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 31-June 6

GREEN

sa国际传媒官网网页入口 Christian School, 4931 McLeod Rd NE (June 1)

Chipotle Mexican Grill, 3600 Coors NW (June 3)

Courtyard by Marriott sa国际传媒官网网页入口 Airport, 1920 Yale SE (June 1)

Dashmart, 1431 Mercantile NE (June 3)

Denny鈥檚 6212, 2400 San Mateo NE (June 3)

Dion鈥檚 Commissary, 4595 San Mateo NE (June 5)

DK, 3808 Montgomery NE (June 2)

Duke City BBQ, 5500 San Mateo NE (June 2)

El Pollo Loco, 845 Juan Tabo NE (June 4)

Embassy Suites sa国际传媒官网网页入口, 1000 Woodward NE (June 2)

Evangel Christian Academy, 4501 Montgomery NE (June 1)

Golden Corral, 5207 San Mateo NE (June 1)

Happy Feet Childcare, 1133 Dakota SE (June 3)

Home 2 Suites, 3021 University SE (June 4)

Hyatt Place sa国际传媒官网网页入口 Airport, 1400 Sunport SE (June 2)

Inn Suites, 2400 Yale SE (June 3)

Kung Fu Tea, 4410 Wyoming NE (June 1)

La Quinta, 2116 Yale SE (June 5)

Los Tacos Del Rey, 600 Louisiana SE (June 3)

Pollos Aki-Toy, 2801 Broadway SE (June 1)

Residence Inn sa国际传媒官网网页入口 Airport, 2301 International SE (June 5)

Shandiin Child Development Center, 522 Juan Tabo SE (June 5)

Sonora Dogs, 7850 Zuni Rd SE (June 1)

Starbucks, 136 98th NW (June 2)

Villa Myriam Coffee, 573 Commercial NE (June 1)

YELLOW

Burger King, 5608 4th NW (June 3)

Duke City BBQ, 5500 San Mateo NE (June 2)

El Pollo Loco, 845 Juan Tabo NE (June 4)

Little Anita鈥檚 Express, 6131 4th NW (June 3)

RED

999 Seafood Supermarket, 5315 Gibson SE (Class 4)

The person in charge was unable to demonstrate knowledge of foodborne disease prevention and other requirements of the food code and local ordinances. The person in charge was unable to provide records of training or certification for the food employees. Frozen raw fish was improperly thawed by being completely submerged in standing water inside a three-compartment sink. Heavy amounts of wastewater buildup were observed on the raw meat and seafood floor. Wastewater was being tracked through the facility and was unable to reach the floor drains. Nonfunctional and dirty items that are no longer used, such as refrigerators, tanks, maintenance equipment, kitchen supplies, scales and tables, were found throughout the entire facility and outdoor area. Critical parts of the premises, including the floors, ceilings and physical facilities, were severely damaged and in need of repair. Food temperature-measuring devices were not provided or readily accessible. There was no testing kit or other device available to measure the concentration of the chemical sanitizing solution. A meat scale at the meat and seafood counter was severely soiled with food residue, meat residue and insect buildup. Raw fish in the seafood walk-in freezer was contacting an unapproved surface by being stored uncovered inside a shopping cart left against a wall. Raw chicken in the raw meat walk-in cooler was stored improperly above pork and beef. The packaging of the raw chicken was bloody and dripping. Spoiled seafood products in a state of decay were not separated from safe products and shared the same ice and display case as wholesome products. Drain pipes and PVC plumbing for three sinks, condensers and large tanks throughout the meat and seafood areas were not maintained in good repair and had severe malfunctions causing major leaks. An inadequate air gap was observed at the floor drain under the three-compartment sink. The food establishment did not have temperature logs available for any species of raw meat and seafood being stored, thawed or cooled. Holes and gaps varying in size from one-half inch to three inches were observed along the ceiling and floors in the meat and seafood area. An electrocution insect control device was installed directly over a food preparation area at the meat and seafood wrapping station. The facility showed severe signs of an active pest infestation and failed to prevent further growth or harborage of rodents. Bait stations in the rear stockroom were not covered or tamper-resistant, leaving the toxic bait inside the trap exposed. An employee at the meat and seafood counter failed to change single-use gloves when switching between handling raw proteins and filling ice. Raw fish in the walk-in freezer was stored improperly less than six inches off the floor. A food employee did not wash their hands when required after drinking from a bottle before handling food items. A food employee was observed handling different raw animal species without washing their hands. Light bulbs throughout the facility stockrooms and walk-in coolers lacked protective shielding or covers to make them shatter-resistant. Multiple light bulbs were burned out throughout the meat and seafood areas and coolers, resulting in an inadequate amount of lighting. Food-contact surfaces, including cutting boards, cleavers, knives, scoops and meat display trays, were heavily soiled with food debris and unknown residues. The facility did not provide a designated area for employees to eat, drink, or use tobacco products. The facility did not provide lockers or other suitable facilities for the storage of employee clothing or personal belongings. Multiple display trays in the meat display case were not maintained in good repair and had holes and breaks. Butcher cutting boards in the meat department prep area had deep scratches and scoring that limited the ability to effectively clean and sanitize them. Handwashing fixtures in the raw meat service area were severely soiled with a buildup of soil residues. Interior intake and exhaust air ducts had debris buildup inside the ambient coolers, walk-in coolers and vent covers over the food production area in the raw meat and seafood section. Working containers taken from bulk supplies, including wiping cloth buckets and spray bottles allegedly containing chlorine, degreaser and unknown chemical solutions, were not properly labeled.

