Albuquerque Food Checks: Four Places Shut, Others Warning
The city’s food safety team conducted a sweeping inspection of restaurants and other venues, uncovering serious hygiene problems that led to closures for four establishments. Inspectors used a color‑coded system:
- Green – Safe
- Yellow – Problems that must be fixed
- Red – Major violations requiring immediate action
While many places passed with a green stamp, the focus here is on those that received red or yellow ratings.
1. Sushi Spot – Health Hazard Exposed
- Red rating: Piles of dead cockroaches in the ice machine and on floors.
- No proper temperature logs for ready‑to‑eat foods.
- Staff lacked basic food safety training.
- Broken air gaps under sinks, missing food protection manager, and unlabeled reused containers.
Outcome: Ordered to close on February 19; must pass a re‑inspection before reopening.
2. Popular Sandwich Shop – Multiple Violations
- Red rating: Old, dirty ice machines with food residue; improperly stored cleaning cloths.
- No certified manager on staff.
- Employees lacked required hand‑washing temperatures and allergy information for open foods.
- Permit expired; restrooms failed basic sanitary standards.
Outcome: Temporary shutdown; must address issues before returning.
3. Church‑Owned Food Service – Pest & Structural Issues
- Red rating: Rodent droppings in storage areas; large holes that could let pests in.
- Waste bins lacked secure lids; damaged kitchen equipment stored improperly outside the pantry.
Outcome: Closed with a re‑inspection date set.
4. Subway Restaurant – Unsafe Cleaning Practices
- Red rating: Sanitizing solution for dishwashing did not meet safety standards.
- Dead cockroaches found in traps near the beverage station.
- Staff lacked necessary food safety knowledge; many foods on prep line exceeded safe temperature thresholds.
- Clogged mop sink prevented proper wastewater disposal.
Outcome: Shut down on February 20; must fix problems before reopening.
Key Takeaway: While the majority of inspected venues received green ratings, these red and yellow findings underscore the importance of ongoing food safety training, proper equipment maintenance, and strict adherence to health codes. Ignoring these standards risks losing a license and endangering public health.
