Seven red-tagged in city’s latest inspection 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.

Nov. 30-Dec. 6

GREEN

Arby’s, 1416 Mercantile NE (Dec. 5)

Arete Food Group, 2100 Eubank NE (Dec. 1)

Chili’s Grill & Bar, 10021 Coors NW (Dec. 5) (Class B)

Cold Stone Creamery, 3222 Central SE (Dec. 2)

Cranium Cannabis Co., 4501 4th NW (Dec. 2)

Crazy Fish, 3015 Central NE (Dec. 3)

Einstein Bros. Bagel, 11255 Menaul NE (Dec. 1)

Family Dollar, 1722 Bridge SW (Dec. 2)

Flying Star, 3416 Central SE (Dec. 2)

Good 2 Go, 514 Old Coors SW (Dec. 4)

High Point Grill, 9780 Coors NW (Dec. 5)

Hong Kong Buffet, 10100 Coors NW (Dec. 2)

Long Cao, 6904 Menaul NE, Ste D (Dec. 1)

Maverik, 5001 Jefferson NE (Dec. 5)

Our Lady of Assumption School, 811 Guaymas Pl NE (Dec. 2)

Preschool Impressions, 4301 Atrisco NW (Dec. 3)

Sawmill Market, 1909 Bellamah NW (Dec. 5)

Slice Parlor, 9904 Montgomery NE (Dec. 4)

Smith’s, 320 Yale SE (Dec. 3)

SpringStone Montessori School, 7940 Carmel NE (Dec. 2)

SpringStone Montessori School, 4598 Paradise NW (Dec. 1)

Subway, 5525 Gibson SE (Dec. 1)

Swire Coca-Cola, 7901 Los Volcanes NW (Dec. 2)

YELLOW

Chili’s Grill & Bar, 10021 Coors NW (Dec. 5) (Class B)

Circle K, 9200 Eagle Ranch NW (Dec. 2)

Cold Stone Creamery, 3222 Central SE (Dec. 2)

Denny’s, 5201 San Antonio NE (Dec. 3)

DK, 1111 Lomas NW (Dec. 1)

High Point Grill, 9780 Coors NW (Dec. 3)

Kulantro, 1909 Bellamah NW (Dec. 5)

RED

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

The quaternary ammonium compound solution used to sanitize food contact surfaces failed to meet the adequate parameters for sanitization. The chlorine solution used in the warewashing machine failed to meet the parameters for adequate sanitization. The ice machine, ice chute and dishes put away in the cleaned dish storage rack had a buildup of soil residues and visible food debris. The warewashing machine was observed to be soiled and dirty with a significant volume of debris. Poisonous or toxic materials were stored above open containers of utensils and in contact with a pan holding food. Rodent droppings were observed in the facility’s exterior shed, which holds products and single-use articles. The interior of the ice machine had significant corrosion that appeared to be flaking off directly above the collected ice. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other requirements. The plumbing system was found in disrepair, with leaking drain pipes pooling onto the floor and drains not properly routed. An inadequate air gap was observed at the three-compartment sinks, warewashing machine, prep sinks and service area. The interior intake and exhaust air ducts in the kitchen and service area had significant debris buildup, including areas with open food below. Burger buns were stored improperly, less than six inches off the floor in the dry storage area. Handwashing fixtures throughout the kitchen and service area had a significant coating of debris and soil residues. Numerous employees were observed wearing unapproved jewelry (rings, bracelets, watches) while preparing, cooking and handling open food. A food employee was observed without proper hair restraints in the kitchen and service areas. A food employee did not wash their hands when required after touching their body and hair or when changing gloves. Significant, heavy, caked-on buildup and debris were observed on the floors and walls throughout the kitchen and service areas. Multiple sets of pans were stacked while still wet, as they were not air-dried. Cleaned single-service and single-use articles were stored improperly on the ground in the storage closet. Cleaned single-service or single-use catering and to-go containers were stored uncovered and unprotected in the exterior wooden shed. Nonfood contact surfaces throughout the kitchen, service areas and storage areas were heavily coated in debris and food residue. The walls and ceiling in all areas of the kitchen, storage, warewashing and service areas had numerous holes, gaps, cracks and crevices, including wall material coming off. The flooring constructed of tiles was damaged, broken and in poor repair.

