Restaurant red-tagged by city after frozen cockroach found in ice machine storage area

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.

Nov. 16-22

GREEN

Charleys Cheesesteaks, 6600 Menaul NE (Nov. 19)

Argent NM Ventures, 6819 W. Academy NE (Nov. 17)

Bahama Bucks, 8810 Holly NE (Nov. 20)

Circle K, 300 Lomas NE (Nov. 21)

Dollar Tree, 4208 Central SW (Nov. 21)

Domino’s Pizza, 13110 Central SE (Nov. 20)

Grassburger, 11225 Montgomery NE (Nov. 21)

Hong Kong Buffet, 10100 Coors NW (Nov. 19)

Jamba, 2100 Louisiana NE (Nov. 21)

Keva Juice, 6600 Menaul NE (Nov. 19)

Los Compadres, 2437 Central NW (Nov. 18)

Madcrema, 1108 Broadway NE (Nov. 21)

McDonald’s, 6200 Holly (Nov. 18)

Mesa Market, 5700 University SE (Nov. 19)

Mi Lindo Parral, 7850 Zuni SE (Nov. 19)

Panda Express, 6600 Menaul NE (Nov. 19)

Pizzeria Luca, 8850 Holly NE (Nov. 18) (Class B, Class C)

Rudy’s, 2321 Carlisle NE (Nov. 19)

Speedway, 4720 Tramway NE (Nov. 18)

Starbucks, 1450 Montano NE (Nov. 21)

Starbucks, 700 Juan Tabo NE (Nov. 18)

Teriyaki Chicken Bowl, 2110 Eubank NE (Nov. 20)

Walmart, 4700 Cutler NE (Nov. 20)

Wendy’s, 4900 Central SE (Nov. 17)

Whataburger, 3531 N.M. 528 NW (Nov. 21)

Shawarma Express, 6600 Menaul NE (Nov. 19)

Yum Clouds, 622 Manzano NE (Nov. 20)

YELLOW

Bristol Doughnuts, 10301 Comanche NE (Nov. 21)

Crazy Fish, 3015 Central NE (Nov. 21)

Flying Star, 3416 Central SE (Nov. 20)

Hong Kong Buffet, 10100 Coors NW (Nov. 19)

Pizzeria Luca, 8850 Holly NE (Nov. 18) (Class C)

RED

Chispita, 6600 Menaul NE

Significant debris buildup was found on the inside of the ice machine. Liquid cold/flu medicine was stored improperly, directly over the ice scoop container. Toxic chemicals were stored directly over bus tubs of container lids and utensils. Working containers used for storing poisonous materials were not clearly labeled with the common name. Significant rodent droppings were present throughout the food service area and storage spaces. Ready-to-eat foods held longer than 24 hours lacked required date-marking indicators. The person in charge failed to demonstrate knowledge of foodborne disease prevention. The plumbing system at the three-compartment sink was leaking gray water heavily. An inadequate air gap was observed at the three-compartment sink. The establishment did not have a certified food protection manager on staff. Food employees were not in possession of valid food handler cards. Food containers throughout the facility lacked proper labels identifying the products. Raw pork chorizo was stored directly over containers of ready-to-eat cooked rice. Exterior doors were not tight-fitting and allowed light to be seen at the edges. Employee beverages were stored on top of the ice machine instead of a designated area. Chemical sanitizer concentration in the wiping cloth bucket exceeded the maximum permitted level. An employee was wearing unapproved wrist jewelry while handling food. A food employee was observed preparing open food without proper hair restraints. The facility was operating with an expired permit. Employees failed to wash hands after handling chemicals or eating and before donning gloves. Significant heavy debris buildup was found throughout the facility, including under coolers. A scoop handle was in direct contact with Parmesan cheese, and a knife was on a soiled surface. Single-use straws were stored in direct contact with a glue board and on top of a rodent bait station. Cleaned food containers were stored directly on the ground underneath the three-compartment sink. Nonfood contact surfaces in the front counter area were not constructed to be easily cleanable. Substantial debris was present on shelving, wire racks, cabinets and equipment sides. Walls and ceilings were in disrepair with numerous gaps, cracks, crevices and holes. The establishment did not have calibration logs for temperature-measuring devices. No temperature logs were available for time/temperature control for safety foods.

