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.

Aug. 30-Sept. 5

GREEN

ABQ Bilingual Charter, 7500 La Morada NW (Sept. 4)

Advanced Fresh Concepts Franchise Corp., 11825 Lomas NE (Sept. 3)

Albertsons, 11825 Lomas NE (Sept. 3)

Anodyne, 409 Central NW (Sept. 3)

Bee Hive Homes, 6230 Montano NW (Aug. 31)

Chili鈥檚 Grill & Bar, 10021 Coors NW (Aug. 31)

Chipotle Mexican Grill, 2608 Central SE (Sept. 4)

Christine Duncan Heritage Academy, 1900 Atrisco NW (Sept. 2)

Circle K, 6300 Central SE (Aug. 31)

Corrales International School, 5500 Wilshire NE (Sept. 3)

Da Mamas Papas, 1411 4th SW (Aug. 31)

Freska King, 7921 Central NW (Sept. 4)

Eat My Thai Cuisine, 5303 Gibson SE (Sept. 2)

El Patron, 10551 Montgomery NE (Aug. 31) (Class B)

El Patron, 10551 Montgomery NE (Sept. 2) (Class C)

El Rey Theater, 622 Central SW (Sept. 2)

Flik International Corp., 5401 Watson SE (Sept. 3)

Garner Hotel, 2300 International SE (Sept. 3)

Golden Corral, 5207 San Mateo NE (Aug. 31)

Golden Pride, 1830 Lomas NE (Sept. 2)

IT Dimsum, 7900 Carmel NE (Sept. 4)

Learning Ladder Academy, 5827 4th NW (Sept. 4)

Left Turn Distilling, 524 Romero NW (Sept. 2)

Little Europe, 1909 Bellamah NW (Sept. 2)

Los Puentes Charter School, 4012 4th NW (Sept. 3)

Los Tacos Del Junior, 520 Louisiana SE (Sept. 3)

McDonald鈥檚, 8501 Golf Course NW (Sept. 1)

Mission Foods Corp., 4300 Alexander NE (Sept. 2)

Mountain Mahogany Community School, 5014 4th NW (Sept. 3)

My Little Sunshines Daycare, 476 57th NW (Sept. 3)

My Little World, 303 Old Coors SW (Sept. 2)

Oceans Montessori Academy, 6211 4th NW (Sept. 4)

Olive Garden, 6301 San Mateo NE (Sept. 2) (Class B, Class D)

Paletas Y Mas, 120 98th NW (Sept. 3)

Quesadilla Way, 5305 Gibson SE (Sept. 4)

Quick Track, 10320 Candelaria NE (Sept. 4)

Royal Buffet Restaurant, 6111 San Mateo NE (Aug. 31)

Sergio鈥檚 Bakery & Cafe, 2740 Wyoming NE (Sept. 2) (Class 5, Class C)

Shalom Assisted Living, 8711 Delamar NE (Aug. 31)

St. Charles Borromeo School, 1801 Hazeldine SE (Aug. 31)

St. Therese Parochial School, 311 Shropshire NW (Sept. 3)

Stripes Burrito Co., 801 Juan Tabo NE (Sept. 3)

Subway, 5850 Eubank NE (Sept. 4)

Sushi Freak, 2200 Louisiana NE (Sept. 4)

The Melting Pot, 2201 Uptown Loop NE (Aug. 31) (Class B)

Twins A & V Daycare Center, 1216 4th SW (Aug. 31)

Walgreens, 1201 Unser SW (Sept. 4)

YELLOW

Anodyne, 409 Central NW (Sept. 2)

Eat My Thai Cuisine, 5303 Gibson SE (Sept. 2)

El Patron, 10551 Montgomery NE (Aug. 31) (Class C)

Freska King, 7921 Central NW (Sept. 3)

Golden Pride, 1830 Lomas NE (Sept. 2)

Little Lobitos, 5015 4th NW (Sept. 4)

