近距离内射合集

These are summaries of Albuquerque Environmental Health restaurant inspections. For more information or to view previous reports, visit .

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.

April 12-18

GREEN 

505 Supermarket, 816 San Mateo SE (April 17)

Alice King Community School, 8100 Mountain NE (April 15)

Bob鈥檚 Burgers, 5214 Menaul NE (April 13)

Bomvida Farms, 4615 Menaul NE (April 17)

Brenda鈥檚 Perfect Brittle, 6901 San Antonio NE (April 17)

Caja de Juguetes Child Development Center, 5801 Central NW (April 15)

Cerealslysweet, 6320 Zuni SE (April 14)

Cesar Chavez Community School, 1325 Palomas SE (April 15)

Circle K, 4420 Zuni SE (April 14)

Circle K, 9610 Eagle Ranch NW (April 13)

Cuidando Los Ni帽os, 1500 Walter SE (April 17)

Econo Lodge Old Town, 2321 Central NW (April 15)

Econo Lodge West, 5712 Iliff NW (April 14)

Einstein Bros. Bagels, 4500 Osuna NE (April 13)

El Patron Express, 8100 Wyoming NE (April 16) (Class B, Class C)

Le Chantilly, 8216 Menaul NE (April 15)

Long John Silver鈥檚, 4300 Central SW (April 17)

Mark Armijo Academy, 6800 Gonzales SW (April 15)

McDonald鈥檚, 8001 Harper NE (April 15)

Media Arts Collaborative Charter School, 4401 Central NE (April 17)

Mor Furniture, 4920 Menaul NE (April 14)

Noodleworks, 5901 Wyoming NE (April 15)

Plaza Feliz Child Development Center, 517 San Pablo SE (April 16)

San Juan Diego Friary, 404 San Mateo NE (April 15)

Sanchez Tacos, 6320 Zuni SE (April 14)

Smart Start, 5400 Lomas NE (April 16)

Sushi Roller, 10000 Coors Bypass NW (April 16)

Sonic, 5315 Quail NW (April 15)

Starbucks, 3501 Menaul NE (April 16)

Sushi Freak, 5600 Coors NW (April 13)

Uptown Hawt Pizza Co., 6565 Americas Pkwy NE (April 17)

Whataburger, 9500 Candelaria NE (April 14)

Wildflowers Day Nursery, 613 Amherst NE (April 15)

YELLOW 

El Patron Express, 8100 Wyoming NE (April 16) (Class C)

Le Chantilly, 8216 Menaul NE (April 14)

RED

Caveman Burgers & Tacos, 6205 Central NW

Ready-to-eat foods, such as pans of carne asada and deli ham, were held in a kitchen cooler without any date markings to indicate when they should be consumed or discarded. The food establishment did not have a certified food protection manager on staff as required by law. Food employees did not have valid food handler cards and had not completed an approved food safety training course. Saut茅ed onions in the kitchen cold-holding line were measured at 90 degrees, significantly above the required safety limit of 41 degrees or less. The facility failed to provide or make readily accessible temperature-measuring devices specifically designed for testing thin foods. Adequate temperature logs were not available for various items, including ham, onions, hot dogs and chicken, during cold and hot holding. The establishment did not maintain the required contemporaneous calibration logs for its temperature-measuring devices.

Result: Unsatisfactory (April 16); re-inspection required (April 16)