Result: Closure (Dec. 5); re-inspection required (Dec. 5); unsatisfactory (Dec. 5); re-inspection required (Dec. 5)

Denny’s, 5201 San Antonio NE

Utensils, specifically cutting knives and a handheld lemon squeezer, had a buildup of soil residues and food debris. Working containers for poisonous or toxic materials were not properly labeled or identified. Corn was not hot held at 135 degrees or above, measuring only 66 degrees. A microwave adjacent to the cookline was observed not maintained in good repair. The PIC was unable to demonstrate knowledge of safe food practices. The faucet at the mop sink and the water dispenser at the server line were leaking, indicating the plumbing system was not maintained in good repair. Interior intake and exhaust air ducts (vents above the cooktop and in the dining area) had debris buildup. Food items, including raw chicken, cooked turkey and pancake batter, were found in cold-holding units measuring above 41 degrees. The facility did not provide a designated area for employees to eat or drink. A food employee was observed not washing hands when required, specifically before donning new gloves and changing tasks. Buildup and debris were observed on the floors, walls and drains throughout the entire facility. A scoop was stored incorrectly in potatoes in a drawer cooler, with the handle making contact with the food. Metal pans were wet stacked on the drying rack because they were not allowed to air dry. Nonfood contact surfaces throughout the facility refrigerators, monitors and shelves had a buildup of soil residues. The dry storage room roof tiles were damaged and in disrepair.

Result: Closure (Dec. 3); re-inspection required (Dec. 3); conditionally approved (Dec. 3)

High Point Grill, 9780 Coors NW

The chlorine solution used to sanitize food contact surfaces failed to meet the adequate parameters for sanitization. Ready-to-eat TCS food, including shrimp, meatballs, bone marrow and chopped vegetables, was prepared and held with no date-marking indicators. Ready-to-eat TCS food, including sausage and red beet sauce, was held exceeding the seven-day limit. The handwashing sink near the pizza-making station was in disrepair, lacking fully functional open and close handles. The drain pipe under the warewashing machine was damaged and partially draining onto the floor. An inadequate air gap was observed at multiple floor drains throughout the kitchen, dish pit, beverage station and bar area. Brioche buns and cheeses were stored improperly in the walk-in cooler and freezer, less than six inches off the floor. A food employee was observed without proper beard guards in the kitchen while actively handling food. Buildup and debris were observed on the kitchen floors and walls. Nonfood contact surfaces (ketchup dispenser, reach-in cooler, grill/fryer) had a buildup of soil debris and accumulation. There was a missing vent cover and ceiling tile above the walk-in freezer that was not properly sealed and enclosed. Several missing outlet covers were observed in the kitchen. The food establishment did not have temperature logs available for TCS foods.

Result: Unsatisfactory (Dec. 3); re-inspection required (Dec. 3); conditionally approved (Dec. 3); passed follow-up inspection (Dec. 5)

Spinn’s Burger & Beer, 4411 Montano NW

The chlorine solution utilized in the ware washing machine failed to meet the parameters for adequate sanitization. The quaternary ammonium compound solution utilized at the make line failed to meet the parameters for adequate sanitization. Food-contact equipment surfaces, including the can opener, knives, ice machine, containers and lids, had a buildup of soil residues, food residue and standing water. Nonfood-safe grease lubricant was observed with incidental food contact in the potato slicer. A pesticide not approved for use in food establishments was observed in the dish pit. Poisonous or toxic materials, including chemical cleaner, degreaser and gasoline, were stored in a manner that had the potential to contaminate single-service and single-use articles on a storage rack and at the make line. Working containers for degreaser, bleach water and chemical cleaner were unlabeled. Ready-to-eat TCS food prepared and held within the establishment lacked date-marking indicators. A cutting board on the make tables had deep scratches and scoring, which limits its ability to be effectively cleaned and sanitized. The PIC was unable to demonstrate knowledge of basic food safety operations. An inadequate air gap was observed at multiple floor drains in the kitchen and dish pit.nThe interior intake and exhaust air ducts in the kitchen had debris buildup. Food items like sour kraut, chicken tenders, bacon, sliced cheese and hot dogs were not covered during storage in the reach-in coolers. Raw shelled eggs were stored directly above uncovered ready-to-eat bacon in the make-line refrigerated table. An employee was observed wearing a wristwatch while actively handling food. A food employee was observed without proper hair restraint and a beard guard in the kitchen while actively handling food. A cook was observed not washing hands and instead just donning a new pair of gloves at the kitchen make line. Nonfood contact surfaces on the cook line were heavily coated in grease, food residue and soil. The food establishment did not have temperature logs available for all TCS foods.

