Three businesses 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.

March 15-21

GREEN

Altamonte Child Development Center, 3305 Alta Monte NE (March 19)

Arturo's Mexican Food, 325 Louisiana SE (March 18)

Tula’s Kitchen, 5021 Pan American NE (March 18)

Smothered, 10250 Cottonwood Park NW (March 17)

Canteen Esperanza, 7311 Glenrio NW (March 16)

Chile Konnection Produce, 1136 Broadway NE (March 18)

Christy Mae's Restaurant, 1400 San Pedro NE (March 17)

Doubletree by Hilton, 201 Marquette NW (March 16)

Five Below, 3550 Alameda NW (March 17)

FujiSan, 1421 Renaissance NE (March 16)

Gilly Loco, 10655 Montgomery NE (March 20)

Golden Pride, 5231 Central NW (March 16)

L&L Hawaiian Barbecue, 2270 Wyoming NE (March 20)

Keva Juice, 11201 Menaul NE (March 17)

Keva Juice, 8050 Academy NE (March 16)

KFC, 5410 Fourth NW (March 20)

Kids Empire, 10000 Coors Bypass NW (March 19)

Learning Ladder Academy, 5827 Fourth NW (March 20)

Love & Care Child Development Center, 5407 Fourth NW (March 20)

Mike’s Jerky, 10900 Menaul NE (March 19)

My Moms, 500 Fourth NW (March 16)

Residence Inn Albuquerque North, 4331 The Lane @ 25 NE (March 20)

Sam’s Club, 1421 North Renaissance NE (March 16)

Sixty-Six Acres, 2400 Twelfth NW (March 20)

Smith’s, 8040 Academy NE (March 20)

Sonic Drive-In, 825 Eubank NE (March 16)

Tasty Pot, 8050 Academy NE (March 16)

The Paleta Bar, 10131 Coors NW (March 16)

The Specialty Shop, 5823 Lomas NE (March 18)

Thunderbird Little League, 3713 Bryn Mawr NE (March 20)

Wellesley Care Home, 3209 Wellesley NE (March 19)

Wowza Burgers and Fries, 1601 Fourth NW (March 20)

YELLOW

Annapurna’s World Vegetarian Cafe, 5200 Eubank NE (March 19)

Bedrock Kitchen, 5333 Fourth NW (March 18)

Dragon Wok, 8060 Academy NE (March 17)

Keva Juice, 11201 Menaul NE (March 17)

Rosie's Elotes 505, 5701 Gibson SE (March 20)

RED

Annapurna’s World Vegetarian Cafe, 5200 Eubank NE

Dried food and soil debris buildup found on the fry cutter and food processor in the back kitchen. Several items, including red quinoa, cut zucchini and dairy, were found exceeding the seven-day storage limit or bearing expired dates in the walk-in cooler. Shredded mozzarella and cheddar cheeses were measured at 45 degrees, which is above the safe cold-holding limit of 41 degrees. The establishment failed to provide customers with required written notifications regarding major food allergens in unpackaged foods. A bowl was incorrectly stored inside a container of vegetables with its sides and handle directly touching the food. The facility failed to maintain the required logs documenting the regular calibration of their temperature-measuring devices.

Result: Unsatisfactory (March 16); re-inspection required (March 16); conditionally approved (March 19)

Dragon Wok, 8060 Academy NE

The kitchen and prep area was operating without any chlorine sanitizer solution available. A meat tenderizer, grinder, and vegetable slicer were found stored with accumulated food debris both inside and out. Multiple spray bottles containing cleaners and degreasers were missing labels identifying their chemical contents. Raw chicken was found improperly thawing at room temperature on a shelf rather than inside a refrigerated unit. Prepared vegetables and fried chicken in the walk-in refrigerator were missing required labels indicating their preparation or discard dates. The person in charge failed to demonstrate basic food safety knowledge regarding sanitization, cooling and reportable illnesses. The handwashing sink and three-compartment sinks were not maintained in good repair, making it difficult to wash ware efficiently. Cooked noodles and chicken were left to cool at room temperature on a baker's rack without any documented timing or temperature monitoring. Substantial debris buildup was observed on the HVAC vents located in the food preparation and warewashing areas. Bulk containers of white powders like salt, sugar, and flour were removed from original packaging and stored under a prep table without labels identifying the ingredients. Absorbent materials like cardboard and foil were improperly used to cover shelving and cooling units, making them difficult to clean. Gaps were visible around the exterior doors, and a screen door was missing the weather stripping needed to keep out pests. Various items, including sliced cabbage, cooked noodles and chicken, were stored at room temperature with temperatures reaching as high as 98 degrees, measuring above the safe cold-holding limit of 41 degrees. Raw meats were found stored close to the floor in the walk-in freezer and main kitchen area for a substantial amount of time. Staff were observed eating inside the kitchen while preparing food because no designated break area was provided. The facility lacked lockers or a dedicated space for employees to store personal clothing and belongings away from food areas. A designated but unutilized handwashing sink was blocked by shelving and lacked water, soap, and paper towels. Ambient air thermometers were missing from some cooling units or were placed in the back rather than the warmest part of the equipment. An employee was observed preparing entrees without wearing the property hair constraints. An employee was seen eating on the main kitchen line, and a personal soda bottle was stored inside a food cooling unit. A staff member failed to wash their hands when switching between tasks, such as moving from the cash register to food preparation. Significant debris and grease buildup were found on the floors underneath fryers, stoves, refrigerated units and shelving. Soil residues and food debris were found on stainless steel shelving, food containers, and underneath a non-operational soda machine, shelving and prep tables. Empty tin cans and plastic single-use containers were being reused as scoops for bulk ingredients like rice and sugar. The establishment failed to maintain any records or logs tracking the temperatures of Time/Temperature Control for Safety foods, like raw meats and curry, during storage, thawing or cooling. There were no logs available to prove that temperature-measuring devices were being regularly calibrated.

Result: Closure (March 17); re-inspection required (March 17); conditionally approved (March 17)

Hyena's Comedy Nightclub, 2100 Louisiana NE

The facility was unable to sanitize any food-contact surfaces at the three-compartment sink or bar area because there was no sanitizer available. The manager failed to demonstrate adequate food safety responsibility, resulting in multiple priority violations and a downgrade of the facility’s grade. An inadequate air gap was found underneath the three-compartment sinks, creating a risk of backflow contamination into the water system. Burritos purchased from another restaurant were being cooled in a manner that did not meet the required rate of heat transfer to remain safe. The establishment failed to have at least one designated employee on staff who is a certified food protection manager. Employees were unable to provide valid food handler cards or proof of training in an approved food safety course. There were no cleaning agents or sanitizers available in the bar or the rest of the facility during time of inspection. The facility lacked a testing kit or device to measure the concentration of chemical sanitizing solutions. No designated area was provided for employees to eat, drink, or use tobacco products away from food service areas. A handwashing sink lacked an approved drying method, such as disposable towels or a high-velocity air dryer. An employee was observed wearing bracelets, which are unapproved jewelry, while preparing beverages. The facility failed to display the grade sticker from its most recent inspection in a location visible to the public. The official food permit to operate was not posted on the premises as required for public and authority examination. A staff member failed to wash their hands when switching between duties, such as moving from the cash register to preparing drinks. Significant debris buildup was found on the bar floors underneath cooling units, sinks and shelving, making the floor sticky enough to cause shoes to adhere to the surface. There were no temperature logs available to document the safe receiving and storage of items like burritos, dairy and cheesecake.

Result: Closure (March 20); re-inspection required (March 20)