.....Advertisement.....
.....Advertisement.....

Restaurant Inspections 02-21-13

-A A +A

The following restaurant inspection reports were provided by the New Mexico Environment Department.

Española

Johnson Controls, community kitchen, 1027 Railroad Ave.
Date inspected: Feb. 15
Violations: Two high-risk violations for improper holding — cream cheese, yogurt, eggs, sliced cheese, turkey breast need to be thrown out. Walk-in refrigerator tomatoes at 51 degrees. One low-risk violation for storage — dry storage, boxes with cups directly on the floor. Must be stored six inches off the floor.
Status of establishment: Approved, follow-up Feb. 28.

Subway #5655, 745-B Riverside Dr.
Date inspected: Feb. 15, complaint
Violations: None
Notes: Complaint based on “bad tasting” tuna sandwich. Tuna holding at 37.7 degrees on prep line and 37.8 degrees in walk-in, salami at 37-38 degrees. Tuna shelf stable, until used/mixed with mayonnaise and chilled. Possible that toasted bread changes flavor on tuna sub, otherwise tuna sandwich process is fairly safe.
Status of establishment: Approved

Tortilleria Temosachi, 419 Corlett Road
Date inspected: Feb. 15
Violations: None
Status of establishment: Approved, no follow-up required.

Wal-Mart produce, Riverside Drive
Date inspected: Feb. 15, other
Notes: Recall, organic baby spinach product, Marketside organic baby spinach was removed from sale. Manager states 37 packages (1 lb. containers) were removed from sale. Wal-Mart is aware of recall. NMED left copy of notice. Units were disposed of on Feb. 14.

Santa Fe

Back 9 Bar and Grill, 2058 Caja del Rio
Date inspected: Feb. 14
Violations: One low-risk violation for floors/walls/ceilings — the wall by the three-compartment sink has a hole and the ceiling above this sink is dusty. Ceiling cleaned during inspection.
Status of establishment: Approved

Carlos Gilbert Elementary, 300 Griffin St.
Date inspected: Feb. 12, complaint
Violations: Four high-risk violations, one for improper holding — taco filling ground beef held at 110 degrees, reheated to 165 degrees. Two for poor personal hygiene — employees eating in prep area, open coffee cup and donut eaten. Employee washed hands at food prep sink without soap. Hand sink draining slowly. One for storage — pipe compound stored improperly in water heater closet. Five low-risk violations, one for contaminated equipment — aisle in front of sink too narrow, second notice. One for floors/walls/ceilings — opening in wall of water heater room, pipe repairs. One for ventilation/lighting — water heater closet vents blocked by cardboard inadequate ventilation. Two for storage — linen stored in toilet room in old wood dresser. Excess equipment, glass panes, stored in wash area on floor.
Notes: Complainant stated backed up sewage and odors.
Status of establishment: Approved, no follow-up required.

Flores del Sol Headstart, 5600 Lower Agua Fria Road
Date inspected: Feb. 14
Violations: Two high-risk violations, one for improper holding — milk at 53 degrees, 46 degrees and 44 degrees. Four gallons disposed, all opened and used same day. Milk unopened gallon at 40 degrees. Corrected. Peaches, diced, at 38 degrees. Recommend: Send milk to classroom for service in temperature-regulated or holding pitcher, destroyed all returned milk. One for contaminated equipment — sanitizer for tables > 200 ppm. Family Dollar bleach. Corrected. One moderate-risk violation for contaminated equipment — not testing classroom sanitizer. All children washing hands before service. Two low-risk violations, one for floors/walls/ceilings — panels above three-compartment sink not sealed to wall. One for ventilation/lighting — inadequate light in refrigerator.
Status of establishment: Approved, no follow-up required.

KFC, 1014 St. Francis Dr.
Date inspected: Feb. 13
Violations: One moderate-risk violation for improper holding — Walk-in freezer built-in thermometer is not working. Provide a thermometer inside.
Status of establishment: Approved

Mariana’s Catering, 26 Palacio Road
Date inspected: Feb. 12
Violations: One low-risk violation for floors/walls/ceilings — opening in ceiling in storage room, two panels.
Status of establishment: Approved, no follow-up required.

Osteria D’Assisi, 58 Federal Place
Date inspected: Feb. 18
Violations: Two high-risk violations, one for inadequate cooking/cooling — hot salsa cooked, was not being cooled down properly. Corrected. One for poor personal hygiene — hand sink has some utensils stored in it. Corrected. Two moderate-risk violations for contaminated equipment — cutting boards in kitchen are filthy. Sand and clean with bleach water. The True reach-in refrigeration unit inside is filthy. Three low-risk violations, one for administration — food establishment permit posted has expired. Corrected. One for floors/walls/ceilings — the walls by the walk-in cooler are dusty. One for storage — cut vegetables in plastic containers were stored on the floor. Also, a box of frozen meat was stored on the kitchen floor.
Status of establishment: Approved, follow-up Feb. 26.

Panda Express, 500 N. Guadalupe St.
Date inspected: Feb. 12
Violations: None
Status of establishment: Approved, no follow-up required.

Santa Café, 231 Washington Ave.
Date inspected: Feb. 18
Violations: One moderate-risk violation for improper holding — stem thermometers were not available to monitor hot foods. One available was not working. One low-risk violation for ventilation/lighting — the vents above the dishwasher area are dusty. Clean.
Status of establishment: Approved

Santa Fe Hilton, 100 Sandoval St.
Date inspected: Feb. 18
Violations: One moderate-risk violation for contaminated equipment — cutting boards in the kitchen are discolored. Soak in bleach water. The three-compartment sink surface, stove surfaces are messy. Clean often. One low-risk violation for storage — employees’ jackets were hanging on the shelves where dry food products were.
Status of establishment: Approved

Schlotzky’s, 3401 Cerrillos Road
Date inspected: Feb. 13
Violations: One high-risk violation for improper holding — steam table warmer was being used to cook pre-made soups. Only use to maintain hot holding temperature. Can use roaster covers that have temperatures up to 500 degrees. Chile beans at 140 degrees, noodle soup at 135 degrees. Three moderate-risk violations, one for improper holding — the reach-in freezer unit built-in thermometer is not working. Provide a thermometer inside. Two for contaminated equipment — One of the long cutting boards is stained and discolored. Ice machine surface and steam table surfaces are messy. Two low-risk violations, one for administration — food establishment permit was not posted. One for ventilation/lighting — the vents in the kitchen are dusty.
Status of establishment: approved, follow-up Feb. 22.