Result: Closure (Dec. 3); re-inspection required (Dec. 3); unsatisfactory (Dec. 5); re-inspection required (Dec. 5)

Subway, 5525 Gibson SE

The ice machine was observed with black buildup residue on the deflector, indicating soil buildup on a food-contact surface. The three-compartment sink faucet was leaking and the floor drain cover was missing, indicating the plumbing system was not maintained in good repair. 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. The facility did not provide a designated area for employees to eat, drink or use tobacco products. The facility did not provide lockers or other suitable facilities for storage of employees’ clothing or personal belongings. A red sanitizer bucket was stored in the handwashing sink basin, making the sink inaccessible. No chlorine solution was utilized to adequately achieve sanitization in the kitchen and prep areas. A food employee on the main preparation line was observed without proper hair restraints. Buildup and debris were observed under shelving, the ice machine and the freezer in the back of the facility. The food establishment did not have temperature logs available for TCS foods. The food establishment did not have calibration logs for temperature-measuring devices.

Result: Unsatisfactory (Dec. 1); re-inspection required (Dec. 1); passed follow-up inspection (Dec. 1)

Thai Cuisine, 6200 Coors NW

Facility is still closed due to signs of active cockroach infestation. Facility will be allowed to open under an unsatisfactory status and must pass re-inspection within five business days while in full operation.

Result: Closure (Dec. 1); re-inspection required (Dec. 1); unsatisfactory (Dec. 4); re-inspection required (Dec. 4)

Thai Vegan, 5505 Osuna NE

The chlorine solution used at the server station measured 0 PPM and the warewashing chlorine measured 10 PPM, failing to meet adequate sanitization parameters. Equipment food-contact surfaces, including blenders, a food processor, a green utensil and a can opener, had a buildup of soil residues. Employee pain relief medication was improperly stored on a kitchen shelf above plastic squeeze bottles containing sauce/food. Detergent and degreaser was stored in a manner that had the potential to contaminate food. Living cockroaches were observed under the cookline and in the back dry storage room. Rodent droppings were observed near the restroom area and underneath the warewashing machine. Living gnats were found in the storage closet for soiled linens and in the warewashing area. Numerous dead and living cockroaches were observed accumulating under a shelf across from the restrooms. Ready-to-eat TCS food, including all food items in the facility, lacked date-marking indicators. Waste receptacle covers were not closed during the inspection. The PIC was unable to demonstrate knowledge in food safety, including no food handler cards and no knowledge of checking food temperatures. The main kitchen handwashing sink faucet was leaking. An inadequate air gap was observed at the three-compartment sink. Tofu chicken was improperly cooled in a large, uncovered pan in the upright cooler. 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. Working containers of food (spices, sugar and salt) removed from original packaging were not properly labeled or identified. TCS food items, including sprouts, rice, sliced tomatoes, cut vegetables and sliced onion, were measuring above 41 degrees in cold-holding units. Italian dressing and chili paste were being stored on a shelf at room temperature. The facility lacked current testing kits or devices to measure the concentration of chemical sanitizing solution, with test strips being expired. Employee personal care items were stored incorrectly in the kitchen area. The handwashing sink in the kitchen was being improperly utilized as a dump sink. A food employee in the kitchen was observed without proper hair restraints while preparing food. The chef was observed eating while cooking and preparing food at the cookline. The facility was operating with an expired permit. All sinks in the facility had insufficient hot water due to a broken hot-water heater. No written notification of major food allergens was provided for unpackaged food served or sold to consumers. A scoop utensil was stored incorrectly in clear food bins with unknown food items in the warewashing room, with the handle making contact with the food. The back kitchen floor was made of tile that was not smooth and easily cleanable, and the warewashing room floor was covered with cardboard boxes. The food establishment did not have temperature logs available for all TCS food items. The food establishment did not have calibration logs for temperature-measuring devices.

Result: Closure (Dec. 4); re-inspection required (Dec. 4)