Olive Garden, 6301 San Mateo NE (Sept. 2) (Class D)

Royal Buffet Restaurant, 6111 San Mateo NE (Aug. 31)

RED

Apna Bazaar, 7200 Montgomery NE

The establishment lacked a certified food protection manager. Nonfood-contact surfaces inside cold-holding units and the walk-in freezer were covered in dirty, absorbent cardboard and paper towels. Thermometers were missing or not placed in the warmest part of refrigerated units. Unused items, including car transmissions, metal beams, damaged food, crates and cardboard boxes, cluttered the premises. TCS foods, including yogurt, sliced cheese, spinach, cilantro, cauliflower and garlic, were held at unsafe cold temperatures between 55 degrees and 72 degrees. Produce area and dairy display coolers lacked the capacity to maintain proper cold-holding temperatures. Food temperature-measuring devices were not provided or accessible. Chemical sanitizer testing devices were not available. Nonfood-contact surfaces on shelving, meat displays and walk-in refrigerators had substantial soil residue buildup. Temperature logs for TCS foods were not maintained. The back hallway exit door was not tight-fitting and allowed light through the edges. Active mice, cockroaches and flies were present in display, restroom, meat prep, and hallway areas without pest control measures in place. Raw meats were stored less than 6 inches off the floor in the walk-in freezer. The establishment operated without a valid permit. Commercial meat cutting machines, blades and cutting boards had substantial meat debris buildup and flies. Sanitizing solution failed to meet required parameters. Employee shoes and personal belongings were stored inside the meat cutting area. No hand-drying method was provided at the meat prep handwashing sink. Stored crates blocked access to the meat prep handwashing sink. The female restroom lacked a covered trash receptacle for sanitary napkins. The restroom door was propped open and lacked a tight-fitting, self-closing mechanism. Substantial rodent droppings were found in display areas, under coolers, in the restroom and in the hallway.

Result: Closure (Sept. 3); re-inspection required (Sept. 3)

Clyde Hotel Banquet Kitchen, 330 Tijeras NW

Significant rodent droppings and nesting material were found throughout the kitchen and storage areas, inside equipment, on speed racks holding sheet pans, on food cages and on the floor. Ready-to-eat TCS foods in the walk-in cooler exceeded the seven-day storage limit or lacked required date markings. Faucets and plumbing underneath the three-compartment sink were leaking water. Dough items and coffee beans in dry storage and the walk-in freezer were stored uncovered without protection from contamination. Nonfunctional items accumulated in the kitchen area with debris buildup and rodent droppings. A case of premade sheet cake was stored less than 6 inches off the floor in the walk-in freezer. Open and closed food boxes in the walk-in freezers were exposed to dripping condensation, with ice forming on containers, floors and boxes. Walls and floors had heavy debris buildup, including rotting produce in the corners of walk-in coolers. In-use utensil cups were stored directly inside food with handles not above the product. Equipment sides, interiors and casters had heavy caked-on debris and grease accumulation. Kitchen walls were in disrepair with numerous large gaps, holes, cracks and crevices.

