See which buffet was red-tagged by city inspectors

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. 5-11

GREEN

Comfort Inn, 1801 Yale SE (Oct. 8)

Duke City BBQ, 12501 Candelaria NE (Oct. 8)

Elotes El Viejito, 437 Louisiana SE (Oct. 6)

Newala, 913 San Pedro SE (Oct. 7)

Quality Inn & Suites, 1315 Menaul NE (Oct. 6)

Starbucks, 4407 Lomas NE (Oct. 7)

Walgreens, 101 Coors NW (Oct. 9)

Quarter Celtic Brewpub, 1100 San Mateo NE (Oct. 9)

Limonata Cafe, 3222 Silver SE (Oct. 9)

YELLOW

Sonic Drive-In, 9400 Golf Course NW (Oct. 8)

Sunnyside Up, 6909 Menaul NE (Oct. 9)

RED

999 Seafood Supermarket, 5315 Gibson SE

Frozen raw whole duck was observed improperly thawing in standing water at 62 degrees in the three-compartment sink basins. Cooked pork was not held at 135 degrees or above, measuring 127 degrees. Insufficient equipment was observed to properly heat food because one hot bulb receptacle in the hot box was not operational. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and Food Code requirements. The food establishment does not have a certified food protection manager on staff. Food employees were observed without possession of a food handler card or documentation of an approved food safety course. Opened and uncovered tofu was observed in the reach-in cooler, not protected from contamination during storage. The testing kit used to measure the concentration of chemical sanitizing solution was observed to have expired as of Sept. 1, 2025. A food employee was observed failing to wash hands when required after handling raw whole duck water in the sink. A soiled mop was observed leaning on the wall with the handle stored directly on the floor. Buildup and debris were observed on the walls and floors in food preparation areas. An inadequate air gap was observed at the drain pipe under the wok station and at the service sink due to a hose coiled in the basin.

Result: Closure (Oct. 6); re-inspection required (Oct. 6); unsatisfactory (Oct. 6); re-inspection required (Oct. 6)

Comfort Inn, 1801 Yale SE

Frozen time/temperature control for safety (TCS) foods, specifically chorizo, potatoes and sausage links, were improperly thawing at room temperature on a prep table and in the handwashing sink basin. Working containers for poisonous or toxic materials, such as spray bottles and buckets for window cleaner and degreaser, were not properly labeled with the common name of the material. Wiping cloths were observed being used improperly for cleaning. No testing kit or other device was observed to measure the concentration of the chemical sanitizing solution. Food temperature measuring devices were not provided or readily accessible. Non-ready-to-eat raw animal food was stored with ready-to-eat raw animal food without protection from contamination in multiple locations inside the kitchen. Food employees did not have a food handler card or documentation of training in another approved food safety course. The food establishment did not have a certified food protection manager on staff. The handwashing sink faucet was found in disrepair, not secured to the base, and lacked hot water, while the floor drain was missing its cover. The facility did not provide lockers or other suitable facilities for the storage of employee clothing or personal belongings. The facility did not provide a designated area for employees to eat, drink or use tobacco products. Nonfood contact surfaces, specifically inside cold holding units and cabinets, had a substantial buildup of soil residues and debris. The facility had insufficient hot water available at the handwashing sink in the kitchen because the hot water handle was not operational. No quaternary ammonium compound solution was utilized inside the kitchen to adequately achieve sanitization while the facility was operating. The handwashing sink was blocked or inaccessible, with food items and storage containers stored in the basin and front of the sink. The handwashing sink was observed being used for purposes other than handwashing, specifically for thawing food items. No approved method of hand drying was observed at the handwashing sink in the kitchen. An employee was observed wearing unapproved jewelry, specifically bracelets and watches, while preparing food and washing dishware. A food employee was observed failing to wash hands when required, such as when switching gloves and moving from handling dirty dishware to clean dishware.

Result: Closure (Oct. 8); re-inspection required (Oct. 8); passed follow-up inspection (Oct. 8)

Duke City BBQ, 12501 Candelaria NE

Raw meat combined with ready-to-eat food was not date-marked in the upright cooler, specifically raw chicken, raw beef, raw pork, green chile sausage and baked potatoes. Equipment food-contact surfaces, specifically the can opener, had a buildup of soil residues in the kitchen area. The quaternary ammonium compound solution used to sanitize food contact surfaces failed to meet parameters for adequate sanitization, as no sanitizer was prepared when the inspection began. Food employees did not possess a food handler card or documentation of training in another approved food safety course. A food employee failed to wash their hands when required, such as when changing tasks and putting on new gloves. Food that was not readily and unmistakably recognized, like meat seasoning, rice, pinto beans, and sugar or salt in storage bins, was removed from original packaging without proper labeling. Food items, including raw chicken, raw pork, raw meat and green chile sausage in the upright cooler, were not protected from contamination during storage because they were uncovered. The facility did not provide a designated area for employees to eat, drink or use tobacco products. A food employee was observed without proper hair restraints while preparing open food in the kitchen area. An employee was observed wearing unapproved jewelry, specifically a watch and bracelet, while actively working and preparing open food. There was no written notification of the presence of major food allergens for unpackaged food sold or served to consumers.