Coda Bakery, 201 San Pedro SE 

The warewash machine utilized a chlorine sanitizing solution measured at 25 ppm, which is below the required concentration range of 50 to 99 ppm. An organic matter buildup was found on the interior of the ice machine, and food debris was observed on the cutting blade of the can opener. Chicken thighs were measured at an internal cooking temperature of 147 degrees, failing to reach the required safety standards. The facility lacked adequate procedures to effectively control pests and did not provide a standard operating procedure or pest control plan. Inspectors observed two live cockroaches and more than ten dead cockroaches on the floors and in traps throughout the facility. Chopped onions were stored in an upright cooler without any date-marking indicators to show when they were prepared. Several floor drains throughout the facility lacked an adequate air gap required to prevent backflow and water contamination. The establishment did not have a certified food protection manager on staff. Food employees did not have a valid food handler card and had not been trained in an approved food safety course. A dented metal can of water chestnut slices was found on a food storage rack, compromising the integrity of the packaging. Pre-cooked beef in the walk-in cooler was measured at 48 degrees, exceeding the maximum cold holding limit of 41 degrees. Dirty utensils were being stored inside an automatic handwashing facility located in the front of the house. The quaternary ammonium sanitizer concentration in a wiping cloth container tested above 400 ppm, exceeding the maximum level permitted. An employee was observed wearing unapproved jewelry, specifically wristwatches and bracelets, while preparing sandwiches and salads on the cook line. A food employee failed to wash their hands when required, specifically when donning new gloves and switching between tasks.

Result: Closure (April 17); re-inspection required (April 17)

Fuddruckers, 6600 Menaul NE 

Organic matter buildup was found on the interior of the ice machine near the ice chute. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and did not know what type of sanitizer was being used in the facility. Floor drains located under the three-compartment sink and produce sink were in disrepair and missing required strainers. A shut-off valve for the faucet at the three-compartment sink was found to be leaking. An inadequate air gap was observed at the floor drain located near the ice machine unit, posing a risk for backflow. The food establishment did not have a certified food protection manager on staff. The ventilation hood system was missing filters, allowing grease and condensation to accumulate and drip. Raw hamburger patties and chicken breasts were measured at temperatures between 56 degrees and 60 degrees, failing to meet cold-holding requirements. The undercounter cooler and the walk-in cooler, known as 鈥淭he Butcher Shop,鈥� failed to maintain an ambient air temperature of 41 degrees or below. The facility lacked a valid testing kit to measure the concentration of chemical sanitizing solutions. A handwashing sink near the three-compartment sink was being improperly used to discard drinks. Quat sanitizer at a food prep station was measured at a concentration above 400 ppm, exceeding the maximum level permitted. A food employee was observed cooking hamburger patties on the line without wearing a proper hair restraint. No hot or cold water was available at the handwashing station located near the three-compartment sink. A food employee failed to wash their hands when required, specifically when donning new gloves and switching tasks. An employee at the handwashing station near the fryers washed their hands incorrectly by failing to use hand cleanser. Floor and wall juncture coving was missing in several locations throughout the facility. The establishment did not have the required temperature logs available for raw hamburger patties and chicken breasts. No calibration logs were maintained for the facility鈥檚 temperature-measuring devices.

Result: Closure (April 13); re-inspection required (April 13); unsatisfactory (April 14); re-inspection required (April 14)

Juani鈥檚 Kitchen, 5010 Cutler NE

Chlorine sanitizing solution in the automatic dish machine measured at 0 ppm, failing to meet the required sanitization parameters. The ice machine was found with debris buildup and had open beverage cans stored directly on the ice. Rubbing alcohol was stored in a manner that created the potential to contaminate food. A tamale was measured at a hot-holding temperature of 105 degrees, which is below the required safety limit of 135 degrees. Wiping cloths were improperly used for wiping surfaces rather than being stored in a proper sanitizing solution. Various ready-to-eat items, such as red chile meat, green chile sauce and beans, were held in the refrigerator without required date markings. Cooked shredded chicken was being cooled at room temperature in a manner that did not facilitate the necessary rate of heat transfer. Food employees did not have valid food handler cards or proof of approved food safety training. The ventilation hood system was inadequately collecting grease and condensation, leading to accumulation on the main kitchen line. Heating and air conditioning vents in the kitchen were not properly maintained and showed significant debris buildup. Working containers of what appeared to be sugar were stored on the kitchen line without labels identifying the common name of the food. Fruit used for preparing beverages was stored uncovered and unprotected next to a handwashing sink. The back door to the outside was propped open without a barrier to prevent the entry of insects or rodents. The facility failed to provide a designated area for employees to eat, drink or use tobacco products. The only handwashing sink inside the kitchen was blocked and inaccessible because a pitcher was stored inside the basin. Chlorine sanitizer in wiping cloth containers was measured at a concentration above 200 ppm, exceeding the maximum permitted level. A food employee failed to wash their hands when required, specifically when switching between taking orders and preparing food. Significant buildup and debris were observed on the flooring underneath various kitchen equipment, including the fryer, stove and prep tables. Nonfood contact surfaces, such as shelving and the bus cart, were soiled with accumulated debris. The establishment did not maintain required temperature logs for TCS food items while being stored, received or cooled.