Result: Closure (June 4); re-inspection required (June 4)

999 Seafood Supermarket, 5315 Gibson SE (Class C)

Mice droppings were found under the service counter storage racks, on wood shelving and on storage area shelving. Duck marinade was stored in the walk-in cooler with no date-mark indicators or identification labels. Corn starch was stored in an unapproved non-NSF container. Multiple bulk food containers had an accumulation of crusted soil buildup. The person in charge was unable to demonstrate knowledge of foodborne disease prevention and local food regulations. Food employees did not have a valid food handler card and lacked approved training records. An open container of tofu was left uncovered and unprotected from contamination inside a reach-in cooler. The testing kit used to measure the concentration of chemical sanitizing solutions had expired as of September 1, 2025. A food employee kept an unapproved bottled water drink on a kitchen food storage rack. The front service handwash station lacked sufficient hot water and only reached a temperature of 70 degrees. A buildup of debris and residue was observed on the walls and floors in the food preparation areas. The walls above the sink at the kitchen washing station were made of RPC and were not smooth or easily cleanable.

Result: Closure (June 4); re-inspection required (June 4)

Los Tacos Del Rey, 600 Louisiana SE

The chlorine sanitizing solution in the front-end wiping cloth bucket and the three-compartment sink tested at an inadequate concentration of 0 to 25 PPM. Multiple reach-in coolers throughout the kitchen contained ready-to-eat items such as salsas, aguas, sliced cheeses and cooked meats with no required date markings or expiration dates. The floor drain directly under the three-compartment sink lacked an adequate air gap. Bulk dry food storage containers in the rear kitchen were missing common name labels after being removed from their original packaging. Multiple cartons of raw shelled eggs in the rear standing cooler were stored improperly on a grate directly over bulk unprotected cilantro. The facility lacked accessible food temperature-measuring devices and multiple cold-holding units were missing required ambient thermometers. No lockers or suitable storage facilities were provided for employee clothing and personal belongings. Handwashing sinks located in the restrooms and at the kitchen make line station were missing visible handwashing signs. Stainless steel surfaces in and around the deep fryer on the make line showed a heavy accumulation of grease and debris. The establishment failed to maintain required temperature logs for storing, thawing or cooling items like cooked meats, salsas, chopped veggies, beans, rice and aguas.

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

Royal Hyderabad, 5760 McMahon NW

The interior and exterior of the warewashing machine had a substantial buildup of food debris. Frozen chicken was improperly thawing at room temperature on a milk crate in the kitchen prep area. Wiping cloths were stored improperly on top of a food-contact surface. Multiple ready-to-eat items in the walk-in cooler and prep cooler lacked required date markings or expiration dates, including yellow curry paste, cooked chicken red sauce, yogurt and strawberry milk. The person in charge failed to demonstrate basic knowledge of foodborne disease prevention, reportable illnesses and required holding or reheating temperatures. The establishment could not provide valid food handler cards or training records for its employees. An open bag of dried basil and 10 containers of unknown spices were left uncovered in the storage area. Multiple TCS foods in the prep top coolers were measured at unsafe temperatures above 41 degrees, including unknown green paste, cooked cold potatoes, chili sauce, green cooked curry chicken and red curry cooked chicken. Condensation and ice from leaking water lines were dripping onto shrimp and other unknown food items stored directly on the walk-in freezer floor. Several containers of unknown sauces and food items were left uncovered inside the walk-in cooler. Approved hand drying provisions were missing from both the kitchen handwash station and the employee restroom. The facility lacked required temperature logs for cooked, hot-held or cold-held meats and seafood, as well as calibration logs for its temperature-measuring devices.

Result: Closure (June 5); re-inspection required (June 5)