Six establishments 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.

Dec. 7-13

GREEN 

Baskin-Robbins, 11052 Montgomery NE (Dec. 12)

Blake’s Lotaburger, 1801 Juan Tabo NE (Dec. 11)

Bob’s Burgers, 6101 San Mateo NE (Dec. 8)

Chili’s Grill & Bar, 10220 Central SE (Dec. 8) (Class B, Class C)

Chispita, 6600 Menaul NE (Dec. 11)

Denny’s 7884, 5201 San Antonio NE (Dec. 9)

Fast Market, 12521 Menaul NE (Dec. 12)

Flor de las Flores, 1015 4th SW (Dec. 11)

Green Central Station, 2117 Menaul NE (Dec. 11)

Howie’s Sports Page, 12500 Montgomery NE (Dec. 11) (Class B, Class C)

Insomnia Cookies, 2132 Central SE (Dec. 12)

Jade Restaurant, 8001 Wyoming NE (Dec. 11)

Juno Brewery, 1st NW (Dec. 10)

LazyDaze Coffee Shop, 1812 Eubank NE (Dec. 12)

Longhorn Steakhouse, 9975 Coors Bypass NW (Dec. 8) (Class C)

Louisiana Meat Market, 520 Louisiana SE (Dec. 9)

Nirvana NM, 6200 Montgomery NE (Dec. 12)

Lobo Theater, 3013 Central NE (Dec. 11)

Score 420, 2125 Centra NWl (Dec. 11)

Shape Up Nutrition, 6001 Lomas NE (Dec. 12)

Spinn’s Burger & Beer, 4411 Montano NW (Dec. 12)

Tafoya Farms, 3313 4th NW (Dec. 11)

Thai Cuisine, 6200 Coors NW (Dec. 11)

Verdes Foundation, 7301 San Antonio NE (Dec. 12)

YELLOW 

Chili’s Grill & Bar, 10220 Central SE (Dec. 8) (Class C)

Chili’s Grill & Bar, 10021 Coors NW (Dec. 12)

Howie’s Sports Page, 12500 Montgomery NE (Dec. 11) (Class C)

Kabab & Curry, 3617 Wyoming NE (Dec. 9)

Longhorn Steakhouse, 9975 Coors Bypass NW (Dec. 8) (Class B)

Louisiana Meat Market, 520 Louisiana SE (Dec. 9)

Moonwalk Bar, 505 Central NW (Dec. 10)

The Brew, 311 Gold SW (Dec. 11)

Triana, 111 Carlisle NE (Dec. 10)

RED

Chili’s Grill & Bar, 10021 Coors NW

The quaternary ammonium sanitizer in the kitchen bucket was measured at 68 degrees, which is below the required 75-degree minimum. Inspectors found significant soil and debris buildup on the interior and the chute of the ice machine. An employee re-contaminated clean dishes by handling them immediately after touching soiled ones without washing their hands. The warewashing machine was found with a significant volume of accumulated debris. A pressurized chemical can was stored improperly on a clean dish storage rack. Multiple sauce squeeze bottles were found with no date markings and significant dried debris on the lids. The person in charge failed to demonstrate required food safety knowledge and had multiple priority violations. Drain pipes were observed leaking and pooling wastewater onto the floor. Inadequate air gaps were found at the three-compartment sinks, warewashing machine, prep sinks and service area. Significant debris buildup was observed on the interior intake and exhaust air ducts in the kitchen and service area. Numerous employees were observed wearing unapproved rings, bracelets and watches while handling open food. Food handling employees were observed touching their hair and bodies or changing gloves without washing their hands. Heavy caked-on buildup and debris were found on the floors and walls throughout the kitchen. Multiple sets of pans and containers were stacked while wet in the warewashing area. Nonfood-contact surfaces, including gas lines, piping and the undersides of heat lamps, were coated in heavy debris. The walls and ceiling were in disrepair with numerous holes, gaps, cracks and peeling material. The flooring constructed of tiles was observed to be damaged, broken and in poor repair.

Result: Closure (Dec. 12); re-inspection required (Dec. 12); conditionally approved (Dec. 12) 

Jade Restaurant, 8001 Wyoming NE

Fish tank chemicals were stored in a manner that had the potential to contaminate utensils. Soiled wiping cloths were stored improperly on prep tables and cutting boards instead of in a sanitizer solution. Interior intake and exhaust air ducts throughout the kitchen area were observed with debris buildup. Food bins containing flour, corn starch, spices and nuts were not identified with the common name of the food. Non-ready-to-eat raw chicken and raw shrimp were stored directly over ready-to-eat broccoli and sauces. Multiple food items, including rice, garlic, broccoli, cabbage, sprouts and onions, were measured at temperatures between 50 degrees and 67 degrees. The person in charge stated that rice cooked the previous night had been left out at room temperature overnight. Tea syrup was observed stored directly on the floor in the server station area. Food temperature-measuring devices were not provided or were not readily accessible for monitoring. The facility had no testing kit available to measure the concentration of the chlorine sanitizer being used. No designated area was provided for employees to eat, drink or use tobacco products. The establishment did not provide lockers or suitable facilities for the storage of employee clothing and personal belongings. Handwashing fixtures in the server station were observed with heavy soil and debris buildup. Chlorine sanitizer concentration in a wiping cloth bucket exceeded the maximum level permitted. Lighting in the kitchen area was inadequate due to a burned-out light bulb. Substantial grease and debris buildup was observed on the floors, walls and ceiling throughout the kitchen. There was no written notification provided to consumers regarding the presence of major food allergens in unpackaged food. Nonfood-contact surfaces on the stove, steam table, coolers and fryers were observed with soil and debris buildup. The establishment failed to maintain required temperature logs for time/temperature control for safety food items. There were no calibration logs available for the facility’s temperature-measuring devices.