Result: Closure (April 16); re-inspection required (April 16)

Royal Hyderabad, 3305 Juan Tabo NE

Employees were observed improperly cleaning up rodent droppings by using a soiled towel and failing to follow required safety guidelines. Food employees did not have valid food handler cards or proof of approved food safety training. Various grains and spices were stored in plastic bins without covers to protect them from contamination. Openings of one inch or less were observed around piping in the wall of the chemical storage room, failing to protect against pest entry. The back door to the outside was not tight-fitting, as light could be seen through the bottom edges. Inadequate procedures were in place to effectively control pests, specifically regarding treatment for rodents. Live and dead rodents were allowed to accumulate in traps located in the dry food storage area. The establishment failed to designate a person in charge to be present during all hours of operation.

Result: Closure (April 13); re-inspection required (April 13); closure (April 17); re-inspection required (April 17)

Yoshi Mame, 4410 Wyoming NE

A quaternary ammonium sanitizing solution in a sanitizer bucket was measured at 0 ppm. The chlorine solution in the automatic dish machine measured at 0 ppm and was at a temperature of 114 degrees. Knives, a food processor, a grinder and a blender were found stored away with food debris still on the equipment. The facility had inadequate procedures to effectively control pests and lacked specific cleaning or sanitizing methods to prevent recurrence. Fried shrimp and fried zucchini were measured at hot holding temperatures between 124 degrees and 127 degrees, falling below the required 135 degrees. Wiping cloths were improperly used for wiping surfaces instead of being stored in a required sanitizer solution. Prepared vegetables and cooked meats were held in refrigerators without any date-marking indicators. A food employee was observed using bare hands to plate and handle ready-to-eat foods, including cooked meats and fried items. The person in charge was unable to demonstrate knowledge of foodborne illnesses or proper sanitizer concentrations and incorrectly stated that cold holding should be 16 degrees. The three-compartment sink and prep sink were in disrepair, featuring leaks and a faucet wrapped in tape. The hood ventilation system was inadequately maintained, resulting in a significant buildup of grease and debris. Working containers of spices, salt and sugar were stored on the kitchen line without labels identifying the common name of the food. The facility was adding vinegar to sushi rice as a method of preservation without a required variance from the Environmental Health Department. Multiple raw TCS food items, including chicken, salmon and shrimp, were measured at temperatures ranging from 44 degrees to 59 degrees in a cold-holding prep table. Food temperature-measuring devices were not provided or made readily accessible for monitoring food safety. The establishment did not provide a designated area for employees to eat, drink or use tobacco products. No handwashing cleanser was available at the handwashing station on the sushi line or inside the men鈥檚 restroom. A food employee was observed preparing entrees on the main kitchen line without a proper hair restraint. The facility was found to be displaying an expired food permit. A food employee failed to wash their hands when required, specifically after handling raw meats, switching duties and touching personal items. Substantial buildup, debris and rodent droppings were observed underneath kitchen equipment, prep tables and in the mop sink area. There was no written notification provided to consumers regarding the presence of major food allergens in unpackaged food. Nonfood contact surfaces, including shelving under prep tables and the exteriors of fryers and ovens, had substantial debris buildup. The establishment lacked required temperature logs for stored, received and cooled TCS food items.

Result: Closure (April 13); re-inspection required (April 13)