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

Clyde Hotel Carrie鈥檚, 330 Tijeras NW

Chemical sanitizer in wiping buckets tested at 0 ppm. Heavy soil residue was present inside the ice machine and on scoops, spatulas and ladles. The warewashing machine had significant debris growth inside. Heavy rodent droppings were present along the kitchen line, inside broken equipment and in service and dining areas. Ready-to-eat TCS foods, including tomato jam and red sauce, exceeded the seven-day storage limit. Reach-in and prep top cooler door gaskets were torn, and lids were broken and taped together. The person in charge failed to maintain required active managerial control over food safety practices. Warewashing equipment piping leaked grey water into a catch bucket. Multiple plumbing pipes and faucets were leaking water profusely. Inadequate air gaps were provided at prep sinks, single-basin sinks and three-compartment sinks throughout the kitchen. Nonfood-contact surfaces in dry storage and prep-top cooler lids were constructed of absorbent wood composite and taped materials. The kitchen line handwashing sink was nonfunctional with an out-of-order sign and accumulating trash. Multiple exterior doors were not tight-fitting and allowed light through the edges. Unused and nonfunctional equipment accumulated in the kitchen area with debris buildup and rodent droppings. TCS foods in the prep top cooler, including hard-boiled eggs, diced chicken and bleu cheese crumbles, were held at unsafe cold-holding temperatures. Walls and floors throughout the kitchen, warewashing area and dining room had heavy buildup and debris. Written notifications of major food allergens were missing for unpackaged food items. Consumer advisory warnings on the menu failed to disclose raw or undercooked menu items. Cleaned food pans were wet-stacked in storage areas without air drying. Nonfood-contact surfaces throughout the kitchen, equipment sides, cooler interiors and compressor areas had soil residue buildup. Storage, kitchen and service area walls were in disrepair with numerous gaps, cracks, holes and crevices.

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

Clyde Hotel Mercantile Cafe, 330 Tijeras NW

Chemical sanitizer solution in sanitizer buckets tested at 0 ppm. Over 20 live cockroaches were present throughout the deli area with no pest control methods in place. Burritos in hot-holding failed to meet required temperature standards. Wiping cloths were stored improperly outside of sanitizer solution on a preparation table. Ready-to-eat TCS foods in the display cooler lacked required date markings. The person in charge failed to maintain required active managerial control over food safety operations. An inadequate air gap was present under the three-compartment sink. TCS foods in the display cooler were held at unsafe cold-holding temperatures. The display cooler was nonfunctional. Buildup and debris accumulated on floors throughout the counter service area and under the three-compartment sink. Written notifications of major food allergens were missing for unpackaged foods. Packaged foods inside the facility lacked required labeling information such as ingredients and allergens. Walls and flooring were in disrepair with peeling laminate, water buildup, live cockroaches, cracked tile grout and structural gaps. Required temperature logs for TCS foods were not available.

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

El Patron, 10551 Montgomery NE (Class C)

Brown and black soil residue was present inside the ice machine. Dried food debris accumulated on the can opener, food dicers, pans and utensils in the back prep area. Working spray bottles containing unknown bulk liquid were not labeled. TCS foods in hot holding, including chile rellenos, green chile sauce and red chile, measured below safe temperatures. Wiping cloths used for sanitizing kitchen line countertops were stored on the counter instead of in sanitizer solution. Ready-to-eat foods in the walk-in and prep top coolers exceeded the seven-day storage limit. An inadequate air gap was provided at the floor drain under the warewashing machine. Food employees did not have valid food handler cards. Air vents and exhaust ducts in the kitchen area had debris buildup. Food service bins holding sugar and flour in dry storage were not labeled with common names. The female employee restroom lacked a covered trash receptacle for sanitary napkins. The rear exterior door was not tight-fitting and allowed light through the edges. TCS foods in the main cook line prep cooler, including shredded cheese, diced tomatoes, pico de gallo and shredded lettuce, measured at unsafe cold-holding temperatures. The facility lacked a designated area for employees to eat, drink or use tobacco products. Hot water at employee restroom handwashing sinks was insufficient, reaching only 75 degrees. Buildup and debris accumulated on the floor under the upright cooler near the sopapilla station. Written notifications of major food allergens were missing for unpackaged foods. A cooking pot was used as a scoop and stored inside food with its handle directly touching the product. Food service pans in the warewashing area were wet-stacked without air drying. Temperature logs were not maintained for stored TCS foods. Calibration logs were not maintained for temperature-measuring devices.

