sa国际传媒官网网页入口

These are summaries of sa国际传媒官网网页入口 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.

May 3-9

GREEN

Salt & Dill Craft Brinery, 5161 Lang NE (May 7)

Burger Bro鈥檚, 4615 Menaul NE (May 5)

Christ Lutheran School, 7701 Candelaria NE (May 6)

Crepes & Waffles, 3211 Coors SW (May 5)

Dreamcatcher ABQ Uptown, 6901 Arvada NE (May 6)

Filiberto鈥檚, 12525 Montgomery NE (May 6)

Filiberto鈥檚, 4011 Central NW (May 6)

Golden Pride, 3720 Juan Tabo NE (May 6)

Humble Coffee Co., 4200 Lomas NE, C (May 4)

Hurricane鈥檚 Cafe, 4330 Lomas NE (May 6)

Mis Peque帽ines Childcare, 201 Cardenas NE (May 5)

Noisy Water Artwear Inc., 301 Romero NW (May 4) (Class B)

Noisy Water Artwear Inc., 301 Romero NW (May 5) (Class C)

Odelia Healthcare, 1509 University NE (May 5)

Olive Garden, 10500 Coors Bypass NW (May 4)

Panda Express, 4100 Central SW (May 6)

Poki Poki Cevicheria, 3517 Wyoming NE (May 5)

St. Charles Borromeo School, 1801 Hazeldine SE (May 7)

Steelbridge, 525 2nd SW (May 7)

Viet Taste, 5721 Menaul NE (May 7)

YELLOW

Filiberto鈥檚, 4011 Central NW (May 5)

Golden Pride, 3720 Juan Tabo NE (May 6)

Nexus Brewery, 4730 Pan American NE (May 7) (Class B)

Noisy Water Artwear Inc., 301 Romero NW (May 4) (Class C)

RED

Filiberto鈥檚, 12525 Montgomery NE

The chlorine sanitizer solution in a wiping cloth bucket measured 0 ppm, failing to meet the required concentration for sanitization. Multiple kitchen tools, including a slicer, can opener and chef knife, had a buildup of dried food soil and debris. Working containers for toxic materials, such as spray bottles and sanitizer buckets, were not labeled with the common name of the contents. Frozen chopped green chile was improperly thawing at room temperature in a pan on a prep table. Ready-to-eat salsa was held in the walk-in cooler for longer than the maximum seven-day limit. Floor drains under the soda machine and the three-compartment sink lacked adequate air gaps to prevent backflow. A dented can of red enchilada sauce was found in the dry storage rack. Toilet tissue was not provided at every toilet for hygienic use. The female toilet room lacked a covered receptacle for the disposal of sanitary napkins. Exterior doors were not tight-fitting, as light was visible through the edges when closed. Food temperature-measuring devices were neither provided nor readily accessible for staff use. The facility did not provide a designated area for employees to eat, drink or use tobacco. The establishment lacked lockers or suitable storage facilities for employees鈥� personal belongings and clothing. Handwashing fixtures, specifically paper towel dispensers, were soiled with a buildup of residues. Required handwashing signs were missing from sinks located near the walk-in cooler and the three-compartment sink. A handwashing sink on the main kitchen line was improperly used as a dump sink and contained food debris. Light bulbs near the kitchen stoves lacked the required protective shielding or covers. A food employee was observed working with open food on the kitchen line without wearing proper hair restraints. A soiled mop was stored directly on the floor instead of being hung to air dry. Buildup and debris were found on the floors behind equipment and inside a floor drain. No written notification was provided to consumers regarding the presence of major food allergens in unpackaged food. Portion cups were used as scoops and stored inside food containers with their handles touching the food. Food service pans were stacked while wet instead of being allowed to air-dry. The three-compartment sink was in disrepair, with a gap between the sink and the wall that lacked sealant. The establishment failed to maintain required temperature logs for stored TCS food items. There were no calibration logs for the facility鈥檚 temperature-measuring devices.

