West Side Chipotle red-tagged after inspectors unwrap a burrito of violations

These are summaries of Albuquerque Environmental Health restaurant inspections. For more information, or to view a searchable database of city restaurant inspections, 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.

May 19-23

GREEN

Albuquerque School of Excellence, 13201 Lomas NE (May 19)

Keller’s Farm Stores, 6100 Coors NW (May 19)

Sonesta ES Suites, 3300 Prospect NE (May 21)

The International School At Mesa del Sol, 2000 Bobby Foster SE (May 20)

YELLOW

Immanuel Lutheran Church, 300 Gold SE (May 21)

RED

Chipotle Mexican Grill, 3600 Coors NW (May 21-22)

There was no designated area for employees to eat, drink or use tobacco. Poisonous or toxic materials were stored next to single-use articles. A food employee did not wash their hands when changing tasks or after checking a phone. Cups and napkins were stored directly on the floor. Single-use articles were stored under or next to soiled cutting boards. Nonfood contact surfaces had a buildup of soil residues. A fitting on the sanitizer dispenser was leaking. Records of training or certification for food employees were not provided. Calibration logs for temperature measuring devices were not available. Wiping cloths used for cleaning were not stored in sanitizer buckets. Chopped red onions were measured above 41 degrees in a cold-holding unit. Quaternary ammonium sanitizer solution failed to meet parameters. The chlorine sanitizer in the mechanical ware washing machine failed to meet parameters. Food-contact surfaces such as cutting boards and scoops had a buildup of soil residues.

Result: Closure (May 21); unsatisfactory (May 22); re-inspection required

Keller’s Farm Stores, 6100 Coors NW (May 19)

Working containers for toxic materials were not labeled. Chlorine sanitizer was stored next to the prep table shelving, directly next to the butcher paper. Cutting knives were in a state of poor repair. Equipment, such as freezer door heaters, was not maintained in good repair. Rear doors to the outside were not tight-fitting. A handwashing sink in the butcher room was leaking. There were inadequate air gaps at multiple floor drains. Wiping cloths used for cleaning were not stored in sanitizer buckets. The meat slicer, saws, meat grinder, storage containers and meat hooks had a buildup of soil residues.

Result: Unsatisfactory (May 19); passed follow-up inspection (May 19)

Olympia Cafe, 2210 Central SE (May 21-22)

A food employee did not wash their hands when required, specifically after touching their face and scratching their nose while preparing food. The hood ventilation system was inadequately collecting grease and condensation, showing substantial debris buildup on filters and the hood vent. There was inadequate lighting under the hood vent system. An insect control device was installed over a food preparation area. Pests, specifically dead cockroaches, were allowed to accumulate in traps in the back storage room, water heater area and under the handwashing station. Doors to the outside were not tight-fitting, allowing light to be seen at the edges. Nonfood contact surfaces on shelving were not smooth or easily cleanable. Nonfood contact surfaces at the automatic dish machine area had substantial black debris buildup. Unnecessary and nonfunctional items, such as broken kitchen equipment and beverage dispensers, were present on the premises. There was buildup and debris underneath kitchen equipment, including refrigerators, the stove top, cold holding units, prep tables and the three-compartment sink. Flooring and walls in the main kitchen line, walk-in refrigerator and back of the facility were not smooth and easily cleanable. Plumbing inside the walk-in refrigerator was leaking, requiring food containers to catch water. The person in charge was unable to demonstrate knowledge of proper sanitizer parts per million, reheating temperatures, hot holding temperatures and foodborne illnesses. The establishment did not have a certified food protection manager on staff. Food employees did not have food handler cards. Temperature logs for TCS food items were not available. There was no covered receptacle in the female toilet room. Rice pudding and custard in a display cooler were measuring above 41 degrees. Chlorine sanitizer concentration in a 5-gallon bucket exceeded the maximum level permitted. Utensil food-contact surfaces, such as the automatic slicer and can opener, had a buildup of soil residues. Ready-to-eat TCS foods prepared and held within the establishment had no date markings.

Result: Closure (May 21); unsatisfactory (May 22); re-inspection required