready-to-eat time/temperature control for safety food, specifically anchovies, lacked date marking indicators. A food employee was observed touching ready-to-eat food with bare hands while making a salad and sandwich. The person in charge was unable to demonstrate knowledge of foodborne disease prevention, including the five reportable foodborne illnesses. An inadequate air gap was observed at the handwashing sink in the kitchen area. The food establishment did not have a certified food protection manager on staff. Food employees did not possess valid food handler cards or proof of approved food safety training. The hood ventilation system inadequately collected grease and condensation, leading to drips onto equipment surfaces such as the stove top, cold holding units and pizza oven. A container of semolina was observed without proper labeling or identification after being removed from its original packaging. Food items, specifically croutons and baguettes, were not protected from contamination during storage by being covered in the walk-in cooler and on dry good shelving. Several TCS food items in the kitchen cold holding unit were above 41 degrees, including ham, ground beef and capicola. Food temperature measuring devices were not provided or readily accessible. There was no testing kit or device to measure the concentration of chemical sanitizing solution. A handwashing sink in the bar area was blocked or inaccessible by a trash can. The facility’s food permit was not posted. Buildup and debris were observed on the floors, walls, ceiling vent covers and ceilings throughout the bar, kitchen, and back storage areas. Nonfood contact surfaces like the exterior of the pizza oven and walk-in cooler vent covers had buildup of soil residues. Holes were observed in the walls and ceiling in the kitchen area, bar area, and back stock areas, indicating disrepair.

Result: Closure (Aug. 27); re-inspection required (Aug. 27); unsatisfactory (Aug. 29); re-inspection required (Aug. 29)

La Poblanita, 1725 Broadway SE

The food establishment did not have a certified food protection manager on staff. A temperature measuring device in a mechanically refrigerated food storage unit was not placed in the warmest part of the unit. Food temperature measuring devices were not provided or readily accessible. There was no testing kit or device to measure the concentration of chemical sanitizing solution. No handwashing cleanser was available at the handwashing sink in the mobile food unit. No approved method of hand drying was available at the handwashing sink in the mobile food unit. The food establishment did not have temperature logs available for TCS food items like ice cream. The food establishment did not have calibration logs for temperature-measuring devices. The mobile food establishment was unable to provide a log of visits to its commissary. The facility had insufficient hot and cold water because the mobile food unit water tank was too low.

Result: Unsatisfactory (Aug. 27); re-inspection required (Aug. 27); passed follow-up inspection (Aug. 27)

Richard’s Mexican Restaurant, 3301 Menaul NE

Microwave cavities and door seals had deposits of soil residues. Frozen time/temperature control for safety food, specifically green chile, was improperly thawing on a shelf next to the dishwasher in a container with standing water. Ready-to-eat TCS food, including shredded beef and green chile, was held in a reach-in cooler without date-marking indicators. The food establishment did not have a certified food protection manager on staff. Food employees did not have valid food handler cards or proof of approved food safety training. The facility did not provide lockers or other suitable facilities for storage of employees’ clothing or personal belongings. Employee personal care items were stored incorrectly on shelving near the dishwashing machine. A handwashing sink in the front prep area was being used for purposes other than handwashing, as a water jug was being filled and stored in it. No food permit was posted at the facility. Buildup and debris were observed on the walls in the back prep, dishwashing, front prep and cooking areas. The cooking area, back prep area and front prep area were in disrepair with missing or chipped floor tiles and holes in ceiling tiles.

Result: Unsatisfactory (Aug. 26); re-inspection required (Aug. 26)