Result: Closure (Nov. 19); re-inspection required (Nov. 19)

Flying Star, 3416 Central SE

Chlorine solution utilized to sanitize food contact surfaces failed to meet parameters to adequately achieve sanitization. Rodents were observed in the facility with inadequate control methods in place. Ready-to-eat time and TCS food commercially prepared and opened lacked date marking indicators. A nonfood contact surface made of foil was found torn, damaged and not smooth. Food items in the cold-holding unit measured above 41 degrees. Food was stored improperly, where it was exposed to contamination from splash, dust or other contaminants. Buildup and debris were observed under kitchen equipment, shelving, cabinets and prep tables. Rodent droppings were found on nonfood contact surfaces inside dining room booths and storage areas. Holes were observed in walls and ceilings in back storage areas and around plumbing. 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 (Nov. 18); re-inspection required (Nov. 18); conditionally approved (Nov. 20)

Oumi Sushi, 5112 Lomas NE

The facility had improper date marking on multiple food products. Cold-holding units required maintenance and repairs to bring them back into compliance and properly hold food below 41 degrees.

Result: Unsatisfactory (Nov. 18); re-inspection required (Nov. 18)

Ruben’s Grill, 9708 Candelaria NE

Chlorine solution utilized to sanitize food contact surfaces failed to meet parameters to adequately achieve sanitization. The ice machine had a buildup of soil residues and organic matter. Ready-to-eat TCS food prepared and held within the establishment lacked date-marking indicators. The undercounter cooler had ice buildup on the back interior surface. The person in charge was unable to demonstrate knowledge of foodborne disease prevention. The food establishment did not have a certified food protection manager on staff. Food employees did not have a food handler card or proof of training in an approved food safety course. Food was stored improperly, where it was exposed to contamination from splash or dust. A three-compartment sink was being used for warewashing without the use of a water rinse step. There was no written notification of the presence of major food allergens for unpackaged food served or sold to consumers. Clean equipment was not covered or inverted while stored or air drying. Utensils were stored incorrectly during a pause in use, with handles not above the top of the food or container. Single-use containers were being reused to store various food items. The food establishment did not have temperature logs available for TCS food items. The food establishment did not have calibration logs for miscellaneous measuring devices.

Result: Closure (Nov. 17); re-inspection required (Nov. 17); unsatisfactory (Nov. 17); re-inspection required (Nov. 17)

Sbarro, 6600 Menaul NE

Debris buildup was observed on the can opener blade and on the inside of the ice machine. Wiping cloths were improperly stored on the prep table, and the sanitizer bucket was stored on the floor. The three-compartment sink drainage pipe was leaking and pooling onto the floor. An inadequate air gap was observed at the three-compartment sink and the floor drain next to the ice machine. Food employees were not in possession of a food handler card. Interior intake and exhaust air ducts had debris buildup. An employee was wearing unapproved jewelry while preparing food. A cockroach was found frozen or embedded in an ice cube inside the ice machine storage area. Buildup and debris were observed on the floors, drains and walls throughout the back prep area. Nonfood contact surfaces in the front counter area were in poor repair and difficult to clean. Substantial debris was present on shelving, wire racks, cabinets, beverage syrup lines and sides of equipment. Walls and ceilings were in poor repair with significant gaps, holes, crevices and cracks present throughout.

Result: Unsatisfactory (Nov. 19); re-inspection required (Nov. 19)

Sprouts, 5112 Lomas NE (Class 5)

Rodent droppings, ants and a live cockroach were observed behind the ovens. Plumbing pipes at the three-compartment sink were leaking onto the floor. Debris buildup was observed on the slicer blade area of the deli slicers. Repairs to the flooring to ensure proper cleanability were not completed. Significant debris buildup remained behind the ovens.