Result: Closure (Oct. 8); re-inspection required (Oct. 8); passed follow-up inspection (Oct. 8)

El Dorado Bakery, 640 Coors NW

An inadequate air gap was observed at the handwashing sink located near the front counter. Living flies were observed throughout the facility with no pest control methods in place. The ice maker near the front counter had a substantial buildup of black, brown and pink soil residues. The chlorine solution used to sanitize food contact surfaces failed to meet adequate sanitization parameters, testing at 10 ppm in the three-compartment sink and the wiping cloth container. Ready-to-eat TCS food items held within the establishment exceeded the seven-day limit, including chile, rejas, red sauce, green enchilada sauce and rellenos. TCS food items, specifically cooked vegetables, cooked meat, cooked meat & corn and cooked shredded chicken, were cooling on a cart at room temperature in a method that did not facilitate the necessary rate of heat transfer. The handwashing sink near the front counter/front kitchen for the bakery lacked a clearly visible handwashing sign. The front kitchen handwashing sink was observed being used for purposes other than handwashing, specifically by storing a bucket in the sink basin. Food was stored improperly and exposed to contamination from splash, dust or other contaminants, such as a food bin with powdered sugar stored uncovered near a fan, and chopped onions and sliced limes stored uncovered in the upright cooler. Sacks of flour (open and in use) were stored less than six inches off the floor in the bakery area. Food employees did not have a food handler card or documentation of training in another approved food safety course. The food establishment did not have a certified food protection manager on staff. Food that was not readily and unmistakably recognized, such as various sauces in plastic squeeze bottles near the prep top cooler and dry storage food bins (sugar, flour) in the bakery, was removed from original packaging without proper labeling. The facility did not provide a designated area for employees to eat, drink or use tobacco products, with employees storing water bottles in the upright cooler next to ready-to-eat food items. A scoop was stored incorrectly in a food container, with its handle not above the top of the food, potentially contaminating the food.

Result: Closure (Oct. 7); re-inspection required (Oct. 7)

Moka Joe’s Coffee, 219 Central NW (Oct. 8)

A hole in the electrical panel area was observed to be in disrepair. The handwashing sink area was observed to be blocked or inaccessible due to an upright cooler in front of it and papers and drinks stored on top of the cooler. No testing kit or other device was observed to measure the concentration of the chemical sanitizing solution, specifically chlorine test strips. Food temperature measuring devices were not provided or readily accessible. The food establishment does not have a certified food protection manager on staff. The facility did not provide a designated area for employees to eat, drink, or use tobacco products; a drink was observed in the kitchen area. The facility was operating with an expired permit.

Result: Unsatisfactory (Oct. 8); re-inspection required (Oct. 8)

Sonic Drive-In, 9400 Golf Course NW

Equipment food-contact surfaces, specifically the ice maker, cutting board and mechanical ice cream mixing probe, had a buildup of soil residues. The quaternary ammonium compound solution used to sanitize food contact surfaces failed to meet adequate sanitization parameters, testing at 0 ppm in the kitchen grill line sanitizer buckets. Buildup and debris were observed on the facility floors under the storage rack and especially under the ice maker. Food items, including croissant pastries, sausage, smasher sauce, seasoning salt and frozen chicken patties, were not covered for contamination protection during storage in the walk-in and reach-in coolers. An inadequate air gap was observed at the floor drain under the three-compartment sink in the beverage bar area. Plumbing drains and piping were not maintained in good repair. Specifically, a damaged, misaligned drain pipe under the ice machine was draining gray water directly onto the floor, and multiple floor drains were missing covers or strainer baskets. The food establishment does not have accurate and consistent temperature logs available for all TCS food items. Equipment was not maintained in good repair, specifically the cold holding ice tray for condiments in the beverage bar was broken and held together with cardboard and tape, causing leaks. The handwashing sink between the front desk and ice cream machine was used for purposes other than handwashing, specifically as a dump sink. Nonfood contact surfaces, including areas in reach-in coolers, fan covers in walk-in coolers, soda nozzles and the spray nozzle on the three-compartment sink, had a buildup of soil residues.