Result: Closure (Dec. 11); re-inspection required (Dec. 11); passed follow-up inspection (Dec. 11)

Peter Piper Pizza, 9260 Golf Course NW

Inspectors found a severe rodent infestation with signs of active activity throughout the kitchen, office, dough room, dish pit and storage areas. Dead rodents in a state of decay were allowed to accumulate in traps located in the kitchen. Food-contact surfaces, including the can opener, marinara containers, dough mixer and knives, were found soiled with residue and debris. Multiple handwashing sink faucets in the kitchen were in disrepair and continued to drip or flow when in the closed position. Inadequate air gaps were observed at multiple floor drains, specifically under the soda station and refrigerated prep table. A bulk bag of dough was found stored in the dough room without a proper cover or protection from contamination. Outside waste bins were in poor repair with broken welds that created openings along the bottom edges. The exterior perimeter of the building had a heavy buildup of foliage and litter that provided potential pest harborage. Rear receiving and front entrance doors were not tight-fitting, allowing light to be seen through the bottom edges. Substantial holes and unsealed openings were found in the walls of the storage area, dough room and office. A scrub brush was stored inside a handwashing sink basin, and no hand cleanser was available in the dish pit area. Food items, including ice cream and pastries, were stored on the floor in the walk-in freezer. No designated area was established for employees to eat, drink or use tobacco products. Nonfood-contact surfaces on waste bin rollers and kitchen equipment were coated with heavy food and powdered ingredient accumulation.

Result: Closure (Dec. 9); re-inspection required (Dec. 9); unsatisfactory (Dec. 9); re-inspection required (Dec. 9)

Shape Up Nutrition, 6001 Lomas NE

No handwashing cleanser was available at the handwashing sink located in the front preparation area. The facility had insufficient hot water, with the handwashing sink measuring only 63 degrees instead of the required 85 degrees or above. The three-compartment sink also measured 63 degrees, failing to meet the required 110 degrees for compliance. Nonfood-contact surfaces on the exterior and top of the reach-in cooler were found with significant debris buildup.

Result: Closure (Dec. 11); re-inspection required (Dec. 11); passed follow-up inspection (Dec. 12)

Spinn’s Burger & Beer, 4411 Montano NW

The fry cutter and can opener located near the cook line were found with food debris and soil buildup. Employee medication, specifically Tylenol, was stored improperly on a shelf in the bar area under the cash register. A wiping cloth container filled with quaternary sanitizer was stored on a shelf near a coffee machine containing a brewed pot of coffee. An unlabeled plastic spray bottle was found, and the person in charge was unable to identify the substance inside. The facility had no pest control method in place at the time of the inspection. Ready-to-eat sliced tomatoes and cut avocados in the prep top cooler were held without required date markings. An inadequate air gap was observed at the floor drain located under the beer keg cooler. The establishment did not have a certified food protection manager on staff. Nonfood-contact surfaces throughout the facility, made of painted concrete, were dirty with extreme trash and food debris buildup.

Result: Closure (Dec. 12); re-inspection required (Dec. 12); passed follow-up inspection (Dec. 12)

The Woodmark, 7201 Prospect NE

Inspectors observed yellow buildup on the interior food-contact surfaces of the ice machine located in the back kitchen. An electrocution-style insect control device was installed improperly over a food preparation area and shelving for clean equipment and utensils. Approximately two dozen living and dead cockroaches were observed throughout the kitchen and dining room areas. Soiled wiping cloths were found stored improperly on prep tables instead of in a required sanitizer solution. The prep sink faucet was found in disrepair and was leaking at the time of the visit. Inadequate air gaps were observed at the prep sink near the walk-in ice cream cooler and at the floor drain under the cookline prep cooler. Debris buildup was observed inside the intake and exhaust air ducts of the ventilation system near the back kitchen ice maker. Raw red meat was stored improperly above cooked ham and next to cheese in the walk-in cooler. The back receiving door was not tight-fitting, allowing light to be seen through the edges. The facility lacked a testing kit for chemical sanitizer and had no heat test strips or working gauges to measure sanitizing temperature. Personal drinks were stored throughout the facility next to food because no designated employee area was provided. The manual warewashing equipment failed to reach the minimum required hot water sanitization temperature of 171 degrees, measuring only 139 degrees. The chlorine sanitizer concentration in a wiping cloth container at the cookline exceeded the maximum permitted level. An employee was observed wearing unapproved wrist jewelry while preparing food on the cookline. A male and a female food employee were observed working in the kitchen without the required hairnets or restraints. A food employee failed to wash their hands before donning new gloves and switching between tasks. Metal portion pans were wet stacked on a drying rack. Cleaned single-service cups were stored improperly on the floor in the dry storage area. Holes were observed in the walls near the warewashing machine and the salad preparation area.

Result: Closure (Dec. 9); re-inspection required (Dec. 9); unsatisfactory (Dec. 12); re-inspection required (Dec. 12)