Result: Closure (May 6); re-inspection required (May 6); passed follow-up inspection (May 6)

Nexus Brewery, 4730 Pan American NE (Class C)

Utensils such as knives, stainless steel containers and a citrus press were found with a buildup of soil residues. The warewashing machine near the bar entrance had substantial debris buildup on its top. Bleach cleaner was stored next to popcorn, and pain medication was kept on shelving above clean dishware and food. Multiple prepared TCS food items, such as green chile and salsa, were held without required date-marking indicators. Food employees did not have the required food handler cards or approved training records. Heating and air conditioning vents on the main kitchen line and back prep area were soiled with substantial debris buildup. Working containers of flour, cornmeal and spices in the back prep area lacked common name labeling. The premises contained unnecessary and nonfunctional items, such as broken appliances and office equipment, creating clutter in storage rooms. Food temperature-measuring devices were neither provided nor readily accessible for monitoring food temperatures. The facility lacked a testing kit or device to measure the concentration of chemical sanitizing solution. No designated area was provided for employees to eat, drink or use tobacco products. Lighting was inadequate inside the walk-in refrigerators, and a light bulb was burned out on the main kitchen line. An employee was wearing unapproved jewelry, specifically a watch, while preparing entrees. A food employee was observed preparing food without wearing a proper hair restraint. Personal drinks were improperly stored inside a cold-holding unit directly above food items. No food permit was posted in a conspicuous place on the premises. Substantial debris buildup and standing water were found underneath shelving, prep tables and warewashing equipment. Nonfood contact surfaces, such as cooling fan covers and gas piping, had substantial grease and debris buildup. Walls throughout the facility were made of sheet rock and contained multiple holes, making them difficult to clean. The establishment failed to maintain required temperature logs for TCS food items. No contemporaneous calibration logs were available for the facility鈥檚 temperature-measuring devices.

Result: Unsatisfactory (May 7); re-inspection required (May 7)

Twin Dragons, 2129 Central NW

Individual containers of teriyaki and sweet and sour sauce were held without the required date-marking indicators. The three-compartment sink lacked an adequate air gap to protect the water system from potential backflow. The establishment did not have a certified food protection manager on staff as required by law. A box of egg rolls was stored uncovered inside the reach-in cooler, exposing the food to contamination. The facility lacked a functional testing kit or valid strips to measure chemical sanitizer concentrations. Hot water at the sinks reached only 71 degrees, failing to meet the mandatory safety minimums for handwashing and sanitization. No temperature logs were available for hot-held food items such as rice, chicken, carrots, cabbage and broccoli. The facility failed to maintain required calibration logs for its temperature-measuring devices.

Result: Closure (May 8); re-inspection required (May 8); unsatisfactory (May 8); re-inspection required (May 8)

Viet Taste, 5721 Menaul NE

Substantial debris buildup was found on ice machine deflectors and on a slicer kept in storage. Knives were stored in a plastic container that had significant food debris and buildup. A working spray bottle containing degreaser was not labeled with its common name. Frozen peppers were improperly thawing at room temperature above a cold-holding unit. Fried chicken, prepared noodles and vegetables in the walk-in refrigerator lacked required date markings. The food establishment did not have a certified food protection manager on staff. Food employees did not have a valid food handler cards or approved training records. Ventilation vents and surrounding tiles above the main kitchen line were soiled with debris buildup. Working containers of salt and sugar were not identified with their common names. The facility lacked sufficient cold-holding equipment, resulting in TCS food items being stored at room temperature. Food temperature-measuring devices were neither provided nor readily accessible. The facility did not provide a designated area for employees to eat, drink or use tobacco products. Ambient air thermometers were not placed in the warmest parts of refrigerated units to ensure accurate monitoring. An employee was observed wearing unapproved jewelry, including a watch and bracelets, while preparing food. A food employee failed to wash their hands when switching between different job duties and gloves. The establishment lacked required temperature logs for stored, received and cooled TCS food items.

Result: Closure (May 7); re-inspection required (May 7); passed follow-up inspection (May 7)