Result: Closure (Oct. 8); re-inspection required (Oct. 8); conditionally approved (Oct. 8)

Limonata Cafe, 3222 Silver SE

A food employee was observed failing to wash their hands when required. Poisonous or toxic materials, specifically computer duster spray, were stored in a manner that had the potential to contaminate food, next to a waffle and waffle maker. The facility did not provide lockers or other suitable facilities for the storage of employees’ personal belongings, with coats and purses stored on dry storage shelving next to single-use and food items. The facility did not provide a designated area for employees to eat, drink or use tobacco products. Working containers used for storing poisonous or toxic materials taken from bulk supplies, specifically a spray bottle containing dye sealant, were not properly labeled or identified, and were stored above kitchen equipment next to utensils. The toilet room used by females lacked a covered receptacle for sanitary napkins. The food establishment did not have temperature logs available for TCS food items, including dairy products, chopped fruit and vegetables, cooked meats, and sliced meats, during storage, cooling and receiving. The handwashing sink inside the main kitchen was observed blocked or inaccessible, with rubber gloves stored above the sink faucet and on the edge of the sink basin. Items on the premises that were nonfunctional, dirty or unorganized, such as nonoperational cold holding units, shirts, decor, toys, and trophies, were observed throughout the facility, including the office, storage and kitchen racks. The food establishment does not have a certified food protection manager on staff. A food employee was observed without proper hair restraints in the main kitchen and sandwich prep area while preparing pastries and sandwiches.

Result: Closure (Oct. 9); re-inspection required (Oct. 9); passed follow-up inspection (Oct. 9)

Hong Kong Buffet, 10100 Coors NW

Numerous food containers were made of nonfood-grade materials that were not easily cleanable. Fish intended to be eaten raw lacked parasite destruction documentation or verification, and the freezer temperature was inadequate. Numerous containers of food throughout the facility were not labeled with their common name. A container of bleach was stored directly next to utensils. Food employees were observed not washing their hands, even after handling soiled and raw items. Cooked rice in hot holding was below the required temperature of 135 degrees. Multiple scoops and a bowl with no handle were improperly stored in contact with food. Utensils, including food containers, were damaged with deep cuts, tears, chips and cracks. The facility had an inadequate control plan for a significant infestation of cockroaches and flies throughout the kitchen and storage areas. The back door to the outside was not tight-fitting, allowing light to be seen at the edges. Nonfood contact surfaces throughout the kitchen and on equipment sides had significant, heavy debris buildup. Outdoor waste bins lacked tight-fitting lids and were uncovered. The outside waste storage area was unclean with significant debris and waste scattered around. A food employee was observed handling and preparing open food without proper hair restraints. The facility was using vinegar to render sushi rice as non-TCS without a required variance or HACCP plan. Buildup and debris were observed on the floors and walls of the kitchen and the bathroom, with liquid and sewage present in the bathroom. Floors and walls throughout the kitchen were damaged with missing grout and cracks, making them not easily cleanable. Walls and ceilings throughout the kitchen, including above cooking equipment, were in disrepair with numerous holes, gaps and missing ceiling tiles, and water was leaking from unknown sources. Faucets on the plumbing system were leaking, and water was dripping from the ceiling in multiple areas into the kitchen. There was an inadequate air gap at multiple floor drains, including those with three-compartment sinks and ice machines. Multiple gray water drain pipes were draining onto the floor, and water was leaking from the three-compartment sink basins and pipes. Unpackaged food items like noodles, raw shrimp and vegetables were stored in direct contact with undrained ice. Food items in the walk-in cooler were stored uncovered and open to the elements, including mussels stored in milk crates. Sewage water was leaking out of a restroom toilet onto the floor where employees were stepping. Single-use containers were being reused for storing food and utensils. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and duties to prevent food safety issues. A temperature measuring device in an upright cooler was placed in the back, coldest area of the shelf, rather than the warmest part. The food establishment did not have calibration logs for temperature-measuring devices. The food establishment did not have temperature logs available for TCS foods. Written procedures for using time as a public health control were not available, and TCS items on the cold buffet line lacked an indication of how long they had been outside of temperature control. Wiping cloth buckets were improperly stored on the ground throughout the kitchen. TCS foods like boiled eggs, imitation crab and various cut produce on the buffet line were held above 41 degrees. Fried breaded chicken was improperly cooling on wire racks at room temperature and had not cooled sufficiently after over an hour. Ready-to-eat foods were held beyond the seven-day limit or lacked date marking, including imitation crab, sliced onions and various sauces. Quaternary ammonium compound sanitizer solution at the three-compartment sink and in wiping cloth buckets registered 0ppm. A food container for green beans was being prepared and placed on an in-use trash can.

Result: Closure (Oct. 10); re-inspection required (Oct. 10)