Result: Closure (Aug. 31); re-inspection required (Aug. 31); conditionally approved (Aug. 31); passed follow-up inspection (Sept. 2)

Freska King, 7921 Central NW

Debris buildup was present on the exterior of reach-in coolers and inside cooler vent covers. Food temperature-measuring devices were not provided or accessible for measuring thin foods. Chemical sanitizer testing devices and chlorine test strips were not available. A reach-in cooler measured at 55 degrees and lacked sufficient capacity to keep food cold. Cleanser was missing at the handwashing sink. A handwashing sign was not provided at the handwashing sink. Temperature logs were missing for milk cold-holding and cooler ambient air temperatures. Calibration logs for temperature-measuring devices were not maintained. Thermometers scaled for both celsius and fahrenheit were missing from reach-in coolers. Water pressure at the handwashing sink was inadequate, with water barely coming out of the faucet.

Result: Unsatisfactory (Sept. 3); re-inspection required (Sept. 3); conditionally approved (Sept. 3); passed follow-up inspection (Sept. 4)

Olympia Cafe, 2210 Central SE

Facility is subject to a follow-up inspection five days after reopening.

Result: Unsatisfactory (Sept. 2); re-inspection required (Sept. 2)

Quesadilla Way, 5305 Gibson SE

Facility is subject to a follow-up inspection five days after reopening.

Result: Unsatisfactory (Aug. 31); re-inspection required (Aug. 31); passed follow-up inspection (Sept. 2)

Sergio鈥檚 Bakery & Cafe, 2740 Wyoming NE (Class C)

A meat slicer stored away above a prep table had substantial food debris buildup. TCS foods in hot-holding, including marinara, meatballs and display pizzas, failed the required temperature standards. Pooled eggs measuring 52 degrees were held inside a cold-holding unit. Ready-to-eat TCS foods inside a cold-holding unit lacked required date markings. Green chile sauce at 115 degrees was cooling improperly inside a cold-holding unit while covered. Hood vent filters and ventilation ducts inside the main kitchen had grease and debris buildup. TCS foods in the front pizza prep cold-holding unit measured at unsafe temperatures. A designated area was not provided for employee eating or personal belongings. A food employee preparing pizzas in the kitchen lacked proper hair restraints. The facility operated with an expired permit. An employee touched a cellphone with gloved hands, placed hands in pockets, wiped gloves on an apron and resumed food preparation without washing hands. Stainless steel kitchen shelving had soil residue buildup. Required temperature logs for stored, received and cooled TCS foods were not available.

Result: Closure (Sept. 2); re-inspection required (Sept. 2); passed follow-up inspection (Sept. 2)

Shalom Assisted Living, 8711 Delamar NE

Chemical sanitizing solution in a spray bottle failed to meet required parameters, testing at 0ppm. The establishment lacked a certified food protection manager on staff. Food employees were not in possession of valid food handler cards or approved training records. Working containers of sugar and flour inside kitchen cabinets were not labeled with common food names. Nonfood-contact surfaces inside kitchen cabinets were made of damaged synthetic wood that was not smooth. The restroom was not equipped with a tight-fitting, self-closing door. Food temperature-measuring devices were not provided or readily accessible. Handwashing cleanser was missing at handwashing sinks in the kitchen and employee restroom. Hot water was unavailable at the kitchen handwashing sink because the hot water knob was nonfunctional. A food employee was observed washing hands in a three-compartment sink instead of a designated handwashing sink.

Result: Unsatisfactory (Aug. 31); re-inspection required (Aug. 31); passed follow-up inspection (Aug. 31)

Stripes Burrito Co., 801 Juan Tabo NE

Yellow buildup was observed inside the ice machine. Chicken tenders in hot-holding failed to meet required temperature standards. Approximately 90 quarts of pooled raw eggs were stored in the walk-in cooler. Interior intake and exhaust air ducts throughout the kitchen area had debris buildup. TCS foods in the walk-in cooler, including raw chicken, carne adovada, onions, barbacoa, potatoes, milk, pooled eggs, raw pork and salsa, measured at unsafe cold-holding temperatures An employee actively working with open food items wore unapproved wrist jewelry and gemmed rings. A food employee actively working with open food on the main cook line lacked proper hair restraints. Written notifications of major food allergens were missing for unpackaged foods. Soil debris buildup was present on the spray faucet for the three-compartment sink. The kitchen ceiling was in disrepair with a large hole cut into it for repair work. Temperature logs were not maintained for stored TCS foods. Calibration logs were not maintained for temperature-measuring devices.