Result: Unsatisfactory (Nov. 18); re-inspection required (Nov. 18)

Sprouts, 5112 Lomas NE (Class 4)

Rodent droppings were observed under the meat and seafood refrigerator counter and underneath the ice machine. Trays for meat and bus tubs were observed with significant amounts of water left on the stacked items. Areas of concern regarding structural repairs remained as the facility continued to seal gaps, holes and cracks. The warewashing sink did not properly fit all utensils and equipment to ensure adequate cleaning and sanitizing

Result: Unsatisfactory (Nov. 18); re-inspection required (Nov. 18)

Thai Cuisine, 6200 Coors NW

Observed buildup of soil residues on the can opener blade. Working containers used for storing poisonous or toxic materials taken from bulk supplies were not properly labeled or identified. The facility has inadequate procedures to effectively control pests, with activity observed under the stove, make line cooler and dry storage shelving. Ready-to-eat time and TCS food commercially prepared and opened lacked date marking indicators. Obnoxious odors were observed within the facility. Food was not protected from contamination during storage by not being covered in a container or wrapping. The facility did not provide lockers or other suitable facilities for storage of employees’ clothing or other personal belongings. Buildup and debris were observed on the kitchen floors, floor drains and walls. The food establishment does not have temperature logs available for TCS food items.

Result: Unsatisfactory (Nov. 17); re-inspection required (Nov. 17)

The Brew, 311 Gold SW

Debris buildup was observed inside the reach-in undercounter cooler. Ready-to-eat breakfast burritos held within the establishment had no date-marking indicators. An inadequate air gap was observed in the plumbing system. The food establishment does not have a certified food protection manager on staff. Food employees were not in possession of a food handler card. Food temperature-measuring devices were not provided or readily accessible for measuring thin foods. No testing kit or other device was available to measure the concentration of chemical-sanitizing solution. A food employee serving customers at the front checkout area was not wearing a proper hair restraint. The facility was operating with an expired permit. No food permit was posted at the facility. Buildup and debris were observed on the floors throughout the facility. Flooring in the front and back areas was in disrepair with chips and missing pieces. The food establishment does not have temperature logs available for TCS food items.

Result: Unsatisfactory (Nov. 17); re-inspection required (Nov. 17)

Wendy’s, 4900 Central SE

Food employees were not in possession of a food handler card. Heating and air conditioning system vents were not properly designed and had debris buildup. Food items in the cold-holding unit measured above 41 degrees. Insufficient cold-holding equipment was observed to properly hold food cold. No testing kit or device was available to measure the concentration of quaternary ammonium sanitizer. Quaternary ammonium compound solution failed to meet parameters to adequately achieve sanitization. Inadequate lighting was observed in the hood vent due to burned-out light bulbs. A food employee was observed without proper hair restraints while preparing food items. A food employee did not wash hands after adjusting their hat and before continuing work.

Result: Unsatisfactory (Nov 17); re-inspection required (nov. 17); passed follow-up inspection (Nov. 17)

Shawarma Express, 6600 Menaul NE

Debris buildup was observed on the can opener and measuring cup in the back kitchen prep area. Raw meat product was thawing in standing water in the three-compartment sink. TCS food was not hot held at 135 degrees or above. Soiled wiping cloths were stored improperly on the prep table. Ready-to-eat time and TCS food lacked date-marking indicators. The yellow cutting board had deep scratches and scoring, which limited cleanability. An inadequate air gap was observed at the floor drain in the back kitchen area. Interior intake and exhaust air ducts in the kitchen area had debris buildup. Spice mix working containers on the main cook line were removed from original packaging without proper labeling. No testing kit or other device was available to measure the concentration of chemical sanitizing solution. The facility did not provide lockers or suitable facilities for storage of employees’ personal belongings. The handwashing sink in the front cook line had heavy soil buildup in the basin. Chemical sanitizer concentration in the bucket exceeded the maximum level permitted. Substantial debris buildup was observed on the floors and walls in the facility. Knives were stored incorrectly in a slot between the prep top cooler and prep table. Substantial debris buildup was observed on fryers, stoves, coolers, prep tables and the grill. 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 (Nov. 19); re-inspection required (Nov. 19); passed follow-up inspection (Nov. 19)