Result: Unsatisfactory (Sept. 3); re-inspection required (Sept. 3); passed follow-up inspection (Sept. 3)

Sushi Freak, 2200 Louisiana NE

Chlorine sanitizer in the automatic dish machine and quaternary sanitizer in red wiping buckets tested at 0 ppm. Ready-to-eat TCS foods in the walk-in refrigerator, including sauces, cucumbers, onion rings, seaweed, fish eggs and coleslaw mix, lacked required date markings. The person in charge failed to demonstrate required knowledge of foodborne disease prevention, food safety temperatures or proper sanitizer concentrations. The toilet inside the men鈥檚 restroom was in disrepair and constantly running and flushing repeatedly. Inadequate air gaps were provided at the three-compartment sink, soda machine floor drain and main kitchen line floor drain. Vinegar was added to white rice as a method of preservation without an approved variance. TCS foods on the cold-holding make table, including cooked shrimp, raw fish, tuna mix, coleslaw mix, sliced cucumbers and chopped green chile, were measured at unsafe temperatures. Lockers or suitable facilities were not provided for storing employee personal belongings. Thermometers were missing from the cold-holding unit. Buildup and debris accumulated underneath cold-holding units, behind the cooktop and on kitchen shelving. Stainless steel cabinets had substantial food debris buildup on interior nonfood-contact surfaces.

Result: Closure (Aug. 31); re-inspection required (Aug. 31); unsatisfactory (Sept. 2); re-inspection required (Sept. 2); passed follow-up inspection (Sept. 4)

The Melting Pot, 2201 Uptown Loop NE (Class C)

Quaternary sanitizer in red buckets and the three-compartment sink tested at 0 ppm. A vegetable dicer was stored away with food debris buildup, and a vaping device was placed on a cutting board in the food prep area. Working spray bottles containing chemical sanitizer were not labeled with common names. An estimated 40 to 50 living and dead cockroaches accumulated on glue boards in closets, along dishware shelving and under a soda table. The facility lacked adequate documentation and procedures to effectively control pests. Substantial rodent droppings were found underneath clutter and shelving in the back storage room. Ready-to-eat TCS foods, including prepared potatoes, corn on the cob, sauces and vegetarian balls, lacked required date markings. The person in charge failed to demonstrate required knowledge of sanitizer concentrations, foodborne illnesses or prevent priority violations. The men鈥檚 handwashing sink could not completely shut off, and kitchen floor drains had food debris buildup and dead cockroaches. An inadequate air gap was provided underneath the three-compartment sink leading to the floor drain. Food employees did not have valid food handler cards. Interior intake and exhaust air ducts above the kitchen make line had debris buildup. A working container holding flour or starch in the back storage area was not labeled with its common name. Unused, nonfunctional items, including electronics, decor, bikes, tools and shop vacs, cluttered storage and service areas. TCS foods on the salad make line, including boiled eggs, dressing, bleu cheese, and salsa, were measured at unsafe cold temperatures. Chemical sanitizing solution test kits were not available. Designated areas were not provided for employee eating, drinking or personal belongings. Thermometers were missing from the walk-in refrigerator and cold-holding units. Buildup and debris accumulated underneath cold-holding units, the ice machine, the automatic dish machine, prep tables and storage shelving. Floor and wall juncture coving had substantial gaps and holes underneath the three-compartment sink and automatic dish machine. Temperature logs for stored and received TCS foods were not maintained. Calibration logs for temperature-measuring devices were not maintained.

Result: Closure (Aug. 31); re-inspection required (Aug. 31)

Editor鈥檚 Note: Generative AI assistants were used in the creation of this report. The story was fact-checked by a human.